Fried green tomatoes…never had them?

Fried green tomatoes….have you ever had them before?  I had not, not really sure why, the opportunity had just never presented itself.  Let me tell you, I have actually had dreams about them after making these.  YOU.MUST.TRY.THIS.RECIPE!

Fried Green Tomatoes with Goat Cheese and Tomato Jam

6 hard green tomatoes, sliced 1/4 inch thick

Kosher salt and black pepper

Freshly ground black pepper

3/4 cup all-purpose flour

3/4 cup well-shaken buttermilk

1 cup yellow cornmeal

2 cups Japanese panko bread crumbs

Vegetable oil, for frying

Tomato Jam (see recipe epicurious.com)or purchase at any good grocery store

¼ pound goat cheese

Slice the tomatoes into ¼” slices. Season with salt and pepper. Pre- heat oven to 200°. Line a baking sheet with paper towels. Place the flour in a shallow bowl, the buttermilk in another and the flour and cornmeal (stirred together) in a third bowl. Take a slice of tomato, coat in flour (shaking off an excess), dip in the buttermilk, then coat with the breadcrumb/cornmeal mixture.  Place on a plate and repeat the breading steps with the rest of the tomato slices. Heat ¾” of oil in a skillet to 350°.  Cook tomatoes on each side until golden, about 2 minutes per side. Remove with a slotted spoon, place on the baking sheet. Keep in the oven until all the tomatoes have been fried. Top with a piece of goat cheese and a dollop of tomato jam.

There is simply nothing like one of these and a glass of cabernet to wash away the pain your boyfriend causes you:)

Enjoy, Sage Mommy

{ Get Your Party Started}

Figs are so good and during the fall and winter months they pop up in a ton of recipes. I bought a tub of mission figs for this recipe I cut out of BH&G over a year ago. My son was playing with a book of mine and out it fell...so I had to whip up a bit for Christmas taste test.

A few changes I made was to add a bit of cream cheese to make it a little thicker because my mom hates goat cheese. I never met a goat I didn't love but she hates it so it's out;( and then I swirled a dallop of fig preserves into it for some color and sweetness. So delish and on a piece of buttered warm crusty Italian bread or a pretty baquette sliced up. For Christmas I'm going to get fresh prociutto and serve that rolled on the side.

Ingredients

3/4 cup snipped dried figs and a couple teaspoons fig preserve
3/4 cup crumbled chevre (goat cheese) 3 oz.) or same amount cream cheese
1/2 cup light sour cream
3 Tbsp. snipped fresh basil
2 Tbsp. milk
1 Tbsp. snipped fresh thyme
Salt
Ground black pepper
1/2 cup chopped walnuts, toasted
Fresh thyme sprigs (optional)
Toasted baguette slices or Italian bread

Directions
1. In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
2. Meanwhile, in a medium bowl stir together chevre, sour cream, basil, milk, and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in refrigerator up to 24 hours.
3. To serve, transfer spread to serving bowl. Sprinkle with remaining walnuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1-1/2 cups (twelve 2-tablespoon servings)