I love the flavor of corn as well as lemon so this was something I really wanted to figure out. A small wedge of this torte is a great finish for many dinners. I was inspired by a recipe from Sunset magazine that I came across quite a few years ago. I wanted to make something with that flavor profile but with a stronger lemon flavor. I also added some minced rosemary to give it a bit of a bite. You could use some minced lemon balm instead of or in addition to the rosemary. CLICK HERE FOR THE ENTIRE RECIPE
This wonderful tapenade of sweet figs, savory olives and vinegary capers is an outstanding blend of sweet and sour/tart and it is hard to stop eating it. It is always a hit. Tapenade goes back to Roman times and can be made many different ways. This recipe featuring figs mixed with the olives and capers is one of my favorites. There are many recipes for this Provencal dish, with or without the green olives and capers. Jacques Pepin adds the green olives and capers to his, so I did too. In fact, the name tapenade comes from the Provencal word for capers. It is important to crush the rosemary and thyme if using home-dried and cook them with the figs because otherwise the herbs resemble miniature pieces of wood. Also, crushing releases fragrant oils.