How To make Fig Appetizers
Ripe fresh purple figs with rosy centers and luscious fresh green figs can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a half slice around each fig quarter so that it looks like a rose. To serve, sprinkle with fresh lime juice and freshly ground black pepper. Garnish with fresh mint sprigs. Another favorite: Slice each fig lengthwise into halves, 1 fig per person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a food processor fitted with a steel blade. 2. Add softened cream cheese and process until smooth. Scrape out with a rubber spatula, cover, and refrigerate until ready to use. Makes 1 cup.
How To make Fig Appetizers's Videos
Recipe for Fig & Blue Cheese Appetizers : Fig Recipes
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Fig and blue cheese appetizers make the perfect beginning to any type of meal that you may be serving. Get a recipe for delicious fig and blue cheese appetizers with help from an executive chef in this free video clip.
Expert: Arthur Wall
Contact: garconsf.com/index.php?page=about_us
Bio: Arthur Wall was named to the position of Executive Chef in Febuary 2010 by Garcon Bistro.
Filmmaker: Steven Watkins
Series Description: Working figs into your favorite meals and appetizers is a really delicious way to add additional flavors. Find out more about cooking with figs with help from an executive chef in this free video series.
Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
An apricot glaze adds a sweet and shiny topcoat to Ina's French Fig Tart!
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French Fig Tarts
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 40 min (includes chilling and cooling times)
Active: 35 min
Yield: 8 servings
Ingredients
For the pastry:
2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the fruit:
24 large fresh tray figs (see Cook's Note)
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced
1/2 cup apricot jelly (or apricot jam, heated and sieved)
Directions
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Add the butter and pulse 10 to 12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a 5-inch-round flat disk. Wrap in plastic and refrigerate for exactly 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
On a floured board, roll the dough to a rectangle a little larger than 10-by-14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Using a ruler and a small knife, trim the dough to a 10-by-14-inch rectangle. Refrigerate for 15 minutes.
Remove the stem of each fig and cut them in quarters through the stem (or in sixths, if the figs are very large.) Place the figs in rows on the dough. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 50 minutes to 1 hour, until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The juices will burn in the pan but the tart (and the pan!) will be fine! When the tart's done, loosen it from the pan while it's still warm and transfer it to a board or clean piece of parchment paper.
In a small pan, heat the apricot jelly with 2 tablespoons water and brush the fruit and pastry completely with the mixture. Allow to cool, cut into squares, and serve warm or at room temperature.
Cook’s Note
Figs sold singly in trays will be larger than figs sold in pint baskets.
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Ina Garten's Easy French Fig Tart | Barefoot Contessa | Food Network
Cranberry Brie Puff Pastries Appetizers
#cranberry #brieappetizer #holidayappetizer #brie #appetizer
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RECIPE INGREDIENTS IN ENGLISH AND RUSSIAN ⬇️
Cranberry Sauce
►12-ounce bag of fresh cranberries
►1 cup sugar
►4 tablespoons of orange juice
►1-2 tablespoons of orange zest
Brie Bites
►8 oz of Brie Cheese
►1 box of puff pastry
►1 cup of walnuts or pecans
►1 egg
Клюквенный соус
►350 грамм свежей клюквы
►1 стакан сахара
►4 столовые ложки апельсинового сока
►1-2 столовые ложки апельсиновой цедры
Бри Закуска
►225 грамм сыра Бри
►400 грамм слоеного теста
►1 стакан грецких орехов или орехов пекан
►1 яйцо
Baked Brie with Jam and Nuts in 15 Minutes | The Mediterranean Dish
This baked brie recipe is loaded with jam and nuts and comes together in 15 minutes!
FULL RECIPE: ????
SUBSCRIBE TO THIS CHANNEL: ????
INGREDIENTS:
???? 3 tbsp fig jam or honey, divided
???? 1/4 cup to 1/3 cup dried mission figs, sliced
???? 1/4 cup to 1/3 cup shelled pistachios, roughly chopped
???? 1/4 cup to 1/3 cup walnut hearts, roughly chopped
???? 13-oz round French brie
Ina Garten Makes Holiday Appetizers: Potato Pancakes, Fig And Goat Cheese Bruschetta | TODAY
“Barefoot Contessa” Ina Garten joins Kathie Lee and Hoda in the TODAY kitchen to make delicious potato pancakes as well as fig and goat cheese bruschettas. Try these recipes from her best-selling cookbook, “Cooking for Jeffrey.”
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Ina Garten Makes Holiday Appetizers: Potato Pancakes, Fig And Goat Cheese Bruschetta | TODAY
Fig Brulee Recipe - How to Brulee Fruit
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