Fig And Balsamic Syrup Mille Feuille Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MILLEFEUILLE OF FRESH FIGS AND RICOTTA



Millefeuille of Fresh Figs and Ricotta image

Not a fin in sight here-just a light, sweet finish to a healthy meal.

Provided by Anita Lo

Yield Makes 8 servings

Number Of Ingredients 12

4 sheets phyllo dough, thawed according to package directions
3 tablespoons unsalted butter, melted, divided
4 teaspoons sugar, divided
1 1/2 cups part-skim ricotta
1/4 cup sugar
Zest of 2 lemons
Fresh lemon juice
1 cup balsamic vinegar
1 tablespoon sugar
16 black mission figs, sliced
Freshly ground black pepper
1 tablespoon pine nuts, toasted 10 minutes in a cast-iron skillet

Steps:

  • Heat oven to 325°F.
  • Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.
  • Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.

BALSAMIC FIG SAUCE



Balsamic Fig Sauce image

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 7

1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
1/3 cup red wine
1 tablespoon balsamic vinegar, or to taste
Pinch of salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 sprig fresh thyme

Steps:

  • Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
  • Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

PB AND J MILLE FEUILLE



PB and J Mille Feuille image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

1 large sheet frozen puff pastry (about 425 grams/15 ounces)
2 teaspoons granulated sugar
1 brick cream cheese, room temperature (250 grams/8 ounces)
1/2 cup smooth peanut butter (140 grams)
3/4 cup 35% cream, divided (175 milliliters)
3/4 cup plus 1 tablespoon icing sugar, divided (105 grams)
1 1/2 teaspoons vanilla extract, divided
1 cup fresh raspberries (170 grams)
Chopped honey roasted peanuts, optional
Chocolate shavings, optional

Steps:

  • Preheat your oven to 400 degrees F (200 degrees C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
  • Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with the granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes. Then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes, or until the pastry is golden brown. Cool completely.
  • Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and 1 teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
  • Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
  • Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, each about 10-by-23 centimeters (4-by-9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the center of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream and scatter with raspberries, chopped peanuts and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

FIG BALSAMIC VINEGAR/SYRUP



Fig Balsamic Vinegar/Syrup image

This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you can get, and you get so much more for your money!

Provided by Rare Affaire

Categories     Sauces

Time 3h10m

Yield 1 liter plus

Number Of Ingredients 4

12 ounces black mission figs, fresh (you may substitute dried, but let them reconstitute thoroughly before cooking, and we can't guarante)
1 (3 ounce) package liquid pectin
2 cups granulated sugar
2 liters commercial balsamic vinegar (we like Trader Joe's)

Steps:

  • Trim and dice the figs.
  • In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
  • Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
  • While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
  • If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
  • When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
  • Taste and adjust to your personal taste using the remaining quarter of fig preserves.
  • Remove from the heat and allow to cool slightly.
  • Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
  • Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.

Nutrition Facts : Calories 3701.6, Fat 1, SaturatedFat 0.2, Sodium 502, Carbohydrate 833.2, Fiber 11.7, Sugar 776, Protein 13.1

MARVELOUS MILLE-FEUILLE



Marvelous Mille-Feuille image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 8

One 14-ounce sheet frozen all-butter puff pastry, such as Dufour, thawed
2 tablespoons powdered sugar, plus more for dusting the pastry and finished dish
8 ounces mascarpone
1 cup heavy cream
2 vanilla bean pods, split and seeds scraped
2 tablespoons raspberry liqueur
Zest of 1 lemon
4 cups fresh raspberries

Steps:

  • Line a baking sheet with parchment or a baking mat.
  • Unfold the pastry, roll it to a 12-by-15-inch rectangle and cut into three 12-by-5-inch rectangles. Transfer to the prepared baking sheet. Prick the pastry and chill for 10 minutes in the freezer or 20 in the fridge.
  • Preheat the oven to 425 degrees F.
  • Dust the pastry with powdered sugar (this will ensure the pastry caramelizes when cooked). Bake until golden brown and risen, about 15 minutes. Set aside to cool on a wire rack for about 15 minutes.
  • In the bowl of a mixer fitted with the whisk attachment, add the powdered sugar, mascarpone, cream and vanilla seeds and whisk until soft peaks form. Add the raspberry liqueur and lemon zest and turn on the mixer for 10 seconds to combine the ingredients.
  • To assemble: Place a dab of the whipped cream on the serving plate to anchor the mille-feuille. Place one piece of pastry onto the plate glaze-side down. Spoon over half of the whipped cream, smoothing out the top. Arrange half of the fresh raspberries on top of the cream in rows, then top with another sheet of pastry, again glaze-side down. Top the second sheet of pastry with the remaining cream and raspberries. Add the last piece of pastry glaze-side up and liberally dust with powdered sugar.

More about "fig and balsamic syrup mille feuille recipes"

RECIPE FOR MILLEFEUILLE OF GRILLED VEGETABLES - MAISON MIRABEAU
Dec 7, 2011 Here is a savoury recipe version in which the layers are made from healthy …
From maisonmirabeau.com


SHORTCUT MILLE-FEUILLE RECIPE - FOOD NETWORK
Preheat the oven to 400 degrees F and line 2 baking sheets with parchment. Roll each sheet of puff pastry into a 12-by-15-inch rectangle.
From foodnetwork.com


BALSAMIC FIG GLAZE RECIPE - THYME FOR THE TABLE
Sep 25, 2023 Add the balsamic vinegar and fig preserves to a small saucepan. Whisk it together until it is mixed well. Heat it over medium-high heat until it begins to gently simmer. Reduce the heat to low and allow it to slowly simmer …
From thymeforthetable.com


BALSAMIC FIG GLAZE RECIPE - YOUR GUARDIAN CHEF
Jul 11, 2022 Instructions. Peel the figs. 25 oz figs. Bring to boil water and sugar in a stainless steel pot. 1 ½ cup caster sugar, ½ cup water. Once the sugar is dissolved, add the figs. Combine the nutmeg, the balsamic vinegar and a …
From yourguardianchef.com


SHORTCUT LEMON-RASPBERRY MILLE-FEUILLE - FOOD NETWORK
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Roll each sheet of puff pastry into a 12-by-15-inch rectangle. Transfer the rectangles to the prepared baking sheets and top ...
From foodnetwork.com


RECIPE ROUNDUP: SIGONA’S FIG BALSAMIC
Aug 1, 2020 Seared in our basil olive oil, these fig balsamic glazed pork chops are full of flavor. The sprinkling of Gorgonzola adds a nice burst of flavor and creaminess to each bite. Serve this with blanched broccolini and mashed …
From blog.sigonas.com


FIG BALSAMIC DRESSING - 5 MINUTES & 5 INGREDIENTS - IT'S …
Oct 17, 2023 In a small bowl, salad shaker or mason jar, add the sweet fig jam, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil. There are a couple of different ways to mix the dressing together: If you’re using a jar …
From flavorfulife.com


HOMEMADE BALSAMIC FIG SAUCE - LADY BEHIND THE CURTAIN
Oct 23, 2023 For the Homemade Balsamic Fresh Fig Sauce: In a medium saucepan, add the oil, shallots, and garlic. Sauté until tender. Cut off stems, cut figs into 4 pieces. Add the figs, water, chicken stock, vinegar, thyme, adobe …
From ladybehindthecurtain.com


FIG MILLE-FEUILLE - SOUTHERN FATTY
Sep 22, 2016 Smash the fig halves and place into saucepan with milk and star anise over …
From southernfatty.com


FIG BALSAMIC GLAZE CHICKEN - NO SPOON NECESSARY
Nov 27, 2023 Preheat oven to 425 degrees F. Spray a baking dish with non-stick cooking spray and set aside. Prepare Glaze: Melt butter in a small saucepan over medium heat. Add shallots and season with 1/4 teaspoon salt. Sauté until …
From nospoonnecessary.com


FIG BALSAMIC RECIPE - WHITE ON RICE COUPLE
Aug 15, 2024 Instructions. Scoop out fig pulp from skins. In saucepan, add fig pulp, balsamic vinegar and vanilla. Simmer on low heat for about 20-25 minutes, or until it becomes thick. Stir occasionally (every 5-8 minutes). Allow …
From whiteonricecouple.com


FIG BALSAMIC VINEGAR - THYME FOR THE TABLE
Oct 4, 2023 Add the figs to a pint-sized mason jar. Pour the balsamic vinegar on top. Seal the …
From thymeforthetable.com


MAKE THE BEST FIG BALSAMIC DRESSING IN 5 MINUTES! - JAMIL GHAR
Aug 19, 2024 How to Make Fig Balsamic Dressing. The full recipe with measurements is in …
From jamilghar.com


FIG AND BALSAMIC SYRUP MILLE FEUILLE RECIPES
1 sheet frozen puff pastry, thawed: 2/3 cup granulated sugar: 1/2 teaspoon kosher salt: 1 …
From tfrecipes.com


Related Search