HONEY-ROASTED FIGS IN PUFF PASTRY
I created this recipe for a national honey contest and won third place! I was thrilled, and you will be, too, when you try these tasty but elegant desserts. -Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix cream cheese, brown sugar and vanilla. Divide into eight small mounds. Refrigerate 30 minutes or until firm., Meanwhile, preheat oven to 400°. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; place in a small microwave-safe bowl. Add honey and balsamic vinegar. Microwave, uncovered, at 80% power for 20 seconds, stir to mix., Slice each fig lengthwise into six slices; place on a parchment paper-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons honey sauce. Roast 8-10 minutes or until softened. Cool on pan on a wire rack., Unfold one sheet of puff pastry. On a lightly floured surface, roll out pastry just enough to smooth surface. Cut into four equal pieces; trim off corners to round. Cut in about half way from each rounded corner in towards center. Place a cream cheese mound in the center of each. Top with six slices cooled roasted figs; drizzle tops with 1/4 teaspoons honey sauce., In a small bowl, whisk egg with water; brush pastry with egg wash. Fold up 1 "petal" of dough wrapping around filling. Wrap second petal around first one from the opposite side lightly pressing ends to stick. Continue with other two petals. Tuck last two points under "rose" and cup in hand gently to round the base., Place on parchment paper-lined baking sheet. Repeat. Use excess corner trimmings to make leaves and place slightly under and next to roses. Brush outside of pastries with egg wash. Bake 25-30 minutes or until golden brown. Remove to a cooling rack. Place roses on a serving plate; drizzle with re-warmed remaining honey sauce. Top with pistachios; serve warm.
Nutrition Facts :
ROASTED FIGS WITH SCENTED SABAYON AND PISTACHIOS
Steps:
- Preheat oven to 400 degrees. Whisk together the egg yolks, sugar, 1/8 teaspoon cardamom, and the coriander in the top half of a double boiler. When the mixture is very thick and pale yellow, whisking constantly, slowly beat in the wine. Place the top half of the double boiler over gently simmering water. Using a rubber spatula, clean the egg yolk mixture from the sides of the pan. Cook, whisking constantly, until the sabayon is very thick and light and will mound slightly when lifted with a spoon. This should take about 7 minutes. Remove the top half of the double boiler from the simmering water and place it in a bowl of lukewarm water to keep warm while you prepare the figs. Note: You can prepare the sabayon some hours ahead of time and let it cool to room temperature. Before serving, warm it slightly by sitting the pan in lukewarm water as above. Place the honey and remaining cardamon in a small heavy bottomed saucepan over low heat. Cook, stirring constantly, until the honey has just warmed. Remove from the heat and, using a pastry brush, lightly coat each fig with the seasoned honey. Place the figs, at least 1/2-inch apart, on a baking sheet lined with parchment paper. Place in the preheated oven and roast for 5 minutes or until the figs are beginning to take on color and are nicely glazed. To serve, spoon a pool of sabayon onto the center of each of six luncheon plates. Using the back of a spoon, gently spread the sauce out onto each plate to cover the bottom. Place 3 figs into the center of the plate and sprinkle some of the toasted pistachios over the top. Serve immediately. Per serving: 906 Calories (kcal); 23g Total Fat; (21% calories from fat); 18g Protein; 174g Carbohydrate; 851mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 11 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0028 Converted by MM_Buster v2.0n.
Nutrition Facts : Calories 1835 calories, Fat 144.4707075 g, Carbohydrate 47.79809 g, Cholesterol 6712.96 mg, Fiber 0.199275003433228 g, Protein 86.3465825 g, SaturatedFat 51.9678175 g, ServingSize 1 1 Serving (573g), Sodium 261.54625 mg, Sugar 47.5988149965668 g, TransFat 5.71608250000001 g
BROILED LOBSTER WITH LEMON SABAYON
Provided by Eric Greenspan
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
- Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
- Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
- Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
- For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
- For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
- For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
- Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
- Preheat the broiler.
- Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
- Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.
GRILLED HONEY-ORANGE FIGS WITH MASCARPONE AND PISTACHIOS
Steps:
- Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve.
BROILED FIGS WITH GOAT CHEESE
Uncle Bob's recipe Inspired me to make these. I made his Recipe #97757 and they were so good. I just wanted to kick it up a bit!
Provided by Rita1652
Categories Cheese
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
- Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
- Skewer fig halves crosswise on each rosemary stem.
- Arrange the skewers on a plate with the cut sides of the figs facing up.
- In a small bowl, mix together honey and lemon juice.
- Brush the honey/lemon mixture over the cut side of the figs.
- Preheat the broiler to high.
- Broil the figs cut side up until they are lightly browned and softened, about 1 to 2 minutes.
- Top with cheese and place back under broiler for 1 minute.
- Serve on the skewers while still hot.
Nutrition Facts : Calories 264.2, Fat 8.9, SaturatedFat 5.9, Cholesterol 22.4, Sodium 148.5, Carbohydrate 43.3, Fiber 3.8, Sugar 39.1, Protein 7.2
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.
BROILED RIPE FIGS WITH WARM RICOTTA AND HONEY
Yield serves 2
Number Of Ingredients 5
Steps:
- Preheat the broiler, setting the rack as high as possible.
- In a small bowl, combine the ricotta, honey, and salt.
- Sprinkle the sugar on a small plate and dip each fig half, cut side down, into it, coating the entire surface with a thin, even layer. Place the figs, sugar side up, on a baking sheet and place it under the broiler. Broil for 4 to 6 minutes, or until all the sugar is completely melted and dark brown. Watch closely!
- Serve with the ricotta mixture and an additional drizzle of honey
BROILED HONEYED FIGS WITH SABAYON
From 100 Best Health Foods. "Fresh and dried figs are rich in fiber and high in iron, boosting energy and promoting healthy blood."
Provided by mersaydees
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler to high. Arrange figs, cut-side up, on the broiler rack. Brush with 2 tablespoons honey. Sprinkle chopped rosemary over, if using.
- Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize.
- To make the sabayon, lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a handheld electric mixer, beat the eggs and honey together for about 10 minutes, or until pale and thick.
- To plate, place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon, and serve immediately.
Nutrition Facts : Calories 191.5, Fat 3.9, SaturatedFat 1.2, Cholesterol 139.5, Sodium 55.1, Carbohydrate 36.8, Fiber 2.9, Sugar 33.6, Protein 5.5
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