Figgy Rice Pudding
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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
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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
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PB & Ficoco Cookies
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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
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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.
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Ficoco Whoopie Pies
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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
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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.
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Ficoco Glazed Nuts
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2 tbsp butter
¼ cup Ficoco
2 cups mixed nuts, raw, unsalted
¼ tsp cinnamon
¼ tsp cayenne pepper
½ tsp salt
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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
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Ficoco Red Wine sauce
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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
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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
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Ficoco Lime Syrup
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¼ cup Ficoco
1 lime (juice plus zest)
2 Tbsp mint, chopped
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Whisk Ficoco and lime juice in a bowl. Stir in zest and mint.
Serve with seasonal fruit
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Lamb with ficoco
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1 lamb steak per person
2 tbsp of Ficoco per lamb steak
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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.
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