FIG AND WALNUT SPREAD (CHAROSET RECIPE) RECIPE - (4.6/5)
Provided by lisaS
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor or Blender Refrigerate until ready to use Enjoy!
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
MAPLE WALNUT AND FIG BREAD
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F.
- Put the diced figs in a medium bowl and add the warm water. Let soak until softened.
- Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside.
- Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking.
- Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.)
- Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag.
CREAM CHEESE, DRIED FIG, AND WALNUT SPREAD
Make and share this Cream Cheese, Dried Fig, and Walnut Spread recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Add figs to the container or a food processor; finely chop.
- Add in the cream cheese; process until combined.
- Add in the walnuts and salt; pulse just to blend.
- Scrape mixture into a bowl.
- Add in the scallions, if desired; stir to combine.
- Note--to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.
Nutrition Facts : Calories 1097.7, Fat 97.4, SaturatedFat 45.7, Cholesterol 249.9, Sodium 1608.9, Carbohydrate 46.3, Fiber 7.2, Sugar 32.5, Protein 19.8
FIG AND PORT WINE CHAROSET
In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.
Provided by Adeena Sussman
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
- Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
- In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
DATE AND WALNUT SPREAD
The holiday season is upon us. Time to make those homemade gifts of quick breads, muffins and bagels. What better than to include a container of your specially made spread to a bread basket. This is super quick and can be ready in 5 minutes.
Provided by PaulaG
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a small bowl beat together the neufchatel cheese, powdered sugar and spices.
- In a food processor finely chop the walnuts. Add chopped nuts to cream cheese mixture then finely chop the dates. Add in dates and stir with a rubber spatula until blended.
- Place mixture into a custard cup, cover and refrigerator until chilled. Serve with bagels and quick breads for a delicious treat.
Nutrition Facts : Calories 954.2, Fat 60.4, SaturatedFat 21.9, Cholesterol 112.1, Sodium 508.9, Carbohydrate 93.5, Fiber 8.9, Sugar 78.7, Protein 21.5
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