Disclosure- I received the mentioned product courtesy
of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and
have not been influenced by promotional
items.
It's that time of the year where leftovers are in abundance. Right now my fridge and pantry are packed with holiday cooking staples, but there are some odds and ends hanging around in there too that need to be used up. I don't normally like to do two recipes back to back that have a similar main ingredient, but I needed to start clearing out the stragglers I have hanging around, and this week it was time to use up all of my opened dried fig containers. I've mentioned before how much I love to incorporate figs into whatever I can during the holidays, so my interest was piqued when I saw a fig confit recipe on Golden Blossom Honey. We're so busy this time of the year, easy to assemble lunches and dinners are a top priority for me. We usually have lunch meats in the fridge since sandwiches are my husband's ideal quick meal option, but just because it's quick doesn't mean it has to be bland! These Ham and Brie Sandwiches with Fig Confit are super easy to make, but classy at the same time.
While I personally don't eat ham, my husband usually has a package in the fridge for a quick bite idea. I'm sure ham and mustard are perfectly fine for most of the year, but during the holidays with this recipe it is so easy to take some boring ham and really make it shine with a bit of gourmet cheese and this fancy fig spread. If you're like me and opt to skip the ham, that's ok, but I insist you do not skip out on making the fig confit. I have been eating it on my bagels and toast (and shamelessly out of the bowl with a spoon), but with the upcoming holiday parties, serve it with some party crackers, little toasted breads, or even with some additional brie wedges for an elegant appetizer. I'm pretty sure that once you make it, you won't let another holiday season pass by without it squeezed into the menu.
Ingredients
Fig Confit1 cup dried Calimyrna figs, chopped
1/2 cup white wine
1/2 cup water
1/4 cup GOLDEN BLOSSOM HONEY
1/2 tablespoon fresh rosemary, chopped
1 tablespoon balsamic vinegar
Sandwich:
1 loaf country style peasant bread
1/2 pound Brie cheese, sliced
1/4 pound black forest ham or turkey, sliced
If
you like this recipe, be sure to come back every Friday, where I
feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
What's your secret for taking sandwich from boring to BAM!?
(I'm just catching up on work, but I'll get your all of your past blog post comments approved and replied to this weekend. I apologize for the delay, but I really fell behind during my month of illness in November. Thank you all so much for your patience and sticking with me!)
Very nice photos with that mix of whites and reds, deary, very festive and snowy.
ReplyDeleteIf you ever decide to go raw food diet, which I think you should, dried figs will be the main basis of all your sweets as sugar will be a no no no for you.
Do you feel any bad symptoms from the illness?
I am currently cleaning up my liver with sylmarine and milk thistle plus moringa liver detox. After that I will do two weeks of Russian capillary pills which renew the smallest blood vessels in the body and thus the cells and all organs as well. I am trying to finish all the leftover natural herbal remedies till the year is over LOL
I didn't get the loss of taste or smell, but the cough lingered for a really long time. I'm still not fully cleared out of the mucus as I wake up every night still unable to breathe and have to hack up or blow out snot and phlem from my pipes. It's so gross. I get very tired easily still, but on the whole, I do feel like I'm doing ok. Have you gotten all of your pre-covid senses back yet?
DeleteMine were back a month after covid as I did AHCC and other remedies that I mentioned to you before, remember that I also cleared my lungs. You defo need a strong herbal syrup for coughing out mucus, find it and do a two week round with it, especially if you can find something with honey and althaea officinalis. I had a good one which made me get everything out both through nose and mouth LOL in about a weekend. But it has to be herbal, not shit bought from your pharmacies.
DeleteI don’t eat sandwiches because of the carbs, so I don’t have any ideas. I do like to dress up my tuna and salmon with plain Greek yogurt and fresh herbs and then just eat it with a fork.
ReplyDeleteJason used to do that too when he was on the keto diet.
DeleteYeah, ham hasn't been a staple of mine in years either. Used to be all I'd eat in sandwiches is a kid at one point. Sounds like a good choice to squeeze in indeed though. Hopefully you are rested up and no more germs about.
ReplyDeleteSame. I always wanted ham sandwiches when I was growing up. That or pbj.
DeleteGracias por la receta. Te mando un beso.
ReplyDeleteYou're welcome!
DeleteMy sandwiches definitely are boring lol
ReplyDeleteMine are too. Usually a pbj sandwich or grilled cheese for me.
DeleteThat is definitely holiday-y too. Perfect for this time of year when everything feels worth sprucing up special. Pretty sure I'd be shamelessly eating it with a spoon too, lolol
ReplyDeleteThere is no shame in standing at the fridge in your jammies while shoveling mounds of it in your mouth LOL
DeleteHow wonderful! This sandwich is sort-of sideways new to me: I made one a lot like it, but with chicken. But I always buy the compote; I've never made my own. I'm going to have to give this a try! I would love to be able to control the flavors in the compote, rather than get what I can out of a jar.
ReplyDeleteIt's so much better than what you can get out of a jar, for sure!
DeleteI've never had fig done that way.
ReplyDeleteYou should try it!
DeleteOh wow this recipe looks super delicious
ReplyDeleteIt was so good!
Delete