Fig Rosemary Spread Recipes

FIG JAM WITH ROSEMARY

Steps:

• Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
• Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
• Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
• Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

ROSEMARY CHEESE WITH FIG PRESERVES

Steps:

• Cheese -- Add all the ingredients except the fig preserves and fresh figs and blend well in a food processor until well combined. You could also use a mixer if you don't have a food processor.
• Mold -- No I just use a small glass bowl or cereal or salad bowl which works great for this. Just line the bowl with plastic wrap and add the cheese and press into the bowl. Then top with another piece of the plastic wrap to cover well. Just chill 2-4 hours.
• Presentation -- Un-mold the cheese onto a plate and top the the preserves. I will sometimes heat up the preserves for just a few seconds in the microwave to get a smooth consistency (optional). Then garnish with the fresh figs.

DELICIOUS ROSEMARY CHEESE APPETIZER WITH FIG PRESERVES

Steps:

• Spray a 1 1/2 cup mold* with cooking spray, then line with plastic wrap, allowing edges to extend over the sides of the mold.
• Set aside.
• *Ifyou don't have a mold, you can use a miniature loaf pan, or simply shape into a log and roll in wax paper to chill.
• Beat cheeses, rosemary, honey and pepper with an electric mixer until smooth.
• (Or you can use a food processor).
• Spoon the mixture into the prepared mold.
• Cover, and chill at least 2 hrs.
• To serve, unmold the cheese onto a serving plate and remove plastic wrap.
• Spoon desired amount of fig preserves over the cheese.
• You can garnish with fresh rosemary sprigs, if desired.
• Serve with baaguette slices or crackers.

FIG AND ROSEMARY POT ROAST

Steps:

• Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
• Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
• Add onion and carrot to same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
• Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until thermometer inserted into center of roast registers 150°F, adding figs during last 10 minutes of roasting, about 1 1/2 hours.
• Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.

FIG-ROSEMARY SPREAD

Steps:

• In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
• Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.