Figs in Wine

One of these days I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)
FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.
*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Fancy Liqueur Chocolates

i just think it is wicked the word 'fancy' is in the name. maybe they should be drunk with champagne, or at the Ritz?

FROM BETTER HOME & GARDEN (bhg.com)

(makes about 40pieces)

2cups sugar
1/2cup water
1/4cup half-and-half or light cream
1tbsp light-colored corn syrup
2tbsps Amaretto or coffee liqueur
1lbs dipping chocolate or confectioner's coating
Directions:
1. Butter the sides of a heavy 2-quart saucepan.

2. In the saucepan combine sugar, water, cream, & light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-6 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.
3. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15-20min.
4. Remove saucepan from heat. Cool, without stirring, to lukewarm (110F). This should take about 45min. Remove candy thermometer from saucepan.

5. Add Amaretto or coffee liqueur; beat w/the wooden spoon until candy becomes creamy & slightly stiff. This should take about 10min.
6. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20min or until dry.
7. Melt the dipping chocolate or confectioner's coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.

FANCY VANILLA CHOCOLATES: as directed above, except substitute 2tsps vanilla for the Amaretto or coffee liqueur.

Nutrition Facts
Servings Per Recipe
Calories 107
Total Fat 4g
Saturated Fat 0g
Cholesterol 3mg
Sodium 1mg
Carbohydrate 17g
Fiber 0g
Protein 0g

http://www.bhg.com/recipe/candy/fancy-liqueur-chocolates/

Honeydew Mimosas

BY COASTAL LIVING (coastalliving.com)

(makes 6 cups)

1/2 medium honeydew melon (about 4 cups), cubed
1cup crushed ice
1tbsp sugar
1(750 ml) bottle sparkling wine, chilled
GARNISH:

lime wedges
Directions:

1. Combine first honeydew, ice & sugar in a blender. Process until smooth.

2. Pour mixture into a large pitcher; add sparkling wine.

3. Pour into glasses. Garnish, if desired.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=389743

Brandied Caramel Custard

FROM NEW YORK TIMES (nytimes.com)
(makes 6 servings)
1 cup sugar
3tbspwater
3 eggs
2 egg yolks
1/2tsp nutmeg
1/2tsp ground cardamom
1/4cup brandy or cognac
2 1/2cups milk
1/2cup heavy cream
1/4cup golden raisins
Directions:
1. Preheat oven to 350F
2. Mix 1 half cup of sugar w/the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
3. Pour the caramel into the bottom of a 4-5cup baking dish, tilting the dish so the caramel coats the bottom evenly.
4. Beat the eggs & egg yolks together.
5. Beat in the remaining half-cup sugar, the nutmeg & cardamom.
6. Stir in 3tbsps of the brandy, the milk & cream. Pour the mixture into the baking dish, place in the oven & bake 20min.
4. While the custard is baking, mix the remaining tbsp of brandy w/the raisins.
5.After the custard has baked for 20-25min, scatter the brandied raisins over the top of the custard. They will sink in.
6 Continue baking the custard 15-20min longer, until a knife inserted in the center comes out clean.
7 Allow the custard to cool to room temp, then refrigerate at least 6hs or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

http://events.nytimes.com/recipes/1221/1988/12/18/Brandied-Caramel-Custard/recipe.html?scp=9&sq=recipes%20custard&st=cse

1876: New Jersey Blanc Mange

FROM THE NEW YORK TIMES (nytimes.com)

(makes 6 servings)

BLANC MANGE:

3cups milk
¼ cup plus 1 tablespoon sugar
½oz gelatin
½tsp kosher salt
Grated zest of 1 lemon
1 cinnamon stick
½tsp almond extract.

PORT SAUCE:

2cups port

¾cup sugar

1tsp peppercorns

1 star anise

1 wide strip lemon peel.

Directions:

FOR THE PORT SAUCE:

1. In a small saucepan, combine port, sugar, peppercorns, star anise & lemon peel. Bring to a boil & reduce until syrupy.

2. Strain & let cool. (makes about ¾ cup)

FOR THE BLANC MANGE:
3. In a medium saucepan, combine the milk (or half milk, half cream), sugar, gelatin, salt, zest & cinnamon. Slowly bring to a boil, whisking to dissolve the sugar & gelatin.

4. As soon as bubbles form on the milk, remove from the heat. Strain.

5. Stir in the almond extract.

6. Pour into six ½ -to- ¾ -cup bowls or ramekins & chill until firm.

TO SERVE:

7. Dip the bowls in warm water to loosen & unmold onto plates. Serve each blanc mange with a spoonful of port sauce

http://www.nytimes.com/2008/02/24/magazine/24Food-t.html

Chestnut-Brandy Soufflé

FROM BON APPETIT (bonappetit.com)

(makes 8 servings)

1 (7.25-7.41oz) jar whole steamed chestnuts or vacuum-packed roasted chestnuts (peeled cooked chestnuts)
2tbsps water
3tbsps unsalted butter, room temp, divided
1/4cup sugar (for coating soufflé dish) + 14 tbsps sugar, divided
2cups whole milk, divided
4 large egg yolks
3tbsps cornstarch
1/4tsp salt
2tbsps Brandy (or Armagnac/Cognac if made by grapes)
1tsp vanilla extract
1 cup egg whites (about 8 large)
1/8tsp cream of tartar
Directions:

1. Blend chestnuts, 2tbsps water, & 1tbsp butter in processor until paste forms. Transfer mixture to small bowl. Cover & refrigerate.

2. Coat inside of 14-cup soufflé dish (about 8 1/4 inches wide &3 3/4 inches deep) w/remaining 2tbsps butter.

3. Sprinkle dish with 1/4 cup sugar & tilt to coat bottom & sides evenly.

4. Whisk 1/4cup milk, egg yolks, 4tbsps sugar, cornstarch, & salt in medium bowl to blend.

5. Bring remaining 1 3/4 cups milk and 4tbsps sugar to simmer in heavy large saucepan.

6. Gradually whisk hot milk mixture into yolk mixture. Return custard to same pan.

7. Stir over medium heat until custard thickens & boils, about 3min. Remove from heat.

8. Add chestnut paste, brandy, & vanilla & whisk to blend well (some small pieces of chestnut paste will remain).

9. Position rack just below center of oven & preheat to 400°F.

10. Beat egg whites & cream of tartar in large bowl until soft peaks form.

11. Gradually add remaining 6tbsps sugar, beating until stiff but not dry. Fold whites into soufflé base in 3 additions. Transfer batter to prepared dish.

12. Place soufflé on small baking sheet. let stand at room temp.

13. Bake soufflé until puffed & just firm to touch in center, about 50min. Serve immediately with sauce.

http://www.bonappetit.com/magazine/2008/12/chestnut_armagnac_souffle_with_bittersweet_chocolate_sauce

Cold Zabaglione

BY NIGELLA LAWSON (foodnetwork.com)
(makes 2 servings)
2 egg yolks
2tbsps sugar
3tbsps Prosecco (or other dry sparkling wine)
1/3cup whipping cream
Semisweet chocolate shavings, for garnish (optional)
Directions:
1. Fit a bowl over a saucepan of barely simmering water, & put the egg yolks & sugar into the bowl.
2. Using an electric whisk, start whisking the yolks & sugar over the simmering water. The mixture should become pale and thick like super-aerated double cream, and by the end it should have at least tripled in volume and be exuberantly frothy. (could take up to 15min)
3. Continue whisking as you slowly pour in the Prosecco; you should then have a soft, billowing mass.
4. Remove the bowl from its pan of simmering water, & place on a cold surface or stand it in a pan of cold water, & whisk until cool.
5. Whisk the whipping cream & fold into the egg mixture.
6. Pour into 2 glasses, garnish w/chocolate shavings, & serve

http://www.foodnetwork.com/recipes/nigella-lawson/cold-zabaglione-recipe/index.html