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Fig and Olive Tapenade (pareve)
makes about 1 1/2 cups

6 dried black figs, stemmed and diced
2 tablespoons brandy
1/4 cup water
1 tablespoon capers, drained
1 teaspoon dijon style mustard
1 anchovy fillet, rinsed and cut in 3-4 pieces
1 cup oil-cured, pitted black olives
1 tablespoon fresh lemon juice
1/4 cup olive oil
fresh ground black pepper

Place the figs, brandy and water in a small saucepan. Bring to simmer over medium heat. Cook 10 minutes or until most of the liquid is absorbed. Cool slightly.

Place in the food processor with the capers, mustard, anchovy fillet, olives and olive oil. Process to form a slightly chunky paste. Add the lemon juice and olive oil. Process until smooth. Season with pepper. Serve at room temperature.

Note. May be made the night before and refrigerated.

approx. nutrients per tablespoon: calories – 42 protein – 0g carbohydrates – 3g

fat – 3g cholesterol – 0mg sodium – 53mg

This recipe from the article "Joyful Celebrations"

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.