5.16.2009

Bulgur and Fig Paste Dessert with Almonds

bulgur and fig paste dessert with almonds

So I'm biking home from work the other day and I run into my friend Rachel
who tells me how she and another friend Angie cooked something from my blog. This is news that I always like to hear. She begins telling me that they made my Camembert, Radish, and Sweet Corn Cakes but didn't have any panko. Well, ingenuity took over and Rachel sent her husband out to the nearest convenience store to find a suitable substitute. What did he find? Ritz crackers. The reports are in and the crackers got two thumbs up from my friends. And to top it off, it sounds like they are planning more 'bastardizations' of my recipes. I say bring it on!

Of course, I am the first to admit that I do a fair amount of running around to find the right ingredients for the recipes on this blog. I am very willing to bike 5 or 6 miles just to buy the perfect kind of cheese. I will visit two separate farmers markets just to make sure I have all of my vegetables. I realize this may be a little nuts and most people probably are not going to be as willing to visit 3 to 4 food stores. Making multiple trips doesn't work for everybody.

So I came up with this dessert in response. Instead of finding out at the last minute you don't have one ingredient and decide to run out to corner store to a substitute, I was determined to do ALL of my food shopping for this dish entirely at my local convenience store! I headed down to University Mart, just a hop, skip, and jump away from my apartment and right near Johns Hopkins University. They tend to carry a few more unique items that the 7-11 wouldn't dream of having. Plus, they have the best falafel and hummus sandwich in town. (Because you always want your sandwich fillings and condiments to be made of the exact same ingredients...)

It was kind of fun to plan out something to cook while perusing the aisles stocked with everything from beef jerky to cultured yogurt drinks to AA batteries. After a few minutes, I figured out what I would make. Taking advantage of the Middle Eastern ownership, I found some bulgur wheat that I thought would be perfect. Everything else just fell into place. Remember, this all came from a convenience store.


1 cup fine bulgur
1 8 oz. can sweetened, condensed milk
1 cup water
1 handful of almonds, crushed
2 Hershey's Dark Chocolate bars
1 box Fig Newtons


In a saucepan, heat condensed milk and water to a boil. When boiling, add bulgur. Stir briefly and turn off the burner. Cover and let sit for 30 minutes. Meanwhile, melt down the chocolate bars in a double boiler. Pour onto a sheet pan lined with parchment paper, spreading it out evenly and about 1/8th to 1/4 in. thick and stick in the freezer. Take the Fig Newtons and remove the cookie part, leaving only the fig paste center. Reserve fig paste. When bulgur has cooled, spread onto frozen chocolate in an even 1/4 in. layer. Top with fig paste and crushed almond. Return to freezer for 20 minutes to set up, but don't let it freeze. Remove from freezer and cut into rectangles the same size as the fig paste. Serve.


4 comments:

Red Prairie Press said...

that's the spirit! let's see some cap'n crunch and corn nuts in these recipes!!

wait... no... you're supposed to remain the classier, more tasteful... more gourmet one. if you come over to the other side, we'll all just be a big slovenly convenience store mess. Ang & I will cover the partial hydrogeniation and corn syrup.

P K said...

pretty soon you'll see powdered chocolate milk recipes and tips on the joys of eating hot dogs straight from the package!

Red Prairie Press said...

or dipping the raw dawgs into the powder, and then throwing them in the blender with a go-gurt.

P K said...

hmmmm.....still seems too fancy...