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Hey, PC, that does sound good. Can you post the ingredients in the sauce so we can maybe surmise the flavor? I have to admit I've never come across this particular blend in a jar. I did find several recipes that use both figs and marsala so apparently they complement each other.
For some reason, this popped into mind - and it sounds good to me. (But to each his own, lol.) As an appetizer, a small cracker or a square of dense sourdough topped with goat cheese and a dollop of the sauce in a depression in the cheese. (Is it thick?) Course, I could eat about anything with goat cheese.
Forgot to say, I love dark turkey meat. Maybe drop a couple of seared, salted, peppered fat turkey thighs in a heavy pan, pour the sauce over, cover and cook over low heat. Or in a slow oven. Whatta ya think?
I would think it would be great as a glaze or sauce on lamb or duck, Sheryl. But if you have a case of it, that could get old pretty quickly. I'll bet it would also be tasty with croissants and chèvre à tartiner (spreadable goat cheese) for breakfast. Or just spread on toast of a morning, or as a sauce for waffles or pancakes. Or you could warm it and put it on ice cream; something very plain like vanilla.
Actually, this is kind of one of those kind of awful situations - it was given to a church to give away - you know, feed the homeless. Well, shoot - if I've never heard of it, I can see some poor homeless guy trying to figure it out... although admittedly, some of them would be better off with that than the 800 lbs of flour that was also donated. *sigh*
What I'd *really* like to be able to do is sell the stuff and buy something a little more practical, but some of the gals cook meals and maybe it can be used in that way. We'll turn our street folk in to gourmets, yet...
Hmmm---is it more sweet, or savory? I would try it as a pan sauce over chicken. Also sounds like it would pair well with goat cheese, as someone mentioned above. Maybe stuff a pork loin, lamb loin or leg of lamb with it (if it's thick enough)? Stir some into a lamb tagine? I think it sounds yummy!
If all else fails, post it on the marketplace. Surely there are enough people who would send you monetary donations in return :)
No, they came out incredibly tender after 6 hours and really good. I can't say that it was necessarily better than using like an apple compote or something, but certainly a nice change. I think you could probably do something quite similar with apples, apple vinegar and a bit of sugar and cinnamon, but the figs made for a nice change.
Edited to add:
Now lets see if I can get the other promised jars to try it on other stuff - that took up all of the one jar.