Camembert Trifle With Black Mission Figs Recipes

Steps:

• Preheat the oven to 465 degrees.
• Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees and continue cooking for another 10 minutes. Serve in the casserole.

Steps:

• Combine the butter, vanilla bean, honey, cinnamon sticks, lemon zest and Cognac in a shallow pan. Place figs flesh side down (skin side up) in the mixture. Cover with foil and roast in a 325-degree oven for 30 minutes. Remove from the oven and let figs sit in mixture until ready for use.
• CAKES: Preheat oven to 350 degrees. Grease 12 individual muffin tins. Use a muffin tray if individual trays are not available. Using a box grater, grate the apples and carrots. Set aside in a medium bowl. Add the raisins. In a large bowl combine the honey, brown sugar, cognac, vegetable oil, and mix until well combined. To this add the eggs and mix again until combined. To this mixture add the carrots, apples and raisins. Stir. At this point all the wet ingredients should be in the same bowl. In a medium bowl, combine all of the remaining dry ingredients, except the pecans. Sift together the dry ingredients so that all the spices evenly mixed together. Add all the dry ingredients to the wet ingredients. Fold together just until well combined. Stir in pecans. Pour mixture into greased muffin tins. Bake at 350 degrees for about 45 minutes. (While the cakes are baking prepare the figs for the garnish.) A toothpick inserted into the cake should come out clean when removed. Cool slightly and glaze. Melt 2 tablespoons of butter and to this add 1/2 cup of honey, stir until it comes together. Using a pastry brush, glaze the tops of the cakes, and lean 2 fig halves across each other and against the side of an individual honey cake. Nap sauce around figs. Place a quenelle of whipped cream on top of cake.

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
• Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
• Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.

Steps:

• Combine wine, sugar, lemon zest, 1 1/2 cups water, thyme, and vanilla bean in a non-reactive medium size saucepan and heat to simmer, let simmer gently for 5 minutes.
• Add figs to the syrup and continue to simmer until the figs are tender about 5 minutes. Remove from the heat and let figs cool about 10 minutes in the syrup. Remove and discard the thyme.
• Divide the figs among four glasses or bowls and spoon the warm syrup over the fruits. Garnish with Creme Fraiche and fresh thyme sprigs.

Steps:

• Warm the milk with the butter, figs, sugar, and salt in a medium saucepan over medium heat until small bubbles form at the rim and it just begins to approach a boil. Stir in the couscous, cover, and remove form the heat. Let the couscous stand for about five minutes. Spoon into bowls and pass additional sugar at the table, along with milk if you wish.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange fig halves, cut sides up, on a baking sheet. Top each fig half with goat cheese; lay prosciutto strips atop goat cheese layer.
• Broil figs in the preheated oven until prosciutto is crisp and goat cheese is melted, 3 to 5 minutes.
• Transfer the warm figs to a serving platter and drizzle with honey.

Steps:

• Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
• Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
• Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.