Fig And Rosemary Pot Roast Food

FIG AND ROSEMARY POT ROAST

Steps:

• Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
• Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
• Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
• Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
• Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

ROSEMARY POT ROAST

Steps:

• In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

FALL POT ROAST WITH FIGS

Steps:

• In 6-quart Dutch oven, heat oil over medium-high heat. Cook garlic and shallots in oil 3 to 4 minutes or until browned. Remove from pan with slotted spoon, reserving oil in pan.
• In small bowl, mix rosemary, salt, pepper and sugar. Rub mixture on all sides of roast. Cook roast in reserved oil until browned on all sides. Add broth and 1 cup of the water. Scatter garlic and shallots around roast. Cover tightly; cook over medium-low heat 1 hour. Turn roast over; cook 1 hour. Turn roast again; cook covered 1 hour longer or until meat is tender, adding squash and figs and turning roast during last 30 minutes.
• Remove roast, fruit and vegetables to platter. Skim fat from broth, if desired. Heat broth to boiling; boil 5 minutes. Stir in port; boil 5 minutes. Shake remaining 1/2 cup water and the flour in tightly covered container; gradually stir into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with pot roast.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
• Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

DELICIOUS ROSEMARY CHEESE APPETIZER WITH FIG PRESERVES

Steps:

• Spray a 1 1/2 cup mold* with cooking spray, then line with plastic wrap, allowing edges to extend over the sides of the mold.
• Set aside.
• *Ifyou don't have a mold, you can use a miniature loaf pan, or simply shape into a log and roll in wax paper to chill.
• Beat cheeses, rosemary, honey and pepper with an electric mixer until smooth.
• (Or you can use a food processor).
• Spoon the mixture into the prepared mold.
• Cover, and chill at least 2 hrs.
• To serve, unmold the cheese onto a serving plate and remove plastic wrap.
• Spoon desired amount of fig preserves over the cheese.
• You can garnish with fresh rosemary sprigs, if desired.
• Serve with baaguette slices or crackers.

PORK POT ROAST WITH DRIED FIGS AND HERBS

Steps:

• Bring the wine to a simmer in a small nonreactive saucepan over high heat.
• Remove from the heat and add the figs.
• Let stand until cooled, about 1 hour.
• Mix together the 1 1/2 tsp salt, the rosemary, sage, fennel seed, and 3/4 tsp pepper.
• Using the tip of a knife, poke about a dozen slits in the pork.
• Rub the herb mixture all over the pork, forcing some of the mixture into the slits.
• Heat the oil in a large Dutch oven over med-high heat.
• Add the pork and cook, turning occasionally, until browned, about 10 minutes; transfer to a platter.
• Add more oil to the pot, if needed.
• Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes.
• Return the pork to the pot, and add the figs and their wine.
• Bring to a boil over high heat.
• Decrease the heat to low and cover.
• Simmer until the pork is fork-tender, about 4 hours.
• Transfer the pork to a deep serving platter.
• Using a slotted spoon, transfer about half of the figs to the platter.
• Cover with foil to keep warm.
• Remove the pot from the heat and let stand for 5 minutes.
• Using a large spoon, skim off and discard the fat that rises to the surface of the cooking liquid.
• Using a rubber spatula, mash the butter and flour together into a paste in a medium bowl.
• In batches, in a blender with a lid vent, puree the cooking liquid with the onions, carrots, and remaining figs.
• Whisk each batch of puree into the flour paste.
• Pour the pureed mixture back into the pot and bring to a boil over high heat, whisking often.
• Decrease heat to med-low and simmer until the sauce has thickened nicely, about 5 minutes.
• Season with salt and pepper.
• Carve the pork.
• Pour the sauce over the pork and serve hot, with the figs.

FIG JAM WITH ROSEMARY

Steps:

• Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
• Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
• Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
• Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.