DAY Recipe

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 [...]

INGREDIENTS

1/2 lb dried figs
1/2 cup prune juice , reduced down to 1/4 cup (boiled down)
1/8 cup anise-flavored liqueur (like sambuca or ouzo)
1/2 cup walnuts , lightly chopped

DIRECTIONS

take the hard stems off the ends of the figs and cut into small pieces.
Add the prune juice and liquor. Stir to combine, if seems to dry add a little water.
Cook stirring to break down figs.
Add the walnuts and mix well [...]

INGREDIENTS

1 cup chopped dried figs (I use Mission Figs)
1/2 cup water
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1/4 teaspoon cayenne pepper
2/3 cup chopped kalamata olives
2 minced garlic cloves
salt and pepper
1/3 cup chopped toasted walnuts
1 (8ounce)package cream cheese

DIRECTIONS

Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. [...]

INGREDIENTS

6 slices baguette , 1/2-inch thick
extra-virgin olive oil , for brushing
coarse sea salt or kosher salt & freshly ground black pepper
3 ounces thinly sliced prosciutto
1/2 pint fresh figs , cut into 8 small wedges
coarse sea salt or kosher salt & freshly ground black pepper
2 tablespoons balsamic vinegar
extra-virgin olive oil , for drizzling
fresh thyme sprigs , for garnish (optional)

DIRECTIONS

Preheat the broiler. Brush the bread slices on both sides with olive oil and season them with [...]

INGREDIENTS
For the filling
1 1/4 lbs dried calimyrna figs , stemmed, coarsely chopped
1 3/4 cups dry marsala wine
1 3/4 cups water
1/4 cup packed golden brown sugar
2 cinnamon sticks
1/8 teaspoon ground cloves
For the crust
2 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons fennel seeds
1/4 teaspoon salt
1/2 cup unsalted butter , plus
6 tablespoons unsalted butter , room temperature (1 and 3/4 sticks)
2 large eggs

DIRECTIONS

For the filling:
Combine all ingredients in heavy large saucepan and bring to boil over high heat. Reduce heat to medium-low.
Cover and simmer until figs are very [...]