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themeletorbefore I get into a foodpost, I'd like to share a quick & supercute moment from earlier this evening with my mom. I had to write today's date on something, and she told me it was the 15.
me: no, no, it's Tuesday, it's the 16! *scribbles* ... oh that's right, Folie a Deux came out today!
mom: oh, did she?
I just. MY MOM. THOUGHT FOB'S NEW ALBUM WAS A LESBIAN. HOW SO ADORABLE, MOTHER?!?
now, more foodsharing!
haha crappy phone camera. THIS LOOKED SO MUCH MORE DELICIOUS IN PERSON BELIEVE ME D:
our merchandising coordinators wanted us (the Ambassadors) to put the focus on "mind-blowing" holiday apps for the next couple weeks. so I thought for a few minutes, browsed the store, spent a couple seconds on Google, and came up with this! figs are super cool this year; they've been gaining a lot of popularity in recent seasons. they're also pumped with antioxidants, as is the beautiful Crianza I used for poaching. YAY! I'd done figs with cheese before, both goat and blue, and I'd poked at the idea of wine-poached figs a couple of times. so I decided to combine them. AWESOME. high impact, HUGE flavors, but shh, don't panic, it's a SUPER-EASY RECIPE!
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INGREDIENTS:
1 pound dried Calimyrna* figs (about 15-20 figs)
1 bottle red wine (Shiraz or another dry red works well for this; I used a Crianza that we're promoting this week)
1/4 to 1/2 cup sugar (depends on how sweet your wine is and how sweet you like your figs)
1/4 pound (strong) blue cheese (I used Castle Rock (local) Smokey Blue cheese)
8 ounces mild goat cheese (or cream cheese)
Put dried figs in a small/medium saucepan and pour in the red wine to cover the figs. Add sugar; stir to combine. Simmer for 20-25 minutes, then remove figs from the poaching liquid (if you would like, save poaching liquid and reduce for a lovely sweet figgy wine sauce; I added a little more sugar and about a tablespoon of minced ginger for my reduction and it was AWESOME). Figs can be served warm or left to cool in the refrigerator, even overnight.
While figs are simmering, mix blue cheese and goat cheese or cream cheese in a food processor until mostly smooth. Spoon cheese mixture into a plastic bag and chill in the refrigerator.
When ready to serve, slice figs in half (top down, the pretty way) and snip a corner off the plastic bag, leaving a small opening. Pipe/squeeze/drizzle blue cheese onto fig halves and enjoy!
*you can use mission figs or turkish figs in a pinch, but calimyrna are really best for this -- they have a nice "figgy" flavor that you lose in the supersweet mission fig or overly-sugared (preserved) turkish. they also plump up absolutely beautifully.
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I made these today for an active demo. had them on my table with a plate of turkey ham and Silver Spring (local) organic deli mustard on Potter's Crackers (local) caraway rye crackers. they were actually more popular than the ham & mustard on rye (which was a big hit on a slow night)! at times as I was making it this recipe seemed a little silly to me, but in the end I decided I was super happy with it. mostly because a ton of other people liked it, too! I ran out of figs, and gave out at least a dozen recipe cards! ROCKIN'!
in conclusion, I hope everybody has/had/is having a FABULOUS night! I am going to reply to comments on my last post, watch the last episode of Merlin (because I FELL ASLEEP HALFWAY THROUGH IT LAST NIGHT D: ), and then go to sleep because I waitress at Stir Crazy bright and early tomorrow morning! eeurgh! \o/
me: no, no, it's Tuesday, it's the 16! *scribbles* ... oh that's right, Folie a Deux came out today!
mom: oh, did she?
I just. MY MOM. THOUGHT FOB'S NEW ALBUM WAS A LESBIAN. HOW SO ADORABLE, MOTHER?!?
now, more foodsharing!
haha crappy phone camera. THIS LOOKED SO MUCH MORE DELICIOUS IN PERSON BELIEVE ME D:
our merchandising coordinators wanted us (the Ambassadors) to put the focus on "mind-blowing" holiday apps for the next couple weeks. so I thought for a few minutes, browsed the store, spent a couple seconds on Google, and came up with this! figs are super cool this year; they've been gaining a lot of popularity in recent seasons. they're also pumped with antioxidants, as is the beautiful Crianza I used for poaching. YAY! I'd done figs with cheese before, both goat and blue, and I'd poked at the idea of wine-poached figs a couple of times. so I decided to combine them. AWESOME. high impact, HUGE flavors, but shh, don't panic, it's a SUPER-EASY RECIPE!
----------
INGREDIENTS:
1 pound dried Calimyrna* figs (about 15-20 figs)
1 bottle red wine (Shiraz or another dry red works well for this; I used a Crianza that we're promoting this week)
1/4 to 1/2 cup sugar (depends on how sweet your wine is and how sweet you like your figs)
1/4 pound (strong) blue cheese (I used Castle Rock (local) Smokey Blue cheese)
8 ounces mild goat cheese (or cream cheese)
Put dried figs in a small/medium saucepan and pour in the red wine to cover the figs. Add sugar; stir to combine. Simmer for 20-25 minutes, then remove figs from the poaching liquid (if you would like, save poaching liquid and reduce for a lovely sweet figgy wine sauce; I added a little more sugar and about a tablespoon of minced ginger for my reduction and it was AWESOME). Figs can be served warm or left to cool in the refrigerator, even overnight.
While figs are simmering, mix blue cheese and goat cheese or cream cheese in a food processor until mostly smooth. Spoon cheese mixture into a plastic bag and chill in the refrigerator.
When ready to serve, slice figs in half (top down, the pretty way) and snip a corner off the plastic bag, leaving a small opening. Pipe/squeeze/drizzle blue cheese onto fig halves and enjoy!
*you can use mission figs or turkish figs in a pinch, but calimyrna are really best for this -- they have a nice "figgy" flavor that you lose in the supersweet mission fig or overly-sugared (preserved) turkish. they also plump up absolutely beautifully.
----------
I made these today for an active demo. had them on my table with a plate of turkey ham and Silver Spring (local) organic deli mustard on Potter's Crackers (local) caraway rye crackers. they were actually more popular than the ham & mustard on rye (which was a big hit on a slow night)! at times as I was making it this recipe seemed a little silly to me, but in the end I decided I was super happy with it. mostly because a ton of other people liked it, too! I ran out of figs, and gave out at least a dozen recipe cards! ROCKIN'!
in conclusion, I hope everybody has/had/is having a FABULOUS night! I am going to reply to comments on my last post, watch the last episode of Merlin (because I FELL ASLEEP HALFWAY THROUGH IT LAST NIGHT D: ), and then go to sleep because I waitress at Stir Crazy bright and early tomorrow morning! eeurgh! \o/
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(no subject)
Date: 2008-12-17 03:34 pm (UTC)(no subject)
Date: 2008-12-18 06:15 am (UTC)I work stir crazy tomorrow, and sunday. oh, and christmas eve. :/
(no subject)
Date: 2008-12-18 02:24 pm (UTC)