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Fig, Zinfandel and Walnut Relish
Yields: 2 cups
Here is a very versatile accompaniment that can stand on it’s own or can be part of a more involved dish. Since it will last for weeks, it is worthwhile making more than you need and holding the rest in the refrigerator for other uses.
It is a favorite for Thanksgiving with Turkey and a Zinfandel gravy.
I will also use this sweet and salty relish as part of an hors d’oeuvre: either placed on a speak of Belgian endive and topped with crumbled goat or bleu cheese. Or served on a cracker. It makes a great spread for your favorite roast beef or turkey sandwich. It goes just as well with other warm meat dishes.
| 2 cups | Zinfandel |
| 2 Tablespoons | balsamic vinegar |
Combine in a sauce pan and reduce over medium-high heat to 2 tablespoons.
| 1 1/2 cups | Dried Mission figs, chopped |
| 2 Tablespoons | sugar, granulated |
| 2 Tablespoons | Capers, rinsed and chopped finely |
| 1 Tablespoon | Italian parsley, chopped |
| 1/4 cup | Extra Virgin Olive Oil |
| to taste | salt and pepper |
| 1/4 cup | walnuts, toasted & coarsely chopped |
Let reduced zinfandel/balsamic mixture cool. Combine all ingredients and season with salt and pepper at the end.
This recipe can be made completely in the food processor although I prefer the clean cut of a hand chop.
Chef Bruce Riezenman
Eat well!