FIGS IN BLANKETS WITH PORT-MUSTARD SAUCE

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Figs in Blankets With Port-Mustard Sauce image

This clever riff on the classic pigs in blankets comes from a Champagne bar, with branches in San Francisco and New York, where they're made with fresh figs. Using dried figs gives them year-round adaptability. The figs are plumped in port and stuffed with Stilton, though any blue cheese will be fine. The port used for soaking is reduced to a syrup, and flavors a mustard sauce. The figs in blankets are a great holiday tidbit with white, red, rosé or sparkling wine, with cocktails or punch. Serve them alongside a salad or as part of a cheese course. They're easily prepared in advance and frozen. The puff pastry is quick to prepare in a food processor using frozen butter. The figs in blankets can also be made with purchased puff pastry; one pound is what you'll need.

Provided by Florence Fabricant

Categories     snack, finger foods, appetizer

Time 1h30m

Yield 48 pieces

Number Of Ingredients 7

48 small dried mission figs, stemmed, or 24 larger dried figs, stemmed and halved vertically
1 1/2 cups tawny port
1 cup/225 grams salted butter (2 sticks), frozen
1 1/2 cups/190 grams all-purpose flour, plus extra for rolling
1/2 cup/125 milliliters full-fat sour cream
3 ounces Stilton or other blue cheese
1/3 cup Dijon mustard

Steps:

  • Place figs in a 2-quart saucepan, add port, bring to a simmer, remove from heat and let soak, covered but not refrigerated, overnight.
  • Make the dough: Cut the frozen butter in 8 pieces and grate using a shredding disc of a food processor. Change to the regular blade. Add the flour and pulse 15 or 20 times, until the mixture resembles coarse crumbs. Add the sour cream and pulse for a minute or so until the dough starts to come together.
  • Turn the dough out on a floured surface and knead briefly to form a smooth ball. Divide the dough in half and flatten each piece. Place each in a resealable sandwich bag, press out any air, seal the bag and use a rolling pin to roll the bag until the dough fills the bag, forming a square. Refrigerate 2 hours or overnight.
  • Drain figs, reserving the port; you should have about a half cup of the port. Spread figs on several layers of paper towel to dry for about 30 minutes. Return the port to the saucepan and boil 6 to 8 minutes until syrupy and reduced to 1/4 cup. Remove from heat and set aside. Cut a slit in each of the figs and insert a small nugget of the cheese, less than a half-inch, in each.
  • Remove the dough from their bags by cutting the bags and peeling them off. On a lightly floured board roll one square of the dough into a rectangle 8-by-12 inches. Cut it in 8 strips each an inch wide, across the width of the rectangle. Cut each strip in thirds. You should have 24 pieces, each 1-by-4 inches. Wrap 24 of the figs in the strips of dough, moistening the ends to seal. Cover a baking sheet with foil. Place the wrapped figs on the baking sheet, seam side down. Repeat with the other square of dough and figs.
  • Make the sauce: Stir the mustard into the reduced port and transfer to a serving dish. This mixture will keep, refrigerated in a covered container, at least three weeks.
  • Heat oven to 350 degrees. Bake wrapped figs about 35 minutes, until golden. Some of the figs may have oozed residue of the port which can be brushed off. Serve the baked figs at once or let cool and refrigerate or freeze. To reheat, let them come to room temperature, then warm at 250 degrees for 15 minutes. Serve with port-mustard sauce alongside for dipping.

MALAM CHAMHOUN TAFSIR EN TCHAMBA
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Not my cup of tea.


Bob Gittins
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Meh.


Yman Baninaser
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The figs were a bit too tart for my taste, but the prosciutto and port-mustard sauce were delicious.


SMSM Mohamed
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I found the port-mustard sauce to be a bit too strong. Next time I'll use less port.


Jack Woodworth
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Absolutely delicious! The figs were so sweet and juicy, and the prosciutto added a nice salty crunch. The port-mustard sauce was the perfect finishing touch.


Udip Chy
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Not a fan of figs, but I tried these and was pleasantly surprised. The prosciutto and port-mustard sauce really made the dish.


Tirsana Bikram
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These are a bit time-consuming to make, but they're worth the effort. So elegant and delicious!


Mayajal Bangladesh
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A great make-ahead appetizer. I made them the day before and they were just as good when I reheated them.


Zeeshan Offical
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No fuss, no muss! So easy and quick to throw together.


Sagor Vai
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For a vegetarian version, I used halloumi cheese instead of prosciutto. It was just as delicious!


zarc Jorala
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I omitted the port in the sauce because I didn't have any on hand, and it was still really good.


Russia Namutidha
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These were so easy to make and so delicious! I used a little less port in the sauce because I didn't want it to be too boozy, and it was perfect.


Beth Cortese
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Will definitely be making these again!


Shahzaman275 Khan
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I made these for a potluck and they were gone in minutes!


SAKSHYAMJUNGPANDEY
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Followed the recipe to a T and the figs in blankets turned out perfectly! The prosciutto was nice and crispy, while the figs were soft and flavorful. The port-mustard sauce added a delicious touch of sweetness and tang.


Shazad Ameen
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These figgy bundles were an absolute hit at my party! The combination of sweet figs, crispy prosciutto, and tangy port-mustard sauce was irresistible.