Roasted Figs With St AndrÉ And Thyme Recipes

Steps:

• Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
• Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
• Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

Steps:

• Preheat the oven to 350 degrees F.
• To make the tuiles: In a mixer fitted with a paddle, cream the butter, sugar, and lemon zest. Add the honey and flour and mix well. Spread about 1/2 teaspoon of the batter onto a Silpat-lined or nonstick sheet pan. Use a small offset spatula to spread the tuile into a 1 3/4-inch circle. Repeat the process, making at least 18 tuiles (the extra will allow for breakage). Sprinkle the top of each tuile with a pinch of rolled oats, reserving 1/2 tablespoon for garnish. Bake for 5 minutes, or until golden brown. (The tuiles may be cut with a ring cutter after cooking for a more precise shape.) Immediately transfer the tuile to a countertop or other flat surface to cool.
• To prepare the figs: Cut the tops off 6 of the figs. Use a small spoon to press a cavity into each fig and dip the whole fig in the simple syrup. Fill the figs with the port. (If the figs have any holes in the bottoms, cut small pieces off the tops to fill the holes.) Place the filled figs on a sheetpan and bake at 350 degrees for 25 minutes, or until they have softened. Slice the remaining 6 figs in half lengthwise and then cut them crosswise into 1/4-inch thick slices. Warm the slices in the remaining simple syrup.
• To make the goat cheese cream: Thoroughly combine 2 tablespoons of the heavy cream with the goat cheese and granulated sugar. Whisk the remaining 1/4 cup cream until it reaches soft peaks and fold into the goat cheese mixture.
• To assemble, place 3 to 4 fig slices on one half of each plate. Place a small spoonful of the goat cheese cream on the figs and top with a tuile. Spoon another small spoonful of the cream, 3 to 4 fig slices, another tablespoon of the cream, and a tuile on top of the first stack. Build another layer with a spoon of cream, figs, another spoonful of cream, and a tuile. Place a roasted fig alongside the stacked figs and top with a quenelle of Goat Cheese Ice Cream. Spoon the Spicy Fig Sauce around the plates and sprinkle with the thyme sprigs and the remaining 1/2 tablespoon oatmeal.
• Prepare an ice water bath. Bring the cream and milk to a boil. Whisk together the egg yolks, and sugar, and slowly pour in some of the hot cream to temper the eggs. Pour the eggs into the cream and continue to cook for 2 to 3 minutes, or until the mixture coats the back of a spoon and steam rises from the top. Whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth. Strain through a fine-mesh sieve and chill over the ice water bath. Freeze in an ice cream machine. Keep frozen until ready to use.
• Cook the sugar in a heavy-bottomed saute pan over medium heat for 3 minutes, or until golden brown. Add the orange juice and bring to a boil. Add the figs, star anise, and peppercorns, bring to a boil, and cook for 3 minutes. Remove from the heat and strain through a fine mesh sieve, pushing on the solids to remove as much liquid as possible. If necessary, thin with a little warm water to a make a sauce consistency.

Steps:

• Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
• Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.

Steps:

• 1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 teaspoons salt and 1/2 teaspoons pepper.1.
• 2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.
• 3. Discard all but 2 tablespoons fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Give the cornstarch mixture a stir, and add it and the chopped oregano, and remaining 1/4 teaspoons each salt and pepper to the skillet; cook until mixture bubbles and thickens, 1 to 2 minutes.
• 4. Set chicken skin side up in frying pan and add figs. (If you do not have an ovenproof skillet, transfer everything to a baking pan). Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes (or to internal temperature of 165 deg). Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
• Notes; Chicken thighs vary wildly in size. The two in my photo were about 1 1/4 lbs together. I cooked them a little longer in the skillet, so as to keep the time in the oven the same. I made the whole recipe of the sauce, but would not make quite that much next time if not making the entire recipe - it didn't caramelize enough in the oven. It was still delicious - like lick the plate delicious - but I would have liked it to caramelize. I sliced the garlic instead of chopping it, and just stripped the oregano leaves off the stems, as I had tender, young stems with small leaves.

Steps:

• Quarter the ripe figs without cutting through.
• Pinch the bottoms and the fig will open.
• Slather on the St Andre.
• Have a pepper grinder handy.
• I know you are shaking your heads and going -- are you kidding me? Trust me in this -- It will turn heads. Sometimes simplicity is the best.

Steps:

• Preheat the oven to 300°F. Combine the figs, honey, thyme, and water in a small ovenproof skillet. Bring to a simmer over medium-high heat. Transfer to the oven; cook until the figs have softened, about 40 minutes, basting occasionally with the cooking liquid. Remove the pan from the heat, and set aside.
• Combine the eggs, cream, and cinnamon in a medium bowl; whisk to combine. Dip the brioche in the egg mixture, and set aside. Heat the butter in a large nonstick skillet over medium heat. Cook the brioche until golden, about 1 minute on each side. Transfer to a serving platter. Spoon the roasted figs and cooking liquid over the brioche. Top with crème fraîche, and garnish with fresh thyme sprigs and flowers.

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.