Best 9 Figs In Blankets With Port Mustard Sauce Recipes

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Figs in Blankets with Port Mustard Sauce: A Culinary Delight

Indulge in the delightful flavors of succulent figs wrapped in a crispy bacon blanket, expertly complemented by a rich and tangy port mustard sauce. This tantalizing dish offers a unique combination of sweet and savory, with a hint of zesty mustard that elevates the overall experience. Whether you're seeking an elegant appetizer or an impressive main course, Figs in Blankets with Port Mustard Sauce is sure to impress your taste buds and leave you craving more.

Additional Recipes Included:

- Figs and Prosciutto: A Simple Yet Sophisticated Treat: Discover the harmonious blend of sweet figs and savory prosciutto in this classic combination. Wrapped in a delicate layer of crispy prosciutto, the figs take on a delightful smoky and salty flavor that pairs perfectly with a drizzle of balsamic glaze.

- Grilled Figs with Honey and Goat Cheese: A Sweet and Savory Sensation: Experience the perfect balance of sweet and savory in this delightful grilled fig dish. Succulent figs are grilled to perfection and topped with creamy goat cheese and a drizzle of honey, creating a symphony of flavors that will tantalize your palate.

- Fig and Arugula Salad with Balsamic Dressing: A Refreshing and Vibrant Salad: Enjoy the delightful combination of fresh figs, peppery arugula, and a tangy balsamic dressing in this vibrant salad. The sweetness of the figs complements the bitterness of the arugula, while the balsamic dressing adds a touch of acidity that brings all the flavors together.

Check out the recipes below so you can choose the best recipe for yourself!

FIGS IN PORT



Figs in Port image

These figs in Port wine, made with fresh figs, tawny port, sugar, and black peppercorns, is a simple, elegant summer dessert.

Provided by Yigit Pura

Categories     Dessert

Time 15m

Number Of Ingredients 4

10 large, slightly underripe or somewhat overripe Black Mission figs
1/4 cup plus 2 tablespoons granulated sugar
2/3 cup tawny port
1 1/2 teaspoons whole black peppercorns

Steps:

  • Remove the stems from the figs and cut them in half lengthwise.
  • Place a 10-inch stainless-steel or enamel-coated saucepan over medium-high heat until hot but not smoking. Sprinkle the sugar evenly over the surface. It will melt right away and begin to caramelize and smoke. Immediately place the figs, cut side down, onto the caramelizing sugar. Reduce the heat to low and let the figs cook for 2 to 3 minutes. Do not stir or toss or turn the figs. The figs will naturally release their own juices which will dissolve the sugar.
  • Carefully add the port to the saucepan. Keep the pan over low heat until the caramel melts completely and begins to coat the figs. Add the peppercorns, first enclosing them in a tea ball or cheesecloth, if desired. Use heat-resistant tongs to flip the figs over and cook for 2 to 3 minutes more. Transfer the figs to a platter, cut side up, and cover to keep warm.
  • Return the pan to medium heat for 3 to 5 minutes, using a heat-resistant rubber spatula to stir and occasionally scrape the bottom to pull up all the caramel and peppercorn goodness that may be stuck there. Remove and discard the peppercorn via the tea ball or cheesecloth or a slotted spoon. The port sauce should be deep purple, thick, and velvety. Remove the pan from the heat.
  • Drizzle the warm figs with the port sauce and serve immediately.

Nutrition Facts : ServingSize 1 fig half, Calories 29 kcal, Carbohydrate 5 g, Protein 0.1 g, Fat 0.02 g, SaturatedFat 0.005 g, Sodium 1 mg, Fiber 0.1 g, Sugar 4 g, UnsaturatedFat 0.007 g

FIGS IN A BLANKET



Figs in a Blanket image

If you love a pig in a blanket, give its fruity cousin a try.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 30 figs in a blanket

Number Of Ingredients 0

Steps:

  • Cut a sheet of thawed frozen puff pastry lengthwise into five strips, then cut crosswise into thirds to make 15 rectangles. Slice each rectangle diagonally to make 30 triangles. Spoon 1/2 teaspoon goat cheese onto each triangle and top with a quartered fig. Wrap the pastry around the fig and press to seal. Place on a parchment-lined baking sheet, brush with beaten egg and bake at 400˚ until puffed and golden, 18 to 20 minutes.

STUFFED FIGS IN A BLANKET



Stuffed Figs in a Blanket image

Provided by George Duran

Categories     appetizer

Time 50m

Yield 12 pieces

Number Of Ingredients 6

1/4 cup dried cranberries
6 ounces fresh goat cheese, at room temperature
12 dried apricots
12 raisins
12 dried figs
6 slices prosciutto

Steps:

  • Heat the oven to 350 degrees F.
  • Chop the cranberries and mix them into the goat cheese. Cut the tops off the apricots and use your finger to open up a hole. Fill an apricot with some of the cheese mixture, then push a raisin into it. Fill a fig with some cheese, then push the apricot into it. Repeat until all the fruit has been used. Slice the prosciutto slices in half lengthwise and wrap a slice around each fig. Place on a baking sheet and bake until the prosciutto has browned, about 20 to 25 minutes. Let cool a bit before serving.

LAMB CHOPS AU POIVRE



Lamb Chops au Poivre image

Provided by Florence Fabricant

Categories     dinner, main course

Time 40m

Yield 2 servings

Number Of Ingredients 13

1 tablespoon whole black peppercorns
1/2 tablespoon coriander seeds
1 teaspoon brown mustard seeds
1/2 teaspoon fennel seeds
4 loin lamb chops, 1 1/2 inches thick, about 2 pounds, fat well trimmed
2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1 1/2 tablespoons finely chopped shallots
5 tablespoons beef stock
1 tablespoon Cognac
3 tablespoons creme fraiche
Salt
1 teaspoon minced flat-leaf parsley for serving

Steps:

  • Use a mortar and pestle or a spice grinder to coarsely crush peppercorns, coriander and mustard and fennel seeds. Coat lamb chops on both sides, pressing the spices into the meat. Cover and refrigerate 1 to 3 hours. Remove from refrigerator 30 minutes before cooking.
  • In a cast-iron skillet, heat oil on medium. Add chops and cook 7 minutes on one side. Turn chops, cover pan and cook about another 7 minutes for medium-rare, or until done to taste. Remove to a warm serving platter and cover loosely with foil.
  • Pour off excess fat from pan. Add butter and cook on low until melted. Add shallots and cook on low until soft. Add stock, Cognac and creme fraiche and cook on medium, stirring, until sauce has thickened somewhat, about a minute. Season with salt.
  • Place 2 chops on each of 2 dinner plates. Spoon sauce over and around. Scatter parsley on top and serve.

Nutrition Facts : @context http, Calories 1103, UnsaturatedFat 54 grams, Carbohydrate 6 grams, Fat 103 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 42 grams, Sodium 760 milligrams, Sugar 1 gram, TransFat 0 grams

PIGS AND MUSTARD GREENS IN A BLANKET



Pigs and Mustard Greens in a Blanket image

As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 21

Kosher salt
1 pound mustard greens, cleaned
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
3 shallots, finely chopped
5 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
1 tablespoon fine cornmeal
1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes
1 tablespoon Dijon mustard
1 tablespoon Japanese mayonnaise, such as Kewpie
2 cans crescent rolls, such as Pillsbury
48 cocktail-size smoked links
1 stick (8 tablespoons) unsalted butter, melted
Black mustard seeds, for sprinkling
Smoked flaky sea salt, such as Maldon
3/4 cup Dijon mustard
1/4 cup Japanese mayonnaise, such as Kewpie
2 teaspoons freshly ground horseradish
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
  • Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
  • To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
  • For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
  • Plate the pigs in a blanket and serve with the chive Dijonaise.

FIGS IN A BLANKET



Figs in a Blanket image

Provided by Guy Fieri

Time 1h2m

Yield 24 pieces

Number Of Ingredients 5

2 eggs
1 sheet puff pastry, thawed in refrigerator for 30 minutes
1 (10-ounce) jar fig preserves, divided
1/4 cup marcona almonds, chopped fine, divided
Sea salt (recommended: Maldon)

Steps:

  • Preheat the oven to 325 degrees F. Line a baking pan with a parchment. Whisk the eggs in a small bowl.
  • Roll the thawed puff pastry into a 12 1/2 by 12 1/2-inch square, trimming cleanly. Cut this in 5 equal rows in each direction to total 25 (2 1/2-inch) squares.
  • Add 1 teaspoon fig preserves and 1/8 teaspoon marcona almonds to half of the squares. Top each with the remaining squares. Score all 4 sides with the tines of a fork, closing the openings well.
  • Once all are complete, vent with 2 diagonal cuts and brush each lightly with the egg wash. Sprinkle the tops with the sea salt, place in the oven and bake until puffed and golden brown, 40 to 45 minutes. Serve warm or at room temperature.

PRETZEL-ISH PIGS IN A BLANKET WITH MUSTARD SAUCE



Pretzel-ish Pigs in a Blanket with Mustard Sauce image

This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home... Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It's just enough cooking when you feel like a project that doesn't take up too much time. The pretzel flavor makes these special. It's pizza dough with the baking soda "bath" that gives you the pretzel vibes.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 2h40m

Yield 32 to 36 servings

Number Of Ingredients 15

1 1/2 cups warm water (about 110 degrees F)
One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
3 1/2 cups all-purpose flour, plus additional for dusting
1 tablespoon extra-virgin olive oil, plus additional for greasing
1 scant tablespoon honey
1 teaspoon kosher salt
6 tablespoons grainy Dijon mustard
2 tablespoons honey
1 tablespoon hot sauce, such as Tabasco
1 tablespoon red wine vinegar
Nonstick cooking spray, for the parchment, optional
One 12-ounce package mini hot dogs (32 to 36 pieces)
1/2 cup baking soda
2 to 3 tablespoons pretzel or kosher salt
Melted unsalted butter, for brushing

Steps:

  • For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
  • Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine.
  • Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
  • For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside.
  • Preheat the oven to 375 degrees F.
  • For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets.
  • For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter.
  • Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side.

FIGS-IN-A-BLANKET WITH GOAT CHEESE



Figs-in-a-Blanket with Goat Cheese image

Spicy, honey-glazed figs are balanced by creamy goat cheese and buttery puff pastry in this fun vegetarian play on pigs-in-a-blanket.

Provided by Rhoda Boone

Categories     snack     Hors D'Oeuvre     Super Bowl     Vegetarian     Fig     Phyllo/Puff Pastry Dough     Goat Cheese     Appetizer

Yield Makes 48

Number Of Ingredients 11

1/4 cup plus 2 tablespoons red wine vinegar
3 tablespoons honey
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 dried black Mission figs (medium or large), stems trimmed, halved
1 large egg
1 (14- or 17-ounce) box of puff pastry (preferably all-butter puff), thawed according to package directions
All-purpose flour (for surface)
6 1/2 ounces plain goat cheese
Sesame seeds or poppy seeds (for topping; optional)

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 400°F. Line 2 rimmed baking sheets with parchment paper.
  • Stir vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water in a medium pot. Add figs and bring to a boil. Reduce heat, bring to a simmer, and cook, stirring occasionally, until figs are softened and liquid has almost evaporated and is a syrupy consistency, 7-10 minutes. Transfer figs to a plate; let cool.
  • Beat egg with 1 Tbsp. water in a small bowl. If using a 14-ounce package with 1 sheet of pastry, roll pastry to an 18x12" rectangle on a lightly floured surface. If using a 17-ounce package with 2 sheets of pastry, roll each sheet to a 12x9" rectangle. Cut pastry along the 12" side into 12 (1-inch-wide) strips. Cut each strip crosswise into pieces about 4 1/2" long. You should have 48 (4 1/2x1") strips pastry.
  • Scoop a heaping 1/2 tsp. cheese and press into cut side of 1 fig half. Place fig half in the center of 1 pastry strip. Brush 1 end of pastry with egg wash and roll to enclose. Transfer seam side down to prepared sheet. Repeat with remaining cheese, figs, and pastry. Brush top of each pastry with egg wash and sprinkle with seeds, if using. Bake pastries, rotating and switching sheets top to bottom halfway through, until golden brown and puffed, 15-18 minutes.
  • Do Ahead
  • Figs can be cooked 2 days ahead; cover and chill.

RHUBARB CHUTNEY



Rhubarb Chutney image

Provided by Florence Fabricant

Categories     condiments, side dish

Time 45m

Yield 4 half-pints

Number Of Ingredients 9

4 cups coarsely diced rhubarb
2 cups light brown sugar
1/2 cup lemon juice
1/2 cup cider vinegar
2 tart apples, peeled and coarsely diced
1 cup raisins
3 tablespoons minced fresh ginger
10 black peppercorns
4 whole cloves

Steps:

  • Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
  • Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
  • The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)

Tips:

  • Use ripe, fresh figs for the best flavor and texture.
  • If you don't have port wine, you can substitute red wine or even beef broth.
  • If you don't have Dijon mustard, you can use yellow mustard or even horseradish.
  • You can also use goat cheese or blue cheese instead of cream cheese.
  • If you are vegetarian, you can omit the bacon and use vegetable stock instead of chicken stock.
  • Serve the figs in blankets with a side of salad or roasted vegetables.

Conclusion:

Figs in blankets are a delicious and easy-to-make appetizer that is perfect for any occasion. The combination of sweet figs, savory bacon, and creamy cheese is irresistible. The port mustard sauce adds a touch of elegance and sophistication. This dish is sure to impress your guests. So next time you're looking for a quick and easy appetizer, give figs in blankets a try. You won't be disappointed!

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