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Recipe: Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam



Bone Marrow

Bone Marrow

Hands down, Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam is one of the best appetizer recipes I’ve yet to create.

I also call it Blood and Bone Toast for short so it may make a nice addition to an adult Halloween appetizer spread. This recipe may look like a lot of work, but it’s surprisingly easy to prepare.

Ingredients:

For the Black Pepper Fig Jam:

  • 1 lb. Mission figs, diced
  • 2 TBSP lemon juice
  • 1/3 cup sugar
  • 1 1/2 TBSP cracked black pepper
  • 2 TBSP butter

For the rest:

  • 1 loaf of French bread, sliced into 1-inch pieces
  • Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

    Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam

  • 4 oz. goat cheese
  • 3 large beef bones with marrow
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400F.
  2. On a large baking sheet, stand bones up vertically and roast for 20-30 minutes or until marrow is melting inside the bone.
  3. While bones are roasting, in a small pot, melt butter then add all Black Pepper Fig Jam ingredients. Bring to a boil and let simmer on low for 20-30 minutes.
  4. Remove fig jam from stove and refrigerate to let cool.
  5. Remove bones from oven and on a separate baking sheet, arrange bread pieces in a single layer and toast for 7 or 8 minutes.
  6. While bread is toasting, over a bowl, remove marrow from bones by using a kitchen knife (the narrower the better) to push or scoop out the marrow from the bone.
  7. Once bread is toasted, fig jam has cooled and bone marrow has been extracted, prepare the toast by spreading goat cheese on first, followed by fig jam and top with roasted bone marrow.
Black Pepper Fig Jam

Black Pepper Fig Jam

All these ingredients may seem like a weird combo. Hell, bone marrow itself may seem like a weird ingredient. But, I promise you this appetizer is decadent and full of flavor.

I should probably actually jar some of the black pepper fig jam. To me, it and the bone marrow are the equally award worthy costars in this recipe for Bone Marrow on Toast with Goat Cheese and Black Pepper Fig Jam.

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Posted by on October 3, 2012 in Appetizers, Cookin', Recipes

 

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Recipe: Fig Tart

Fig Tart

Fig Tart


This Fig Tart is pretty damn close to perfection. It’s not too sweet and has a nice balance of flavors.

The key to this tart is two-fold. 1) Getting your hands on great figs. 2) Getting the frangipane right. If you don’t know what frangipane is, you’re in for a treat. It’s basically a pureed mixture of butter, toasted almonds, sugar and egg.

For the frangipane:

Ingredients:

  • 1/2 cup almonds
  • Assembling the Fig Tart

    Assembling the Fig Tart

  • 1/4 cup powdered sugar
  • 1/8 cup granulated sugar
  • 1 stick butter
  • 1 egg

Directions:

  1. Preheat oven to 350F.
  2. Spread the almonds on a baking sheet and roast for 10 minutes. Let cool on a plate.
  3. Put the cooled almonds and sugar in a food processor and blend until fine.
  4. Add the butter and egg and pulse until well combined.
  5. As you will only need one-fourth of the frangipane, you can store the rest in the refrigerator for a few days or in the freezer for about a month.

For the Fig Tart:

Ingredients:

  • 1 9-inch pastry dough
  • 10-15 large figs, quartered
  • 1/4 of the frangipane recipe (above)

Figs in the Frangipane

Figs in the Frangipane


Directions:

  1. Preheat oven to 400F.
  2. Roll out pastry dough to a 10-inch diameter and spread frangipane on the dough, leaving about one-inch of the dough bare.
  3. Arrange the quartered figs pointy end up in concentric circles on top of the frangipane.
  4. Fold the edges in, pinching to make sure they stick.
  5. If you want, brush with an egg wash and sprinkle with sugar.
  6. Bake 45 to 60 minutes or until edges are a nice golden brown.

Figs are very fragile, but they are worth working with when making this Fig Tart. It comes out flaky and will literally melt in your mouth.

Feel free to serve it a la mode, but it stands alone very well. You’ll forget all about Fig Newtons once you’ve had a piece of this Fig Tart.

 
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Posted by on July 25, 2012 in Cookin', Desserts, Recipes

 

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