Ingredients
1/2 cup semi-sweet chocolate chips
20 large california dried figs
1/2 cup miniature marshmallows - (optional)
20 walnuts or other nuts - (optional)
Directions
Take a knife and slit the side of each fig and place nut or
marshmallow inside each fruit. Next in top of pan of double boiler
placed over simmering water (not boiling), melt the chocolate chips,
stirring until smooth. Remove pan from heat and dip the fig, holding
by stem, in the chocolate. Coat half way down and place on wax paper
until chocolate hardens.
Source: CALIFORNIA FIGS The Fabulous Fitness Fruit Reprinted with the
permission of The California Fig Advisory Board Electronic format
courtesy of Karen Mintzias
Servings: 20 pieces
Chocolate California Figs Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into history, certainly as far as ancient Egypt, and possibly even further. Having said that, these, ancient recipes were just basic pictorial instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius describes how the Romans made use of many different aromatic flavours, including some that we all recognise such as thyme, rue and asafoetida. Moving on, there were a couple of cookery books which date from the 1300s - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the curry that is familiar to us all today, but rather descriptions of the types of food prepared by the chefs of the nobility of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, such as coriander, parsley, and basil. These new culinary innovations prompted a surge in manuscripts on food, most of which still exist in academic collections. By the advent of the 1900s, cookery publications are highly popular mostly due to better eduction, more free time and having more money. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chocolate California Figs recipe.
