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Braised Chicken With Fennel and Dried Figs

1 fennel bulb, about 12 ounces
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed
1 whole chicken, about 3 1/2 pounds, cut into 8 serving pieces
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter*
1 tablespoon extra-virgin olive oil
2 medium or 1 large leek, roots and green tops trimmed, soaked in warm water, rinsed thoroughly, cut into 1-inch lengths
2 medium carrots, cut into 1-inch lengths
1 teaspoon fennel seeds, bruised with a mortar and pestle or a large knife
1 garlic clove, minced
1 cup chicken broth
1 cup dry white wine

Trim stem end and dark green tops from fennel; reserve a few fronds for garnish. Cut fennel bulb lengthwise into quarters; cut across into 1-inch pieces. Chill in a bowl of iced water 20 minutes; drain. Place figs in small bowl and cover with boiling water; let stand 10 minutes; drain and cut in half. Sprinkle chicken with salt and pepper. Heat butter and olive oil in large deep skillet until sizzling. Add chicken, a few pieces at a time and cook until lightly browned, about 5 minutes per side. Remove chicken to a side dish as it browns. Leave a thin film of oil in bottom of pan; discard remaining oil. Add fennel, leeks and carrots to pan. Cook, stirring, until vegetables are softened, about 5 minutes. Add figs and fennel seeds to pan. Cook, stirring, until cut sides of figs are lightly browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add chicken broth and wine. Heat to boil; boil, uncovered, until reduced by half, about 5 minutes. Add chicken and juices to pan. Cover and cook over medium-low heat until chicken juices run clear when pierced with a fork, about 15 minutes. With slotted spoon transfer chicken, vegetables and figs to warmed serving platter; cover to keep warm. Boil juices over high heat until reduced and slightly thickened, 1 to 2 minutes. Pour juices over chicken; garnish with fennel fronds and serve. Serves 4.

*Can omit butter and increase olive oil to 2 tablespoons, if desired. Fig Heaven (William Morrow, 2004) by Marie Simmons.

Fig-Honey Nests

8 ounces Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and coarsely chopped
1/2 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon cinnamon
4 sheets phyllo dough, thawed
3 tablespoons melted butter
Honey syrup
1/4 cup honey
1/4 cup sugar
1 tablespoon water
1 1/2 teaspoons lemon juice

Heat oven to 375 F. Combine figs, walnuts, sugar and cinnamon; set aside. Lightly brush 1 phyllo sheet with butter; keep remaining phyllo dough covered with a damp towel. Place another sheet on top and brush with butter; repeat with remaining sheets. Cut into 12 equal squares. Place 2 tablespoons fig mixture in center of each square. Gather and crimp edges of phyllo dough around filling to form the "nest." Place on baking sheet coated with cooking spray. Bake 8 to 10 minutes or until edges are lightly browned. Remove. For honey syrup, combine all ingredients. Bring to boil; reduce heat and simmer 3 minutes. Drizzle 1 teaspoon over each nest. Makes 12 nests.

Pistachio-Fig Macaroons

1 1/2 cups raw, unsalted, shelled pistachio nuts or slivered almonds, divided
3/4 cup plus 2 tablespoons granulated sugar
1 large egg white
1/4 teaspoon vanilla extract (or almond extract with almonds)
1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and finely chopped
2 ounces chopped semisweet or bittersweet chocolate (optional)

Adjust oven rack to middle position and preheat oven to 325 F. Finely chop 1/2 cup nuts; set aside. In food processor, combine remaining 1 cup nuts and sugar. Process until nuts are finely ground. Add egg white and extract. Process until dough forms a ball. Remove dough to a separate bowl (dough will be a little sticky). With lightly oiled hands, mix in figs. Form dough into 20 (about 1-inch) balls. Roll balls in chopped nuts. Place on large greased baking sheet. Flatten balls to 1 1/2-inch rounds. Bake 15 to 18 minutes, just until edges and bottoms of cookies are light golden brown; do not overbake. Cool on sheet 5 minutes. Remove from sheet to wire rack to cool completely. For chocolate drizzle, melt chocolate in double boiler over simmering water, stirring often. (Or melt in small microwave-safe bowl in microwave oven on 50 percent power 2 to 3 minutes or until smooth, stirring every 30 seconds.) Drizzle over cookies. Makes 20 cookies.

Roasted Salmon With Caramelized Onions, Figs and Wine

2 tablespoon olive oil
1 pound yellow onions, halved and thinly sliced (4 cups)
1/2 teaspoon salt, plus more to taste, if desired
1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and quartered
1/2 cup red or white wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
Freshly ground black pepper
1 to 1 1/3 pounds salmon filet, skinned and cut into 4 portions
Chopped parsley

Preheat oven to 450 F. Swirl olive oil in bottom of medium nonstick skillet. Add onions and sprinkle 1/2 teaspoon salt. Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes. Remove cover; cook, stirring often, until onions are golden, 15 to 20 minutes. Stir in figs, wine, broth, vinegar and rosemary. Increase heat to high; simmer until sauce thickens, about 5 minutes. Add salt and pepper to taste. Keep warm. Sprinkle salmon with salt and pepper to taste. Place on lightly oiled heavy baking sheet. Roast in oven 7 to 10 minutes or until fish flakes. Sprinkle salmon with parsley. Serve with fig sauce. Serves 4.

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