Figs In Mavrodaphne Wine With Manouri Cheese Recipes

Steps:

• Place the figs in a wide saucepan and cover with hot water.
• Soak them for 1 hour.
• Pour in the Mavrodaphne wine and the spices.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, until the figs are very plump and tender.
• Remove the fruit with a slotted spoon, and strain the poaching liquid, discarding the spices and any seeds that may have leaked out from the figs.
• Return the poaching liquid to the pot, add honey, and boil until reduced and thick and the consistency of syrup, about 5-7 minutes.
• Slice the manouri cheese into 1/2-inch rounds, carefully so as to keep the pieces intact.
• Place the cheese slices in one overlapping row on a large platter.
• Place the poached figs evenly over them and pour over the syrup.
• Serve immediately, garnish with mint and a discreet pinch of ground cinnamon, if desired.

Steps:

• Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon. Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes. Add the figs and cook for 10 minutes. Set aside to cool slightly. Remove the cinnamon stick.
• Goat cheese: In a shallow bowl, mix together the walnuts and thyme. With damp hands, roll the goat cheese into 1-inch balls. Roll the balls into the nut mixture until coated.
• To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup. Add the herbed goat cheese and serve.

Steps:

• Prepare the Figs: Remove the stems from the figs and cut.
• into quarters.
• Toss the figs and sugar together in a bowl.
• Place the Mavrodafni wine and vanilla bean in a stainless steel.
• pot and heat over medium flame.
• Pour the figs and sugar into the pot and cook, stirring occasionally, until the figs become very soft and bubbly, about 20-25 minutes.
• Remove the vanilla bean, let the liquid cool slightly and puree with an immersion blender.
• Chill completely before using.
• Prepare the Cheese Filling: Fit a table-top mixer with the paddle attachment.
• Place the cheese and yogurt into the bowl and paddle at medium speed 1-2 minutes, until light and fully.
• Switch to the whip attachment and mix another 30 seconds or until completely smooth and free of lumps.
• Reserve.
• For the Almond Milk: Take the lightly toasted almonds and place them in a bowl of a food processor along with the sugar and water.
• Pulse until you make a thick paste that is slightly chunky. (The paste will pull away from the side of the bowl and form a small ball.).
• Combine the almond paste with the milk and cream in a stainless steel saucepan.
• Place over medium heat, bring to a light simmer, lower to a bare simmer and cook 10-12 minutes stirring occasionally.
• Remove from heat, stir in the almond extract, and let milk cool to room temperature.
• Strain, discard the almonds and reserve the strained almond milk.
• When ready to use, reheat the milk and keep warm until ready to serve.
• To assemble the Warm Tsoureki Sandwich: Cut the Tsoureki.
• into 36 1/4-inch oval slices, lightly coat each half of the slices with.
• 1 1/2 teaspoons of the whipped cheese and yogurt.
• Coat the other half of the remaining slices with 1/2 a teaspoon of the fig spoon sweet.
• Place the bread slices with the cheese spread and fig spoon sweets together to make 18 sandwiches.
• Take 3 tablespoons of butter, at room temperature, and lightly coat each sandwich on both exterior sides of the bread.
• Place a 10" non-stick pan over medium-high heat.
• Place 4-5 sandwiches in the pan buttered side down and cook until golden, 2-4 minutes (as you would French toast).
• Turn and continue to cook until golden on both sides.
• Remove the sandwiches from the pan, set aside and keep warm.
• Repeat this process with the remaining sandwiches.
• On a long plate, place 3 warm sandwiches slightly overlapping like shingles and place a small shot glass or other small cup filled with the Almond Milk. Top the Almond Milk with foam to resemble a cappuccino and serve.

Steps:

• In a medium saucepan, combine all ingredients and bring to a boil, stirring occasionally. Reduce heat; simmer, covered, until figs are easily pierced with the tip of a sharp paring knife, 45 minutes to 1 hour.
• With a slotted spoon, transfer figs to a bowl; simmer remaining liquid until reduced to about 1/3 cup, 3 to 5 minutes (liquid should look syrupy and coat the back of a spoon). Pour through a fine-mesh sieve over figs, and let cool slightly. (If refrigerating, bring to room temperature before serving.) Serve figs and syrup over ice cream or whipped ricotta cheese, if desired.