CALIMYRNA FIGS RECIPES RECIPES

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ROASTED CARROTS WITH CALIMYRNA FIG DRESSING RECIPE ...



Roasted Carrots with Calimyrna Fig Dressing Recipe ... image

Whole roasted carrots make quite a statement on the dinner table when they're topped with a port wine-and-fig dressing. In this recipe, we like dried Calimyrna figs because they're a tad less sweet than Mission figs and taste slightly nutty as well.

Provided by Nora Singley

Categories     Vegan Thanksgiving Side Dish Recipes

Total Time 50 minutes

Number Of Ingredients 9

24 medium carrots with greens (about 3 pounds)
¼ cup extra-virgin olive oil, plus more for garnish
1 teaspoon kosher salt, divided
½ teaspoon ground pepper, divided
½ cup dry port
2 tablespoons sherry vinegar
8 dried Calimyrna figs, coarsely chopped
? cup toasted hazelnuts, coarsely chopped
Maldon salt for garnish

Steps:

  • Preheat oven to 450 degrees F.
  • Trim carrot greens and reserve for garnish, if desired (see Tip). Place the carrots on a rimmed baking sheet and toss with 2 tablespoons oil, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
  • Meanwhile, place port in a small saucepan. Bring to a boil over high heat and cook until reduced by half, 3 to 4 minutes. Remove from heat; add vinegar, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
  • Transfer the carrots to a serving platter. Top with the dressing and hazelnuts. Drizzle with oil and sprinkle with Maldon salt, if desired. Garnish with the fried greens, if desired.

Nutrition Facts : Calories 146 calories, CarbohydrateContent 17.3 g, FatContent 7.3 g, FiberContent 4.3 g, ProteinContent 1.9 g, SaturatedFatContent 0.9 g, SodiumContent 245.6 mg, SugarContent 9.4 g

CRANBERRY SAUCE WITH DRIED FIGS RECIPE | MARTHA STEWART



Cranberry Sauce with Dried Figs Recipe | Martha Stewart image

This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 3/4 cups

Number Of Ingredients 4

1 bag fresh or frozen (thawed) cranberries (12 ounces)
5 ounces dried Calimyrna figs, halved (about 1 cup)
1/2 cup sugar
1/4 cup dry red wine or cranberry juice

Steps:

  • In a small saucepan, combine all the ingredients; cook over low heat until most of the cranberries have burst, about 15 minutes.
  • Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.

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CRANBERRY SAUCE WITH DRIED FIGS RECIPE | MARTHA STEWART
This cranberry sauce with dried Calimyrna figs has a chutney-like texture. A little red wine makes the sauce rich in flavor and ruby red in color.
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  • Transfer cranberry sauce to a small bowl. Let cool; cover, and refrigerate up to 3 days. Let stand at room temperature, 30 minutes, before serving.
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