luisa_calif
Well-known member
**Calimyrna**
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ISO: ISO: Anyone have recipes for fresh Calymrna (white) figs? Not jam.
- Thread starter luisa_calif
- Start date
In Search Of:
REC: Cornish Hens Stuffed with Brandied Figs...
CORNISH HENS STUFFED WITH BRANDIED FIGS
Serving Size : 4
4 medium fresh figs -- (4 to 6 medium to large)
1/2 teaspoon ground allspice
1 cup port wine
4 1-pound poussin -- or Cornish hens, giblets removed and rinsed
Salt and freshly ground pepper
4 cups rock salt -- or other salt
1 Cut figs in quarters. In a small bowl mix allspice with Port. Put figs in a zip-lock bag, add marinade, close, shake back and forth a few times and marinate 1 hour.
2 Preheat oven to 500 degrees. Put salt in a shallow roasting pan just large enough to hold all the hens without crowding.
3 Loosen the skin of the hens and season with salt and pepper. Season cavity with salt and pepper and stuff with drained figs. (If using small hens, you may have a few figs left over. Don’t overstuff the hens, however.) Brush the flesh of the hens with fig marinade and truss hens. Brush any remaining marinade over hens.
4 Put hens in the oven 30 to 35 minutes or until internal temperature reaches 160 degrees in the deep thigh of the hens. Remove, let rest 10 minutes, covered with foil. Untruss and serve.
NOTES : Cornish hens are a worthy substitute but run a little larger. If using Cornish hens, adjust cooking time accordingly.
CORNISH HENS STUFFED WITH BRANDIED FIGS
Serving Size : 4
4 medium fresh figs -- (4 to 6 medium to large)
1/2 teaspoon ground allspice
1 cup port wine
4 1-pound poussin -- or Cornish hens, giblets removed and rinsed
Salt and freshly ground pepper
4 cups rock salt -- or other salt
1 Cut figs in quarters. In a small bowl mix allspice with Port. Put figs in a zip-lock bag, add marinade, close, shake back and forth a few times and marinate 1 hour.
2 Preheat oven to 500 degrees. Put salt in a shallow roasting pan just large enough to hold all the hens without crowding.
3 Loosen the skin of the hens and season with salt and pepper. Season cavity with salt and pepper and stuff with drained figs. (If using small hens, you may have a few figs left over. Don’t overstuff the hens, however.) Brush the flesh of the hens with fig marinade and truss hens. Brush any remaining marinade over hens.
4 Put hens in the oven 30 to 35 minutes or until internal temperature reaches 160 degrees in the deep thigh of the hens. Remove, let rest 10 minutes, covered with foil. Untruss and serve.
NOTES : Cornish hens are a worthy substitute but run a little larger. If using Cornish hens, adjust cooking time accordingly.
Originally posted by Gay R--REC: Roasted Chicken Thighs with Prosciutto, Blue Cheese & Figs.......
Roasted Chicken Thighs with Prosciutto, Blue Cheese and Figs
Recipe By :Wendy Williams-2005 Grand Prize Winner Chicken Traditions with Flair
Serving Size : 4
1/2 cup port wine -- plus
4 tablespoons port wine
1/2 cup balsamic vinegar
8 skinless chicken thighs -- boned
4 garlic cloves -- minced
8 slices prosciutto
2 ounces Blue Cheese -- crumbled
8 fresh figs
5 sprigs fresh thyme -- leaves removed from stems
2 tablespoons olive oil
1 teaspoon salt and black pepper
1 tablespoon unsalted butter
Preheat oven to 375 degrees F.
In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.
Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.
In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.
Roasted Chicken Thighs with Prosciutto, Blue Cheese and Figs
Recipe By :Wendy Williams-2005 Grand Prize Winner Chicken Traditions with Flair
Serving Size : 4
1/2 cup port wine -- plus
4 tablespoons port wine
1/2 cup balsamic vinegar
8 skinless chicken thighs -- boned
4 garlic cloves -- minced
8 slices prosciutto
2 ounces Blue Cheese -- crumbled
8 fresh figs
5 sprigs fresh thyme -- leaves removed from stems
2 tablespoons olive oil
1 teaspoon salt and black pepper
1 tablespoon unsalted butter
Preheat oven to 375 degrees F.
In large plastic bag, combine 1/2 cup Port, 1/2 cup balsamic vinegar, 1/2 teaspoon each salt and pepper and 1 minced garlic clove. Add chicken thighs and marinate 1/2 hour to overnight. Remove chicken from marinade and set aside. Discard marinade.
Sprinkle each thigh with 1/4 teaspoon each salt and pepper and equal amounts of crumbled blue cheese. Wrap each thigh with slice of prosciutto and place in greased baking pan. Wash and dry figs; slice in half; place in pan with chicken. Sprinkle chicken with remaining garlic and thyme; drizzle with olive oil. Bake uncovered for 45 minutes.
In small saucepan over medium heat, reduce 4 tablespoons Port, 1/4 cup pan drippings and 1/4 teaspoon each salt and pepper; simmer and reduce by one-quarter. Stir in butter until melted. Drizzle sauce over each serving.
Stuffed Figs Drizzled With Chocolate - I posted this for several people, and they loved it:
http://www.recipezaar.com/68911
http://www.recipezaar.com/68911
Feta-Stuffed Chicken breasts with fig sauce:
http://www.aminglingoftastes.com/2006/07/seasonal-mnage-trois-fresh-figs.html
http://www.aminglingoftastes.com/2006/07/seasonal-mnage-trois-fresh-figs.html
Fresh Fig salad with feta cheese and toasted walnuts
FRESH FIG SALAD WITH FETA CHEESE AND TOASTED WALNUTS
You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
INGREDIENTS:
4 fresh black figs, medium to large
2 ounces of feta cheese
2 ounces of walnut halves, toasted* and roughly chopped
DRESSING:
2 TBS Walnut Oil
1 tsp white balsamic vinegar
½ tsp Dijon mustard
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
Wipe the figs gently with some damp paper towelling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each and scatter the walnuts over top.
Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Serves 2
http://ayearatoakcottage.blogspot.com/
FRESH FIG SALAD WITH FETA CHEESE AND TOASTED WALNUTS
You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
INGREDIENTS:
4 fresh black figs, medium to large
2 ounces of feta cheese
2 ounces of walnut halves, toasted* and roughly chopped
DRESSING:
2 TBS Walnut Oil
1 tsp white balsamic vinegar
½ tsp Dijon mustard
Sea salt and freshly ground black pepper to taste
DIRECTIONS:
Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
Wipe the figs gently with some damp paper towelling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each and scatter the walnuts over top.
Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Serves 2
http://ayearatoakcottage.blogspot.com/
luisa_calif
Well-known member
THANKS everyone! Now if I can get some more before the birds peck them all!
luisa_calif
Well-known member
Yum!
luisa_calif
Well-known member
this also sounds very good.
luisa_calif
Well-known member
Also good sounding