FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE
This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they're made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They're easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry; one pound is what you'll need.
Provided by Florence Fabricant
Categories snack, finger foods, appetizer
Time 1h30m
Yield 48 pieces
Number Of Ingredients 7
Steps:
- Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
- Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
- Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
- Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
- Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
- Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
- Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.
ROASTED FIGS AND PROSCIUTTO
Steps:
- Preheat the oven to 425 degrees F.
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
ROASTED FIGS AND NUTS WITH PORT REDUCTION
Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
- Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
- Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
- To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.
Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
ROASTED MISSION FIGS WITH HONEY
Categories Fruit Dessert Roast Fig Summer Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
- Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
- Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.
FALL POT ROAST WITH FIGS
Progresso® broth provides a simple addition to this beef roast that features figs, shallots and butternut squash - a hearty fall dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 8
Number Of Ingredients 14
Steps:
- In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned. Remove from pan with slotted spoon, reserving oil in pan.
- In small bowl, mix rosemary, salt, pepper and sugar. Rub mixture on all sides of roast. Cook roast in reserved oil until browned on all sides. Add broth and 1 cup of the water. Scatter garlic and shallots around roast. Cover tightly; cook over medium-low heat 1 hour. Turn roast over; cook 1 hour. Turn roast again; cook covered 1 hour longer or until meat is tender, adding squash and figs and turning roast during last 30 minutes.
- Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired. Heat broth to boiling; boil 5 minutes. Stir in port; boil 5 minutes. Shake remaining 1/2 cup water and the flour in tightly covered container; gradually stir into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with pot roast.
Nutrition Facts : Calories 409, Carbohydrate 22 g, Fiber 3 g, Protein 46 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 819 mg
ROASTED FIGS WITH PORT SAUCE
Categories Fruit Dessert Bake High Fiber
Number Of Ingredients 6
Steps:
- Preheat oven to 375 F. Remove stems from figs and quarter by cutting down to, but not through, the base. They should open like a flower. Place in buttered baking dish. Stir together orange juice, lime juice and rind, honey and port. Pour over figs. Sprinkle with butter. Bake for 20 minutes or until figs are very soft. Drain cooking juices into a small pot. Bring to a boil and cook for 6 to 8 minutes
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