BOOZY BOURBON CHICKEN MARINADE
Provided by Food Network
Time 5m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Stir together the bourbon, oil, mustard, Worcestershire, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Use in place of your favorite chicken marinade.
BRANDIED FIGS
This preserving project is a fun and make-ahead friendly way to use up peak-season figs, and the payoff is great: Once the holidays roll around, you'll have an elegant fruit at your fingertips to serve with cheese platters, cookies, and pies. While this recipe from chef Scott Peacock is an easy one and mostly hands-off, it does take a couple of days to complete, so plan accordingly!
Provided by Martha Stewart
Categories Food & Cooking
Time 1h10m
Yield Makes 2 quarts
Number Of Ingredients 3
Steps:
- Wash figs a few at a time by quickly dipping them in a bowl of cool water. (Do not soak.) Place in a single layer on a kitchen towel; drain. Sprinkle 3/4 cup sugar evenly in a wide nonreactive pot. Top with figs, then sprinkle with remaining 3/4 cup sugar. Cover; refrigerate at least 12 hours and up to 2 days.
- Place pot over low heat, uncovered, and bring figs to a bare simmer. (Tilt pan from side to side or swirl a bit to help sugar dissolve, but do not stir, or fruit may get damaged.) Partially cover and simmer 10 minutes; remove from heat. Cover; let stand 4 hours.
- Repeat step 2 twice; figs should turn translucent in final simmering stage. (If necessary, allow to simmer longer than 10 minutes in final simmer, until they do.)
- Carefully spoon hot figs into hot sterilized canning jars (ideally pint-size or smaller). Bring syrup to a boil, skimming any scum that rises to surface. Turn off heat; stir in brandy. Taste; add more brandy as desired. Pour hot syrup over fruit to cover. Seal and process in a hot-water bath 10 minutes. Figs can be stored in a cool, dark place up to 1 year.
BOOZY MARINADED FIGS
A lovely recipe that can be given away at Xmas as an unusual gift.
Provided by teresahall
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Boil the water, vinegar and sugar to make a syrup, about 15 - 20 mins, and let it cool
- Peel the figs, and put them in a bowl.
- Pour over the cooled syrup, and leave for 24 hours. Put a plate on the top, to keep the figs in the syrup.
- Pour the figs and syrup into a saucepan, and simmer for 15 mins.
- Take the figs out, and put into jars, then boil the syrup for another 5 minutes.
- Mix the syrup with the brandy and pour over the figs. Store for at least 2 weeks
- Serve with creme fraiche, vanilla icecream or just whipped cream
MARINATED FIG AND GOAT CHEESE CROSTINI
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 crostini
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the goat cheese, olive oil, honey and half of the tarragon, shallots and lemon zest. Season with salt and pepper.
- In a separate bowl, toss the figs with the lemon juice, saba vinegar and remaining tarragon, shallots and lemon zest. Season with salt and pepper.
- Spread the goat cheese mixture on the crostini, then top with the figs.
MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL
These cute bites are a sophisticated step up from the old favourite of cheese and pineapple on sticks
Provided by Good Food team
Categories Buffet, Snack, Starter
Time 45m
Yield Makes 16
Number Of Ingredients 7
Steps:
- Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
- When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
- Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.
Nutrition Facts : Calories 61 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 4 grams protein, Sodium 0.05 milligram of sodium
FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS
Categories Cheese Dairy Fruit Nut Dessert Bake Vinegar Fig Walnut Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
- Serve warm figs with sauce and a dollop of mascarpone.
DELISH BLACK MISSION FIGS!
When I lived in California, I couldn't wait until the farmer's markets had figs...big, juicy, amazing to eat! They are hard to find in Colorado, and are less flavorful than the ones in CA. So I came up with this little appetizer to showcase some of my favorite ingredients.
Provided by AndreaB
Categories Appetizers and Snacks Meat and Poultry Pork
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.2 g, Cholesterol 20.7 mg, Fat 7.9 g, Fiber 2.9 g, Protein 5.9 g, SaturatedFat 4.3 g, Sodium 283.1 mg, Sugar 25.2 g
FRESH FIGS MARINATED IN SHERRY WITH AGED GOAT CHEESE AND BASIL
Ambrosial! Use the highest quality sweet sherry and sherry vinegar you can lay your hands on. The recommended goat cheese is Monte Enebro, or Humboldt Fog, but it would also work well with a fresh goat cheese if necessary. I used a goat gouda. The cooking time is marination time. From Pinxtos; Small Plates in the Basque Tradition, by Gerald Hirigoyen.
Provided by zeldaz51
Categories Spanish
Time 1h10m
Yield 4 tiny open-faced sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the stem of each fig and slice each fig 1/4 inch thick. Lay the slices in a single layer on a plate.
- Mix the sherry and vinegar together in a small bowl and brush or spoon onto the fig slices, then sprinkle with black pepper. Let figs marinate at room temperature for one hour.
- To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide the fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with basil.
Nutrition Facts : Calories 159, Fat 5.3, SaturatedFat 3.2, Cholesterol 11.2, Sodium 205.9, Carbohydrate 21.6, Fiber 3.4, Sugar 10.1, Protein 7.1
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