Fig Rolls

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            FOOD FUNNY
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Thanks again to Rosemary Zwick of Cape Town, South Africa for
this one:

Shirley and Henry are getting ready to go out to dinner. Shirley
says, "Henry, darling, do you want me to wear this Chanel suit
or the Gucci?"

Henry says, "I don't really care?"

A few minutes later Shirley says, "Henry, should I wear my Cartier
watch or my Rolex?"

Henry says, "Why ask me?"

A few more minutes pass and Shirley says, "Henry, love, shall
I wear my five-carat pear diamond ring or my six-carat round
diamond ring with the baguettes?"

Henry says, "Shirley, I really don't care what you wear, but if you
don't hurry up we're going to miss the Early Bird Special at Denny's."

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            TODAY'S RECIPE
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This sweet treat, a specialty at Christmas time in Spain, has
something for everyone: fruit and nuts for those of us who believe
in eating healthy desserts; and chocolate and brandy for those of
us who appreciate an occasional indulgence.

Fig Rolls (Pan de Higos)

2 lbs (900 g) dried figs
3/4 lb (300 g) hazelnuts, blanched and skinned
3/4 lb (300 g) blanched almonds plus additional for garnish
1/4 cup (60 ml) sugar
1 Tbs (15 ml) grated lemon zest
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) freshly ground pepper
1/2 tsp (2 ml) ground anise seeds
1/4 tsp (1 ml) ground cloves
3 oz (85 g) semi-sweet chocolate, melted
2-3 Tbs (30-45 ml) brandy or anise-flavored liqueur
such as Pernod or ouzo
1/4 cup (60 ml) toasted sesame seeds

Chop the figs and nuts finely or pass them through a meat grinder.
Add the sugar, lemon zest, and spices, mixing thoroughly with
your hands. Add the melted chocolate and enough brandy to
moisten the mixture slightly - it should be quite stiff. Divide into 8
to 10 portions and roll into logs about 2 inches (5 cm) in diameter.
Roll in the sesame seeds to coat the exterior and stud with a few
whole blanched almonds. To serve cut off small slices - this is very
sweet and rich, so small portions are in order. Will keep for several
months stored in airtight containers. Makes 8 to 10 rolls.
Received on Sat Feb 4 00:06:36 2006