It's time for Group B's Secret Recipe Club July reveal. This month I was assigned to Jane's Adventures in Dinner a blog written by - you got it! - Jane.
I seriously had to stop myself from sticking a fork in my monitor for many of her posts. I've been following Jane's adventures for awhile, as our culinary circles have collided in other cooking ventures, but it was great fun to actually sit down and explore her blog for awhile. I was intrigued by her Bacon Maple Cocktail, Coq au Vin Skewers, Chicken Curry Muffins, Saffron Orange Tapioca Pudding, and her Coconut Squash Soup. Those will all be finding their way onto my table soon.
But what I ended up picking for the SRC reveal today is a version of her Savory Truffles. I had made a version earlier - Savory Red, White, & Bleu Truffles* - but when friends gave me some fresh figs from their tree, it was a sign to make it again! Done.
- 1/2 C chevre
- 1 fresh fig,diced
- 1 T parmesan
- 1/2 t chilli paste
- fresh figs for serving
ProcedureHalve your fresh figs for serving and gently scoop out the flesh. Mix the fig flesh with the rest of the ingredients, form into small balls that will fit into your figs. Press the balls into the figs and serve immediately.
*Here are the Savory Red, White, & Bleu Truffles I made with inspiration from Jane...these are my new go-to for easy, impressive appetizers!