Sentences with phrase «cognac marinated»

Next, coarsely chop a cup of Asbach cognac marinated black mission figs from your marinating jar and add to the greens.

For dessert, a maple syrup topped zabaglione (sabayon) served in tiny crystal shot glasses, delightful with a little piece of cognac marinated fig, adorned with a fresh mint leaf, eaten with a demitasse spoon — completes the Thanksgiving feast, with fresh brewed expresso.

Split the warmed pastry balls using a sharp serrated knife (a frozen food knife works well), and stuff the pastries with small chunks of Gorgonzola cheese and chopped cognac marinated figs from your special treat jar.

Instead of filling with fruit, fill the open pastry with the cooked beet greens, top with «seared» sliced white, firm, fresh button mushrooms, crisped prosciutto and just a little sweated herbed onion, or dot with cognac marinated baby pearl onions.

When you bite into the meat the flavour of the cognac marinated fig will release along with the gooey blue cheese.

After you remove the hot figs, drizzle them with figgy jus from your cognac marinating jar.

Stir in two tablespoons of figgy jus from your Asbach Uralt black mission fig cognac marinating jar.

Coarsely chop a cup of marinated but not macerated black mission figs from your Asbach Uralt cognac marinating jar.

MY «Hamburger Special Topping:» Grill thick slices of Bosc Pears, skins on, on hot grates just to get grill - marks on (you aren't cooking the pears), and drizzle the grilled pear slices with a spritz of brandy and combine with a slice of marinated black mission fig from your Asbach Uralt cognac marinating jar.

Remove from the oven and drizzle with reduced white balsamic vinegar, to which you have added a little figgy jus from your cognac marinating jar.

Up - Gourmet my spectacular vichyssoise soup by adding a drizzle of your Asbach Uralt cognac marinating jus from your black mission fig jar, just when ready to serve.

Now for the gourmet touch, just when ready to serve: add a little congealed figgy jus from your Asbach Uralt cognac marinating jar and drop in a small, finely chopped marinated black mission fig, on top of a dollop of very cold full - fat sour cream.

In a glass pie plate pour a half cup of the cognac marinating figgy jus.

Refrigerate overnight and drizzle with a little cognac marinating jus from your black mission fig Asbach Uralt marinating jar, just when ready to serve.

Serve with two vegetables such as sautéed rapini, and split in half a roasted acorn squash in its skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream for an additional gourmet touch, or for a completely different taste, stir in a little Petite Maison white truffle Dijon).

Just when ready to serve, drizzle with Mazola Corn Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating jar.

Not exact matches

It includes a half bottle of Veuve Clicquot Champagne accompanied by an amuse - bouche of Smoked Salmon Roulade with artichoke mousse and dill sauce; and an appetizer choice of Tiger Shrimp Salad featuring grilled shrimps marinated in ginger and served with grilled sucrine lettuce, citrus segments and vinaigrette; or Hudson Valley Foie Gras flavored with cognac and ginger chutney served with toasted country bread.

Add a half cup of figgy jus from your cognac black mission fig marinating jar and scrape any stuck - on bits.

Add one chopped coarsely, marinated fig from your special cognac treat jar.

Pairs wonderfully with champagne, or with the matching marinating cognac.

ALTERNATE: add chopped marinated inAsbach Uralt cognac black mission figs to the broth, just at serving time.

Then fold in a quarter cup of sweet, congealed, cognac figgy jus from your Asbach black mission fig marinating jar; or, a quarter cup of the very best maple syrup.

If you have a marinated black mission fig jar, stir in a mashed, minced marinated fig and a tablespoon of the jar cognac liquid.

Add a couple of finely chopped macerated, marinated fresh black mission figs from your Asbach Uralt cognac jar.

Add a little sugar simple syrup, and / or a little figgy jus from your cognac black mission fig marinating jar.

When ready to serve, drizzle a few drops of figgy cognac jus from your Black Mission fig marinating jar onto the gelee, and add a minced bit of macerated marinated black mission fig, and top with a bit of the granita, scraped frozen fruit (recipe above).

Stir in a little homemade Dijon mustard mayo that you have mixed with mashed cream cheese, blue cheese, or goat cheese; add a minced dill pickle, or even a gherkin, a pinch of minced onion, a bit of grated raw carrot, your favourite finely chopped herbs or spices, a drizzle of your favourite hot sauce if you like, and last but not least, (adult version) stir in a tablespoon of your marinated fig cognac jus.

Next time I make my Pastalicious I might try using fresh figs marinated in cognac and a handful of fresh from the shell, candied walnut pieces, for a gourmet adult version.