ORANGE, FIG, AND PINE NUT RELISH
Categories Condiment/Spread Marinate Low Sodium Orange Fig Pine Nut Fall Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange, the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2 days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.
FIG RELISH
Provided by Julia Reed
Categories condiments, side dish
Time 1h15m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Soak the onion in ice water for 10 minutes, rinse and pat dry with paper towels. Combine the onion and figs and half the chilies in a bowl.
- Blanch mint leaves in boiling water for 1 minute. Cool in ice water, drain, squeeze dry and finely chop. Add to the fig mixture. Add lime juice, salt and pepper. Stir well and taste. Add as much of the remaining chili as desired. Let sit for 1 hour so flavors can develop.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 413 milligrams, Sugar 22 grams
SWEET AND SAVORY PINE NUT RELISH
Categories Condiment/Spread Ginger Herb Tomato Apricot Pine Nut Bon Appétit
Yield Makes 1 2/3 cups
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in medium bowl. Cover and refrigerate overnight.
- Add tomatoes, pine nuts and cilantro to apricot mixture. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
FRANGIPANE, FIG & ORANGE TART
Treat guests over for Christmas to this frangipane, fig and orange tart. It's delicious at the end of a family feast, or simply served for afternoon tea
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Number Of Ingredients 14
Steps:
- Tip the flour, butter and a pinch of salt into a food processor, and pulse the mixture a few times until it resembles breadcrumbs. Add the sugar and orange zest and pulse again. Add the vanilla, egg yolk and 1 tbsp cold water, then pulse until the mixture just comes together into a dough. Press the dough into a ball with your hands, then roll it out on a lightly floured surface until it's large enough to line a 22cm loose-bottomed tart tin. Use it to line the tin, pressing it into the sides, then prick the base all over with a fork and chill for 30 mins.
- Meanwhile, prepare the frangipane. Put the butter in a medium bowl and beat with an electric whisk until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the almonds and flour.
- Heat the oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Spoon the frangipane into the chilled pastry case and smooth the top using the back of a spoon. Arrange the figs, cut-side up, in a circle pattern, pushing them down gently into the frangipane.
- Carefully transfer the tart to the hot baking tray in the oven, and bake for 1 hr-1 hr 10 mins (cover with foil after 40 mins if it's browning too quickly), or until the figs are tender and a skewer inserted into the frangipane comes out clean. Leave to cool in the tin.
- While the tart cools, make the glaze. Mix the orange zest and juice, the sugar and 1 tbsp water together in a small pan, bring to the boil, reduce the heat and simmer for 5-10 mins until syrupy. Remove the tart from the case, transfer to a plate, and brush with the glaze.
Nutrition Facts : Calories 517 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
RAISIN-PINENUT RELISH
Yield makes about 1 1/2 cups
Number Of Ingredients 9
Steps:
- Lightly toast the pinenuts in a skillet over medium-high heat. Be careful to not toast them too much as they will take on a bitter flavor. Set aside.
- Pour the oil into the hot skillet. Add the onion and sauté over medium-high heat until golden, stirring occasionally. Add the garlic and sauté for another minute or so until the garlic is fragrant. Add the raisins and the vinegar. Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump. Add the peppers, followed by the anchovies, 1/2 cup water, and pinenuts. Stir and reduce the heat to low. Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated. Once the relish has dried, add the oregano and stir well. Allow to cool completely before using. Keeps well if refrigerated for up to 1 week.
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ORANGE & FIG PINWHEELS RECIPE | LAND O’LAKES
From landolakes.com
4.7/5 (3)Calories 70 per servingServings 72
- Combine butter, 3/4 cups sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, orange zest and vanilla; continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed.
- Place figs and 1/4 cup sugar in food processor bowl fitted with metal blade. Add orange juice. Cover; process 1-2 minutes or until smooth.
- Place fig mixture into 2-quart saucepan. Cook over medium heat, stirring constantly, 4-6 minutes or until mixture is thickened. Remove from heat. Let stand 30-45 minutes or until cool.
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