It’s A Date

December 29, 2019

It’s no secret that I prefer an assortment of “befores and afters” when gathering for the holidays, particularly New Years. Who couldn’t be satisfied with an assortment of appetizers, a glass of something sparkling with a finish of a little something sweet? That said, it’s not ever a bad idea to switch things up and add a something new to your usual mix. I first got hooked on stuffed dates at a favorite restaurant last winter but put off making them at home figuring they were too time consuming. Once I realized they were easily made ahead of time and rewarmed prior to serving, well that changed things. While there is a bit involved in prep, there are only a few ingredients…three actually…plus two pantry items for the glaze…pitted dates, blue cheese and bacon plus a little apple cider vinegar and maple syrup. Stuff pitted dates with a bit of your favorite blue cheese. Cook thin bacon that has been cut in half lengthwise until nearly crisp. While the bacon is still warm wrap each date with a slice and secure if necessary with a soaked wooden pick. Place wrapped dates on a foil lined baking sheet and brush with a glaze made of equal parts maple syrup and apple cider vinegar. Heat in a 400 degree oven brushing with additional glaze until warmed through. That’s it…done. Fair warning, these will go fast so plan accordingly.

While you’ve got the oven on you might take a few extra minutes to knock out a batch of gougere and check your supply of gougere’s best buddy…Champagne. The recipe can be found here. https://simplequietmodern.com/2012/12/18/gougere-i-think-its-french-for/

photos: gp

 

 

 

 

 

 

 

 

 

 

Simple Enough

October 18, 2018

Feta…I love it. Yet every time I bought a new block it seemed I ended up tossing some out before I had time to use it on yet another Greek salad. Ugh…I hate waste.┬áSimple solution… drizzle with olive oil and hit with a healthy dose of red pepper flakes, a grind or two of black pepper and a sprinkle of oregano. Bake at 400 Degrees until soft, about 10 minutes. As a prelude to dinner served with torn pits it’s delicious…..and, anything left over can be turned into a simple lunch with the addition of some pepperoncini, tomato and a few olives. Baked feta…..who knew?

Photos: gp