Sentences with phrase «cups fresh figs»

* 2 cups fresh figs, ends trimmed and sliced into quarters * 2 cups fresh blackberries * 1 vanilla bean, seeds scraped away or a dash of vanilla extract * 1/4 cup agave syrup

Not exact matches

1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup brown sugar 8 dried black Mission figs, stemmed, chopped 1 6 - inch - long sprig fresh rosemary 1/4 tsp ground black pepper 1 12 - ounce bag fresh cranberries 3/4 cup sugar

For the port demi - glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns 1/2 teaspoon finely minced chervil (or parsley) 1 cup ruby port

For the fig jam filling: 2 pints ripe fresh black mission figs, rinsed, stems removed and halved 1 1/2 cups sugar 4 tablespoons butter Juice of 1 orange 1/4 cup ruby port or brandy (optional)

1/2 teaspoon black peppercorns 1 pound fresh figs, stemmed and roughly chopped 2/3 cup granulated sugar 1/4 cup balsamic vinegar 1 teaspoon lemon juice

1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syrup

Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme leaves 1/2 teaspoon red pepper flakes 1 teaspoon chopped fresh parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter

Pomegranate Sauce 4 - 5 fresh figs OR soaked dry figs 1/2 cup pomegranate juice salt - optional splash of aged balsamic vinegar - optional

1 lemon 1 orange 1 1/2 cups sugar 1/4 cup honey 3 tablespoons fresh lemon juice 1 whole thyme sprigs 2 pounds ripe fresh figs, stemmed and quartered

1 Cup all - purpose Flour 1 Cup Whole Wheat Flour 2 Teaspoons Baking Soda 1/2 Teaspoon Salt 2 Cups Low Fat Buttermilk 1/4 Cup Coconut Palm Sugar (Or Dark Brown Sugar) 1/4 Cup Organic Liquid Honey 1/2 Cup Pumpkin Seeds 1/4 Cup Sesame Seeds 1/4 Cup Sunflower Seeds 3 Tablespoons Flax Seeds 1/2 Cup Chopped Walnuts 1 Cup Dried Figs, Stems Removed & Finely Chopped 1 Tablespoon Finely Chopped Fresh Rosemary

Nut Crumble 1 cup of raw walnuts 1 cup of Medjool dates cinnamon Fresh Fruit 6 figs 1 cup of fresh blueberries 3 frozen baFresh Fruit 6 figs 1 cup of fresh blueberries 3 frozen bafresh blueberries 3 frozen bananas

1/2 cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheezecake

Grab 6 fresh figs, cut off both ends from each fig, roughly chop each one and add to a mortar, then add a 1/4 cup of raw walnuts and 3 cloves to the mortar, add the toasted almonds and using a pestle, start mashing everything together until you form a thick puree

1 tablespoon plus 2 tablespoons olive oil 1 cup whole - wheat pearl (Israeli) couscous 1 cup plus 2 tablespoons water 1 tablespoon fresh lemon juice 1 tablespoon minced shallots 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 handfuls baby arugula 12 fresh Mission figs, quartered 1/4 cup chopped walnuts 1/4 cup goat cheese crumbles

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

3/4 cup chopped dried fruit: raisins, cranberries, apricots, figs... optional, I prefer fresh fruit with my granola

1 - 12 ounce bag fresh cranberries 10 dried Calimyrna figs, roughly chopped 1 cup granulated sugar Peel of 1 lemon 1-1/2 cups water

If you're interested in making the fig, goat, cheese and rosemary scones, the recipes is the same, only you leave out the sugar, add 1 cup of crumbled goat cheese, substitute chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1 tablespoon minced fresh rosemary.

10 fresh ripe figs 6 tbsp water lemon zest, from 1 lemon 1/3 cup dried shredded coconut, unsweetened fresh ginger, 1 inch (2,5 cm), minced (optional) 1/2 cup (1,2 dl) honey (vegans use agave nectar) 2 cups (5 dl) coconut milk lemon juice, from 1/2 lemon 2/3 cup (1,6 dl) fresh blackberries lemon balm

for the filling 2 cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved

To make pomegranate puree, combine 1 cup of dried black mission figs (soaked for 2 - 3 hours) with 2 cups of fresh pomegranate juice in a high - speed blender to reach a smooth consistency.

Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (about 1 cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla powder (ground vanilla) 1 tablespoon brown rice syrup fresh figs or berries, to serve toasted almonds, to serve

1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon plus 1 teaspoon lemon juice 1/2 scraped vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2 fresh figs *, sliced very thinly

Ingredients (serves 4) • 2 cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch of sea salt • Pinch of nutmeg • Pinch of ground ginger • Pinch of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract • Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered

1.5 cups baby kale, packed 1/4 cup fresh parsley 1/4 cucumber fresh mint (2 - 3 stalks) 1 small apple 4 - 5 fresh figs 2 T flaxseed 3 T hemp seeds 1/4 tsp cinnamon 1/4 tsp cardomom 1/4 tsp nutmeg 1 cup water

What you'll need: 1 cup unsalted butter, softened 1 cup brown sugar 3 tablespoons lavender sugar 1 large egg 1/4 teaspoon pure vanilla extract 1/4 teaspoon fine ground sea salt 2 cups whole wheat flour 6 to 7 fresh figs, sliced

1 lemon 1 orange 1 1/2 cups sugar 1/4 cup honey 3 tablespoons fresh lemon juice 1 whole thyme sprigs 2 pounds ripe fresh figs, stemmed and quartered

2 tablespoons extra virgin olive oil 3/4 cup chopped onion 1/4 teaspoon minced fresh rosemary leaves 3 cups finely chopped broccoli rabe 1 1/2 cups cooked whole grain rice 1/2 teaspoon fine ground sea salt 1/8 teaspoon ground black pepper 1/4 cup chopped pecans 4 fresh figs, sliced and quartered

1/4 cup unsalted butter, softened 3/4 cup yellow cornmeal 1 large egg 1 teaspoon sugar 1/2 teaspoon fine ground sea salt 1/4 teaspoon ground black pepper 1/4 teaspoon baking powder 1/4 teaspoon finely chopped fresh rosemary leaves 1/4 cup freshly grated parmesan cheese 1/2 cup all - purpose flour 3 dried Black Mission figs, finely chopped

My version of it goes like this: 1 - 1.5 cups of raw oatmeal, sliced fresh strawberries, blueberries, figs, dates, rasins, prunes, add fresh blackberries and / or raspberries or whatever fruit you want.

1/2 cup of oil (olive oil, sesame oil, walnut oil, peanut oil, 1/4 cup of acidic (lemon juice, balsamic vinegar, orange juice, rice wine vinegar, lime juice) 1 tablespoon of any of the following: honey, mustard, walnuts, peanuts, almonds ginger, garlic, fresh herbs, soy sauce, figs, onions

Mix a cup of chopped Asbach brandy - marinated black mission figs with a little fresh coarse homemade breadcrumbs (sautéed in real butter), minced shallots and a sprinkle of crushed fresh thyme.

OR: Scald a cup of cream in the leftover figgy butter drippings, let reduce a little, mash a couple of macerated figs from your jar into the cream, and serve the thickened cream over a small dish of brandy marinated figs, alongside a half - inch slice of fresh homemade pound cake served with a smear of crème Anglaise.