The holidays create the expectation of traditional dishes, and the cook may feel challenged to find new ways to present old favorites. Even slight variations can start new traditions and one of California's most fabulous fruits "the fig" easily brings European flair to American family classics.
Pairing the right wines with the meal is easier when old maxims are applied, such as white wines with poultry. Figs with certain white wines are an historic pairing used in entertaining throughout the world, and with these dishes, it's an easy choice to make…Ferrari-Carano's Alexander Valley Chardonnay provides a continuity of flavors that make it a logical wine to drink throughout the meal.
More American cooks are discovering the elegance figs contribute to a presentation, and with the availability of California figs that have been dried, they are simple to include in a broad array of dishes.
This Holiday feast, created by Executive Chef Jeffrey Madura of John Ash & Co. Restaurant in Sonoma County, stars Cornish game hens "pickled" in red wine and "wrapped" in prosciutto. Succulent figs macerated in wine vinegar and earthy spices provide a honey-like sweetness that's balanced with the fresh lemon piquancy. Drizzling the hens with the reduction provides a heavenly sweet and sour contrast.
Figs are a perfect counterpart to the strong, rich blue cheese in these savory popovers. And the combination of figs and sweet potatoes in the pudding is so inviting and smooth that it's practically a dessert.
Cornish hens with "pickled" figs and prosciutto, blue cheese and fig popovers, and sweet potato and fig pudding—all stunning, yet deceptively simple.