Approved Recipe

Makes 4 servings
2 cups water
1 cup brown rice, rinsed
1¼ cups unsweetened almond milk
1/3 cup chopped dried figs
1/3 cup pure maple syrup or agave nectar
1 tsp. pure vanilla extract
½ tsp. cinnamon
¼ tsp. ground cardamom
1/8 t. freshly grated nutmeg
2 Tbsp. Ficoco [fig-cocoa spread], divided
2 tsp. good cocoa powder, divided
2 tsp. raw cacao nibs, crushed

Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. To serve, divide among 4 dishes; top each with ½ tsp. cocoa powder, ½ tbsp. Ficoco, and ½ tsp. crushed cacao nibs.

Recipe courtesy of Marjorie Gabriel, M.S.
Founder/CEO, Good Health Gourmet, Inc.
http://www.goodhealthgourmet.com

PB & Ficoco Cookies

makes about 3 dozen
1/3 cup unsalted butter
1/2 cup peanut butter, creamy or chunky
1/2 cup light brown sugar, packed
1 egg
1 tsp vanilla
1-1/4 cups flour
3/4 tsp baking soda

Preheat oven to 375 degrees.
In a large bowl beat the butter, peanut butter, sugar and egg with an electric mixer until creamy.
Sprinkle in the flour and baking soda, mixing well to combine.
Roll into one inch balls and place 2 inches apart.
Using your thumb, make a well in the center of each cookie.
Fill the well in each cookie with Ficoco.
Bake on a greased or parchment lined baking sheet for 10 minutes.
Let cool on a rack.

Ficoco Whoopie Pies

1 1/2cups all-purpose flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp salt
6 tbsp (3/4 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup Buttermilk

Ficoco Mascarpone Cheese Filling
1/2 cup Ficoco
1 package (8 oz) Mascarpone Cheese

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. line two baking sheets with parchment paper and butter the paper. sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. in a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smooth, about 3 minutes. add egg and vanilla, mixing until blended, about 1 minute. on low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk. Mix in remaining flour mixture just until it is incorporated and batter looks smooth again. drop heaping tablespoons (depending on desired cookie size) of dough onto the prepared baking sheets, space about 3 inches apart. Bake the cookies about 12 minutes until toothpick inserted in the center comes out clean and the tops feel firm. (do not brown cookies). Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

to make the filling
in a large bowl, using an electric mixer on low speed, beat together Ficoco and mascarpone cheese. if the filling is too soft, chill it in the refrigerator for about 30 minutes. turn half of the cookies flat side up. Place a dollop of filling in the center of cookie and spread to cover, leaving a 1/4-inch plain cookie border. Gently top the cookies with their plain halves remaining. Wrap each cookie in plastic wrap and refrigerate for at least 1 hour. Best served cold.

Ficoco Vinaigrette

2 tbsp Ficoco
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tbsp shallots, minced
1 tbsp mint, chopped
½ tsp salt
½ tsp fresh cracked pepper

Combine all ingredients in a container with a tight fitting lid. Shake vigorously to emulsify.
Toss with a blend of greens that includes one bitter salad green, such as arugula, Belgian endive, radicchio etc

Ficoco Glazed Nuts

2 tbsp butter
¼ cup Ficoco
2 cups mixed nuts, raw, unsalted
¼ tsp cinnamon
¼ tsp cayenne pepper
½ tsp salt

Melt butter in a non-stick pan over medium heat.
Stir in Ficoco and when mixture bubbles, add nuts and remaining ingredients.
Toss to coat evenly, spread on a sheet of wax paper and separate nuts with a fork.
Let cool until glaze hardens.
Serve in salads or atop crostini with goat cheese

Ficoco-Balsamic Caramelized onions

4 tpsp Butter
2 lg. White onions, thinly sliced
½ tsp salt
1 tbsp Balsamic vinegar
2 tbsp Ficoco

Melt butter in a large sauté pan over medium heat. add onions, season with salt, and sauté, stir-ring occasionally until golden brown, about 20 minutes. splash with vinegar, add Ficoco and stir to incorporate.
Serve atop crostini with goat cheese, as a side to grilled red meats.

Ficoco Red Wine sauce

2 tbsp extra virgin olive oil
1 Med. shallot, diced
1 Clove Garlic, smashed
2 Cups red Wine
1 Cup Beef stock
1 tbsp Peppercorns
3 tbsp Ficoco
1 tbsp Balsamic vinegar

salt to season
Heat oil in saucepan over medium heat and sauté shallot until translucent. add garlic and sauté 1-2 minutes. add remaining ingredients and reduce to 1 cup. strain sauce into another pot, add Ficoco and vinegar, and stir until incorporated and sauce thickens. season with salt to taste.
Serve with red meat and pork

Ficoco Lime Syrup

¼ cup Ficoco
1 lime (juice plus zest)
2 Tbsp mint, chopped

Whisk Ficoco and lime juice in a bowl. Stir in zest and mint.
Serve with seasonal fruit

Lamb with ficoco

1 lamb steak per person
2 tbsp of Ficoco per lamb steak

Broil the lamb steaks on both sides until light brown. Season to taste and add 1 tbsp of Ficoco on one side of the lamb, broiling until crispy. Turn lamb steak over and repeat with second tbsp of Ficoco. Serve paired with roasted red potatoes and fresh asparagus.

Appetizer

Ficoco
Crusty Bread
Brie Cheese

Spread the Ficoco on the crusty bread and top with a slice of brie. Pure Heaaven!

Salted Ficoco Caramel Sauce

1 cup Ficoco
¾ cup Heavy Cream
4 Tbsp Butter, unsalted
1 tsp Sea Salt

Preparation:
In a medium saucepan, heat Ficoco over medium-high heat until bubbling.Continue cooking, constantly whisking, for 4-5 more minutes. Remove from heat and whisk in cream, butter, and salt.

Cashew Butter & Ficoco Sandwich

1/3 cup Ficoco
1/3 cup Cashew Butter
1 each Granny Smith Apple, cored and thinly sliced
8 slices Challah bread

Preparation:
Spread 1 Tbsp of Ficoco on 4 slices of bread. Spread 1 Tbsp of cashew butter on the other 4 slices of bread.Distribute a single layer of apple slices over the ficoco.Close sandwich by placing bread with cashew butter over top.

Chef’s tip: For a special treat, spread softened butter over the outside of each sandwich and heat in a nonstick sauté pan or Panini press until golden and toasted.

Chicken with Ficoco-mole

½ c Almonds, sliced
1 bag Blue corn tortilla chips
1 Chicken, cut into 8 pieces
¼ c Flour, all-purpose
2-3 Tbsp Canola oil
1 Red onion, chopped
¼ c Roasted Garlic cloves
2 Tbsp Chile powder
1 cup Canned Chopped tomatoes
3 Canned Chipotle peppers, stems and seeds removed, chopped
4 c Chicken stock
¼ c Ficoco
¾ c Queso Fresco cheese, crumbled Salt & Freshly Ground Black Pepper

Preparation:
Heat large sauté pan over medium heat and toast almonds until slightly golden and just beginning to release aroma. Transfer to bowl of food processor or blender along with 16 tortilla chips.Pat chicken dry with paper towel and season all over with salt and pepper. Dredge in flour, shaking off excess.Heat oil in sauté pan over medium-high heat until just before smoking.Sear chicken in batches until well browned on all sides. Remove chicken and reserve, covered with foil.Pour off all but 1 Tbsp of oil and heat pan over medium-high heat.
Add onion and sauté until softened, about 5-7 minutes.Add garlic, sauté for 2-3 minutes, and then repeat with chile powder, tomatoes, and chipotles.Add 1 cup of stock and scrape up any browned bits from bottom of pan before transferring everything to food processor or blender with almonds and chips.Blend mixture until pureed, adding more stock if necessary, then transfer puree to sauté pan and heat until bubbling over medium-high heat.Whisk ficoco into sauce until well incorporated.Reduce heat to low, return chicken to pan, and simmer, covered, for approximately 45 minutes.Remove chicken and tent with foil to keep warm. Heat sauce, uncovered, until thickened as needed. Season with salt and pepper to taste.Plate chicken and spoon generous portion of mole sauce over top.Garnish with Queso Fresco and tortilla chips.

Chef’s tip: Create nachos from leftovers. Shred any leftover chicken and toss with remaining mole sauce. Distribute tortilla chips in bottom of baking dish and top with chicken mole mixture. Add crumbled cheese over top and bake until heated through and cheese begins to melt.

Ricotta Crostini with Ficoco & Pine Nuts

1 Baguette or Italian bread
3 Tbsp Butter, melted
16 oz Fresh Ricotta
1 lemon, zested
¾ c Ficoco Salt & freshly ground pepper Fresh mint

Preparation:
Preheat oven to 400F.Slice baguette crosswise on the bias into even slices, approximately ½” thick, and arrange on a baking sheet.Brush with butter, season with salt and pepper, and bake until lightly golden and toasted on the outside, but chewy in the middle, about 7-8 minutes.Meanwhile, season ricotta with lemon zest, salt and pepper.In a microwave-safe bowl, heat Ficoco in 20 second increments until warm and runny.Remove crostini from oven and, when cool enough to handle, spread ricotta over each one.Drizzle each with ficoco, and sprinkle toasted pine nuts over top. Garnish with fresh mint.

Ficoco Stuffed French Toast

½ c Maple Syrup
¼ c plus
2 Tbsp Ficoco
8 oz Cream cheese
¼ c Confectioners sugar
1 pint Raspberries
½ c Almonds, sliced
4 Eggs, cracked
1 c Milk
¼ tsp Cinnamon
2-3 Tbsp Butter
8 slices Challah Bread, sliced 1” thick

Preparation:

Ficoco Maple Syrup

In a small saucepan, stir maple syrup and Ficoco over medium heat until combined and heated through. Remove from heat and set aside.

Raspberry Filling

Add cream cheese, 2 Tbsp sugar, and 1/3 of raspberries to bowl of stand mixer. Using paddle attachment, blend ingredients together until combined. Using a rubber spatula, fold in another 1/3 of raspberries and almonds. Set aside.

French Toast
Pre-heat oven to 350F.Whisk eggs, milk, cinnamon, and Ficoco in a large dish with sides. Melt butter in large non-stick sauté pan or griddle over medium heat.Dredge bread slices in egg mixture, turning to coat both sides, and place in pan.Cook, in batches if necessary, until golden and crisped on both sides, approx 3-4 minutes per side.Remove to cutting board or platter and spread 2 Tbsp of raspberry filling on 4 slices of French toast. Top with remaining slices to form 4 “sandwiches” and press gently. Transfer to baking sheet and bake 8-10 minutes, or until heated through. Slice each “sandwich” in half and dust with remaining confectioners sugar. Serve with Ficoco Maple syrup. Garnish with remaining raspberries.

Ficoco Blackened Shrimp over Orange Rice

5 Tbsp Butter
1 c Long-grain Rice
1 Orange, supremed (juice reserved), and peel cut into large pieces, pith removed
2 sticks Cinnamon, whole
2 c Chicken Stock
½ c Ficoco
½ tsp Cayenne pepper, ground
¼ tsp Cinnamon, ground
1/8 tsp nutmeg, ground
1 lb Shrimp, 16-20 count
Extra Virgin Olive Oil Salt & fresh cracked pepper

Preparation:

Rice

Melt 2 Tbsp butter in saucepan over medium heat. Add rice, orange peel, and cinnamon sticks. Stir to coat, and cook for 1 minute. Add chicken stock, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 20 minutes, or according to directions on packaging. Remove from heat. Discard cinnamon sticks and zest, fluff with fork, and reserve, partially covered.

Shrimp

Combine Ficoco, 2 Tbsp butter, 1 Tbsp orange juice, ½ of cayenne pepper, pinch of salt, and a few turns of fresh cracked black pepper in a microwave-safe bowl. Heat in 20 second increments until butter melts and ingredients can easily be stirred together. Pour ½ into separate bowl and set both aside. Combine remaining cayenne, cinnamon, and nutmeg with 1 tsp of salt and a few turns of freshly cracked black pepper. Set aside. Heat 2 Tbsp olive oil and 1 Tbsp of butter in a large, non-stick sauté pan over medium-high heat until just before smoking. Rinse and pat shrimp dry. Rub shrimp with spice blend. Add shrimp to pan and cook, without moving, until well browned, about 2-3 minutes. Flip, brush with Ficoco glaze, and cook 2-3 minutes longer. Reduce heat to medium, flip shrimp again, and cook 1 more minute. Brush with glaze, flip again, and cook 1 more minute. Remove shrimp and serve over rice. Drizzle with reserved glaze. Garnish with orange supremes.