Rosemary Cheese With Fig Preserves Recipes

Steps:

• Cheese -- Add all the ingredients except the fig preserves and fresh figs and blend well in a food processor until well combined. You could also use a mixer if you don't have a food processor.
• Mold -- No I just use a small glass bowl or cereal or salad bowl which works great for this. Just line the bowl with plastic wrap and add the cheese and press into the bowl. Then top with another piece of the plastic wrap to cover well. Just chill 2-4 hours.
• Presentation -- Un-mold the cheese onto a plate and top the the preserves. I will sometimes heat up the preserves for just a few seconds in the microwave to get a smooth consistency (optional). Then garnish with the fresh figs.

Steps:

• Spray a 1 1/2 cup mold* with cooking spray, then line with plastic wrap, allowing edges to extend over the sides of the mold.
• Set aside.
• *Ifyou don't have a mold, you can use a miniature loaf pan, or simply shape into a log and roll in wax paper to chill.
• Beat cheeses, rosemary, honey and pepper with an electric mixer until smooth.
• (Or you can use a food processor).
• Spoon the mixture into the prepared mold.
• Cover, and chill at least 2 hrs.
• To serve, unmold the cheese onto a serving plate and remove plastic wrap.
• Spoon desired amount of fig preserves over the cheese.
• You can garnish with fresh rosemary sprigs, if desired.
• Serve with baaguette slices or crackers.

Steps:

• Place the figs in a 4-quart heavy-bottomed pot. Pour in 1 1/2 cups water and bring to a simmer over medium heat. Cook uncovered, stirring occasionally, until the figs soften and the liquid begins to thicken, about 10 minutes.
• Add the rosemary and sugar, and stir until the sugar dissolves. Bring the mixture to a simmer over medium-high heat. Cook, stirring frequently, until the syrup thickens, the figs are mostly broken down and the jam goes from a rapid boil to slow bubbles, about 25 minutes. Remove and discard the rosemary.
• Stir in the lemon zest and juice and kosher salt. Reduce the heat to medium-low and cook for another minute for a runnier jam or up to 8 minutes if you prefer a thicker jam. Taste and adjust with more lemon juice and salt as needed. (Adding lemon juice will thin the jam, but it does thicken as it cools.) The jam should be sweet and tart with a hint of fresh rosemary.
• Transfer to sterilized jars and can, or cool to room temperature, then store in the refrigerator for up to 4 weeks.

Steps:

• Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
• Place cream cheese on a platter; pour fig mixture over cream cheese.

Steps:

• In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving.
• Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.

Steps:

• In a food processor, combine goat cheese, milk, rosemary, and vinegar; process until very smooth.
• Add figs, and season with coarse salt and ground pepper; pulse once or twice just to incorporate.