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    You are in: Home / Cookbooks / FIGS!
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    Any gourmet meal worth serving, deserves the time and attention in the preparation of this magnificently incomparable dessert. Following your sumptuous dinner of ROAST RACK OF VENISON, Horseradish Potatoes, Sauteed Carrots and Leeks, and Salad of Beets and Curly Endive, you and your guests will have experienced the "Lifestyles of the Rich and Famous". Better yet, you will have prepared this fantastic fare, every step of the way, and loved every minute of it. It just does not get any better than that. This recipe extracted from Winter,'98, Toronto Life Magazine supplement, "Epicure". Preparation time includes all mixing, ingredients resting - time for dough to proof, and preparation of the glaze, almonds and compote. Please be aware of the nut ingredient; anyone with allergies should eliminate this item from the recipe. Note: For anyone who is not familiar with the term "spatlese", this information can be found on the bottle label and refers to wine made from late-gathered, therefore riper grapes, and sweeter.

    Recipe #64372

    Easy, cheesy fig, tomato and Parma ham rolls are luscious on the lips, but light on the hips!

    Recipe #233919

    An Indian recipe from Michelin Star Chef Atul Kochhar that is easy to prepare, looks great and tastes delicious. This dessert from East India is traditionally made with milk that is cooked for a very long time. This recipe uses condensed milk as a shortcut.

    Recipe #187805

    Recipe #239463

    A simple dessert or breakfast that brings together two Mediterranean classics. Though the recipe calls for either white or turbinado sugar, the later yields a better carmelization on the figs. Have not tried brown sugar but it may also work quite well.

    Recipe #135340

    From a Cooking Light magazine - the picture that went with this looks divine.

    Recipe #238991

    Clipped out of our local newspaper; this Mediterranean-inspired recipe courtesy of that gang of rogues: The Pear Bureau Northwest. Original recipe called for fresh thyme.

    Recipe #186428

    A Daisy Martinez Recipe! Read her blog! This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!

    Recipe #224729

    I thought I might do a little variation on a traditional morrocan dish (because I bought myself a new Tajine). This Dish has the unusual combination of orange zest and fresh green chillies and whole spices.The Tajine I am using is a 32cm one (quite large but everything will fit in a large casserole dish). And please try to use Fresh figs (I have a little tree that gives me some fruit now and then) and tinned spinach (it just has that deeper taste). I just like it in a bowl with warm pita or soft tortilla but can be served with couscous or boiled rice. Please enjoy and let me know what you think...I love it.

    Recipe #183319

    I don't know, there's just something about figs!

    Recipe #184758

    This unique and delicious cranberry sauce can be prepared up to 1 week ahead. Cover and keep refrigerated.

    Recipe #7159

    Apples combined wtih fig jam is the unusual filling. Yellow Delicious apples are the most popular in Italy but this crostata is also great made with tart Cortland apples or a combination of both. You can bake this in a pie plate, but I would recommend a tart pan..the presentation is so much better and you don't have to wrestle the first slice out of the pie dish.

    Recipe #197472

    I found this recipe in a local town newspaper. After having an amazing appetizer with brie at a restaurant last weekend. We thought we'd give this a shot at home. It came out amazing. the sweetness of the figs and wine coupled with the creamy brie and crusty bread was to die for!

    Recipe #165945

    Nice, subtle flavors and a lovely presentation. This only makes 1 1/2 cups, so if you're having a larger crowd, you may want to double. From Southern Living. Servings are approximate.

    Recipe #89485

    Another tasty looking recipe that I found on a supermarket circular. The combination of figs and goat is such a pleasure, I'm looking forward to trying this. When I finally get around to making this, will probably look for some ways to reduce the oil in the dressing.

    Recipe #157738

    This is Carrie Brown's recipe--the tapenade she sold in her Sonoma shop and the recipe for which she included in her "Jimtown Store Cookbook." Serve this tapénade with slices of baguette that have been lightly brushed with olive oil and toasted in the oven, or smear a layer of it on a sandwich with goat cheese, juicy-ripe summer tomatoes, and lightly dressed arugula. Originally posted here by Mean Chef.

    Recipe #67455

    This is a wonderful recipe that I found in Cooking Light Magazine. It's easy to prepare, few ingredients and has a beautiful presentation. I've served this with wild rice and steamed green beans with garlic. Enjoy!

    Recipe #217319

    1 Reviews |  By chia

    very simple to throw together and cooks quickly on the grill, from cooking light

    Recipe #92409

    Recipe #202987

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