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Cut each log into 1-inch-thick coins. Using a rolling pin, roll out each coin until it is about 1⁄8-inch thick. Place about 1 teaspoon of the fig filling in the center of each round of dough. Using your fingers, bring two sides of the round up and pinch them over so the seam is on the bottom, and shape the cookie into an almond shape.
Add the figs, cover and cook on low for ?23 hours. Meanwhile, mix the crème fraîche with the chopped mint and honey and spoon into a small serving bowl. Refrigerate until needed. Serve the figs while still warm or transfer to a glass dish and chill. Sprinkle with extra mint leaves, if you like, and serve with spoonfuls of the crème fraîche.
“If you can’t find fresh figs, try dried or use another seasonal fruit. I chose sour cherry preserves, but apricot or fig would be just as lovely,” Gillen suggests. ... <30 minutes, <10 ...
The recipe varies from place to place, but its general characteristics can be outlined. The ingredients are simple, typical of the peasant tradition, however today much richer than in the past; they are mixed together white flour, maize or finely ground cornmeal, yeast, sugar and milk, with the addition of pine nuts, dried figs, raisins, fennel seeds or anise seeds, and grappa.
Fig cake is prepared with fig as a main ingredient. Additional ingredients include typical cake ingredients, along with unique ingredients such as pecans, walnuts, pistachios, almonds, cinnamon, nutmeg, allspice and cloves. [1] [8] [9] [10] Fig cake may be a moist cake, and may be topped with a fig-based sauce, honey, whipped cream or a glaze.
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Artisanal versions are made using buckwheat flour. [9]: 112 The dough is additionally composed of butter, milk, sugar, and yeast. [2] Ingredients added to the dough mixture include dried figs, honey, raisins, and walnuts. [2] Some versions may substitute one or more of those ingredients with hazelnuts, pine nuts, [5] almonds, or dried apricots. [2]
2. Creamy Lemon Pasta. Egg noodles, the zest and juice from a few lemons, and heavy cream: That's really all it takes to make this simple and delicious pasta recipe from food writer Barb Kafka.