Almondriesling Savarin With Fig Compote Food

BREAKFAST PARFAITS WITH FIG COMPOTE

Steps:

• Mix together the blackberries, blueberries and strawberries in a bowl. Put 2 tablespoons Fig Compote in the bottom of six parfait glass. Top with 1/4 cup yogurt, followed by 1/4 cup of the mixed berries. Add another layer of yogurt, and then top with 1 tablespoon Fig Compote and 2 tablespoons Fruit-and-Nut Trail Mix. Serve immediately.
• Combine the figs, sugar, vinegar, orange zest and juice, cinnamon and 3/4 teaspoon salt in a medium pot over medium-high heat; bring to a boil. Begin to break down the figs with a potato masher or the edge of a wooden spoon. Continue to boil until the compote has thickened enough to resemble a chutney and a wooden spoon drawn through the mixture leaves a track behind it, 5 to 6 minutes. Remove from the heat and let cool completely, about 15 minutes.
• Stir in the honey and season with salt. Store in an airtight container in the refrigerator for up to 2 weeks.
• Preheat the oven to 375 degrees F.
• Combine the walnuts, cashews, coconut flakes and pepitas in a large bowl; toss with the coconut oil and some salt. Spread the mixture evenly onto a baking sheet. Bake until toasted and fragrant, 10 minutes. Let cool completely, at least 20 minutes.
• Mix in the banana chips, goji berries and dried pineapple. Stir in the carob chips if you want a bit of "chocolate" with your trail mix! Serve immediately or store in an airtight container at room temperature.

FIG COMPOTE

Steps:

• In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.

FIG AND ORANGE COMPOTE

Steps:

• Using a zester, remove the zest of one orange in long strips.
• Using a sharp knife, carefully remove the pith from all the oranges, so the flesh is fully exposed. Slice the oranges crosswise into sections 1/4 inch thick. Remove seeds, and place the slices in a bowl.
• Blend the sugar and water in a small saucepan. Stir well to dissolve the sugar completely. Bring the mixture to a boil, reduce heat and simmer 10 minutes or to a syrupy consistency. Remove from heat, and add grenadine syrup. Blend well. Set aside.
• Place 4 figs snugly in a small saucepan. Pour just enough syrup over them so they are 90 percent covered. Add the strips of orange zest. Bring to a boil, cover and simmer 10 minutes. Remove and refrigerate.
• Place the 4 cooked figs over the marinating orange slices in the bowl. Pour over the cooking liquid and 4 tablespoons of Grand Marnier. Cover with plastic wrap, and refrigerate.
• Just before serving, slice the 4 uncooked figs lengthwise into four sections.
• Distribute the chilled orange slices and their juices over 4 chilled plates. Lay four uncooked fig quarters over each serving, and top with a poached fig. Sprinkle with the 2 remaining tablespoons of Grand Marnier, and garnish each with a sprig of mint.

FRESH FIG COMPOTE

Steps:

• In a saucepan over medium heat, add the sugar, water, orange juice, and orance zest; stir to combine.
• Simmer for 5 minutes.
• Add in the figs and cook for about 2 minutes or until soft, turn once.
• Add curacao and stir to mix.
• Cool and serve in sherbert dishes.

ALMOND/RIESLING SAVARIN WITH FIG COMPOTE

Steps:

• TO MAKE THE SAVARIN: Sift the flour into a mixing bowl; make a well in centre and into it, crumble yeast.
• Heat milk to lukewarm and pour into well to combine with yeast.
• Allow a little surrounding flour to blend in.
• Cover and let rest for 15 minutes.
• Melt butter; allow it to cool, then whisk gently with eggs, orange peel, salt and 1-1/2 tsp sugar (or sugar substitute).
• Add to the flour and knead well, incorporating more flour, if necessary.
• (Dough should be soft, slightly sticky.) Cover and allow to"proof" for 30 minutes.
• Knead briefly again, and divide among 8 greased savarin rings, or a 1-qt.
• mold.
• Let rest a further 30 minutes.
• PREHEAT OVEN TO 350F and bake savarin 12 to 15 minutes.
• Turn out onto a rack set over a bowl.
• Immediately spoon on Riesling mixed with remaining sugar.
• Reserve any that has drained into the bowl for reuse in making Fig Compote.
• Carefully remove to serving dish, brush with Orange Glaze and sprinkle with Toasted almonds.
• Whip cream and garnish along with Fig Compote.
• TO MAKE ORANGE GLAZE: Whisk together orange juice, cornstarch and honey.
• Cook over high heat, stirring for about 3 minutes.
• TOASTED ALMONDS: Preheat oven to 350 degrees F.
• Blanche almonds in boiling water for 1 minute Drain in a sieve and remove skins Place on an ungreased baking tray, and toast for about 8 minutes.
• Chop coarsely.
• TO MAKE FIG COMPOTE: In a saucepan, place figs, honey and cloves.
• Add Riesling left over from making savarin, with enough water to make 1 cup liquid.
• Bring to a boil, stirring occasionally.
• Cook for 20 minutes.
• Discard cloves.
• Allow to boil down to compote consistency.