COUNTRY HAM AND SMASHED-POTATO HOME FRIES
Steps:
- Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
- While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.
FIGS WRAPPED IN SMOKED CURED HAM
Provided by Food Network
Yield 4 servings
Number Of Ingredients 2
Steps:
- Carefully cut each fig almost in half lengthwise, cutting down to but not through the skin. Rotate 90 degrees and repeat to divide the fig into 4 sections attached at the base. Squeeze together at the base as you would a baked potato. Place one slice of Presunto on the counter in front of you. Place one fig in the center, and draw up edges of ham, fluting all around into fold. Press well to hold. Repeat with remaining figs and ham. Serve 2 wrapped figs per person.
BACON-WRAPPED FIGS
This is the first bacon-wrapped fig recipe I made. I like that the figs and walnuts have very similar nutritional values, making this recipe a high energy appetizer or snack. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Cut a slit lengthwise down the center of each fig; fill each with a walnut half., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels., Place cheese in a shallow bowl. Dip 1 side of bacon in cheese. Wrap each bacon strip around a stuffed fig, cheese side out; secure with a toothpick. Place on an ungreased 15x10x1-in. baking pan., Bake until bacon is crisp, 12-15 minutes, turning once.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 86mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
MOMMA'S FRESH FIG PRESERVES
Mmm mmm fig preserves! Spread on buttered biscuits or toast, even great with cream cheese on a bagel. From momma with love.
Provided by MA McBridges
Time 15h35m
Yield 40
Number Of Ingredients 7
Steps:
- Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours.
- Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
- Pack fig preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 14.8 mg, Sugar 19 g
FIGS WRAPPED IN BACON
"The meaty bacon plus the sweet, floral, honeyed fig is such a good combination. You will find it will be hard to stop eating them," says Chef Eric Ripert. This recipe is from his website. Photo by Gino Reyes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Heat toaster oven to broil and line the toaster oven tray with foil.
- Wrap each fig in a strip of bacon, trimming the bacon as necessary, and secure with a toothpick. Season with salt and pepper and place on the toaster oven tray.
- Bake for about 8 to 10 minutes until the bacon is crisp and the figs are tender.
FIGS WRAPPED IN COUNTRY HAM
A very simple appetizer that was served at food tasting event we attended. The simplicity of this recipe allows the quality of the ingredients to shine.
Provided by Debbwl
Categories < 15 Mins
Time 13m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the broiler and lightly grease a broiler pan. Set aside.
- Wrap one slice of ham around each fig half and place on the prepared pan with the cut side up.
- Broil 3 minutes. Serve drizzled with balsamic vinegar.
Nutrition Facts : Calories 74, Fat 0.3, SaturatedFat 0.1, Sodium 1, Carbohydrate 19.2, Fiber 2.9, Sugar 16.3, Protein 0.8
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43 FIG RECIPES FOR FRESH AND DRIED FIGS | EPICURIOUS
From epicurious.com
Estimated Reading Time 7 minsPublished 2015-08-10
- Apple and Fig Custard. We love fig recipes morning, noon, and night. Whether you serve this warm-hug-in-a-casserole-dish for brunch or dessert, a drizzle of maple syrup and a dollop of freshly whipped cream would definitely be a welcome addition.
- Figs with Bacon and Chile. These figs with bacon are sweet, salty, sticky, and bright—just the thing for a one-bite appetizer. Get This Recipe.
- Pork Chops with Fig and Grape Agrodolce. Fresh figs and grapes cooked in balsamic vinegar and honey make a wonderful sweet and sour sauce for pork chops in this fancy-feeling fall dinner.
- Figs-in-a-Blanket With Goat Cheese. Vegetarians deserve the fun of pigs-in-a-blanket, too. This version has spicy, honey-glazed figs and creamy goat cheese, all baked in puff pastry.
- Duck Two Ways With Clementine-Fig Relish. There are few dishes as festive as duck two ways, best served with a relish made with dried black Mission figs, clementines, and a nip of cognac or other brandy.
- Beet and Fig Salad with Candied Pecans. Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.
- Cranberry Chutney With Orange, Figs, and Mustard. Here's a fig recipe for your Thanksgiving table. Feel free to use frozen cranberries, too. Get This Recipe.
- Fennel-Celery Salad With Blue Cheese and Walnuts. Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe which includes fig for a sweetness that perfectly complements the funky blue cheese.
- Fig-Braised Chicken with Spiced Walnuts. Dried figs are the key to this luscious chicken dinner. Served with spicy toasted walnuts and smothered in a sweet and silky sauce, this dish is sure to become a family favorite.
- Common Lily. In the fall, make this drink with a fresh fig instead of blackberries—use half for muddling and half for the garnish. Get This Recipe.
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