FIGGY BARBECUE SAUCE
Brush this on chicken, pork, or steak when the meat is almost finished grilling; the sauce should caramelize but not burn. Serve more sauce at the table.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Soak figs in 2 cups boiling water until soft, about 5 minutes; drain. Pulse with vinegar, tomato paste, and 1 teaspoon salt in a food processor, scraping down sides often, until pureed, about 3 1/2 minutes. Heat oil in a saucepan over medium heat. Cook garlic for 30 seconds. Pour in fig puree. Whisk in 1 cup room-temperature water and bay leaf. Reduce heat to low. Simmer for 15 minutes. Season with 1/2 teaspoon salt. Discard bay leaf. Refrigerate until ready to use (up to 2 months).
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.
FIG BARBECUE GLAZE
This sweet and savoury glaze pairs well with pork, veal, lamb or turkey for summer grilling. The rich flavour of dried figs harmonized with tangy balsamic vinegar creates just the right flavour balance.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes.
- Meanwhile, in a large saucepan over moderately low heat, add oil and sauté shallots, stirring occasionaly until they are softened. Add honey-fig mixture.
- Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes.
- Season with salt and pepper. If desired, purée in a blender or food processor until smooth.
- As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast.
- During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce.
- Makes about 1 cup of glaze.
Nutrition Facts : Calories 1132.9, Fat 42.1, SaturatedFat 5.9, Sodium 34.1, Carbohydrate 202.2, Fiber 15.2, Sugar 164.1, Protein 7.3
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