DAY Recipe

“One of the most unusual restaurants in our area is Kemo Sabe,” says Laura Bates of San Diego, California. “Co-chef and co-owner Deborah Scott combines influences from around the world to create interesting
dishes—including the restaurant’s signature appetizer of fried Brie with jalapeño jelly. I’d love to serve it to my friends.”
Place a small bowl of [...]

INGREDIENTS

1 cup fresh black mission figs , quartered (about 5 figs)
1/4 cup port wine
12 ounces chilled brie cheese, de meaux
1/4 teaspoon tellicherry pepper , freshly ground
3 tablespoons olive oil , divided
1 tablespoon balsamic vinegar
18 slices baguette , thinly cut on the bias
fleur de sel

DIRECTIONS

Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced (5 to 6 minutes). Remove from the heat and reserve.
Remove [...]

INGREDIENTS

3/4 cup stemmed and chopped dried figs (slightly heaping)
3/4 cup pinot noir wine
1 1/2 tablespoons honey
2 lemon slices , seeds removed
24 baguette , slices cut on the diagonal (1/4-inch thick)
2 tablespoons walnut oil or extra virgin olive oil
1/2 lb cold brie cheese, thinly sliced
1 1/2 tablespoons fresh thyme , chopped

DIRECTIONS

Combine figs, wine, honey and lemon slices in medium saucepan. Bring to boil, then reduce heat and cook, covered, over low heat 30 minutes. Let cool slightly, then puree [...]

INGREDIENTS

1/2 cup brown sugar
2 tablespoons water (more may be added if desired)
6 fresh figs , stemmed and quartered
1 (14ounce) brie cheese (4 1/4-inch diameter)
1/2 cup toasted almonds
1/2 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 325 degrees F.

Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved.
Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla.
Place brie wheel in [...]

INGREDIENTS
Sandwiches
4ciabatta rolls (about 4 inches square)
1/4 lb prosciutto , thinly sliced
1/4 lb brie cheese, cut into thin slices
Rosemary Fig Confit (use 1/2 cup)
1 cup dried calimyrna figs , chopped fine
1/2 cup dry white wine
1/2 cup water
3 tablespoons honey
1 teaspoon fresh rosemary leaves , chopped

DIRECTIONS

Make rosemary fig confit:.
In a 1 1/2-quart heavy saucepan stir together ingredients and simmer, covered, 20 minutes. Remove lid and simmer mixture, stirring occasionally, until most liquid is evaporated and [...]