Best 4 Very Yummy Fig Jam And Cream Cheese Spread Or Salad Dressing Recipes
VERY YUMMY FIG JAM AND CREAM CHEESE SPREAD OR SALAD DRESSING
My friend Patty's DH gave us a pint of his world-famous Fig Jam. Here is a fast and easy great way to enjoy fig jam when you are tired of English muffins. If you want a spiffy salad the ingredients turn into a fantabulous dressing! Cooking time is chill time.
Provided by Secret Agent
Categories Spreads
Time 2h5m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese and jam together and refrigerate for at least two hours.
- Sprinkle nuts on top.
- Serve as a spread/dip with sliced pears, apples, assorted crackers.
- FOR SALAD:.
- mix in the mayonnaise and drizzle over a bed of mixed lettuces, onion and sliced fruit and garnish with dried figs.
Nutrition Facts : Calories 301.3, Fat 24.6, SaturatedFat 12.9, Cholesterol 62.4, Sodium 174.4, Carbohydrate 16.3, Fiber 0.7, Sugar 10, Protein 5.5
GRILLED ARTISAN CHEDDAR & FIG JAM SANDWICH
Provided by Michael Phillips
Categories Sandwich Picnic Back to School Lunch Cheddar Fig Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 1
Number Of Ingredients 5
Steps:
- 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
- 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
- 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
- 4. Cut the sandwich in half and serve it hot.
FIG AND THYME JAM
Provided by Ashley Christensen
Categories Condiment/Spread Fruit Herb Brunch Vegetarian Quick & Easy Fig Fall Summer Edible Gift Thyme Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place sorghum syrup in a medium saucepan. Bring to a simmer over medium heat. Add orange zest, thyme sprigs, and pinch of salt. Simmer sorghum mixture for 1 minute. Add figs. Continue to simmer, gently stirring occasionally, until figs are soft but still hold their shape, 5-10 minutes, depending on firmness of figs. Let jam cool. DO AHEAD: Jam can be made 2 weeks ahead. Transfer to a jar. Cover and chill.
FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
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