Best Figs In Blankets With Port Mustard Sauce Recipes

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FIGS IN PORT



Figs in Port image

These figs in Port wine, made with fresh figs, tawny port, sugar, and black peppercorns, is a simple, elegant summer dessert.

Provided by Yigit Pura

Categories     Dessert

Time 15m

Number Of Ingredients 4

10 large, slightly underripe or somewhat overripe Black Mission figs
1/4 cup plus 2 tablespoons granulated sugar
2/3 cup tawny port
1 1/2 teaspoons whole black peppercorns

Steps:

  • Remove the stems from the figs and cut them in half lengthwise.
  • Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
  • Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
  • Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
  • Drizzle the warm figs with the port sauce and serve immediately.

Nutrition Facts : ServingSize 1 fig half, Calories 29 kcal, Carbohydrate 5 g, Protein 0.1 g, Fat 0.02 g, SaturatedFat 0.005 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 0.007 g

PIGS IN BLANKETS



Pigs in Blankets image

Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

  • On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
  • Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

FIGS IN A BLANKET



Figs in a Blanket image

If you love a pig in a blanket, give its fruity cousin a try.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 30 figs in a blanket

Number Of Ingredients 0

Steps:

  • Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. Slice each rectangle diagonally to make 30 triangles. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig. Wrap the pastry around the fig and press to seal. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.

FIGS STUFFED WITH GOAT CHEESE



Figs Stuffed With Goat Cheese image

Here's a super-simple appetizer. Fresh figs are halved and stuffed with any creamy, flavorful cheese. A good blue works, but creamy goat cheese, drizzled with balsamic vinegar, is even more crowd-pleasing.

Provided by Mark Bittman

Categories     easy, finger foods, appetizer

Time 15m

Yield 12 servings

Number Of Ingredients 3

2 ounces, approximately, of soft, fresh goat cheese
1 tablespoon good balsamic vinegar
12 fresh figs, washed and drained

Steps:

  • Use your fingers to roll the goat cheese into 24 1/2 teaspoon-sized balls.
  • Cut figs in half. Press a cheese ball into the center of each fig. Plate them and drizzle with vinegar. Serve within an hour.

Nutrition Facts : @context http, Calories 52, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 9 grams

FIGS IN A BLANKET



Figs in a Blanket image

Provided by Guy Fieri

Time 1h2m

Yield 24 pieces

Number Of Ingredients 5

2 eggs
1 sheet puff pastry, thawed in refrigerator for 30 minutes
1 (10-ounce) jar fig preserves, divided
1/4 cup marcona almonds, chopped fine, divided
Sea salt (recommended: Maldon)

Steps:

  • Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
  • Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
  • Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
  • Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.

FIGS IN A BLANKET RECIPE BY TASTY



Figs In A Blanket Recipe by Tasty image

No, it's not a typo! Sweet meets savory in this fun twist on the classic appetizer. Enjoy as is, or pair these with your favorite cheese, such as Brie, goat, or blue, for even more flavor.

Provided by Betsy Carter

Categories     Snacks

Time 1h20m

Yield 16 bites

Number Of Ingredients 8

½ stick unsalted butter
½ teaspoon ground sage
1 teaspoon dried rosemary
½ teaspoon kosher salt
2 packages crescent rolls
8 black figs, stems trimmed, halved
¼ cup honey
1 teaspoon freshly ground black pepper, for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the herbed butter: Add the butter, sage, rosemary, and salt to a small pot set over medium heat and stir until the butter is fully melted, about 2-3 minutes. Remove the pot from the heat and set aside until ready to use.
  • Separate the crescent roll dough along the perforated edges, creating 16 triangles. Place a fig half at the base of each dough triangle, brush with honey, and roll to enclose. Set seam-side down on a prepared baking sheet. Brush the tops of wrapped figs with the herb butter.
  • Bake, rotating and swapping the baking sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Drizzle with the remaining honey and top with freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 37 calories, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 6 grams

FIGS-IN-A-BLANKET WITH GOAT CHEESE



Figs-in-a-Blanket with Goat Cheese image

Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.

Provided by Rhoda Boone

Categories     snack     Hors D'Oeuvre     Super Bowl     Vegetarian     Fig     Phyllo/Puff Pastry Dough     Goat Cheese     Appetizer

Yield Makes 48

Number Of Ingredients 11

1/4 cup plus 2 tablespoons red wine vinegar
3 tablespoons honey
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 dried black Mission figs (medium or large), stems trimmed, halved
1 large egg
1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
6 1/2 ounces plain goat cheese
Sesame seeds or poppy seeds (for topping; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
  • Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
  • Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Do Ahead
  • Figs can be cooked 2 days ahead; cover and chill.

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