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.
FIG VINAIGRETTE
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams
BALSAMIC FIG SALAD DRESSING
Figs bring a bit of sweetness and a slightly thickened texture that's perfect for drizzling to this basic balsamic vinaigrette. Ideal for any salad, this dressing also pairs nicely with cheese plates and makes a great marinade.
Provided by Cheeky Kitchen
Categories Condiment
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- In a high-speed blender, combine all ingredients until smooth.
Nutrition Facts : ServingSize 1 Serving
FIG VINAIGRETTE
Provided by Martha Stewart
Yield Makes 2 1/4 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine figs, vinegar, and 1/4 cup water. Bring to a boil, reduce to a simmer, cover, and cook until it reaches the consistency of a fruit preserve, about 15 minutes. Remove from heat, and stir in orange juice and olive oil. Season with salt and pepper.
DRIED FIG VINAIGRETTE
This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!
Provided by MarieRynr
Categories < 30 Mins
Time 25m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Combine the 1/2 cup of chopped figs with 1 cup of water and the shallots in a saucepan over hight heat and bring to a boil.
- Reduce the heat and simmer until the liquid is reduced by half, about 7 minutes.
- Transfer to a blender, add the apple juice and puree until smooth.
- Pour into a mixing bowl and whisk in the thyme, mustard seeds, vinegar, olive oil and the 3 TBS of diced figs.
- Taste and season with salt and pepper.
- If the dressing seems too thick, you can thin it with additional juice.
- Store covered in the refrigerator for up to 5 days.
Nutrition Facts : Calories 1132.4, Fat 109.5, SaturatedFat 15.1, Sodium 10.2, Carbohydrate 42.4, Fiber 5.7, Sugar 31.4, Protein 2.8
CRANBERRY SPINACH SALAD WITH FIG BALSAMIC VINAIGRETTE
[DRAFT]
Provided by Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the balsamic vinegar in a small bowl and slowly whisk in the olive oil until emulsified. Season with salt and pepper.
- In a large bowl, toss the spinach, cranberries and almonds with some of the vinaigrette. Toss to mix and serve.
ORANGE, FIG, AND GORGONZOLA SALAD
I love the combination of oranges, figs, and cheese!
Provided by Shari
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 14.6 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 468.1 mg, Sugar 10.3 g
ORGANIC LETTUCES WITH FIG VINAIGRETTE
Steps:
- Cook the reserved poaching liquid in a small saucepan over medium heat until reduced to the consistency of syrup (about 2 tablespoons). Let cool completely.
- Whisk the reduced liquid, vinegars, and shallot in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the oil until emulsified. Season with more salt and pepper, if desired. Toss the greens with vinaigrette to taste. Serve immediately with figs and wedges of cheese.
- Oven-Poached Figs
- Preheat the oven to 325°F. Put the figs in an 8-inch-square ceramic or glass baking dish. Pour the port, wine, honey, and orange juice over the figs. Submerge the remaining ingredients in the liquid around the figs. Cover the dish with foil, and bake 1 hour.
- Remove the foil; continue to bake 45 minutes more, basting 2 or 3 times with the accumulated juices. Let cool completely, turning the figs occasionally to keep them moist.
- Transfer the figs to a plate. Pour the liquid through a fine sieve into a bowl; reserve for the fig vinaigrette (recipe above). Discard the solids. The figs can be refrigerated in an airtight container up to 3 days.
More about "fig vinaigrette food"
ARUGULA AND GOAT CHEESE SALAD WITH FIG VINAIGRETTE RECIPE ...
From bonappetit.com
3.8/5 (9)Servings 8
- Combine figs and 1/2 cup water in medium saucepan. Bring mixture to simmer over medium-low heat, mashing with potato masher until mixture softens and coarse puree forms. Transfer fig mixture to strainer set over bowl. Press on solids to extract as much mixture as possible. Whisk lemon juice, both vinegars, basil, and sugar into fig puree. Whisk in oil. Season vinaigrette with salt and pepper.
- Dip goat cheese rounds in beaten egg; coat both sides with panko. Place goat cheese on plate; chill 10 minutes. Heat oil in large nonstick skillet over medium-high heat. Add goat cheese to skillet; cook just until golden, about 1 minute per side. Transfer to paper towels.
- Arrange arugula on platter. Drape prosciutto slices over. Scatter fig halves over. Surround with goat cheese slices. Drizzle with honey; spoon vinaigrette over.
FIG, GOLDEN BEET AND PROSCIUTTO SALAD - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (3)Total Time 1 hrCategory SaladCalories 410 per serving
- Wash and cut the stems off the golden beets. Bring a pot of water to a boil, gently drop in the beets into the pot and boil for 30-40 minutes or until easily punctured with a knife.
- Remove the beets and let cool for a few minutes. Peel the beets and slice into small chunks. Place in the refrigerator for 10 minutes to cool.
- Assemble the salad by combining the arugula, figs and beets. Slice each prosciutto piece in half lengthwise, then roll up.
- Make the dressing by combining all ingredients in a food processor and pulse until combined. Add the dressing to the salad and serve immediately.
FIG GOAT CHEESE SALAD WITH FIG VINAIGRETTE - NUTMEG NANNY
From nutmegnanny.com
Reviews 31Estimated Reading Time 3 minsServings 2Total Time 25 mins
RECIPE FOR GREEN SALAD WITH FIG BALSAMIC DRESSING
From thespruceeats.com
4.2/5 (15)Total Time 15 minsCategory Side Dish, Dinner, Lunch, SaladCalories 352 per serving
SALSAMENTA: A RECIPE FOR COLUMELLA'S FIG VINEGAR
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10 BEST COOKING WITH FIG BALSAMIC VINEGAR RECIPES - YUMMLY
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FIG VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 46 per servingServings 0.67
- Combine balsamic vinegar and figs in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/3 cup (about 5 minutes). Combine the fig mixture, 6 tablespoons water, and lemon juice in a blender, and process until smooth.
- Place the fig mixture in a small bowl. Stir in shallots, thyme, and garlic. Add extravirgin olive oil and salt; stir well with a whisk.
MESCLUN SALAD WITH GRILLED FIGS AND ROASTED FIG VINAIGRETTE
From foodandwine.com
Servings 8
- Preheat the oven to 400°. Set 8 fig halves on a baking sheet, cut side down, and roast in the oven for about 7 minutes on each side, or until slightly dry and just beginning to brown. Transfer the figs with any of their liquid to a plate and let cool.
- In a food processor, puree the roasted figs with the vinegar, oregano, parsley and garlic. With the machine on, slowly add 1/4 cup of the olive oil in a thin stream and process until thickened. Season with salt and pepper and refrigerate for at least 20 minutes.
- Light a grill or preheat the broiler. Brush the 32 remaining fig halves with olive oil and grill or broil, turning once, until lightly charred and softened, about 2 minutes per side. Transfer to a plate to cool.
- In a bowl, toss the mesclun with the vinaigrette and mound on plates. Arrange the grilled figs on top and serve.
FIG BALSAMIC RECIPES HOMEMADE WITH FRESH FIGS | WHITE ON ...
From whiteonricecouple.com
5/5 (12)Total Time 45 minsCategory Appetizer, SauceCalories 37 per serving
- In saucepan, add fig pulp, balsamic vinegar and vanilla. Simmer on low heat for about 20-25 minutes, or until it becomes thick. Stir occasionally (every 5-8 minutes).
- Allow fig/balsamic reduction to cool. We like having the seeds in our balsamic as well as having it smooth. If you want it smooth, place mixture in blender or food processor. Blend thoroughly until mixture combines and becomes smooth. This step will also help release the seeds from any pulp that has not cooked down. In separate bowl, strain out fig seeds. Depending on your strainer, you might need to strain it at least two times to remove most of seeds.
- The reduction is very concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressing and drizzles.
FIG BALSAMIC VINAIGRETTE (WITH MAPLE ROASTED FRESH FIGS!)
From spicesinmydna.com
5/5 (1)Estimated Reading Time 4 minsCategory Salad, Salad Dressing
- Begin by making the maple roasted figs. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Add the figs, olive oil, maple syrup, cinnamon, and a pinch of salt and pepper to the baking sheet and toss to coat. Bake for 10 minutes or until the figs are soft and juicy. Let cool.
- Make the vinaigrette. Add the cooled figs to a food processor or blender, along with the balsamic vinegar, olive oil, 1 tablespoon of water, garlic, thyme, salt, and pepper. Blend until smooth. Season to taste with additional salt and pepper. If a thinner consistency is desired, add the additional tablespoon of water and blend again until smooth. Vinaigrette will keep in a sealed container for up to 1 week!
BUTTER LETTUCE & ROMANO BEAN SALAD WITH FIG VINAIGRETTE ...
From foodandwine.com
Servings 4-6Total Time 50 mins
- Preheat the oven to 325°. In a small bowl, cover the dried figs with warm water and let them stand until they are plumped, about 20 minutes.
- Meanwhile, spread the hazelnuts in a pie plate and toast in the oven for about 15 minutes, until the nuts are fragrant and the skins blister. Transfer to a clean kitchen towel and let cool slightly, then rub them together to remove the skins. Let cool completely, then coarsely chop.
- In a large bowl, whisk the vinegar with the shallot and mustard and season with salt and pepper. Let stand for 10 minutes. Drain the plumped figs and whisk them into the vinaigrette along with the parsley and olive oil.
- In a medium saucepan of salted boiling water, cook the romano beans until crisp-tender, about 4 minutes. Drain and cool under running water, then pat the beans dry. Cut the beans into 1/2-inch pieces on the diagonal.
SPINACH FIG SALAD WITH BALSAMIC VINAIGRETTE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (2)Total Time 15 minsCategory SaladCalories 570 per serving
- Roast the walnuts at 400 degrees for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
- Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette
5 WAYS WITH FIG BALSAMIC VINEGAR - WE OLIVE
From weolive.com
- As a glaze. The figgy sweetness in this vinegar makes it a perfect glaze for roasted or grilled pork and lamb, sauteed chicken and baked salmon. Try brushing it on in the last few minutes of cooking, like in this Fig Glazed Pork Chop with Creamy Polenta recipe, or add a little to the skillet at the end of your saute to coat, like we did with these Fig Balsamic Chicken Sandwiches.
- On salads. This vinegar has enough flavor to dress a salad or veggies by itself or when mixed with equal parts EVOO, but we also love this recipe for Fig Balsamic Vinaigrette which works beautifully over a salad of arugula, fresh figs, goat cheese and toasted almonds.
- As a condiment. Drizzle our Fig Balsamic Vinegar over roasted vegetables like asparagus, mushrooms or eggplant. Reduce it a bit for a syrupy accompaniment to aged and soft cheeses.
- In a cocktail. This Fig Balsamic Vinegar makes a great addition to any cocktail made with bourbon or spiced rum. Try this recipe for a Fig Old Fashioned.
- For dessert. Our Fig Balsamic Vinegar is delicious over vanilla ice cream. Even better, try it on pistachio gelato with fresh sliced figs. It’s also delicious over poached or roasted apples and pears with mascarpone or goat cheese.
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