Sunday, September 4, 2011

cornmeal and fig financiers

i  met
a young man
he asked to meet 
to discuss an idea

an idea
born in sharing

i was early for the meeting
i have yet to shake some of my
uptight corporate mores

he was tardy
only by minutes

delay caused by
a sweet pause
 to pick these gorgeous ripe figs
which he then
gifted to me

we talked for hours
our love of
good food
how we share it with others
cornmeal and fig financiers
1 1/2 cups unsalted butter
1 cup sugar
1 Tbs honey
2 Tbs buttermilk
3 large eggs
1 tsp vanilla
1 1/4 cup flour
1/4 cup cornmeal *
3/4 tsp baking powder
1/4 tsp kosher salt
5-6 fresh figs-halved

measure the flour, cornmeal, baking powder and salt in a bowl.  whisk to combine. in a mixer fitted with the paddle attachment, cream the butter, sugar and honey. add the eggs one by one, scraping down the sides of the bowl after each addition.  quickly beat in vanilla and buttermilk.  on low speed, mix in the dry ingredients, do not over mix.  scoop into small brioche molds, cupcake tins or other vessel. fill to about the halfway mark (perhaps just a tad bit more), and then gently push 1/2 fig on top.  bake at 350 for approximately 15-30 minutes. use the toothpick method to ensure they are baked through.  
*i used a medium coarse cornmeal--but you can use anything from fine to coarse...the texture of your cake will reflect whichever you choose to use.

{to learn more about devin's project
i can't promise he will bring you figs, but he could probably point you in the direction of someone who would!


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