Thursday, October 4, 2012

Friday Night Bites | Balsamic Fig Jam Brie Cups



I am extremely excited to share with all of you the debut of my new weekly feature titled “Friday Night Bites”.  For anyone who personally knows me or has been following my blog, understands my love of appetizers and wine.  A little background for you – my hubby and I began a tradition several years that every Friday night we celebrate the end of the work week by unwinding with a bottle of wine and assorted appetizers.  As you imagine, it has evolved over the years. Sometimes we celebrate with simply just the two of us and other times, several friends will join in the festivities.  Either way, it is a cherished tradition that we look forward to each Friday night.

Now for the series name - a couple weeks ago, I shared this idea with my hubby during one of our Friday nights since I was struggling with what to name the series.  Within a minute or perhaps two, he came up with “Friday Night Bites”.  It was catchy. I loved it.  “It was perfect” - I exclaimed. The funny part was he really wanted to ensure that I gave him credit for the name.  Of course honey, I would give credit where credit is due.  I was simply amazed how effortless it was for him to think of it. Big smile.


My goal is to share this new series every Thursday with all of you.  The concept is to give you a fresh idea for an appetizer that you can enjoy on Friday night or during the weekend or in the future.  Since wine is an essential part of the Friday night celebrations, I will share a recommendation that pairs well with the highlighted appetizer. I enjoy making simple yet flavorful appetizers.  Most recipes should have ingredients that are accessible across the country. I apologize in advance if I am too adventurous and create an appetizer that has unique ingredients but will try to share ideas on substitutions.

With my excitement mounting, I am pleased to share my first appetizer in this series with all of you for Balsamic Fig Jam Brie Cups.  I truly have an ongoing love affair with my balsamic fig jam.  It goes with so many things and is quite frankly – addicting!  Hubby and I spent last weekend in Healdsburg for a wine event at Lancaster Estate Winery.  There were 500 people there but I felt like there were only 100 people.  The catering company was simply amazing.  From the Duck Confit filled Savory Doughnuts with Lingonberry Sauce to Mini Chicken and Waffles to the Cookie Bar with assorted cookies and frostings, the food was remarkable.  Okay, if you have never tried Lancaster Wines and you love a full bodied red, please run don’t walk to the winery or order online – you will not be disappointed. Smile.


For these Balsamic Fig Jam Brie Cups, a classic pairing would be a buttery Chardonnay or Brut Champagne.  However, I wanted to step outside the classic just a bit and suggest a light Pinot Noir. On the way home we stopped in HawleyWinery & Vineyards in downtown Healdsburg.  Our intention was to pick up a few bottles of their Viognier, which we enjoyed on our last trip to Healdsburg.  However, in true traditional tasting fashion, you can’t simply walk in and purchase, you have to taste.  Hawley’s Pinot Noir is an awarding winning wine and once I tasted, I completely understood the distinction and honors this wine has earned. 

This Pinot Noir comes from the Russian River Valley and was harvested late to allow for the development of the incomparable flavors in the 2008 release. I tasted ripe cherry fruit with vanilla notes and a very smooth finish. We left with a couple bottles of Pinot Noir and Viognier.  The Pinot Noir is a lovely match for the Balsamic Fig Jam Brie Bites.  This appetizer is a loose recipe that you can make 1 or 3 dozen or more easily.  I have included my Balsamic Fig Jam recipe but you can also purchase fig jam and it will be just as delicious. Enjoy!


Balsamic Fig Jam Brie Cups

Makes 12

Wonton wrappers
Olive oil
Brie (triple crème)
Balsamic Fig Jam
Fresh figs
Micro greens, chives or parsley

Preheat oven to 350

On a cutting board lay out 12 wonton wrappers and brush each side with olive oil.  Use a mini muffin tin to place each prepared wonton wrapper.  Place it centered in the muffin tin and gently push down to fully line the muffin tin.  Press the sides together to secure leaving the center exposed.  Continue until all 12 slots are filled with the wonton wrappers.  Cook for about 5 to 6 minutes until lightly browned and remove.

Fill each wonton with about one to two teaspoons of brie.  Top with about 1 teaspoon of fig jam. Repeat until all wrappers are filled with brie and jam.  Return to the oven for about 5 minutes to melt the brie.  Top the cups with a quarter of fresh fig and garnish with a sprig of microgreen, chive or parsley to add a pop of color.

Fig Balsamic Jam

Makes 12 to 14 pint jars

6 Pounds Fresh Figs – remove stem and cut into quarters
4 ½ Cups Sugar
1 ½ Cups Balsamic Vinegar

Use a large pot. Add all of the above ingredients to the large pot. Stir well to combine all of the ingredients. Place on the stove on high heat and bring to a boil. Once really bubbling lower the heat to medium. The sugar will begin to thicken and the figs will soften. Once the figs are soft, about 45 minutes to one hour. Simple test by pressing the spoon against a fig to the side of the pot. If soft and the liquid is thicker, then it is probably ready.

Remove from the heat and let cool for about 10 to 15 minutes. Using an emulsion blender, puree the jam. If you like it with chunks, then process less.

To process the jam, add to each sterilized jar and wipe around each rim to remove any of the jam that spilled. Put the lid and rim on each jar and tighten, but not too tight. Add each jar to the boiling water of the large pot with tongs and use a canning rack. Process for 10 minutes. Using tongs remove each jar and place onto a towel on the counter. This will prevent the jar from cracking if it hits a cold hard surface. Let cool.

You will hear the lids popping. The popping means the jar is sealed. After an hour, check each jar to ensure you can’t press and hear a popping sound. If you do, it means it did not seal. Simply re-process to obtain a tight seal.


32 comments:

  1. Oh what a wonderful way to serve those figs, which by the way look gorgeous, Lisa! Very inventive using wonton wrappers. Have a wonderful weekend!

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    1. Thank you for stopping by Sandra! Glad you liked it. You too enjoy your weekend!!

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  2. Yay, I'll be looking forward to this series! I always think of you on Fridays when I'm having my glass of wine because I know you're in the midst of your wine/app celebration. :) I know you'll be sharing lots of great apps and I, for one, will learn a lot from your wine pairings. Brilliant to kick off your series using the balsamic fig jam--it's your trademark, in my opinion. I love it, too. :)

    Your weekend event sounds like it was lots of fun!


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    1. Thank you Jean - that means a lot to me! You made me smile since you think of us on Friday nights. Let's plan our next get together!!

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  3. Love the new series Lisa, it has your name all over it, even if the hubs wants the credit, lol. I've been hoarding my fig jam, but I would let a little go to make these. I'm headed to healdsburg in a couple of weeks, must stop in and try those wines. Hope you aren't working too hard.
    -Gina-

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    1. Thank you Gina!! You made me laugh when you said that you are hoarding the fig jam. Let me know if you want any recommendations for Healdsburg - my new favorite place!

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  4. I love this new series, Lisa! The name is absolutely perfect and what a fantastic appetizer to start with. Balsamic with fig and brie are three of my favorite things!

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    1. Thank you Laura!! If you make them, let me know how you like it!

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  5. How cute these little bites are. The brie with fig jam and figs is a perfect appetizer to get things off to a great start to any meal.

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  6. What gorgeous little appetizers! Thank you for sharing such a lovely recipe and post. I'm hungry for a bit of figgy goodness now. I hope you have a wonderful weekend!

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  7. I will try this tomorrow but was curious who the catering company was since I live in the area. Terrific posting too!

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    1. Glad that you like it! I so wish that I got the name of the caterer, since everything was so wonderful. If I can find out, I will let you know. Thank you for stopping by!!

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  8. Great series, perfect for you and my appetizer board will be filled with the most wonderful creations! The wine event sounds like so much fun-I'm so happy that you both enjoyed your time in Healdsburg, also one of my favorite places to visit;-)

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    1. Thank you Patty - you are too sweet! We need to plan another lunch outing. :)

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  9. I, too, love appetizers with a glass of wine, preferably Chardonnay. :) This is going to be a fun series...I can't wait to see what else you come up with because these cups sound amazing! Figs...YUM!

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    1. Thank you Kate! I have some fun things planned and glad that you like the series!

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  10. Fun series Lisa! Hubby and I have powered through one jar of the fig balsamic jam and the other one is going fast. If only I could Hubby to eat brie...or not, more for me.

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    1. Thank you! I just brought a jar of the fig jam to work with homemade biscuits and it was gone within hours. Happy Saturday!!

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  11. What a fantastic idea, Lisa! Looking forward to seeing more posts from this series. These little cups satisfy every craving: crunchy, salty, sweet. Yum!

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  12. Can't wait to see more of this series! Yes, we all deserve to unwind on a Friday night - with delicious appetizers and a good bottle of wine. Of course, you started the series with a fine recipe!

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  13. Lisa, these are absolutely lovely! I too, love appetizers and wine! I can't wait to follow…and what a wonderful start! Cheers to Friday nights!

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    1. Thank you Carol! Love my Fridays and happy to share with everyone!

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  14. What a fun idea! If your appetizers look this good, I may have to hop on a plane and join you one evening. :D Gorgeous presentation!

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    1. Thank you Valerie! If you are ever in the Bay Area, let me know.

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  15. Hooray! Love the new series, I'm glad it is what I suspected ;) I am still in utter love with this jam, so how perfect that I can easily make this! We are falling into the very same tradition, I must incorporate the bites...and I do agree, it would be just right with a Pinot :) Hope you're having a lovely weekend. xo

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    1. Hooray indeed - glad that you are incorporating the tradition! Just ends the week well and kicks off the weekend. Hope your weekend is going great!

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  16. Hi Lisa,

    These brie cups are very elegantly made and great for entertaining.

    Your blog is awesome and all your photography are first class! Nice to know you through blogging and now following you via Twitter, Pinterest and blogger :D

    Zoe

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  17. Love the series, and hubby came up with a great name! Your appetizers are always so creative - love the presentation with these.

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It simply makes me smile when I receive a new comment and I look forward to hearing from you!

 
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