To serve, unwrap and cut with sharp knife into thin (about 1/4-inch) slices. Serve with cheese.
Stuffed Fondue Meatballs with Fig Honey Balsamic GlazeMakes 18 meatballs1 large head garlic1 tablespoon olive oil1 large onion, peeled and sliced into 1/2-inch rings1 tablespoon olive oil2 tablespoons sweet Riesling wine (or balsamic vinegar)1/4 teaspoon EACH salt and pepper1/2 pound EACH ground pork sausage and ground beef1 tablespoon Fig Honey Balsamic Glaze mixed with 1/2 teaspoon EACH salt, pepper and allspice (or nutmeg)1 1 1/2-ounce piece of Jarlsberg, cut into 18 1/2-inch cubes
Make Fig Honey Balsamic Glaze (recipe follows). Preheat oven to 375 degrees F. Cut across the top of garlic head, then place cut side up in heavy aluminum foil. Pour olive oil over exposed cloves, before enclosing garlic in foil, and place in oven to bake 45 minutes.
Place onion rings in a baking dish. Toss with 1 tablespoon each olive oil and wine (or balsamic vinegar); sprinkle with salt and pepper and bake 45 minutes at 375 degrees F. At 1/2-hour mark, toss onion rings with 1 tablespoon more wine (or balsamic). When garlic and onions are cool enough to handle, remove garlic cloves from skins and combine with onion in food processor, pulsing to coarse-chop to produce 1/2 cup. Reserve 1/4 cup for another use.
In large mixing bowl, gently combine pork sausage and beef with glaze plus 1/4 cup roasted garlic/onion mixture. Using 1 tablespoon measure to scoop meat (a 1-ounce portion), place Jarlsberg cube in center before shaping into 1 1/4-inch-sized meatballs. Place meatballs about 2 inches apart on foil-lined baking sheet and bake at 375 degrees F for 15 minutes. Transfer meatballs into small serve-style baking dish and drizzle with remaining glaze.
Fig Honey Balsamic Glaze1/2 cup honey1/2 cup water1/4 cup balsamic vinegar8 Calimyrna dried figs, stemmed and quartered1 tablespoon light brown sugar1/4 teaspoon allspice (or nutmeg)1 sprig fresh rosemary3 sprigs fresh thyme
In saucepan, mix honey with water, vinegar, figs, brown sugar and allspice. Simmer on very low heat about 45 minutes -- adding rosemary and thyme for last 15 -- until liquid is reduced to half (the consistency of molasses). Remove herbs before separating liquid glaze from figs. You should have generous 1/4 cup.
Note: Process figs until smooth and, if you'd like, add reserved 1/4 cup onion/garlic mixture. Use as a spread, or add to stews and sauces.
Fig, Beef and Olive EmpanaditasMakes 28 to 30 empanaditas1/2 pound lean (15 percent fat) ground beef1/3 cup finely chopped green bell pepper1/3 cup finely chopped yellow onion2 cloves garlic, finely chopped or pressed1 cup chopped stemmed Blue Ribbon Orchard Choice or Sun-Maid Figs1/3 cup finely chopped pimento-stuffed olives2 tablespoons tomato paste1 1/4 teaspoons ground cumin1 1/4 teaspoons dried crumbled oregano1/2 to 1 teaspoon hot sauce1/4 teaspoon salt3 refrigerated piecrusts for 9-inch pie (1 1/2 packages, 14.1 ounces EACH)1 egg, lightly beaten with 1 tablespoon water
Heat large nonstick skillet over medium heat. Add beef, bell pepper, onion and garlic. Cook, stirring often and crumbling meat into small pieces, until meat is browned and cooked through. Remove from heat and stir in figs, olives, tomato paste, cumin, oregano, hot sauce and salt. Blend well. Cool.
Preheat oven to 375 degrees F.
Let dough rest at room temperature 15 minutes. Working with one piecrust at a time, unfold dough on lightly floured surface. With 3 1/2-inch-round cookie cutter, cut out 8 dough circles from each crust. (Save dough scraps; combine and roll to cut out 6 additional dough circles.)
Brush rim of each circle with beaten egg. Place 1 tablespoon filling in center of a circle and fold to make a half-moon shape. Press edge to seal; flute edge if desired. Place on a lightly oiled baking sheet. Brush tops with egg mixture.
Bake 1 sheet at a time for 15 to 20 minutes or until golden brown. Serve warm.
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