I'll share my recipe, if you'll share yours, December 30, 2010

13 years ago

Chevre with Candied Figs

Epicurious : May 2008

yield: Makes 4 servings

Ingredients

3/4 pound chevre or other goat cheese

4 fresh figs or 1/2 cup dried

1/4 cup of balsamic vinegar

3 tbsp of brown muscovado sugar, or brown sugar

Preparation

1. Slice the chevre log, and place on an oven pan. Cut the figs into rounds.

2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon.

3. If you are using dried figs, place them in the vinegar mixture and let them absorb some of the fluid while the mixture cools.

4. Heat the chevre cheese slices quickly by using your oven's broiler function for about 3 minutes, or until the cheese has slightly started to melt. Place the cheese on a serving plate, and top it with the candied figs and vinegar mixture. Serve warm.

Simplify:

You can replace muscavado sugar with brown sugar, honey, or regular sugar. Always taste the mixture since the different sugars have different sweetness, and you might have to add more.

For a challenge:

With their peppery honey flavor, Black Mission figs are the best money can buy. Fresh Black Mission figs are only available a few weeks out of the year, so if you happen to come across some, make compotes and freeze for later use.

Muscovado sugar:

The sugar is available in light and dark flavors, and is a raw sugar made from sugar canes. Compared with regular refined sugar, it is less processed and high in mineral content. The darker sugar has a liquorish flavor, and the lighter version has a toffee flavor.

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Comments (4)

Jasdip
13 years ago
Chicken Cutlets with Fennel-Orange Salad (Real Simple)

8 small chicken cutlets (1 1/2 pounds total)
1 teaspoon ground coriander
kosher salt and black pepper
4 tablespoons olive oil
1 fennel bulb, thinly sliced
1 cup fresh flat-leaf parsley leaves
1 tablespoon white wine vinegar
2 oranges, segmented

Season the chicken with the coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Heat 2 tablespoons of the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.

In a bowl, toss the fennel, parsley, vinegar, remaining 2 tablespoons of oil, and 1/4 teaspoon each salt and pepper. Fold in the oranges. Serve with the chicken.
Marilyn Sue McClintock
13 years ago
Carrot Pancakes

Ingredients

1 3/4 cups milk
2 eggs
1/4 cup butter
4 medium carrots, chopped
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
4 tablespoons sugar
2 dashes nutmeg
2 dashes cinnamon ( For cinnamon & nutmeg, I'm very generous with both, but be careful not to add too much)

Directions
1. First you will need to get your blender out!
2. Pour Milk into blender; add eggs and butter.
3. Mix briefly to put egg and butter through milk.
4. Add carrots and blend well (until carrots are completely mixed through; no chunks left!!) Add flour, baking powder, salt, and sugar; mix in blender until all ingredients are mixed through.
5. Then add nutmeg and cinnamon and mix for about 1 minute.
6. Check thickness; if you feel it is too thin, add a little more flour (Tbs or 2) Spray frying pan with cooking spray.
7. Heat to medium heat, and cook pancakes.
8. Make them whatever size you wish!
9. Cook until golden brown.
10. They will be a beautiful golden color!
11. Enjoy them with a small amount of pure maple syrup!
Sue
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glenda_al
13 years ago
EASY PARMESAN POTATO WEDGES
***********************************
This recipe can also be served with sour cream.
1/3 cup grated parmesan cheese
1 teasp paprika
1 teasp garlic powder
1/2 teasp salt
1/4 - 1/2 teasp pepper
4 potatoes unpeeled
1/3 cup vegetable oil

1) Preheat oven to 400F (204C)
2) In plastic bag combine first 5 ingredients.
3) Cut each unpeeled potato into 8 wedges. Dip wedges in oil and then shake in cheese mixture.
4) Place wedges on a baking sheet skin side down and bake at 400F (204C) for 30 - 40 minutes.
sunshines
13 years ago
Oh my goodness, Glenda your recipe for EASY PARMESAN POTATO WEDGES sounds delicious. I will try it and throw in a few Rosemary leaves that I have growing.

I'll share my recipe, if you'll share yours, December 30, 2010

Comments (4)

Jasdip

Marilyn Sue McClintock

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glenda_al

sunshines

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