Monday, July 5, 2010

Rosemary Cheese w/ Fig Preserves

I made this last year for our Jerusalem dinner and it was sooo yummy. I think it will be a permanent addition to our Christmas menu!

8 oz cream cheese, softened
3 oz goat cheese
1 Tbsp fresh rosemary, chopped finely
2 tsp agave nectar
1 tsp coarsely ground pepper

Mix all ingredients together until smooth, making sure to scrape the sides of the bowl. Spoon mixture into a lightly greased 1 1/2 cup mold or souffle dish lined with plastic wrap. Cover and chill 2 hours.

Invert chilled cheese mixture onto a serving dish and discard plastic wrap. Spoon fig preserves over cheese. Garnish with rosemary sprigs. Serve with crackers, crostini, or pita bread.

Thursday, July 1, 2010

Fig Jam

Before we left my uncle's after the fish fry last weekend, he begged us to pick as many figs as we could carry from their very happy fig tree. We were happy to oblige and, while I really didn't think we had picked all that many figs, my mom and I ended up with enough to make 15 1/2 pints of fig jam! (Yes, those two flats of jars in the background are also filled with jam.) We used this recipe from Kraft, but you can also find great recipes on one of my favorite websites that gives information on how to can/freeze/preserve almost anything!

While some people aren't all that crazy about the flavor of figs, I love fig jam because it is so versatile... it's tasty in both sweet and savory dishes! In fact, I'll post my favorite way to use it as soon as I can find the recipe... it's the yummiest cracker spread you've ever tasted - especially if you have access to fresh rosemary!