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A fig recipe that includes a croissant, like you’ve never had before

Daron Goldstein from Provender Kitchen + Bar shares his recipe for roasted mission figs.

PORTLAND, Maine — Chef Daron Goldstein from Provender Kitchen + Bar in Ellsworth joined us in the 207 studio to share a fig recipe. Chef Goldstein showed us how to make roasted mission figs with maple syrup, all sitting on a croissant he put in a waffle maker.

Roasted Mission Figs

Ingredients:

  • 2-3 small mission figs
  • 1 croissant
  • 7 ounces whole milk ricotta
  • 3 ounces almonds
  • 1 bottle-aged balsamic

Watch the video above for specific roasting and assembly instructions. 

Whipped Ricotta

Ingredients:

  • 1 15-ounce container whole milk ricotta cheese 
  • 2 tablespoons extra virgin olive oil, plus more as needed
  • Zest of 1 lemon 
  • Kosher salt and black pepper, to taste
  • 1 bunch destemmed fresh herbs (such as oregano, basil, and/or thyme), or toppings of your choice

Instructions: 

  • In a food processor or stand mixer, combine the ricotta cheese, olive oil, lemon zest, salt, and pepper.
  • Process or mix until smooth and creamy, scraping down the sides of the bowl as needed.
  • Transfer the whipped ricotta to a serving bowl.
  • Drizzle with a little extra olive oil, sprinkle with black pepper, and garnish with fresh herbs, if desired, or toppings of your choice of caramelized almonds.

Caramelized Almonds

Ingredients:

  • 1 teaspoon butter
  • ½ cup sliced almonds
  • 1 tablespoon sugar

Instructions:

  • In a large skillet, melt the butter over medium high heat. When it is just starting to foam, add the almonds and stir to coat them with butter. 
  • When the almonds are hot and slightly toasty, sprinkle with the sugar and stir constantly as it melts onto them. This should only take a few minutes.
  • After the sugar has caramelized and the nuts have turned slightly brown, remove from the heat and immediately pour the almonds out on a piece of parchment paper or a silpat mat.
  • Using two forks (because the almonds will be very hot) separate them to prevent them from clumping as they cool. Once cool, store in an airtight container. 

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