Fig Rosemary Spread Food

FIG-ROSEMARY SPREAD

Steps:

• In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
• Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

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.

FIG-AND-PROSCIUTTO FLATBREADS

Steps:

• Place a pizza stone in the bottom of the oven and preheat the oven to 500ºF. (The pizza stone is ideal but not necessary - just make sure the oven is hot enough to cook the pizza's).
• Allow at least 45 minutes for the pizza stone to heat thoroughly.
• Meanwhile, on a lightly floured surface, roll out one piece of the pizza dough to a 13-inch round.
• Dust a pizza peel with flour and slide the dough onto it.
• Drizzle with about 2 tablespoons of the olive oil and sprinkle with half of the garlic and rosemary.
• Season with salt and pepper & pinch of crushed red pepper flakes (if using).
• Dollop 1/4 cup of the fig jam (it is difficuclt to spread) all over the crust, being sure to leave a 1-inch border of dough all around.
• Scatter half of the cheese and prosciutto over the dough.
• Slide the flatbread onto the stone and bake for about 15 minutes, until puffed and golden.
• Transfer the flatbread to a cutting board and let cool for 10 minutes before slicing.
• Repeat with the remaining ingredients to make the second flatbread.
• Garnish with the sliced scallion and serve.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

ORANGE ROSEMARY FIG JAM

Steps:

• Mix the 1/4 cup sugar and pectin together.
• In a large, deep, nonreactive saucepan, toss all ingredients and bring to a boil, stirring until the sugar is completely dissolved. Cooking over high heat, stirring, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes. Remove rosemary and discard.
• Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
• Or.
• Place in sterilized Ball jars, leaving 1/4-inch head space.
• Wipe rims and adjust caps.
• Process half-pints and pints 10 minutes.
• in hot-water bath covering with 2 inches of water.
• Turn flame off and remove lid let sit 5 minutes.
• Remove jars and cool for 12-24 hours.
• You can remove rings and wipe jars.
• Store in a cool dark place.
• Optional for those that like it smoother without chunks you can blend the figs using an immersion blender while cooking.
• Altitude times.
• 1,000-3000 for 5 minutes.
• 3000-6000 for 10 minutes.
• 6000-8000 for 15 minutes.
• 8000-10,000 for 20 minutes.

FIG AND ROSEMARY FLATBREAD

Steps:

• 1. preheat oven to450degrees f, press the dough into a lrg rectangle on a work surface with your hands. lift the dough an hold it by the top edge, allowing the weight of the dough to begin stretching it. run your hands around the square as if you are turning a steering wheel, letting the dough waight stretch itself. continue stretching the dough in the air or by pressing on the work surface until it is very thin, transfer to a rimless baking sheet or the inverted side of a rimmed sheet pan an continue pressing an stretching until the dough is roughly a 9 times 15-inch rectangle, about1/8-inch thick. the dough may stick to the sheet pan, but it will help the flatbread keep its shape while it bakes.
• 2. brush the surface of the dough with 2 to3 tablespoons garlic olive oil an prick it all over with a fork. in a small bowl, mix the ricotta, chopped rosemary, an 1/2 teaspoon garlic olive oil until combined; season with salt an pepper an mix well.with a small spatulaor spoon, spread a thin, even layer of the ricotta cheese over the surface of the dough, leaving a 1/4-inch border. scatter the quartered figs evenly on the surface, transfer the flatbread to the oven an bake until edges are golden brown an dough is crisp, 15 to 18 min.
• 3. remove from the oven an carefully run a thin icing spatula under the flatbread to release it from the pan if stuck. transfer to a cutting board cut into squares or rectangles. drizzle with a little garlic oive oil, an sprincle more rosemary on top. serve