WINE-POACHED FIGS
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Trim and halve the figs, place in a saucepan with the wine, sugar, salt and pepper, and bring to a boil. Reduce to a simmer and cook until the wine is reduced by half and slightly thickened, about 10 minutes. Remove from the heat and stir in the thyme sprigs. Serve on top of an assertive cheese, such as Manchego, blue, Taleggio, or a triple cream spread over bread slices.
FIGS POACHED IN RED WINE
This recipe features dried figs, which can be found year-round, poached in wine, for a delicious winter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
- With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.
FIGS-IN-A-BLANKET WITH GOAT CHEESE
Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.
Provided by Rhoda Boone
Categories snack Hors D'Oeuvre Super Bowl Vegetarian Fig Phyllo/Puff Pastry Dough Goat Cheese Appetizer
Yield Makes 48
Number Of Ingredients 11
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
- Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
- Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
- Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
- Do Ahead
- Figs can be cooked 2 days ahead; cover and chill.
ANDY'S FIGS IN RED WINE
Choose soft, plump dried figs for this easy, healthy dessert. Very hard figs won't soften even as they soak.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time P1D
Number Of Ingredients 3
Steps:
- Place figs in a glass or ceramic bowl and pour wine over to cover. Cover bowl with plastic wrap and refrigerate for at least 24 hours or up to 1 week, until figs are soft and plump. Drain and toss with orange zest, if desired.
Nutrition Facts : Calories 215 g, Fat 1 g, Fiber 7 g, Protein 2 g
FIG AND GOAT CHEESE AIR-FRIED MEATBALLS
Saucy cocktail meatballs are always the first appetizer to be eaten. In this dish, the sweet flavor of the fig glaze goes perfectly with the pork and tangy goat cheese. -Kim Banick, Turner, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 350°. In a large bowl, combine bread crumbs and eggs. Add sausage; mix lightly but thoroughly. Divide into 18 portions. Shape each portion around 1/2 teaspoon cheese to cover completely. in batches, place meatballs on a greased tray in air-fryer basket. Cook until cooked through, 25-30 minutes., Meanwhile, in a large saucepan, bring vinegar, sugar, cinnamon, cloves and star anise to a boil. Reduce heat; simmer 5 minutes. Discard cinnamon, cloves and star anise. Add figs; cook until softened, 8-10 minutes. Remove from heat; cool slightly. Transfer to a blender. Add 1/2 cup water; process until almost smooth. Serve with meatballs. If desired, top meatballs with chopped chives. , Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Nutrition Facts : Calories 97 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 175mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
GRILLED FIGS WITH GOAT CHEESE AND PROSCIUTTO
This dish combines the best of the sweet, smoky, and savory flavors.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Combine goat cheese, rosemary, and a pinch of salt and pepper in a small mixing bowl, and stir.
- Make a small slit in bottom or side of each fig. Fill a pastry bag fitted with a small plain tip with cheese mixture. Pipe cheese into each fig through slit. Fill figs with just enough cheese so they expand slightly.
- Tear or cut the prosciutto slices into long strips. Wrap a strip of prosciutto around each fig, and skewer 4 figs on each rosemary sprig. Brush figs with olive oil, and season with salt and pepper.
- Place figs on a moderately hot grill, rotating skewers until figs are very hot and cheese starts to ooze, about 6 minutes. Remove from grill; serve immediately with a drizzle of olive oil and good bread.
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