Figs With Goat Cheese And Port Syrup Food

FALL FIGS STUFFED WITH STILTON CHEESE, WRAPPED IN PROSCIUTTO AND CHATEAU ELAN PORT WINE SYRUP

Steps:

• Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
• On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
• To serve, arrange the figs on a platter and drizzle with the port wine syrup.

FIGS-IN-A-BLANKET WITH GOAT CHEESE

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 STUFFED WITH GOAT CHEESE

Steps:

• Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
• Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

BAKED FIGS AND GOAT CHEESE

Steps:

• Heat oven to 400 degrees. Cut goat cheese into 6 thick slices. Line an 8-by 12-inch earthenware baking dish with fig leaves (if using). Arrange goat cheese in center of dish and surround with fig halves. Season lightly with salt and pepper, then sprinkle with thyme. Drizzle with olive oil.
• Bake uncovered for 15 minutes, until both cheese and figs are softened. Run under broiler for 1 minute to brown. Let cool slightly before serving.

FIGS WITH GOAT CHEESE AND PORT SYRUP

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.

FIGS IN RED WINE WITH HERBED GOAT CHEESE

Steps:

• Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon. Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes. Add the figs and cook for 10 minutes. Set aside to cool slightly. Remove the cinnamon stick.
• Goat cheese: In a shallow bowl, mix together the walnuts and thyme. With damp hands, roll the goat cheese into 1-inch balls. Roll the balls into the nut mixture until coated.
• To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup. Add the herbed goat cheese 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.

ROULADE OF PROSCIUTTO, FIGS, STILTON AND GOAT CHEESES WITH PORT

Steps:

• Soak figs in Port overnight.
• Blend all cheeses in food processor until smooth.
• Place large sheet of plastic wrap on work surface.
• Arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
• Carefully spread cheese mixture over leaving a ½ inch border on all sides.
• Season with pepper.
• Drain figs; reserve Port.
• Finely chop figs.
• Sprinkle over cheese.
• Roll prosciutto up tightly using plastic wrap as aid.
• Wrap and refrigerate until firm, about 4 hours.
• (may be prepared up to 1 day ahead) Bring reserved Port to the boil in a small saucepan.
• Reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
• Cool to room temperature.
• Remove roulade from plastic.
• Slice crosswise into 18 rounds.
• Place 3 rounds on each plate.
• Drizzle lightly with glaze.

ROASTED FIGS AND NUTS WITH PORT REDUCTION

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.