Sentences with phrase «of black mission figs»

It was an onslaught of Black Mission figs that got me started canning; these pickled figs were the first thing I ever made.

Add a few tablespoons of your black mission fig marinating brandy jus, and using a rubber spatula, drizzle the drippings over the crown roast stuffing or over the chops or sliced pork servings.

Not exact matches

Here, I've chosen a bevy of super ripe, late - season juicy black mission figs, sliced thin and brushed with warm apricot jam for shine.

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)

Black mission figs are as tasty as they are beautiful and I just want to motorboat a handful of these babies even before I get to making anything with them.

The grocery didn't have dried cranberries in stock, so I impromptu subbed diced, organic black mission figs as the fruit and coconut sugar for the brown sugar; the three of us agreed that the figs seemed just as good or better than we imagined cranberries being, and the softer fruit flesh allows them to caramelize beautifully along with the gardein scallopini.

Our offerings in this category consist of date pieces, date pieces with oat flour, Deglet Noor pitted dates, imported pitted dates and black mission figs.

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.

California black mission figs, Nana Mae's organic apples, white onions and copious amounts of garlic round out this sublimely versatile pepper sauce.

California black mission figs, Nana Mae's organic apples, white onions and copious amounts of garlic...

Mission figs give the cocktail some jam and spice, and ruby port highlights the harvest notes of black currant and ripe cherry.

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

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

Tuck a large piece of the bread into the top of the soup bowl, to cover completely, then add a little drizzle of figgy jus from your black mission fig brandy 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.

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.

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.

Top with a few threads of very fine chiffonade of fresh black mission fig.

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.

You could add a 1/4 cup of your congealed AsbachUralt figgy jus from your black mission fig marinating jar.

Add a few tablespoons of your Asbach Uralt figgy jus from your black mission fig marinating jar.

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.

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.

Perhaps top with a coarsely chopped Asbach Uralt marinated black mission fig and maybe a drizzle of figgy jus from your brandy marinating jar.

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.

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 abBlack 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 abblack 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).

Position each sausage on a skewer with an Asbach brandy marinated half black mission fig and a firm chunk of your favourite blue cheese.

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.

Make a bruschetta with toasted slices of black - olive bread, topped with coarsely chopped brandy marinated black mission figs, a little chopped oil packed sun - dried tomatoes and chopped green, red pepper - stuffed Manzanilla olives.

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.

On the side, present a minuscule paper cup (the size of a large thimble) with each skewer on a plate, one with orange blossom honey from Israel, one with my Asbach Uralt brandy black mission fig congealed figgy jus, one with Canadian maple syrup (you might want to try WildlyDelicious brand Black Maple Magic balsamic vinegar and one with their Petite Maison White Truffle Mustblack mission fig congealed figgy jus, one with Canadian maple syrup (you might want to try WildlyDelicious brand Black Maple Magic balsamic vinegar and one with their Petite Maison White Truffle MustBlack Maple Magic balsamic vinegar and one with their Petite Maison White Truffle Mustard).

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.

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