Rosemary Fig Sandies Recipes

ROSEMARY FIG CAKE

Steps:

• Heat oven to 350°F. Heavily grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, mix flour, granulated sugar, rosemary, baking soda and salt. Add buttermilk, oil, 1 teaspoon vanilla and the eggs. Beat with electric mixer on medium speed just until moistened. Stir in fig preserves and walnuts. Pour batter into pan.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes. Remove cake from pan to serving platter.
• In small bowl, mix all glaze ingredients with whisk until smooth. Pour glaze over warm cake.

ROSEMARY FIG CRACKERS

Steps:

• In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
• Mix in egg and oil until well combined.
• Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
• Cut dough with a knife or pizza cutter into 2 inch squares.
• Bake at 350°F for 10-12 minutes until golden brown.
• Cool and serve.

FIG AND ROSEMARY GLAZED SKILLET CHICKEN

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• In a small bowl, mix together butter with half the garlic, half the rosemary, half the salt, and half the pepper.
• Place chicken into a 9-inch cast iron skillet then rub the butter on the outside of the chicken pieces.
• Put in the oven to begin roasting. In the meantime, whisk together balsamic glaze, fig preserves, the remainder of the garlic, rosemary, salt, and pepper.
• Pull the chicken out of the oven and brush majority of the sauce on the chicken. Place back in the oven to cook and baste the chicken with the sauce in the pan every 10 minutes or so.
• Cook until chicken has reached an internal temperature of 165 degrees Fahrenheit, about 25 minutes. Pour remainder sauce on top then place skillet aside to cool before serving.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
• Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

FIG AND ROSEMARY MULE

Steps:

• Fill a copper mug with crushed or small ice.
• Add 1 fig and 1 sprig of rosemary to a cocktail shaker and muddle. Top with ice, then add the vodka and the juice from the lime wedge and shake. Strain into the ice-filled mug and top with the ginger beer. Slice the remaining fig. Garnish the mug with the sliced fig and remaining rosemary sprig.

ROSEMARY FIG SANDIES

Steps:

• Heat oven to 350°F. Line 13x9- inch pan with foil, extending foil 2 inches over 2 opposite sides of pan; spray foil with cooking spray.
• In large bowl, beat butter, powdered sugar, granulated sugar and lemon peel with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour, cornstarch and salt. Stir in figs and rosemary. Pat dough in bottom of pan.
• Bake 20 to 22 minutes or until edges are light golden brown. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 6 rows by 5 rows.

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.

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.

FIG AND ROSEMARY CRANBERRY SAUCE

Steps:

• In medium saucepan, combine cranberries, figs, honey, rosemary and ½ cup water.
• Bring mixture to a boil. Reduce heat and simmer, stirring occasionally, until cranberries burst and sauce thickens, 15 to 20 minutes. Discard rosemary and serve warm or at room temp.

FRESH FIGS WITH ROSEMARY GOAT CHEESE

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.