clean jar with the balsamic vinegar and marinate for at
Simmer Figs in water until very soft.
Puree with hand held wand.
Keep on low heat, and continue until it reaches a thick consistency.
Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
Add sugar and cook another 5 minutes.
Add to fig mix and puree again.
Add vinegar.
Bottle and refrigerate.
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
Continually whisk balsamic vinegar and brown sugar in
he recipe.
While the lamb is resting, bring the balsamic vinegar
s fine for this.
Fig Sauce -- Take 1/2 of
Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.
Brown chicken and saute onion and tgarlic in olive oil until softened. Add to a freezer bag with all other ingredients.
TO COOK- Defrost the bag completely in the fridge. Add the contents of the bag plus one 14.5 oz can of diced tomatoes to the crockpot. Cook on high for 4-6 hours or low for 6-8
TO SERVE- Serve over rice or potatoes.
Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup: about 5 minutes.
Combine the fig mixture, water, and lemon juice in a blender, and process until smooth.
Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add olive oil and salt; stir well with a whisk.
To serve: Drizzle enough dressing on the greens to coat. Place the greens on 6 salad plates and top with pear and goat cheese.
Combine the figs, sugar, balsamic vinegar, and a sachet in
n the stem of each fig.
Form a pocket in
Combine onions, squash, bell pepper, habanero pepper, fig, and garlic in a food processor; pulse until minced.
Melt butter in a saucepan over medium heat. Add onion mixture; cook and stir until tender, about 5 minutes.
Stir apple cider vinegar, balsamic vinegar, honey, pickling spice, and salt into the onion mixture. Cook and stir, adding water as needed, until desired consistency is reached and chutney it warmed through, about 5 minutes.
n the bottom of each fig. Insert a cube of cheese
bout one-eighth teaspoon of balsamic vinegar over each slice of
ifference between the taste of balsamic vinegar - which is sweet - and
he glaze, combine brown sugar, fig jam, apple juice, vinegar and
ide sauce pan add the balsamic vinegar, cook uncovered over med
Preheat the oven broiler for high heat.
Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.
Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
o 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until