FIG BALSAMIC VINAIGRETTE
Sweet and Tangy. Makes any salad Exciting! ... and what I did with all those extra figs! This was inspired by my friend, Ellen.
Provided by Sweetiebarbara
Categories Low Protein
Time 1h30m
Yield 3 1/2 cups, 68-70 serving(s)
Number Of Ingredients 6
Steps:
- Simmer Figs in water until very soft.
- Puree with hand held wand.
- Keep on low heat, and continue until it reaches a thick consistency.
- Sweat shallots over medium low heat in olive oil, and cook until tender (about 15 minutes).
- Add sugar and cook another 5 minutes.
- Add to fig mix and puree again.
- Add vinegar.
- Bottle and refrigerate.
Nutrition Facts : Calories 16, Fat 0.6, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 2.4, Fiber 0.2, Sugar 2, Protein 0.1
FIG VINAIGRETTE
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Put shallot in a small bowl. Cover with vinegars and season with salt and pepper. Macerate for 5 minutes.
- Stir in mustard and mashed figs and mix well. Whisk in olive oil.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 34 grams, Carbohydrate 50 grams, Fat 41 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 752 milligrams, Sugar 39 grams, TransFat 0 grams
BALSAMIC FIG VINEGAR
Make and share this Balsamic Fig Vinegar recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 30m
Yield 1 quart, 64 serving(s)
Number Of Ingredients 3
Steps:
- Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
- Working in batches, puree mixture in a food processor until smooth.
- Strain through a fine sieve into a large nonreactive bowl.
- Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
- Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
- (Vinegar can be refrigerated for up to 1 month.).
Nutrition Facts :
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
BALSAMIC FIG SAUCE
This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
- Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
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