se it to dress the salad.
Salad:
Wipe the fresh
iny stem end off each fig and cut in half lengthwise
ide then add remaining liquids, fig preserves and stir. Seal and
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.
ake the FIGS: Thread 4 fig halves lengthwise on each skewer
ime to assemble to salad.
Whisk together fig vinegar, grapeseed oil
se it to dress the salad.
Salad:.
Wipe the fresh
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.
nd walnuts. Divide among 4 salad plates; refrigerate.
Cut stems
f Salmon in 1-2 fig leaves (depending on size of
Cream sugar, eggs and salad oil until well blended.
Sift together flour and spices.
Dissolve soda in buttermilk and add flour mixture and buttermilk to the egg mixture.
Add fig preserves and pecans.
Bake in a greased tube pan at 350\u00b0 for about 1 hour or until done.
This makes a large cake that will keep in the refrigerator indefinitely.
It can also be frozen.
Grill figs on hot grill cut side down 3-4 minutes.
Mix dressing ingredient together.
Mix first 4 ingredients of salad into dressing to coat.
Plate salad on 4 chilled plates.
Top each salad with figs cheese and nuts.
Serve with fresh cracked pepper.
Cut each fig lengthways into four wedges. Make
Preheat the grill to medium-high. Brush chicken, eggplant and figs with olive oil. Season to taste.
Grill chicken and eggplant 2-3 mins each side, until chicken is cooked through and eggplant is just tender. Place chicken on a platter; let stand, loosely covered with foil, for 5 mins.
Cook figs, skin-side down, 30 seconds, until pale grill marks appear.
Divide endive and onion among four plates. Top with chicken, eggplant and fig. Crumble cheese over top and drizzle with balsamic glaze.
In a pan over medium heat, saute onion in the olive oil until softened, approximately 2 minutes.
Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
Divide and place the salad on individual salad plates.
Garnish with feta, hazelnuts and black pepper.
Serve immediately.
Sift dry ingredients into mixing bowl.
Add oil and beat well. Add eggs, beating after each addition.
Gradually add buttermilk alternately with fig preserves, nuts and vanilla.
Bake at 325\u00b0 for 1 1/2 hours in Bundt or angel food pan.
While warm, stick holes in cake with toothpick or fork.
Glaze cake, using a pastry brush.
ll the ingredients except the fig preserves and fresh figs and
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.
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.
f butter, cinnamon, and crumbled fig cookies; mix well and set