Coarsely chop a cup of marinated but not
macerated black mission figs from your Asbach Uralt cognac marinating jar.
Not exact matches
Add some chopped
macerated marinated
black mission figs from your brandy Asbach Uralt jar.
Add a couple of finely chopped
macerated, marinated fresh
black mission figs from your Asbach Uralt cognac jar.
For another opportunity to make a very special cheesecake, use my cooked down mix of figgy sauce made with
macerated, marinated in Asbach Uralt brandy
black mission figs and my German plum conserve, made with Italian blue plums in season.
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 ab
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
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 ab
black mission fig, and top with a bit of the granita, scraped frozen fruit (recipe
mission fig, and top with a bit of the granita, scraped frozen fruit (recipe above).
Top the glass with a halved fresh
black mission fig or use the figgy butterscotch sauce as a drizzle over a cheesecake that you have topped with a couple of brandy marinated, but not
macerated,
black mission figs.
ALTERNATE: Fresh King crab, claw meat, chopped mashed
macerated, marinated in Asbach Uralt brandy,
black mission figs, cream cheese, pinch of mustard.
Sprinkle a little figgy jar jus over top, and top the cream with a half
macerated marinated
black mission fig from your Asbach Uralt marinating jar and a sprig of mint.