TANGY LEMON-FIG CHICKEN WINGS
Add a sophisticated touch to your game-day spread and serve these chicken wings, enveloped with a sauce made of fig jam, fresh lemon slices and snappy white-wine vinegar. Perfect for people who don't do spicy, but still want in on the wing party.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Line 2 cookie sheet with sides with heavy-duty foil; spray with cooking spray.
- In 1-gallon resealable food-storage plastic bag, mix oil, salt, pepper and chicken. Seal bag; shake to coat.
- Place chicken on cookie sheets. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- In 1-quart saucepan, mix all Lemon Fig Sauce ingredients except lemon slices; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
- In large bowl, toss chicken with sauce. Garnish with lemon slices. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 35 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 13 g, TransFat 0 g
LEMON-FIG CAKE
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
- In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
- Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.
Nutrition Facts : Calories 384 g, Fat 15 g, Fiber 4 g, Protein 5 g
FABULOUSLY EASY FIG SAUCE
This fig sauce is slightly sweet and extra yummy.
Provided by Elaine Benoit
Categories Sauce
Time 20m
Number Of Ingredients 3
Steps:
- Add figs, water and maple syrup to a sauce pan and turn the heat on medium
- Bring to a boil, stir the figs and lower the heat to a simmer and cook for 15 minutes
- Take your potato masher and mash the figs to whatever consistency you desire
- Eat a spoonful
- Smile
- Enjoy
Nutrition Facts : ServingSize 2 tablespoons, Calories 59 kcal, Carbohydrate 15 g, Sodium 2 mg, Fiber 1 g, Sugar 13 g
LEMON RICOTTA PANCAKES WITH FIGS
Steps:
- In a large bowl, whisk together the ricotta, buttermilk, eggs, sugar, lemon zest, lemon juice, and vanilla. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. While stirring with a rubber spatula, add the flour mixture to the ricotta mixture and mix just until combined. Set aside for 5 minutes.
- Heat a large (12-inch) saute pan over medium heat. Pour in a tablespoon or two of the clarified butter and heat until the butter sizzles. Stir the batter with a rubber spatula. Using a standard (2 1/4-inch) ice cream scoop, drop level scoopfuls of batter into the pan and allow them to cook for a few minutes, until bubbles appear all over the top. While the pancakes cook, distribute the figs on the pancakes, then turn to cook on the other side, until they spring back when lightly touched. Repeat with the remaining batter, adding clarified butter to the pan as needed. Transfer to plates, sprinkle with lemon zest, dot with butter, and drizzle with maple syrup. Serve hot.
GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, CELERY AND MUSHROOM SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the water to a boil for pasta. Season the water with salt and cook pasta to al dente. Heads up: you will need to add 1 box of peas the last minute of cooking time to the water.
- Pat chops dry. Mix the grill seasoning, seeds and coriander and rub the mixture into the chops.
- Preheat oven to 375 degrees F.
- In a small pot over medium low heat combine the figs, Marsala and thyme. Season with some black pepper and gently reduce 15 minutes.
- Heat about 2 tablespoons of oil in a skillet over medium-high heat. When oil smokes, sear chops 2 minutes on each side and transfer to oven for 10 minutes.
- Slice the celery and mushrooms and combine with parsley.
- In a pasta bowl, combine the zest of 2 lemons with ricotta cheese, salt and pepper.
- Dress the celery and mushrooms with the juice of 2 lemons and 1/4 cup oil, season with salt and pepper and top with lots of shaved Parmesan.
- Add peas to orzo, cook 1 minute. Drain the orzo and peas and add to the lemon ricotta. Toss to combine and adjust salt and pepper, to taste.
- Serve chops with figs on top and ricotta orzo and celery and mushroom salad along side.
LEMON SAUCE I
Wonderful dessert sauce. Serve with gingerbread or cake.
Provided by GINGER P
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
- Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Nutrition Facts : Calories 45.5 calories, Carbohydrate 10 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.6 g, Sodium 31.4 mg, Sugar 8.4 g
FRESH FIG AND PROSCIUTTO PASTA SAUCE
A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.
Provided by hungryinottawa
Categories Creamy Pasta Sauce
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.n
- Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.n
- Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.n
Nutrition Facts : Calories 191.3 calories, Carbohydrate 20.5 g, Cholesterol 29.5 mg, Fat 10.6 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 5.8 g, Sodium 592.1 mg, Sugar 15.1 g
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