Pan de Higo

In this period of economic downturn, I've opted to be frugal. Strangely, this has made me an object of ridicule, to which I can only respond by saying that saving a little here and there adds up fairly quickly. I would rather have a nest egg at the ready for dire emergencies than be stripped of choices because I don't have the cash for it.

However, I did allow myself a tiny splurge recently. I spent some pocket change on a block of Pan de Higo ("fig bread", sometimes referred to in English as a fig cake) and a slender wedge of Tronchón cheese. Both originate from Spain.

The fig cake is a traditional way of preserving figs for the winter months. It involves mincing and compressing dried figs into a mold. Often, Marcona almonds -- also from Spain -- are mixed in, along with spices and/or honey.

The Tronchón is a semi-soft cheese made from the milk of different animals. The wedge I purchased was made from cow's milk, goat's milk and sheep's milk. It has the texture and color of Mozzarella.

The store had a sign beside the fig cake that strongly recommended its consumption with Spanish cheeses. Given that I already had the Tronchón in my shopping basket, it seemed like fate.

One thing I have learned about my palate is that it very quickly diminishes in its capacity to taste a certain flavor after two or more bites of the same thing. Contrasting textures and flavors keep my taste buds active and alert. So it made perfect sense to alternate between bites of fig cake and then allowing pieces of the cheese to melt in my mouth.

It was also delightful to see that something as ridiculously simple as fig cake could be so delicious. I wonder if other fruits can be compressed this way. It lights up the imagination.