Fig And Rosemary Pot Roast Recipes

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FIG AND ROSEMARY POT ROAST



Fig and Rosemary Pot Roast image

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

2 cups dry white wine
1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
1 tablespoon olive oil
1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
1 medium onion, chopped
1 medium carrot, peeled, chopped
1 tablespoon chopped fresh rosemary
2 garlic cloves, chopped
1 14-ounce can low-salt chicken broth
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
2 tablespoons Dijon mustard

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



Fig Jam With Rosemary image

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

2 pounds fresh ripe figs, stemmed and chopped (about 6 cups)
4 large sprigs fresh rosemary (wrapped and tied in cheesecloth)
2 cups granulated sugar
2 tablespoons lemon zest (from about 4 lemons)
1/4 cup lemon juice (from 1 to 2 lemons), plus more to taste
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste

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



Rosemary Fig Cake image

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

2 cups Gold Medal™ all-purpose flour
1 1/4 cups granulated sugar
1 tablespoon finely chopped fresh rosemary leaves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup vegetable oil
1 teaspoon vanilla
3 eggs
3/4 cup fig preserves, chopped
1/2 cup chopped walnuts
3/4 cup powdered sugar
2 tablespoons buttermilk
2 teaspoons butter, melted
1/2 teaspoon vanilla

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



Rosemary Pot Roast image

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

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

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



Fall Pot Roast with Figs image

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

2 tablespoons olive oil
10 cloves garlic, peeled
5 large shallots, cut lengthwise in half
2 tablespoons chopped fresh rosemary leaves
2 teaspoons kosher (coarse) salt
2 teaspoons freshly ground pepper
1 teaspoon sugar
1 beef rump or chuck roast (4 lb)
2 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups water
4 cups cubed butternut squash (1 1/2 lb)
8 dried Calimyrna figs, quartered
1/2 cup port or other red wine
2 tablespoons Gold Medal™ all-purpose flour

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



Pork Pot Roast With Dried Figs and Herbs image

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

2 cups dry white wine (Pinot Grigio)
7 ounces dried calimyrna figs
1 1/2 teaspoons salt, plus more to taste
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried sage
1/2 teaspoon ground fennel (grind in a spice grinder or in a mortar and pestle)
3/4 teaspoon fresh ground black pepper, plus more to taste
1 (7 lb) bone-in pork butt, skin trimmed
2 tablespoons extra-virgin olive oil, as needed
1 large onion, chopped
3 medium carrots, chopped
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour

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



Roasted Chicken With Figs and Rosemary image

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

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

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



Fig-Rosemary Spread image

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

1 log (10 ounces) soft goat cheese
1/4 cup milk
2 tablespoons fresh rosemary, minced
2 teaspoons white balsamic vinegar (or white-wine vinegar)
1/2 cup dried figs (preferably black Mission), finely chopped
Coarse salt and ground pepper

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.

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  • 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.


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