BALSAMIC FIG GLAZED CHICKEN
This sticky, slightly fruity, sweet and savory Balsamic Fig Glazed Chicken is easy to prepare and finger-licking good!
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray an 8x8'' baking dish with non-stick cooking spray and set aside.
- Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until soft and translucent, about 3-4 minutes. Add in garlic and sauté until fragrant, 30 seconds- 1 minute. Add in fig preserves, honey, balsamic vinegar and sprig of thyme. Increase heat to bring mixture to a boil and immediately reduce heat to maintain a simmer. Simmer, stirring occasionally, until thickened and reduced by half, about 10-12 minutes. Use tongs to remove thyme sprig and discard.Optional for smoother glaze: Use an immersion blender (or transfer glaze to a stand blender) and puree until smooth.
- Meanwhile, season chicken: Place chicken on a clean work surface and pat the chicken dry. Season both sides of the chicken generously with salt and pepper. Transfer chicken to the prepared baking dish (they should fit snugly). Spoon the reduced glaze over the chicken, using the back of a spoon to evenly coat and distribute the glaze. Add 4 remaining sprigs of thyme to the pan.
- Roast: Transfer the baking dish to the oven. Bake (basting the chicken with the glaze once during cooking), for 35-40 minutes or until the juices run clear and chicken is cooked through (internal temperature of 165 degrees F. Remove from oven and let chicken rest 5 minutes. Optional: Switch oven to broil during last 3-4 minutes of baking for a more golden brown chicken. Watch the chicken carefully as it can burn easily!!
- Serve: Garnish chicken with fresh thyme, walnuts and cheese if using. Enjoy!
Nutrition Facts : Calories 401 kcal, Carbohydrate 9 g, Protein 38 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 179 mg, Sodium 351 mg, Sugar 6 g, ServingSize 1 serving
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
BAKED BRIE WITH FIG PRESERVES
Provided by Wanna Make This?
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
- Stir together the fig preserves and thyme in a small bowl.
- To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
- Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
- Let cool 10 minutes before serving with the baguette and apple slices.
FIG BALSAMIC VINEGAR/SYRUP
This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you can get, and you get so much more for your money!
Provided by Rare Affaire
Categories Sauces
Time 3h10m
Yield 1 liter plus
Number Of Ingredients 4
Steps:
- Trim and dice the figs.
- In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
- Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
- While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
- If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
- When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
- Taste and adjust to your personal taste using the remaining quarter of fig preserves.
- Remove from the heat and allow to cool slightly.
- Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
- Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.
Nutrition Facts : Calories 3701.6, Fat 1, SaturatedFat 0.2, Sodium 502, Carbohydrate 833.2, Fiber 11.7, Sugar 776, Protein 13.1
FIG PRESERVES
Make and share this Fig Preserves recipe from Food.com.
Provided by Diana Adcock
Categories Lemon
Time 1h25m
Yield 3 half pints
Number Of Ingredients 4
Steps:
- Wash figs gently in cold water.
- Place in a large bowl, fill with cool water and soak for 20 minutes.
- Make a syrup by boiling the sugar and water together in a large saucepan.
- When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
- Bring to a boil over high heat.
- Boil hard 1 minute.
- Lower heat and simmer for 30 minutes.
- Remove from heat.
- Carefully pour into a blender and pulse to grind figs and lemon slices.
- You may want to cook down for 10 or 15 more minutes to desired thickness.
- Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 1000.8, Fat 0.9, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 258.9, Fiber 9.1, Sugar 249.1, Protein 2.4
BALSAMIC FIG SAUCE
I have not made this sauce yet, but just reading it got my heart beating fast. Seems like it would go well with game, poultry or pork.
Provided by Geema
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a saucepan.
- Cover; bring to boil over high heat.
- Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.
- Let cool slightly; remove thyme sprig.
- Press mixture through a large-holed sieve with a rubber spatula.
Nutrition Facts : Calories 212.6, Fat 0.7, SaturatedFat 0.1, Sodium 151.1, Carbohydrate 47, Fiber 6.6, Sugar 39.4, Protein 1.8
BALSAMIC FIG VINEGAR
Make and share this Balsamic Fig Vinegar recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 30m
Yield 1 quart, 64 serving(s)
Number Of Ingredients 3
Steps:
- Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
- Working in batches, puree mixture in a food processor until smooth.
- Strain through a fine sieve into a large nonreactive bowl.
- Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
- Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
- (Vinegar can be refrigerated for up to 1 month.).
Nutrition Facts :
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BALSAMIC FIG JAM - FOOD NOUVEAU
From foodnouveau.com
5/5 (1)Category Appetizers, Breakfast, DessertServings 2
- In a large measuring cup or a heatproof bowl, add the figs and half of the sugar (1 cup/250 ml) and toss to combine. Cover with plastic wrap and refrigerate for 1 hour.
- Transfer the fig and sugar mixture to a small stainless steel saucepan. (The mixture should come halfway up the sides of the saucepan.) Set over medium heat and bring to a boil, stirring from time to time with a silicon spatula. When the mixture comes to a boil, remove from the heat and transfer back to the measuring cup or heatproof bowl. Cover with plastic wrap, then let cool to room temperature. Refrigerate overnight.
- Sterilize jam jars if you do not plan to use the jam within two weeks. (See note below for instructions.) If you plan to use the jam within two weeks, you should still make sure the jars and lids you use are sparkling clean. Clean jars and lids in hot soapy water, then leave to dry while you prepare the jam. You can also run the jars and lids in the dishwasher set at the "sterilization" cycle.
- Transfer the fig and sugar mixture back into the saucepan. Keep a skimmer or a slotted spoon close to the stove. Place a small plate in the refrigerator. Set the saucepan over medium heat, and bring the fruit back to a boil, stirring from time to time with a silicon spatula. Stir in the remaining sugar, the lemon juice, and the balsamic vinegar. Boil, stirring, until the mixture is thick but not to concentrated, about 10 minutes. Skim off any foam that rises, dipping the spoon or skimmer into the bowl of water to remove the foam.
FIG PRESERVES WITH BALSAMIC VINEGAR, LEMON AND ROSEMARY
From relish.com
Servings 20
- Wash figs and remove stems. Cut into quarters. Cut lemon into quarters and remove seeds. In a food processor, working in batches, finely chop figs and lemon. You should have about 4 cups. Transfer to a slow cooker or shallow pan, such as a 13 x 9-inch baking dish.
- Stir in balsamic vinegar, honey, rosemary and salt. If using a slow cooker, cook on HIGH 4 hours, setting lid ajar for last hour, or until mixture is thickened. (If using oven, preheat oven to 300F; cover shallow pan with foil and place in oven. Cook 3 hours. Remove foil and continue to cook one hour longer, or until mixture is thickened.)
- Prepare 5 half-pint jars with two-piece lids by washing jars and keeping hot; place flat lids in simmering water to warm. Prepare hot-water bath canner by filling with hot water deep enough to cover jars by at least one inch. Place canner over high heat.
- Fill jars with fig mixture, leaving 1/2-inch headspace. Wipe jar rims with paper towel dampened with white vinegar to remove any spills; add lids and rings, tightening rings only to finger tight. Place jars in canner. Cover canner.
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