Recipe: prosciutto-wrapped figs
Day four of NaBloWriMo and I haven’t flubbed it up yet!
I’m home at last, and while I love love love exploring the natural beauty of Colorado, I love even more how good it feels to be home. This was an excellent scouting trip – not much of a shooting trip. Jeremy kept telling me that he was sorry this road trip didn’t have much in the way of colors (or even leaves for that matter), but I kept replying, “It’s okay, I got a lot of good opportunities earlier in the week.” I suppose it’s hard to imagine how good it was just four days ago when all of the stands are gray and devoid of color now. Now I can finally sit down to do some serious processing. Beth sent me some of her pics from the shoot. We had such a good time.
hard not to smile when you catch the aspens at the right time (courtesy beth bartel)
We shot from sun up to sun down, in the heat and in the freezing cold, we clambered up steep forested slopes and ate a lot of dust on dirt backroads. I’ve learned a great deal about getting the shot over the past several years and I continue to learn with each season, with each time I press the shutter release. The process is becoming more and more rewarding. I hope you are enjoying some of these captures as well.
aspens seem to make their own light
caught just before the storms
waves of color
Before September became officially INSANE, I shot several recipes to tide urb over until my schedule eased up a little. I’m looking at these pictures and realizing that figs are most likely on their way out for most of us if not completely gone. That’s too bad, but just keep this in mind for whenever you can get your greedy little paws on some fresh figs again.
fresh figs are a gazillion times better than dried figs (i eat those too)
This recipe requires no cooking, almost no thought, and minimal coordination. It is so easy to prepare and yet so mind-blowingly good that I’m always surprised I can fight the urge to lock everyone out on the deck while I sit down and consume the entire plate myself.
slice the prosciutto into strips
Admittedly, half the reason for serving up anything with fresh figs is that they are a beautiful and sensuous food. The velvety skin delicately gives way to an internal structure that looks like a painting. If they weren’t so delightful to eat, I might stare at them all day.
I wrap a few strips of prosciutto around each quarter and call it an easy peasy appetizer. This is where the quality of the ingredients shines through, so do yourself a favor and get the good stuff. It is definitely one of my favorite combinations of salty and sweet and it’s beautiful all on its own.
cross my heart
fresh figs, quartered
prosciutto, thinly sliced and cut into strips
Wrap one or two strips of prosciutto around each fig quarter. Serve. [Oh, that was so simple it’s practically cheating.]