Time 35m Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet. Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes. Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.
Time 1h Yield 6 servings Number Of Ingredients 9 Steps:
In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better). Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil. Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.
Time 55m Yield 4 serving(s) Number Of Ingredients 5 Steps:
preheat oven to 400 degrees. Skewer 3 whole figs onto each sprig of rosemary. in a small bowl combine maple syrup, vinegar, and mustard. place skewers into an oiled baking dish and roast for 30 min. spoon maple syrup mixture over figs and continue roasting for 15 min basting occasionally.
Yield Makes 1 3/4 cups Number Of Ingredients 5 Steps:
In a bowl whisk together all ingredients except figs until smooth and season with salt and pepper. Rosemary goat cheese may be made 1 day ahead and chilled, covered. Bring goat cheese to cool room temperature before serving. Mound goat cheese in center of a platter. Halve figs and arrange around goat cheese for dipping.
Time 14m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip. Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside. Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes. Drain the stems and pat them dry with paper towelling. Skewer 2 fig halves crosswise on each rosemary stem. Arrange the skewers on a plate with the cut sides of the figs facing up. In a small bowl, mix together honey and lemon juice. Brush the honey/lemon mixture over the cut side of the figs. Preheat the broiler or grill to medium-high. Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side. Sprinkle evenly with the reserved rosemary leaves and some black pepper. Serve on the skewers while still hot.
Time 20m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
If you are using wooden skewers, soak them in water for at least 30 minutes. (You don’t need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.) In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil. Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don’t touch one another. Brush with some of the rosemary marinade and set the figs aside. Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature. Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don’t need to turn them.) Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.
