Recipes of the Month
November 2019
Wine Fortified Figs for Fall
The festive fig, a delicious member of the mulberry family, harvested in October and November has been cultivated since ancient times. This rich and fibrous fruit is the most decadent pairing to wine fortification. Using your RJS Craft Winemaking red wines in this jamming recipe will provide you with luxurious spreads through the cooler months of the year. Given as gifts or just to brighten up someone’s day, this DIY wine recipe pairs well with cheese, toast or cakes.
Ingredients
- 3 pounds ripe fresh dried figs
- 1 1/4 cups sugar
- 1 cup honey
- 1/2 cup red Wine
- 1/4 cup balsamic vinegar
Method:
- Gather the ingredients.
- Wash the figs. Cut off the stems. If the figs are small, just cut them in half. Cut larger figs into quarters.
- Put the figs in a large stainless steel pot. Stir in the sugar, honey, red wine, and the balsamic vinegar. Cover the pot and let the ingredients sit at room temperature for 1 to 2 hours.
- Remove the cover from the pot. Bring the ingredients to a boil over high heat. Continue to cook over high heat, stirring frequently, until the mixture starts to thicken. Once it begins to thicken, stir constantly to prevent the jam from sticking to the bottom of the pot and burning. Once the jam reaches the gel point, turn off the heat. Ladle the jam into clean canning jars leaving half an inch of headspace between the top of the food and the rims of the jars
- For long-term storage at room temperature, process the jars in a boiling water bath for 15 minutes, and let sit undisturbed for 24-28 hours.
Recipe by: RJS CRAFT WINEMAKING
2019
January
February
March
April
May
June
July
August
September
October
November
Orzo with Peas and Goat Cheese
Smoky Beef Koftas
Mango Curry Chicken Thighs
Braised Beef Short Ribs
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Homemade BBQ Sauce
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Curry Coconut Oven Fried Chicken
Company Crock Pot Roast
Wine Fortified Figs for Fall
2018
January
February
March
April
May
June
July
August
September
October
November
December
Irish Shepherd's Pie
Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
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Weeknight Sausage & Kale Cassoulet
Slow Cooker Honey Garlic Ribs
Classic Meatballs Marinara
Pancetta and Egg Pasta
'Cocoa Vin' Fondue
Honey Dijon Chicken Skillet
Meatless Monday Mushroom Tacos
Lemon-Herb Tilapila Packets
Golden Couscous Stuffed Peppers
2017
January
February
March
April
May
June
July
August
September
October
November
December
Lamb & Feta Sliders with Homemade Aioli
Vegetarian Lasagna
Carrot Ginger Tofu Soup
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Thai "Noodle" Salad
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Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
2016
January
February
March
April
May
June
July
August
September
October
November
December
-
Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach
Straccetti
Drunk Man's Chicken
Simple Summer Salad
Citrus Butter Tilapia
Mushroom Crostini
Potato, Mushroom & Leek Pizza
Grilled Tandoori Chicken
Southwestern Pumpkin Hummus
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Diane's Black Bean Chili
2015
January
February
March
April
May
June
July
August
September
October
November
December
Easy Hamburger Stroganoff
Chicken Merlot with Mushrooms
Brandied Shrimp with Pasta
Red Wine Chili
Sangria's
Garlic Beer Steaks
Grilled Red Snapper & Veggie Skewers
Linguini with Mushroom and Olive Oil
2014
January
February
March
April
May
June
July
August
September
October
November
December
Spinach Fettuccine with Ginger Chicken
Wine-Roasted Cornish Gane Hens
Coq Au Vin
Pork Tenderloin with Creamy Herb Sauce
Salmon Baked in Red Wine with Mushrooms and Bacon
Shrimp and Shells Piccata
Red Wine Beef Marinade
Chicken Monterey
Savory Beef Pie
Cod Stew with Red Wine
| 2013 | |
| January | Wong’s Lettuce Wraps |
| February | Halibut & Crab Marinated in White Wine |
| March | Beef and Barley Soup |
| April | White Wine Broccoli Casserole |
| May | Savory Pork |
| June | Grilled Shrimp and Chicken with Pasta |
| July | Grilled Soy Fish Fillets |
| August | Fish Beer Batter |
| September | Swiss Steak Italian Style |
| October | Texas Style Chili |
| November | Beef Bourguignon |
| December | Red Wine Turkey Baste |
| 2012 | |
| January | Zippy Carrots |
| February | Italian Sausage Soup with Tortellini |
| March | Irish Lamb Stew |
| April | Hermits with Wine |
| May | Red Wine BBQ Sauce |
| June | Halibut with White Wine Sauce |
| July | – |
| August | Salmon Tango |
| September | Angel Chicken Pasta |
| October | Slow-Cooked German Short Ribs |
| November | Pork Chops with Mustard Sauce |
| December | Mulled Cranberry-Apple Grog |
| 2011 | |
| January | Gruner Schnitzel Recipe |
| February | Argentine Beef Stew |
| March | Irish Canadian Beef Stew |
| April | Wine and Dijon Marinated Pork Loin |
| May | Penne with Pancetta, Tuna and White Wine |
| June | Portuguese Pork |
| July | Scallops Au Gratin |
| August | Salmons with Lemons, Capers and Rosemary |
| September | Skillet Chicken Cordon Bleu |
| October | Lover’s Loaf |
| November | Herbed Mushroom Pate |
| December | Lush Turkey and White Wine Turkey Gravy |
| 2010 | |
| January | Red Wine Meat Loaf |
| February | Slow Cooker Chicken with Mushroom Sauce |
| March | Chicken & Red Wine Sauce |
| April | Sirloin Tips & Mushrooms |
| May | Blissful Rosemary Chicken |
| June | Parmesan Crusted Salmon |
| July | Zippy Burgers (Made with Beer) |
| August | Honey Grilled Shrimp |
| September | Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta) |
| October | French Onion Soup |
| November | Beef Stroganoff |
| December | Turkey Red Wine Sauce |