Featured on Design*Sponge: Fig Recipes!

Yesterday, I had the pleasure and distinct opportunity of being featured on Design*Sponge. If you don't know about this amazing blog, please check it out. It's basically a daily website dedicated to home and product design run by Brooklyn-based writer, Grace Bonney. Grace has a column called, "in the kitchen with," which I learned about through my good friend and fellow food photographer Sabra Krock. Since then, I've been a die-hard follower! Thank-you for the opportunity, Grace! You inspire me!

Since figs are in season here in Birmingham, and because the season is so short, I naturally picked up the phone to ask Marian what we could do with this delicious fruit. She came up with three simple and truly irresistible recipes, which I'll be posting over the coming weeks.  

Fresh Mini Fig Pies with Honey Mascarpone Cream




1/2 cup mascarpone cheese
11/2 tbsp. honey
1/2 tsp. lemon zest
Pinch salt
1/3 cup heavy cream, whipped
2 refrigerated piecrust
Assorted figs, cut into wedges


Stir together mascarpone, honey, lemon, and salt until well blended. Fold in whipped cream. Cover and chill at least 2 hours.



Unroll piecrust and cut dough into rounds using a 21/2 inch round cutter. Press dough rounds into lightly greased muffin pans. Prick bottoms of dough with a fork. Bake at 400° for 10 to 12 minutes or until golden. Remove to a wire rack and cool completely*.



Spoon 2 teaspoons of cream into shells and top with a few cut figs. Makes about 28 pies.

*Pie shells can be baked, stored in an airtight container and frozen up to one month.