FIGS WITH BACON AND CHILE
This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.
Provided by Claire Saffitz
Categories Bon Appétit Hors D'Oeuvre Appetizer Fig Bacon Chile Pepper Maple Syrup Fall Spring Thanksgiving Cocktail Party
Yield 8 servings
Number Of Ingredients 5
Steps:
- Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
- Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
- Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
- Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.
WILD RICE SALAD WITH FIGS - RUTHERFORD GRILL, NAPA VALLEY
Make and share this Wild Rice Salad With Figs - Rutherford Grill, Napa Valley recipe from Food.com.
Provided by swissms
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Combine 4 cups water and salt in medium saucepan and bring to a boil.
- Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
- Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
- Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
- Pour dressing over rice mixture and toss. Season salad with salt and pepper.
RICE PILAF WITH FIGS
Provided by Robert Irvine : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times.
- Add the water, pepper, allspice, currants, salt, and figs. Stir gently.
- Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked.
- Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve.
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EASY RICE PUDDING WITH DRIED FIGS | VALLEY FIG GROWERS
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