Imagine the sweet taste of figs, combined with the flavor of Pennsylvania honey and a hint of lemon. Fig & Honey Conserve is a beautiful, rich topping on morning toast, as well as served with Brie or blue cheese as an appetizer or dessert.
Arrives in a 9 oz jar.
Several of us here at Fancy Flours have served the Cheese ball with Fig & Honey Conserve at parties, to universal delight.
Note * All edible items, such as this, are non-returnable.
Stilton & Rosemary Cheese ball with Fig & Honey Conserve8 oz. of reduced fat cream cheese (its softer)4 oz. Stilton cheese (or other blue cheese)1 Tbs. finely chopped fresh rosemary1/2 C finely chopped walnuts1/2 Jar of Tait Farm Fig & Honey ConservePear slices and/or crackers
A sophisticated update of an old favorite, this cheese ball combines sweet, sharp, and earthy flavors. Serve with your favorite crackers, toasted baguette, or pear slices.
Bring the two cheeses to room temperature.Crumble the Stilton cheese into the cream cheese and add the rosemary.Using a sturdy spoon, mash the cream cheese, Stilton cheese, and rosemary together until well blended.
Form the mixture into a ball.Spread the nuts into a small shallow dish or pie plate.Pat the cheese ball into a flat disk, about 1 inches thick.Dredge the disk on all sides with the nuts. Place on a nice plate.Spoon the Fig and Honey Conserve over the top, not quite to the edge.Make ahead and refrigerated. Bring to room temperature to serve.
Roasted Carrots with Fig & Honey Conserve2 lb. carrots (choose multicolored for added interest)2 Tbs. olive oilcourse salt and pepper1/2 c. butter1/2 c. Tait Farm Fig & Honey Conserve1/2 c. toasted hazelnuts, coarsely choppedOptional: 1/4 c. chopped fresh parsley
This rich, sweet, and satisfying side-dish may become your new favorite.
Preheat oven to 375 degrees. If the carrots are small and tender, don't peel them - leave them whole. If the carrots are large, peel them if you wish, and slice them lengthwise into halves or quarters.
Spread the carrots in a single layer on a rimmed baking sheet, coat them with oil and sprinkle with salt and pepper.
Roast until tender when pierced, about 40-45 minutes. Baking time will depend on the size and thickness of the carrots. (Check small carrots at 30 min.)
In small saucepan, melt the butter then stir in the conserve.
Arrange the roasted carrots on a platter, pour the sauce over them, and sprinkle with the hazelnuts and parsley.