192717 figs and andre triple creme cheese Recipes

dry red wine, sugar, orange juice, lemon peel (yellow part only ), firm but ripe medium-size pears, peeled , stems left attached, halved lengthwise, cored, cassis (black-currant-flavored liqueur; optional), triple-creme cheese (such as explorateur, saint andre, boursault or brillat-savarin), cut into 4 wedges

fresh figs, halved, herbed goat cheese (chevre), almonds, honey, balsamic vinegar

fresh figs, goat cheese, softened, grape leaves, drained and rinsed, honey

soft fresh goat cheese, snipped fresh chives, snipped fresh parsley, snipped fresh rosemary, salt and pepper, fresh figs (or apricots), fresh rosemary sprig

baguette, olive oil, salt , to taste, sage leaves, goat cheese, fig jam

ripe figs, triple cream brie (i prefer st andre), pepper , grinder

unsalted butter, softened, sugar, egg, lightly beaten, flour, almond flour, coarsely chopped toasted hazelnuts, salt, triple creme filling , recipe follows, milk, sugar, eggs, separated, cornstarch, triple creme cheese, rind removed and cut into pieces (recommended : st. andre or explorator), freshly grated nutmeg, light corn syrup, splash water

creme fraiche, fresh lemon juice, minced fresh tarragon, eggs, herbes de provence, salt, freshly ground black pepper, jumbo lump crabmeat , picked over for cartilage, minced fresh parsley, unsalted butter, artichoke hearts, trimmed and thinly sliced, saint andre cheese , or other triple-creme cheese, rind removed and sliced thinly, sevruga or osetra caviar, toasted brioche

seedless grapes (black, red, or green ), triple-creme cheese , like gourmandise with kirsh or walnut, st. andre, or camembert, bosc pears, sliced, sweet whole wheat biscuits

tube refrigerated pizza dough, chopped stemmed dried calimyrna figs (about 5), divided, canned figs, drained, patted dry, sliced, crumbled gorgonzola cheese, dark brown sugar, ground black pepper

creme fraiche, fresh lemon juice, minced fresh tarragon, eggs, herbes de provence, salt, freshly ground black pepper, jumbo lump crabmeat , picked over for cartilage, minced fresh parsley, unsalted butter, artichoke hearts, trimmed and thinly sliced, saint andre cheese , or other triple-creme cheese, rind removed and sliced thinly, sevruga or osetra caviar, toasted brioche

gorgonzola or roquefort, triple cream (st. andre), ripe goat cheese, fresh figs, walnuts, crusty bread, thinly sliced

sour cream, creme de cacao, fresh figs, rinsed and patted dry, unsweetened cocoa powder , for dusting

spring mixed greens, red onions, chopped, dried fig, finely chopped, blue cheese, crumbled, walnut pieces, candied (optional), kraft fig balsamic dressing (to taste)

mission figs (turkey or kadota figs may be used also), head fennel, diced, olive oil, for sauteing, salt and fresh black pepper, lemon zest, finely grated, chopped fresh tarragon, extra virgin olive oil , to finish, goat cheese , such as humboldt fog cut into wedges (a soft cream cheese such as brie may be substituted), balsamic vinegar, extra virgin olive oil, green peppercorns in brine, minced shallots, salt

butter lettuce torn bite size, blue cheese crumbled, almonds, champagne vinegar, dijon mustard, olive oil, salt, freshly ground black pepper, black figs thinly sliced