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switch2please -> RE: recipes (11/24/2009 3:34:00 PM)
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The fried cranberry wontons sound yummy :) I've made the usual crab-cheese variety, but I never thought of changing it up...
For the figs, I found that they're easier to stuff with ingredients mixed into cream cheese (and you can't go wrong with cream cheese), they stand better if you slice off the very bottom so they rest flat on the plate (easier to do before you poach and stuff), and red wine works better than port (the port sounded good, but since figs are a bit sweet anyway it was too much for me).
The boyfriend had an idea for bacon-wrapped figs in barbecue sauce...we'll definitely have to try making those. When I can find fresh figs, I like to slice them on toast with cream cheese... Really, all anyone has to do is mention figs and I salivate.
Also I decided to add orange juice, orange rind and a touch of honey to the bread pudding, it tastes a bit brighter and I can't resist citrus.
Keep in mind I use everything to taste, so you may have to experiment with proportions a bit [:)]
Poach dried figs (I found 'figlets', smaller and cute and, most importantly, bite-sized) in red wine until they plump up. Set aside.
Mix together cream cheese, crumbled gorgonzola, and fresh-ground black pepper until the flavor is consistent (I like lots of pepper).
Slice prosciutto into thin strips, about 2" long. Or any shape, really. Those tiny little cookie-cutter shapes could be fun.
Cross-cut the tops of figs and spread (or wiggle your finger around to make a hollow - just wash your hands first).
Spoon cheese mixture into fig, top with rolled-up prosciutto and a small sprig of fresh rosemary.
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