Hub Cape Cod Greens With Grilled Figs And Dumplings

Why are we experiencing such an epidemic of open- and not-so-open- sin in the church today?… [Because] we have promoted a “gospel” that says it is possible to be a Christian while stubbornly refusing to address practices or behaviors we know are sinful. We have accepted the philosophy that it’s OK for Christians to look, think, act, and talk like the world. We have made it an offense to admonish people about their sin, either privately or, when necessary, publicly. If only we were as loath to commit sin as we are to confront it!

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	Chefs, Grilling, Salads	4	Servings

INGREDIENTS

1/2	c	Lemon juice
1/2	c	Orange juice
1/2	c	Lime juice
2		Lime leaves
2		Eggs
2	T	Honey
1/2	c	Rice wine vinegar
1	c	Olive oil
		Salt and pepper, to taste
4		Black mission figs
2	T	Extra-virgin olive oil
2	T	Balsamic vinegar
3	oz	Vermont goat cheese
2	T	Mascarpone cheese
1 1/2	T	Lemon curd
		Salt and freshly ground
		black pepper to taste
4		Sheets phyllo dough
2	T	Butter, melted
4		Blanched chives
4		Cape Cod greens or mesclun
		mix
4		English cucumber, sliced
		lengthwise 1/4 " thick
1/2	c	Small currant tomatoes, red
		& yellow

INSTRUCTIONS

To make the dressing: Place the lemon, orange and lime juices in a
saucepan. Simmer until the liquid is reduced to 1/2 cup. Remove the
lime leaves and chill the juice.  Place the juice in a blender with the
eggs, honey and rice wine  vinegar. Slowly blend in the olive oil.
Season with salt and pepper.  (To avoid using raw eggs, use pasteurized
or coddled eggs) To make  the salads: Wash the figs and cut each m
half. Mix together the oil  and vinegar in a bowl. Toss the figs in the
oil and vinegar. Grill  the figs for 1-2 minutes per side. Let cool and
chill until ready to  use.  Mix the goat cheese, mascarpone, lemon
curd, salt and pepper. Place 2  T. of this mixture on a fig half and
then place the other fig half on  top. Repeat until all four figs are
stuffed.  Lay out the pastry sheets. Brush with butter and wrap each
fig in one  pastry sheet. Twist into a purse shape, tie with string and
bake at  350 degrees until golden brown.  Once baked, remove the string
and tie each dumpling with the chive.  Wash the greens and spin dry.
Place each cucumber slice on a salad  plate. Place a handful of greens
on top of each cucumber, then wrap  the cucumber around the greens.
Place the dumpling on each plate.  Garnish with the tomatoes, dressing
and freshly ground black pepper.  Dean Moore usually serves this salad
with a truffle dressing but  substitutes a citrus dressing here as it
is easier to make.  Recipe printed in The Boston Herald 9/9/98
Formatted 9/98 by JoAnn Pellegrino  NOTES : Dean Moore was recently
named a "Rising Star in American  Cuisine" by the James Beard
Foundation in New York. He is executive  chef at the Top of The Hub
Restaurant in Boston, MA.  Recipe by: Chef Dean Moore,Top of The
Hub,Boston  Posted to KitMailbox Digest  by J Pellegrino
<gigimfg@ix.netcom.com>  on Sep 08, 1998, converted by MM_Buster v2.0l.

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