|Throw in a mimosa and I think we have the most perfect breakfast ever right here.|
My thoughts instantly ran to figs- the perfect marriage of summer and fall! Fresh, juicy, and fruity like summer but with a dark, velvety exterior that shouts “autumn” joyfully…..okay, maybe I actually just needed to use the box staring at me forlornly in the fridge, but we can pretend I started this recipe with poetic intentions, right?
|Step 1: refrain from eating all figs whole as you prep them|
I am a firm believer that figs have 2 best friends, bacon and goat cheese. Each on it’s own is delicious, but all 3 together? Oh yeah!! With that in mind, I set out to create a bacon goat cheese waffle with a spicy fig preserve. What brunch is complete without a waffle?!
A few notes on this recipe- I have a really cool waffle stick pan that bakes cute little sticks of waffle in the oven, but you could just as easily use this mix to pour in to a traditional waffle iron and create full size waffles. Also, my recipe is gluten-free because 2 of the brunch guests were gluten-intolerant, but regular flour could be swapped just as easily (I tested it both ways). If you want to, you can make fig preserves in advance and let hang out in the fridge until you are ready to use them. Letting them sit in the fridge helps bring out some of the spiciness from the cardamom and black pepper.
|Waffles, meet bacon and goat cheese.|
Spicy fig preserves
This will make a large, nearly full jelly jar batch. You can refrigerate any leftovers and use again on another dish. Maybe a pork chop with fig preserves on top?
You will need:
2 cups Black Mission figs, stems removed and fruit cut in lengthwise
1 cup sugar
1 cup water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground black pepper
1 13-ounce glass jar with lid (sterilized)
Scoop the flesh from the figs with a spoon and throw out the peels. Boil sugar and water in a large saucepan over medium-high heat, stirring until sugar has dissolved. Stir in figs, lemon juice, cinnamon, caradmom, and pepper. Cook, stirring often, until a candy thermometer reads 210 degrees F (100 degrees C). This should be about 17-20 minutes. When preserves are ready, you should have a jelly-like consistency with very few large chunks of fig left. Pack the hot preserves into your jar up to ¼ inch from top. Screw on lid and let sit out on counter to cool slightly before storing in the refrigerator.
(this recipe was inspired by, and slightly modified from: All Recipes: Black Mission Fig Preserves)
You can serve preserves cold or reheated lightly over waffles, it’s your preference. I kind of like the contrast of cold preserves over a hot waffle personally.
Gluten-free Bacon Goat Cheese Waffles
You will need:
1 1/2 cups Bob’s Red Mill all-purpose gluten-free baking flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbs brown sugar
1 tbs olive oil
1/2 c whole milk
1/4 c water
1 large egg, beaten
1/2 tsp vanilla extract
3/8 lb of bacon, cooked to your liking (I like mine extra crispy. You can also use more or less bacon according to your preferences)
3/8 c crumbled goat cheese (again, please feel free to add more or less)
Combine first five ingredients in a bowl and stir until well-mixed. Next, whisk wet ingredients together. Pour wet ingredients into dry and whisky until slightly lumpy. Let stand for five minutes. Fold in bacon and goat cheese until well incorporated. Pour batter into your waffle iron and cook according to machine directions.
(recipe inspired by: Easy Gluten-Free Waffles)