Fig And Walnut Brownie With Strawberry Pop Rock Caramel And Goat Cheese Icing Recipes

Steps:

• Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
• Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
• Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
• Whisk together the flour, cocoa, salt and baking soda in a small bowl.
• Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
• Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge.
• Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.
• Cut the pie into wedges and serve with ice cream or whipped cream, if using.
• Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely.

Steps:

• In a small bowl, crumble cheese. Stir in figs, 1/4 cup walnuts, pepper and, if desired, honey. Shape mixture into a log about 6 in. long. Roll log in remaining walnuts. Refrigerate 4 hours or overnight. Serve with crackers.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Grease the foil with nonstick cooking spray.
• For the brownie brittle: Whisk together the flour, cocoa powder and 1/4 teaspoon salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar, eggs and vanilla, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and spread into an even, thin layer. Sprinkle with the chocolate chips. Bake until the edges are crisp and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pan on a cooling rack.
• Meanwhile, make the strawberry sauce: Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Stir together the vanilla and cornstarch in a small bowl until smooth, then stir the slurry into the strawberry sauce. Cook until the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat to cool slightly. You should have about 1 1/2 cups of strawberry sauce.
• For the caramel walnuts: Add the walnuts to a medium saute pan set over medium heat. Cook, tossing frequently, until toasted, about 5 minutes. Transfer to a bowl to cool. In another medium saute pan, combine the sugar with 1/4 cup water over medium heat; simmer, swirling the pan, until dark amber in color, 10 to 12 minutes. Slowly whisk in the heavy cream until smooth. Once the bubbles subside, stir in the butter and toasted walnuts. You should have about 2 cups of caramel walnuts.
• Use the foil overhang to help lift the brownie out of the pan. Break or cut the brownie brittle into roughly 2-inch pieces. Scoop the vanilla ice cream into a sundae dish, then top with some of the brownie brittle, strawberry sauce and warm caramel walnuts.

Steps:

• Preheat the oven to 375 degrees F.
• Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet.
• Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften.
• Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard.
• Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve.

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

Steps:

• Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
• Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
• Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.