FIG AND WALNUT SPREAD (CHAROSET RECIPE) RECIPE - (4.6/5)
Provided by lisaS
Number Of Ingredients 5
Steps:
- Place all ingredients in food processor or Blender Refrigerate until ready to use Enjoy!
CREAM CHEESE, DRIED FIG, AND WALNUT SPREAD
Make and share this Cream Cheese, Dried Fig, and Walnut Spread recipe from Food.com.
Provided by ratherbeswimmin
Categories Spreads
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Add figs to the container or a food processor; finely chop.
- Add in the cream cheese; process until combined.
- Add in the walnuts and salt; pulse just to blend.
- Scrape mixture into a bowl.
- Add in the scallions, if desired; stir to combine.
- Note--to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.
Nutrition Facts : Calories 1097.7, Fat 97.4, SaturatedFat 45.7, Cholesterol 249.9, Sodium 1608.9, Carbohydrate 46.3, Fiber 7.2, Sugar 32.5, Protein 19.8
FRESH FIG AND WALNUT COOKIES
A yummy, moist cookie made with fresh figs. So good you can't stop at one. These also freeze well.
Provided by glenmindy newton
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
- Cream sugar, shortening, and vanilla together in a mixing bowl. Add eggs, one at a time, mixing well after each addition.
- Sift flour, baking soda, baking powder, cloves, and salt together in a separate bowl. Add to the wet ingredients and mix until blended; mixture will be a little dry. Stir in figs and walnuts; mixture will get added moisture from the figs. Use a medium cookie scoop to drop spoonfuls of batter onto the prepared cookie sheet.
- Bake in the preheated oven until edges start to brown, 12 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat to scoop and bake remaining batches.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 21 g, Cholesterol 17.7 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 145.7 mg, Sugar 11.3 g
WALNUT-FIG BREAD
A hearty bread is your reward for flexing your muscles as you knead this dense dough.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h15m
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
- Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
- Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
- Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
- Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.
FIG AND PORT WINE CHAROSET
In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.
Provided by Adeena Sussman
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In small saucepan, combine port and figs. Set over high heat and bring to boil. Reduce heat and simmer, uncovered, until figs are softened and port is slightly reduced, about 15 minutes.
- Meanwhile, in large heavy-bottomed skillet over moderately high heat, heat oil. Add onions and cook, stirring often, until lightly caramelized, about 20 minutes. Remove from heat and cool slightly.
- In large bowl, combine fig/port mixture, onions, pine nuts, and pepper. Serve at room temperature.
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