Whisk ricotta, sugar and egg in a medium bowl. Whisk in milk, then flour.
Brush a medium nonstick skillet with a little butter and heat on medium. Pour 1/4 cup of the batter into the pan; cook 2 mins each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towels and brush with additional butter between pancakes.
Serve pancakes warm with dollops of whipped cream and fig jam.
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up.
Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
he top slices with the fig jam, then close up to form
Preheat oven to 400 degrees F. Lightly brush both sides of baguette slices with oil and place slightly spaced on rimmed baking pans. Bake for 10-12 minutes or until lightly browned and crisp.
Top each slice with ham and Brie and bake for an additional 5-8 minutes or until Brie has just begun to melt. Top each crostini with fig jam and serve warm for best flavor.
Cut bread into very thin slices.
Toast bread till crispy.
Slather with fig jam.
Top with prosicutto.
/2 teaspoon of the fig jam, and garnish with a fried
he glaze, combine brown sugar, fig jam, apple juice, vinegar and cinnamon
aper.
To make the jam, heat oil in a saucepan
circle.
Spread
fig jam on half and fold other
f cheese and a little jam.
Mix cream cheese and jam together and refrigerate for at least two hours.
Sprinkle nuts on top.
Serve as a spread/dip with sliced pears, apples, assorted crackers.
FOR SALAD:
mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
/4 cup of the fig jam (it is difficuclt to spread
Mix flour, sugar, salt and cut in margarine and egg.
Add nuts, coconut and flavorings.
Divide mixture in half.
Spread half on bottom of greased and floured pan.
Cover with fig jam. Spread with other half of mixture.
Bake at 350\u00b0 until nicely brown.
minutes. Whisk in butter, fig jam, and cinnamon until filling is
Heat the butter in a large frying pan over moderate heat. Add the bread and cook, stirring, for 2 mins, until golden. Sprinkle the sugar over the bread and continue to cook and stir for 2-3 mins or until caramelized. Remove from the heat.
Place the jam and 1/4 cup of water in a small saucepan. Cook and stir over low heat for 2 mins or until the jam melts.
Spoon the bread mixture onto serving plates. Top with dollops of ricotta, mint and zest, then drizzle with the fig sauce. Serve dusted with powdered sugar.
To prepare jam, remove stems from figs. Place
Preheat oven to 325\u00b0F Place pear halves cut-side up in 2 large baking dishes.
Spoon 1 teaspoons jam in center of each pear half. Top with goat cheese rounds, and lightly drizzle with oil. Bake pears 30 minutes, or until cheese begins to brown.
Whisk together remaining 2 Tbs. fig jam, lemon juice, and mustard in bowl. Whisk in 1 Tbs. olive oil.
Divide watercress among 8 serving plates. Sprinkle with onion and walnuts. Top each with pear half, and drizzle with dressing.
f the counter. Spread the fig jam over the dough, then top
Preheat the oven to 350\u00b0F. Remove cheese from box and remove labels. Line box (or you could use a souffle dish to fit cheese) with parchment paper. Place cheese in box or dish, secure box with string. Trim paper.
Cut 8 slits into the top of cheese. Push the fig jam into the slits. Drizzle with champagne. Place on a baking pan
Bake for 20-25 mins. Cut a cross in the top to reveal molten center. Serve with asparagus, bread sticks, prosciutto and sliced figs.
Combine olive oil, garlic, herbs, fig jam and lemon slices. Add lamb