FIG AND ROSEMARY POT ROAST
Categories Fruit Herb Mustard Pork Braise Dinner Fig Rosemary White Wine Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
- Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
- Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
- Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
- Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
- Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.
FIG JAM WITH ROSEMARY
Ripe figs lend their subtle sweetness to this chunky jam. Lemons add a necessary sparkle, and fresh rosemary balances the tanginess. You can substitute other woodsy herbs, such as thyme, marjoram or oregano, or add spices, such as black pepper, but additional seasonings should complement rather than overpower the figs. This jam involves little preparation but yields tasty results: Use it as a spread for warm toast, to serve alongside salty cheese or as a topping for meat dishes.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 45m
Yield 3 to 4 cups
Number Of Ingredients 6
Steps:
- Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
- Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
- Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
- Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.
ROSEMARY FIG CAKE
Bake this delightful rosemary fig cake that's made using Gold Medal® all-purpose flour - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
- In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.
Nutrition Facts : Calories 360, Carbohydrate 46 g, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 120 mg
ROSEMARY POT ROAST
Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.
Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
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
PORK POT ROAST WITH DRIED FIGS AND HERBS
Make and share this Pork Pot Roast With Dried Figs and Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 5h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Bring the wine to a simmer in a small nonreactive saucepan over high heat.
- Remove from the heat and add the figs.
- Let stand until cooled, about 1 hour.
- Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
- Using the tip of a knife, poke about a dozen slits in the pork.
- Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
- Heat the oil in a large Dutch oven over med-high heat.
- Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
- Add more oil to the pot, if needed.
- Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Return the pork to the pot, and add the figs and their wine.
- Bring to a boil over high heat.
- Decrease the heat to low and cover.
- Simmer until the pork is fork-tender, about 4 hours.
- Transfer the pork to a deep serving platter.
- Using a slotted spoon, transfer about half of the figs to the platter.
- Cover with foil to keep warm.
- Remove the pot from the heat and let stand for 5 minutes.
- Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
- Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
- In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
- Whisk each batch of puree into the flour paste.
- Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
- Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
- Season with salt and pepper.
- Carve the pork.
- Pour the sauce over the pork and serve hot, with the figs.
Nutrition Facts : Calories 810.1, Fat 55, SaturatedFat 19.1, Cholesterol 215.7, Sodium 558.8, Carbohydrate 6.3, Fiber 1.1, Sugar 2.3, Protein 60.1
ROASTED CHICKEN WITH FIGS AND ROSEMARY
This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
- Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
- Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams
FIG-ROSEMARY SPREAD
This smooth goat-cheese spread is perfect atop our Crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
- Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.
More about "fig and rosemary pot roast recipes"
FIG AND ROSEMARY PORK POT ROAST RECIPE | BON APPéTIT
From bonappetit.com
Servings 6
- Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
- Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
- Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
- Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
QUICK AND EASY FIG JAM WITH ROSEMARY - LARDER LOVE
From larderlove.com
ROSEMARY POT ROAST {A FREEZER-TO ... - ERICA'S RECIPES
From ericasrecipes.com
FIG AND ROSEMARY PORK POT ROAST | RECIPE | PORK POT, PORK ...
From pinterest.co.uk
FIG AND ROSEMARY STICKY GLAZED ROAST CHICKEN | RECIPE ...
From pinterest.ca
RECIPES | ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY ...
From headtopics.com
ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY RECIPE | BON ...
From bonappetit.com
RECIPES FROM THE HIZZY: FIG & ROSEMARY POT ROAST (FOR ...
From hizzyrecipes.blogspot.com
FIG AND ROSEMARY POT ROAST - PLAIN.RECIPES
From plain.recipes
FIG AND ROSEMARY POT ROAST - FOODDIEZ.COM
From fooddiez.com
FALL POT ROAST WITH FIGS - DAIRY FREE RECIPES
From fooddiez.com
FIG ROSEMARY JAM - EAT BOUTIQUE - FOOD GIFT LOVE
From eatboutique.com
FIG AND ROSEMARY STICKY GLAZED ROAST CHICKEN - COUNTRY CLEAVER
From countrycleaver.com
ROSEMARY AND MISSION FIG POT ROAST - THE OLIVE GROOVE
From groovetotheolive.com
ROAST BEEF WITH MUSHROOM-FIG SAUCE RECIPE | EATINGWELL
From eatingwell.com
FIG AND ROSEMARY PORK POT ROAST RECIPE - THE BEST RECIPES ...
From ls.kampod.name
FIG AND ROSEMARY STICKY GLAZED ROAST CHICKEN | RECIPE ...
From pinterest.ca
HONEY, BALSAMIC & ROSEMARY ROASTED FIGS RECIPE | EATINGWELL
From eatingwell.com
FIG AND ROSEMARY PORK POT ROAST | RECIPE IN 2021 | PORK ...
From pinterest.com
PORK AND FIGS - TIM & VICTOR'S TOTALLY JOYOUS RECIPES
From tjrecipes.com
ROSEMARY AND FIG ROAST - TASTE OVS - OLIVE OIL, VINEGAR ...
From tasteovs.com
RECIPE: ROASTED FIGS WITH HONEY AND ROSEMARY | KITCHN
From thekitchn.com
ROAST DUCKS WITH POTATOES, FIGS, AND ROSEMARY RECIPE ...
From cookbookcreate.com
FIG AND ROSEMARY POT ROAST
From pinterest.com
FIG AND ROSEMARY CRANBERRY SAUCE - CRANBERRY SAUCE RECIPES
From worldrecipes.org
EASY SLOW COOKER POT ROAST - FIG AND LETTUCE
From figandlettuce.com
FIG AND ROSEMARY STICKY GLAZED ROAST CHICKEN | RECIPE ...
From pinterest.com.au
SIMPLE OVEN ROASTED FIGS - GIVE RECIPE
From giverecipe.com
ROSEMARY AND PORT FIG JAM - INSPIRED2COOK.COM – RECIPES ...
From inspired2cook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love