ORANGE, FIG, AND PINE NUT RELISH
Categories Condiment/Spread Marinate Low Sodium Orange Fig Pine Nut Fall Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.
CURRANT-PINE NUT RELISH
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Toast the pine nuts for about 8 minutes, stirring once or twice, until they're golden brown and smell nutty.
- Heat a small sauté pan over high heat for 2 minutes. Turn down the heat to medium, and add the olive oil, rosemary, and chile. When the rosemary and chile start to sizzle, add the onion and season with 1/2 teaspoon salt. Turn the heat down to low, and let the onions stew gently for about 10 minutes, until tender. Transfer to a small bowl to cool and discard the rosemary sprig and chile.
- While the onion is cooking, place the currants in a small bowl and cover with hot water. Let the currants soak for 10 minutes, and then drain well.
- Add the balsamic vinegar to the pan the onions were in, and reduce it over medium-high heat to a scant 1 tablespoon. Stir the reduced vinegar into the onion mixture.
- Add the toasted pine nuts, currants, and parsley to the onion mixture, and stir to combine. Taste for balance and seasoning.
FRANGIPANE, FIG & ORANGE TART
Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
- Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
- Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
- Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
SWEET AND SAVORY PINE NUT RELISH
Categories Condiment/Spread Ginger Herb Tomato Apricot Pine Nut Bon Appétit
Yield Makes 1 2/3 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
- Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
More about "orange fig and pine nut relish recipes"
ORANGE & FIG PINWHEELS RECIPE | LAND O’LAKES
From landolakes.com
4.7/5 (3)Calories 70 per servingServings 72
- Combine butter, 3/4 cups sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, orange zest and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
- Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade. Add orange juice. Cover; process 1-2 minutes or until smooth.
- Place fig mixture into 2-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Remove from heat. Let stand 30-45 minutes or until cool.
FIG RELISH RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
FIG, MINT, AND PINE NUT RELISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FIG AND PINE NUT STUFFING RECIPE - REAL SIMPLE
From realsimple.com
YOGURT WITH FRESH FIGS, HONEY, AND PINE NUTS RECIPE | BON APPéTIT
From bonappetit.com
ORANGE, FIG, AND PINE NUT RELISH - BIGOVEN
From bigoven.com
ROSEMARY PINE NUT SABLES RECIPE - SERIOUS EATS
From seriouseats.com
25 BEST FIG RECIPES - DELICIOUS AND EASY FIG RECIPE IDEAS
From goodhousekeeping.com
ORANGE, FIG, AND PINE NUT RELISH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ORANGE, FIG AND BUTTERNUT PUMPKIN RELISH - BIGOVEN
From bigoven.com
ORANGE FIG AND PINE NUT RELISH RECIPES RECIPE
From alicerecipes.com
ORANGE FIG AND PINE NUT RELISH- WIKIFOODHUB
From wikifoodhub.com
BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH RECIPE - BON …
From bonappetit.com
THE FOUR SEASONS CRISP DUCK WITH ORANGE SAUCE AND FIG GARNISH
From thefooddictator.com
FRESH FIG CHUTNEY WITH ORANGE – FEAST GLORIOUS FEAST
From feastgloriousfeast.com
CORNMEAL ROSEMARY CAKE WITH PINE NUTS & ORANGE GLAZE - RELISH
From moveablefeast.relish.com
ROASTED CITRUS RELISH RECIPE | BON APPéTIT
From bonappetit.com
You'll also love