The Bardic Chef: Recipe – Almond and Honey Stuffed Figs

… This is an interesting set of circumstances. It’s not often that I come across a group of adventurers who just… hand me an entire lifestyle at the drop of a hat. They don’t want to run this inn, they just want to crash here, and pop in and out at a whim, while not having to crumble in their absence. How long have I sought out a restaurant or inn of my very own? One to infuse with delicious cuisine, and provide a comfortable existence for wary travelers? Years… so many years. Now I have it. … now, if only this group can get me some trade goods that aren’t figs.


  • 8 and 2/3 cup milk
  • 1/3 cup butter
  • ½ tsp salt
  • 3 tbsp fresh-squeezed lemon juice
  • 2 dozen fresh figs
  • ½ cup chopped almonds
  • 1 cup honey


In a bowl, combine 2/3 of a cup of milk with 1/3 cup of butter (melted), and whisk to a frenzy until thickened. Line a very large sieve with a cheesecloth or fine fabric, and place over a fresh large bowl. Bring 8 cups of milk, salt, and the creamy mixture from before in a heavy pot over a medium flame. Add in the lemon juice, then reduce the flame down to simmer, stirring constantly, until this curdles over a few minutes. Pour into the sieve and allow it drain for one to two hours. Discard liquid and chill the remaining cheese curds.

Split each fig down the middle from top to bottom, without cutting clean through. Fill the center with a small amount of the cheese curds. Drizzle honey over the top, followed by chopped almonds. Serve.