Chèvre With Candied Figs Recipes
CHèVRE WITH CANDIED FIGS
Provided by Linnea Johansson
Categories Cocktail Party Wedding New Year's Eve Goat Cheese Fig Anniversary Shower Engagement Party Party
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 1. Slice the chèvre log, and place on an oven pan. Cut the figs into rounds.
- 2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon.
- 3. If you are using dried figs, place them in the vinegar mixture and let them absorb some of the fluid while the mixture cools.
- 4. Heat the chèvre cheese slices quickly by using your oven's broiler function for about 3 minutes, or until the cheese has slightly started to melt. Place the cheese on a serving plate, and top it with the candied figs and vinegar mixture. Serve warm.
- Simplify:
- You can replace muscavado sugar with brown sugar, honey, or regular sugar. Always taste the mixture since the different sugars have different sweetness, and you might have to add more.
- For a challenge:
- With their peppery honey flavor, Black Mission figs are the best money can buy. Fresh Black Mission figs are only available a few weeks out of the year, so if you happen to come across some, make compotes and freeze for later use.
- Muscovado sugar:
- The sugar is available in light and dark flavors, and is a raw sugar made from sugar canes. Compared with regular refined sugar, it is less processed and high in mineral content. The darker sugar has a liquorish flavor, and the lighter version has a toffee flavor.
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.
HERB CHEVRE FIG SPREAD
From BHG, with a few changes and adjustments. The original recipe called for walnuts but I'm not a fan so replaced with almonds. Serve with toasted baguette slices or crackers.
Provided by flower7
Categories Spreads
Time 35m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well.
- Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours.
- To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using).
- Serve with toasted baguette slices or crackers.
Nutrition Facts : Calories 96.7, Fat 6.3, SaturatedFat 2.3, Cholesterol 8.9, Sodium 44.3, Carbohydrate 8, Fiber 1.6, Sugar 5, Protein 3.5
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