FIGS HONEY AND BLUE CHEESE
METHOD Set fig halves on b/sheet cut-side up--broiler 2 min to warm
and slightly brown edges. Set on server, add blue cheese; drizzle w/ honey.
VARY wrap w/ prosciutto---or bacon---then bake crisp.
Posted on 08/23/2017 3:47:45 PM PDT by Jamestown1630
FIGS, GOAT CHEESE, Caramelized Spiced Pecans
PREP choose best looking med-firm ripe figs, wash/destem;
halve top to bottom. Plate; top each w/ dollop creamy goat cheese.
Garnish platter w/ bit balsamic glaze; coarse-chp mint, Spiced Pecans.
SERVE warm as an appetizer (or as a dessert).
CARAMELIZED SPICED PECANS toast handful pecans on low-med
flame. Add several tb raw honey, heavy dusting of cayenne. Stir/blend well.
As honey melts, squeeze/stir balsamic glaze over pecans. Quickly becomes
gooey and fragrant, ready to be spooned over figs.
Those are beautiful - I’m partial to Sunflowers, and especially like that one!
(From the beginning, I’ve used a ‘theme’ to get the thread started - but this weekly thread is a free-for-all, and there are NO RULES as to what kinds of recipes we post ;-)
Bacon wrapped BBQ figs.
Bacon wrapped peach halves.
FIGS HONEY AND BLUE CHEESE
METHOD Set fig halves on b/sheet cut-side up--broiler 2 min to warm
and slightly brown edges. Set on server, add blue cheese; drizzle w/ honey.
VARY wrap w/ prosciutto---or bacon---then bake crisp.
Ha! I’ve just spent the last hour looking at food videos on
YouTube.
Yum!
THAT looks wonderful! We’ve done the cheese-stuffed jalapenos wrapped in bacon - husband bought me a rack- gizmo for setting them up in the oven; but yours looks like a much easier and interesting alternative.
Give me Blue Cheese, and I’ll follow you anywhere ;-)
Simplicity is deviled eggs
Yes. We love them. They are also a great snack on a low-carb diet, and a staple in this household.
If you can find it, try Societee brand bleu cheese....direct from France....creamy and delicious.
LOL! I love that first fish tail sticking up - and the pic that looks like an English Pork Pie :-)
Back in my younger days...Every neighborhood party for years. Different colors for each holiday party, so this for the youngins here. They are jello shots in cube. And fun.
Be more reasonable tomorrow. Bed time now.
Holly Jolly Jello Shots
Servings 36
Ingredients
3 packets unflavored gelatin
1 can (14 oz.) sweetened condensed milk
1 3 oz. package of cherry jello
1 3 oz. package of lime jello (or you school colors)
1 1/2 cups vanilla vodka .
Directions
Lightly coat a square dish with cooking spray, and then using a paper towel, wipe out the dish. It will leave a light residue to help unmold your shots, but it won’t
affect the taste.
For red layer, sprinkle half of a packet of gelatin over 1/4 cup of water. Allow it to soak in a minute or two. Add one box of the cherry gelatin, along with 1 cup
boiling water. Stir until everything has dissolved. Add 3/4 cup of vodka. Repeat the same process to make the green layer.
To make the white layer, sprinkle two packets of gelatin over 1/2 cup of water. Allow it to soak in a minute or two. Pour in 1 cup of boiling water and
One 14-ounce can of sweetened condensed milk. Stir until everything is thoroughly mixed and gelatin is dissolved. You’ll have approximately 3 cups of liquid.
Allow to cool to room temperature.
Pour half of the red mixture into the prepared pan. Place pan in refrigerator to set, about 20 minutes or so. Once set, add 1/3 of the white mixture to the top of the
Red mixture. Pop any air bubbles and return to fridge to set for about 20 minutes. Repeat with half of the green mixture. Then white, then red, then white again,
Then green. Allow finished pan to set another 2-3 hours, or overnight
When you’re ready to serve, gently pull the edges away from the pan, and invert onto a cutting board. Slice into even squares. (Alternately, you can just cut in the pan itself, but it might be harder to remove the first few squares).
At about :40, it looked like a pork pie with a hard-boiled egg in it.
“Simplicity is deviled eggs”
Yes and that’s why God let us invent Miracle Whip!
Aaack! Hellman’s or Duke’s!
:-)
LOL! I don’t think I’ve ever heard of ‘Booze Jello’!
Sleep tight :-)
Ah! That’s the trick. I had not the faintest idea what it was. I’ll look it up.
I perfected my pizza sauce recipe from plum tomatoes I picked on a farm in Wapato, Washington near Yakima. The tomatoes were ripe and I had 100 LBS of them. My method of canning was very simple:
Wait until the tomatoes have turned a deep red as they naturally ripen in the boxes. You want them to age to their maximum potential. Keep a close eye on them. Their maximum ripeness will very rewarding.
Wash the tomatoes in cold water. No need to take the skins off. Just quarter the plum tomatoes and chop the quarters in half. Put in a large stock pot.
Cover pot with a lid and bring tomatoes to a simmer on a low burner setting. You will be surprised how fast the mixture comes to a simmer. Stir every three minutes as the tomatoes come to a simmer. This will keep the mixture from scorching on the bottom. When the tomatoes have come to a simmer, you can start canning. Adjust the temperature to control the simmer at this point.
Load your canner with clean quart jars filled with water. Fill the canner with enough water to have the quart jars in submerged in the water so the tops are a depth of 2 inches under the water level. 2 inches under water is a good margin of error.
Bring the canner water to a rolling boil. This sterilizes the jars.
Pour out the hot water from the jar, using a jar lifter, that is going to be immediately packed, into a convenient vessel or the kitchen sink.
Using a sterilized canning funnel (sterilized in the hot canning water), immediately, pack the hot tomatoes in the empty, hot quart jar, pressing down, until space between tomatoes fills with juice leaving 1/2 inch headspace. I use a narrow recycled 10 oz maraschino cherry jar (sterilized, of course) for this purpose.
No need for salt in this recipe. Quickly add 1/2 tsp Ball citric acid. Wipe rim. Center hot lid on jar (from a pan of hot simmering water)—a magnetic lid lifter is essential. Apply band and adjust until fit is fingertip tight.
Put quarts in boiling water bath canner.
PROCESS filled jars in a boiling water canner 1 hour and 25 minutes for pints and quarts, adjusting for altitude. The time starts when the rolling boil stage is reached.
At the end of the processing time remove jars to a smooth layer of kitchen towel to cool. Remove rings when jars are room temperature. Rings should never be left on the jars. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Whenever these canned tomatoes are being used for cooking, the skins you left on became so soft during the canning process they are hardly noticeable. They are perfect for stews and soups. Spanish rice is delicious.
For pasta sauce, I always puree a carrot in the entire quart of sauce. The result is a sauce much thicker than any store bought sauce. When use in a spaghetti sauce, the time for reducing the sauce is greatly reduced. All you are doing is heating the spices and ingredients so they will blend into the sauce. Watch out for splattering bubbles. Temperature control needed for the thick sauce. And at each stirring, drop the temperature and slowly bring the temperature back up to a slow simmer. You are dealing with the queen of tomato sauces. She wants care.
I hope I didn’t miss any steps.
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