Tag Archives: spiced figs

Crock Pot Spiced Cherry-Fig Beef Roast

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Oh my! I feel like I’ve just been on a steamy kitchen date. This dish is mega dark, rich, and fruity. The Figs and Cherries are poached in red wine and mulling spices to reconstitute, and all the flavors compliment and play off each other in a sultry evening dance. The beefy flavor of the chuck roast intensify the bold flavors, but the sweetness of the fruit balance and subdue the beef flavor. My boyfriend, who normally doesn’t like “beefy” flavors, gave it a thumbs up. A subtle smokey spice from ancho chili powder adds a mild kick to envelope your taste buds a little further.

Ingredients:

  • 1 Carrot, chopped
  • 3-4 Shallots, peeled and sliced
  • 1 Turnip
  • 1-2 lb Chuck Roast
  • 2-3 tablespoons Ancho Chili Powder (I use Kalustyan’s)
  • 1-2 Tablespoons Coconut Oil (For Browning)
  • 1 cup Unsweetened Dried Cherries
  • 7 dried Unsweetened Turkish Figs
  • 2-3 cups Red Wine (Cabernet Sauvignon ) + and extra 1/4 cup
  • Mulling Spices
  • salt, pepper, thyme
  • 1/2 split Vanilla Bean
  • 1/2 cup Light Coconut Milk

Instructions:

  1. First, Peel and chop your vegetables and add to the slow cooker the carrot, shallots, parsnip, and turnip
  2. Then, rub the ancho powder all over both sides of your meat, and brown in coconut oil for a few minutes20131123-223340.jpg
  3. Then, Add to the crock pot as well
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  4. add 2-3 Cups red wine, leaving about a 1/4 cup reserved to the side, the cherries, the figs, and mulling spices (in a spice bag), to a sauce pan. Simmer until the fruit has soaked in most of the wine and the figs look plump and moist.
  5. Pour over meat into the crock pot.
  6. Add the remaining wine, spices (salt, pepper, thyme, and a little more ancho powder), 1.2 a split vanilla bean, and 1/2 a can of light coconut milk to the crock pot.
  7. Cook on low 8 hours.

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Sultry Roasted Cherries and Figs

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It’s the holiday season, so I’m always looking for healthy snacks that can double as dessert. When It comes to eating something sweet, I usually go to berries. The great thing about berries, is that they are relatively low in sugar, and not a big threat on the glycemic index….plus they’re yummy, and full of vitamins and antioxidants. I had read a tweet earlier in the day about roasting fruit, so it inspired me to create a sort of naked, no added sugar pie. I decided to use cherries, since they’re rich, and can also be a bit savory.

Ingredients:

  • 1 1/3 packages frozen cherries (I get the organic or 365 brand from Whole Foods)
  • 5-6 dried Turkish figs reconstituted with mulling spices and halved
  • Rosemary
  • Salt
  • Cinnamon
  • 1/4 cup Pecan pieces
  • Dash of balsamic

I couldn’t find fresh figs, so I reconstituted some dried Turkish figs. I decided to spice them as well. I simmered them in water with mulling spices for 10 minutes or so until they plumped up.

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Then I cut them in half, and tossed them with the cherries in a glass pan. I seasoned the mixture with rosemary, salt, and cinnamon as well as pecan pieces, and then stirred to combine.

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I covered the pan, and put them in the oven at 375 degrees for about 40 minutes, or until everything was soft, and the pan had a nice amount of juice that had come from the fruit. Oh my gosh, it was delicious. If food could be sexy, this was certainly sexy. It was sultry, dark, and rich…almost like wine, and the figs had amazing flavor from being in the mulling spices.


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