My fiancé and I decided that this New Year’s Eve would be a quiet one for us. We’ve had a very busy Christmas season (which seems to have started Nov. 30th), so it was really lovely to have a bit of time à deux.

Those who know me know that I LOVE to cook; it really is an obsession of mine.

I planned a delicious, gourmet meal for the two of us, and had an excellent time shopping around for all my ingredients. 6 grocery stores later, I had everything I needed.

Here’s a sneak peek of the table setting I created for our romantic dinner:


Today I’m going to walk you through how to re-create the appetizer from this meal.

The Menu: 

Chèvre-Stuffed Figs with Prosciutto, Toasted Walnuts, and Maple-Balsamic Drizzle (paired with the 2010 Cave Spring Semi-Dry Riesling)

Cream of Wild Mushroom Soup with Black Truffle Shavings

Rack of Lamb Dijonnaise with Roasted Red Pepper Purée, Green Beans, and Carrots (paired with the 2007 Strewn Terroir Three)

Trio of Pear Liqueur Chocolate Truffles (paired with Mumm Napa Brut)

How-To: Chèvre-Stuffed Figs

1. Make your maple-balsamic drizzle by combining 2 tbsp of maple syrup with 1 tbsp of balsamic vinegar.

2. Make the chèvre mixture by combining 2 tbsp of soft, unripened goat cheese with two tbsp of 35% whipping cream.

3. Toast some walnuts and chop them coarsely.

4. Prepare figs by cutting an X in the top, about 2/3 of the way down the fig.


5. Fold a slice of prosciutto lengthwise (the long way) and wrap it around the bottom of the fig. Tuck then end of the prosciutto slice under the fig to hide it.

6. Spread the sections of the fig and spoon in some of the chèvre mixture.

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7. Top the fig with the toasted walnut pieces.

8. Just before serving, drizzle some of your maple-balsamic mixture over the fig. Not too much, or it’ll end up too sweet.



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