Tag Archives: fig recipe

Sponsored Post: Cheesecake Pastries With Figs, Almonds and New Snofrisk Cheese

Flaky, golden pastries with a center of cheesecake, figs and almonds -- to enjoy for breakfast, afternoon snack, or dessert.
Flaky, golden pastries with a center of cheesecake, figs and almonds — to enjoy for breakfast, afternoon snack, or dessert.

As much as I adore cheesecake, an entire slice is just too rich and too much of a gut-buster. At least, to indulge in with regularity.

But a cheesecake pastry? Now, that’s something I can get down with morning, noon or night.

With the same luscious creaminess, a cheesecake pastry satisfies beautifully but with just a fraction of the filling, guaranteeing no food-coma afterward.

So when I was asked by Snofrisk, a Norwegian cheese company, to create a recipe using its product, I knew cheesecake pastry was where it was at.

The Snofrisk three-pack are debuting at Bay Area Costco stores this month.
The Snofrisk three-pack are debuting at Bay Area Costco stores this month.

Snofrisk is made with 80 percent goat’s milk and 20 percent cream from cows — all from small herds on Norwegian farms.

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Fig and Pistachio Stuffing for Thanksgiving

Stuffing that doesn't have to weigh you down.

Stuffing that doesn’t have to weigh you down.

 

Think of this as Thanksgiving stuffing-lite.

Oh sure, it still has half a stick of butter in it.

But there’s no sausage in it. Nor any milk, cream or eggs. It gets moistened with chicken broth instead.

It also gets crunch from a profusion of pistachio nuts. And it gets a grown-up touch with dried figs that have been macerated in sweet white wine overnight. But don’t worry, they don’t come out tasting overly boozy. The alcohol tempers the fruit’s sweetness and adds a rounded depth. If you don’t have the Mucscat or Essensia called for in the recipe, you can improvise. I actually ended up using Canadian icewine I happened to have on hand.

The recipe is from one of my favorite cookbook writers, Molly Stevens. It first appeared in the February 2007 issue of Bon Appetit.

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