ide then add remaining liquids, fig preserves and stir. Seal and
Fill the pastry with the fig spread. Crumble the goat cheese
Put cranberries and dried figs in a food processor and blend until coarsely chopped. Transfer to a bowl and add mint and basil, if using. Stir together marmalade and balsamic vinegar. Add to the cranberry mixture; stir well. Cover and refrigerate at least 2 hours or up to 1 week. You may freeze up to 6 months;thaw overnight in the refrigerator before serving. Enjoy!
Makes 4 cups.
Tip:.
If the cranberries are frozen measure while frozen. Let stand at room temperature 15 minutes to thaw slightly before processing.
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.
Preheat oven to 375\u00b0.
Adjust oven rack to middle level. Remove small stem from each fig; cut figs into quarters.
Mix figs with remaining fruit, 1/4 cup sugar and water.
Spoon into 1 1/2-quart shallow baking dish.
Cut 2 tablespoons butter into small pieces and place over top evenly; set aside.
f butter, cinnamon, and crumbled fig cookies; mix well and set
Heat a skillet over medium-high heat. Sear pork chops in the hot skillet until lightly browned, about 1 minute per side. Transfer seared pork chops to the slow cooker.
Combine cranberries, figs, reserved fig juice, apple juice, brown sugar, salt, black pepper, and rosemary in a saucepan; bring to a boil. Pour cranberry mixture over pork chops.
Cook on High for 4 hours.
ow heat, stirring occasionally, until fig spread is reduced, about 30
f Salmon in 1-2 fig leaves (depending on size of
mall amount of the raspberry-fig filling on the bottom cookie
about 3 minutes. Add the fig mixture and process until pureed
r overnight.
For the fig and whole spice syrup, place
he glaze, combine brown sugar, fig jam, apple juice, vinegar and
For fig-olive salsa, heat 1/2 tsp oil in a saucepan and sweat shallot until translucent. Add vinegar and remove from heat. Add fig and olives. Season and set aside.
Heat remaining oil in a non-stick frying pan, season chicken then saute, turning, for 10 mins. Meanwhile, cook pasta in boiling salted water according to package instructions.
To serve, heat tomato puree in a saucepan and add basil. Arrange chicken on a plate and top with pasta, salsa and sauce.
y adding 1/4 tsp fig preserves in bottom of hash
re soft and caramelized. Add fig preserves and cook additional 2
s fine for this.
Fig Sauce -- Take 1/2 of
o 2 hours.
Prepare fig filling and set aside, see
FIG FILLING:
Remove stems from
Mix together brown sugar, fig preserves and water.
Place in a 9 x 9-inch pan.
Then mix together eggs, sugar, margarine, milk, vanilla and flour.
Pour over fig mixture.
Bake at 350\u00b0 until brown.
Turn over in cake plate.