Orange Fig And Pine Nut Relish Recipes

Steps:

• Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet just until pale golden and fragrant, 8 to 10 minutes. Let cool completely. Meanwhile, in a small bowl, combine currants, saffron, and hot water, adding more water as needed to just cover currants; let stand 10 minutes. Strain, reserving saffron water.
• Heat oil in a medium saucepan over medium-low. Add celery, onion, chile, and fennel seeds; season with salt. Cook, stirring occasionally, until mixture is soft and sticky but not taking on any color, about 15 minutes. Remove and discard chile. Transfer onion mixture to a bowl.
• Pulse currants in a food processor 3 to 4 times, just until coarsely chopped. Add pine nuts and pulse 2 more times (mixture should be chunky and sticky). Stir currant mixture into onion mixture. Stir in saffron water, a little at a time, until relish has desired consistency; season to taste.

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.

Steps:

• Force cranberries and oranges through coarse blade of food grinder.
• Combine fruit with sugar, salt and liqueur, adjusting sugar to taste. Add walnuts if relish will be served within a day; otherwise add just before serving. Relish will keep well in the refrigerator for a week.

Steps:

• Warm the olive oil in a small sauté pan over medium-high heat, add the onion, chile, and rosemary, and season with the salt. Sauté, stirring often to prevent the onion from browning, for about 5 minutes, until the onion is tender and translucent. Add the garlic and cook for 1 minute, stirring constantly to prevent it browning.
• Meanwhile, place the currants in a small saucepan. Add the vinegar, making sure there is enough to cover. Bring the vinegar to a simmer over high heat, reduce the heat, and simmer for about 5 minutes, until they are soft and plump. Add the currants and vinegar to the sauté pan with the onion. If there is so much vinegar that the relish is runny, bring the vinegar to a boil over medium-high heat and boil it until there is just enough liquid to bind the currants. Turn off the heat and allow the currants to cool to room temperature. Remove and discard the chile and rosemary and stir in the pine nuts just before serving. Note: In order to ensure that they keep their crunchy texture, you want to add pine nuts only to the amount of relish you will be using at the time. Transfer the remaining relish to an airtight container and refrigerate for up to one week.

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.)