Ingredients: 1 c. water 4 oz. unsalted butter, cubed ½ tsp. salt 1/8 tsp. baking powder 1 c. flour, sifted 4 eggs 4 oz. Great Hill Blue Cheese, cubed (or your favorite blue cheese) 4 oz. dried Black Mission Figs, stems removed 2 oz. Port Directions: Heat water and butter until melted and bring to simmer. Add dry ingredients off heat. Return to heat to dry dough, stirring constantly for couple of minutes. Place in mixer and with paddle, slowly incorporate eggs. Chill dough. Blanch figs in boiling water for 1 minute. Macerate (soften by steeping) in Port for 30 minutes. Drain and slice into quarters. Scoop out 1-oz. balls and flatten to ¼-inch thickness. Place one-quarter fig and one cube of cheese in middle and completely enclose. Roll into ball shape. Freeze. Deep-fry 360 degrees for 2-3 minutes or until golden brown in color. Drain on paper towels. Serve warm. Yield: 32 beignets