Figs In Blankets With Port Mustard Sauce Food

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FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE



Figs in Blankets With Port-Mustard Sauce image

This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they're made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They're easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry; one pound is what you'll need.

Provided by Florence Fabricant

Categories     snack, finger foods, appetizer

Time 1h30m

Yield 48 pieces

Number Of Ingredients 7

48 small dried mission figs, stemmed, or 24 larger dried figs, stemmed and halved vertically
1 1/2 cups tawny port
1 cup/225 grams salted butter (2 sticks), frozen
1 1/2 cups/190 grams all-purpose flour, plus extra for rolling
1/2 cup/125 milliliters full-fat sour cream
3 ounces Stilton or other blue cheese
1/3 cup Dijon mustard

Steps:

  • Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
  • Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
  • Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
  • Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
  • Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
  • Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
  • Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.

FIGS IN A BLANKET



Figs in a Blanket image

If you love a pig in a blanket, give its fruity cousin a try.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 30 figs in a blanket

Number Of Ingredients 0

Steps:

  • Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. Slice each rectangle diagonally to make 30 triangles. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig. Wrap the pastry around the fig and press to seal. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.

PORK LOIN WITH FIGS AND PORT SAUCE



Pork Loin with Figs and Port Sauce image

Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 7

1 tablespoon olive oil
1 1/2 pounds boneless pork loin
Coarse salt and ground pepper
1 shallot, diced
1 tablespoon all-purpose flour
1 cup port wine
1/2 pound ripe fresh figs (about 8), stemmed and halved

Steps:

  • Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
  • Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.

Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g

FIGS-IN-A-BLANKET WITH GOAT CHEESE



Figs-in-a-Blanket with Goat Cheese image

Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.

Provided by Rhoda Boone

Categories     snack     Hors D'Oeuvre     Super Bowl     Vegetarian     Fig     Phyllo/Puff Pastry Dough     Goat Cheese     Appetizer

Yield Makes 48

Number Of Ingredients 11

1/4 cup plus 2 tablespoons red wine vinegar
3 tablespoons honey
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 dried black Mission figs (medium or large), stems trimmed, halved
1 large egg
1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
6 1/2 ounces plain goat cheese
Sesame seeds or poppy seeds (for topping; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
  • Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
  • Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Do Ahead
  • Figs can be cooked 2 days ahead; cover and chill.

FIGS IN A BLANKET RECIPE BY TASTY



Figs In A Blanket Recipe by Tasty image

No, it's not a typo! Sweet meets savory in this fun twist on the classic appetizer. Enjoy as is, or pair these with your favorite cheese, such as Brie, goat, or blue, for even more flavor.

Provided by Betsy Carter

Categories     Snacks

Time 1h20m

Yield 16 bites

Number Of Ingredients 8

½ stick unsalted butter
½ teaspoon ground sage
1 teaspoon dried rosemary
½ teaspoon kosher salt
2 packages crescent rolls
8 black figs, stems trimmed, halved
¼ cup honey
1 teaspoon freshly ground black pepper, for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.
  • Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
  • Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Drizzle with the remaining honey and top with freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams

FIGS IN A BLANKET



Figs in a Blanket image

Provided by Guy Fieri

Time 1h2m

Yield 24 pieces

Number Of Ingredients 5

2 eggs
1 sheet puff pastry, thawed in refrigerator for 30 minutes
1 (10-ounce) jar fig preserves, divided
1/4 cup marcona almonds, chopped fine, divided
Sea salt (recommended: Maldon)

Steps:

  • Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
  • Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
  • Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
  • Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT



Filets Mignons with Mustard Port Sauce with Red Onion Confit image

Categories     Mustard     Onion     Sauté     Quick & Easy     Beef Tenderloin     Port     Red Wine     Gourmet

Yield Serves 4

Number Of Ingredients 21

For the filets:
2 tablespoons olive oil
four 5- to 6-ounce filets mignons (each about 1 1/2 inches thick)
3 tablespoons minced shallot
1/3 cup Tawny Port
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon-style mustard
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
flat-leafed parsley sprigs for garnish
For the confit:
1 tablespoon minced garlic
1/4 cup minced shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 1/2 cups thinly sliced red onion
1/4 cup Tawny Port
1/2 cup dry red wine
1 teaspoon sugar, or to taste
1 tablespoon balsamic vinegar, or to taste
3 tablespoons minced fresh parsley leaves

Steps:

  • To prepare the filets:
  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
  • In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
  • To prepare confit:
  • In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

ROASTED FIGS AND NUTS WITH PORT REDUCTION



Roasted Figs and Nuts with Port Reduction image

Impress your friends and your taste buds with these elegant roasted figs from Tim Sutherland of TimmyChew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h20m

Yield 8

Number Of Ingredients 11

2 cups Ruby Port
¼ cup granulated sugar
Cracked black pepper to taste
1 sprig fresh mint
10 fresh figs
4 ounces fresh goat cheese
1 cup mixed roasted nuts (cashews, pistachios, pecans, etc.)
1 ½ tablespoons melted butter
Salt and freshly ground black pepper to taste
1 teaspoon chili powder
Reynolds Wrap® Aluminum Foil

Steps:

  • In saucepan heated to medium, combine port, sugar, cracked pepper and mint, and simmer until consistency of syrup, about 30 minutes. Remove from heat and let cool.
  • Preheat oven to 415 degrees F. Cut figs in half, from top to bottom. Line a baking sheet with a large sheet of Reynolds Wrap® Aluminum Foil. Fold up the sheet in the center to create a barrier, splitting the sheet into two sides. On one half, place figs cut side up, and top each with about 1/2 teaspoon of goat cheese.
  • Toss the nuts in a bowl with butter, salt, pepper and chili powder. Spread in single layer on the other side of the foil-lined pan. Roast 10 minutes. Keep an eye on the nuts so they don't burn.
  • To serve, chop the nuts and sprinkle bits on the figs. Drizzle figs and nuts with port reduction.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 24.5 g, Cholesterol 16.9 mg, Fat 16.7 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6 g, Sodium 169.8 mg, Sugar 18 g

FIGS WITH GOAT CHEESE AND PORT SYRUP



Figs With Goat Cheese and Port Syrup image

My father loves figs. He actually grows them in his backyard and when he "lets" me have some I will make this as a dessert. I happen to love goat cheese and between the two of us, we both love port. Everyone seems satisfied at the end.

Provided by mary winecoff

Categories     Dessert

Time 7m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup ruby port
6 tablespoons honey
6 ounces soft fresh goat cheese
8 ripe figs
1/2 cup walnuts, toasted and chopped

Steps:

  • In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
  • Reduce heat and simmer slowly until reduced by half.
  • Set aside and cool to room temperature, the syrup will thicken upon standing.
  • Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
  • Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
  • Gently separate the figs outward to form a "flower"
  • Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
  • Garnish with walnuts.

BRATS IN A BLANKET WITH BEER MUSTARD CHEESE SAUCE RECIPE BY TASTY



Brats In A Blanket With Beer Mustard Cheese Sauce Recipe by Tasty image

These brats are simmered in a pale ale beer and onion broth for extra flavor, then wrapped with sauerkraut in cozy pretzel blankets that are crunchy on the outside and chewy and tender on the inside. Serve them with a super easy-to-make beer mustard cheese sauce for dipping!

Provided by Tikeyah Whittle

Categories     Lunch

Time 1h14m

Yield 6 servings

Number Of Ingredients 18

½ stick unsalted butter, divided
½ medium yellow onion, thinly sliced
6 bratwurst sausages
24 oz pilsner-style beer
¼ cup baking soda
16 oz premade pizza dough
2 tablespoons all purpose flour, plus more for dusting
6 tablespoons sauerkraut, plus more for serving
2 large egg yolks, beaten
1 tablespoon flaky sea salt
1 cup whole milk
2 tablespoons heavy cream
2 tablespoons worcestershire sauce
½ teaspoon McCormick® Garlic Powder
1 pinch McCormick® cayenne pepper
2 tablespoons whole grain mustard
1 teaspoon kosher salt
4 oz sharp cheddar cheese, grated

Steps:

  • Preheat the oven to 450°F (220°C).
  • In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the onion and sauté for 2-3 minutes, until beginning to soften. Add the bratwurst to the pot and pour in the beer. Bring to a boil, then cover and cook for 8-10 minutes, until the bratwurst are white and firm, but not completely cooked through. Transfer the sausages to a paper towel-lined plate and set aside. Reserve ½ cup of the beer and discard the rest.
  • Bring a large pot of water to a boil over high heat. Once boiling, add the baking soda and stir to dissolve.
  • Line a baking sheet with parchment paper.
  • While the water is boiling, roll out the pizza dough on a lightly floured surface to a 10 x 6-inch (25 x 15 cm) rectangle, about ¼ inch (6 mm) thick. Cut the dough in half horizontally, then cut each half into 3 triangles.
  • Set a dough in front of you with the short end at the bottom and roll out to flatten slightly. Place a sausage at the bottom of the triangle and scoop a heaping tablespoon of sauerkraut above the sausage. Pull the bottom edge of the dough over the sausage and sauerkraut, tucking snugly, then roll up and over the tip of the triangle to seal. Repeat with remaining dough, bratwurst, and sauerkraut.
  • Working in batches of 2-3, carefully drop the wrapped bratwurst into the boiling water for 20-30 seconds. Use a slotted spoon to remove the bratwurst and transfer to the prepared baking sheet.
  • Let the dough dry out for about 5 minutes, then brush with the egg yolks and sprinkle generously with flaky sea salt.
  • Bake for 20-25 minutes, turning halfway through, until the dough is deep golden brown and the bratwurst begins to brown.
  • While the bratwurst are baking, make the cheese sauce: In a medium saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook for 2-3 minutes, until golden brown. Whisk in the reserved beer, milk, and cream until smooth. Add the Worcestershire sauce, garlic powder, cayenne, mustard, and kosher salt. Cook until the sauce is bubbling and thick, whisking occasionally to prevent burning, 2-4 minutes.
  • Whisk in the cheddar cheese and cook for 2-3 minutes, until completely melted and smooth. Transfer the sauce to a serving bowl.
  • Serve the hot bratwurst in a blanket and cheese sauce immediately, along with additional sauerkraut if desired.
  • Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 6 grams

FILET MIGNON WITH PORT AND MUSTARD SAUCE



Filet Mignon With Port and Mustard Sauce image

Source: Cooking Light "Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine."

Provided by Mom2Rose

Categories     Steak

Time 13m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

16 ounces filet mignon steaks, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup port wine (or other sweet red wine)
3 tablespoons shallots, chopped
1/2 cup fat free low-sodium beef broth
1 tablespoon Dijon mustard

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Sprinkle both sides of steaks with salt and pepper.
  • Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
  • Remove steaks from pan; cover and keep warm.
  • Add port and shallots to pan.
  • Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
  • Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
  • Remove from heat; stir in mustard.
  • Serve steaks with sauce.

Nutrition Facts : Calories 55.5, Fat 0.2, Sodium 191.5, Carbohydrate 5.6, Fiber 0.2, Sugar 2.3, Protein 0.4

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From saskpork.com


FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE - MASTERCOOK
48 small dried mission figs, stemmed, or 24 larger dried figs, stemmed and halved vertically; 1 1/2 cups tawny port; 1 cup/225 grams salted butter (2 sticks), frozen; 1 1/2 cups/190 grams all-purpose flour, plus extra for rolling; 1/2 cup/125 milliliters full-fat sour cream; 3 ounces Stilton or other blue cheese; 1/3 cup Dijon mustard
From mastercook.com


RECIPE: FIGS IN BLANKETS - FOOD NEWS - FOODNEWSNEWS.COM
Figs in a Blanket Recipe. Slice the figs into halves. Wrap each fig half in half a rasher of the bacon, going round a few times to overlap the bacon. Melt the butter and stir in the maple syrup. Place the wrapped figs onto a baking tray, then brush each one with a little maple glaze.
From foodnewsnews.com


FIGS IN A BLANKET: TUCKING IN SOME AMAZING FLAVOR - TALL CLOVER …
Slice fig in half. Place a dollop of goat cheese on sliced side of fig. Gently press cheese into fig. Place figs on baking sheet or ovenproof pan. Preparation, cont’d: Cut a bacon strip in half. Place bacon over cheese and fig. Trim bacon so it overhangs fig. Bacon shrinks, so it should touch cooking surface, like an oversized blanket.
From tallcloverfarm.com


FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE - MASTERCOOK
48 small dried mission figs, stemmed, or 24 larger dried figs, stemmed and halved vertically; 1 1/2 cups tawny port; 1 cup/225 grams salted butter (2 sticks), frozen; 1 1/2 cups/190 grams all-purpose flour, plus extra for rolling; 1/2 cup/125 milliliters full-fat sour cream; 3 ounces Stilton or other blue cheese; 1/3 cup Dijon mustard
From mastercook.com


FIGS IN BLANKETS WITH PORT MUSTARD SAUCE RECIPES - FOOD NEWS
1 ½ tablespoon mustard (Dijon) Pepper, white Instructions Makes about 2.5 cups. Peel and chop the figs and put into a tall pot. Mix the gelfix with about the same amount of sugar and stir in the figs. Finely chop the chilli and add to the figs. Finish mass with the lemon juice, mustard powder, mustard, dijon mustard and plenty of white pepper.
From foodnewsnews.com


TASTEOVERTIME BLOG: STUFFED FIGS IN PORT WINE SAUCE
The drying process enhances fruits, such as figs and renders them earthy and somewhat musty depending upon their age. This is a good thing as it serves to bring out their natural umaminess. Also umami-rich are goat cheese with protein, walnuts, Tawny Port or grape juice, star anise (since it is also dried) and optional toasted almond slices. United, these ingredients explode …
From tasteovertime.com


PIGS IN A BLANKET WREATH WITH MAPLE-MUSTARD DIPPING SAUCE
Instructions. Pre-heat the oven to 200ºc and line a baking sheet with parchment paper. Roll the cocktail sausages in the pastry and place in a wreath shape on the baking sheet. (Place the bowl you plan on serving the dipping sauce in, in the middle so you have a guide.) Egg wash all the pigs in a blanket then place in the oven and allow to ...
From simply-delicious-food.com


CHEDDAR PIGS IN A BLANKET WITH MUSTARD SAUCE - GO BOLD WITH BUTTER
Step 1. In bowl of electric mixer, add 2 cups flour, sugar, salt and yeast. Mix until well combined. Add butter, warm water, milk and egg. Mix on low speed for 1 minute, scraping bowl. Increase speed to medium and mix for 1 more minute. Scrape bowl.
From goboldwithbutter.com


FIGGIN DELICIOUS MUMMIES: FIGS IN A BLANKET - CRUMBS ON THE VANITY
In a small saucepan over low heat, melt butter with sage, rosemary and salt. Stir until completely melted and combined, about 4 minutes. Remove from heat and set aside. For the figs in a blanket: Preheat oven to 350°F and line two baking sheets with parchment paper. Remove dough from packages and unroll.
From crumbsonthevanity.com


FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE RECIPE | RECIPE …
Sep 16, 2020 - This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they’re made with fresh figs Using dried figs gives them year-round adaptability The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. Sep 16, 2020 - This clever riff on the classic pigs in blankets …
From pinterest.com


FIGS IN A BLANKET | MARY GIULIANI | RECIPE - RACHAEL RAY SHOW
Preheat the oven to 350°F. Gently pull a square of puff pastry into a rectangle. Brush the top inch or so with honey. Place a fig half on the honey and top with a piece of Manchego cheese. Roll into a blanket, then place on a baking sheet. Make 11 more blankets the same way. In a small pot, melt the butter with the rosemary.
From rachaelrayshow.com


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