Everything tastes better with bacon, and dates are no exception! I recently went to an end-of-Summer barbecue and couldn't stop eating these crispy bacon-wrapped dates. Of course, I had to ask the hostess for the simple recipe to share with you. This appetizer is super easy to make and can be prepared before the party, so your guests will be munching on the salty, sweet, and oh-so-satisfying bite-sized, bacon-wrapped dates the second they arrive at your home. Straight from the oven these apps are molten hot — be sure to allow time for them to cool. If you want to serve this addicting appetizer at your next party, keep reading.
Posts for September 14th 2009
From Food & Wine
Sautéed German Sausages with Bacon and Apple Sauerkraut
1/4 cup vegetable oil
2. 5 ounces thick-cut bacon, cut into 1/2-inch pieces
1 very large onion, coarsely chopped
2 tablespoons off-dry white wine, such as Riesling
1 large sweet apple, such as Gala or Fuji—peeled, cored and cut into 1/2-inch pieces
12 juniper berries
4 bay leaves
1/2 teaspoon sugar
Kosher salt and freshly ground pepper
1 cup water
2 1/2 pounds sauerkraut—drained, rinsed and squeezed dry (4 packed cups)
12 German-style sausages, such as weisswurst or bratwurst
Grainy mustard, for serving
- In a large, enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add the bacon and cook over moderately high heat until the fat is rendered and the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
- Add the onion to the casserole, cover partially and cook over moderately low heat, stirring occasionally, until very soft, about 20 minutes. Increase the heat to moderately high.
- Add the wine, apple, juniper berries, bay leaves, sugar, 1 teaspoon of kosher salt and 1/2 teaspoon of pepper and boil for 3 minutes. Add the water and the sauerkraut. Reduce the heat to low, cover and cook until the apple is very tender, about 45 minutes.
- In a large skillet, heat the remaining 2 tablespoons of oil until shimmering. Poke the sausages several times with a fork and cook them over moderate heat, turning several times, until golden and heated through, about 8 minutes.
- Spoon the sauerkraut onto a platter and arrange the sausages on top. Sprinkle the reserved bacon over the sausages and serve with mustard.
From Bon Appétit
3 pounds medium Yukon Gold potatoes (each about 3 inches in diameter)
1/2 cup finely chopped fresh chives or green onion tops
1/2 cup chopped fresh parsley
2 tablespoons drained capers
3 tablespoons white wine vinegar
1 tablespoon caper liquid from jar
1 teaspoon coarse-grained Dijon mustard
1/2 cup extra-virgin olive oil
- Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool 30 minutes.
- Peel potatoes, if desired; cut into 1/3-inch-thick slices. Place potatoes in large bowl. Add chives, parsley, and capers.
- Combine vinegar, caper liquid, and mustard in small bowl. Whisk in oil. Season dressing to taste with salt and pepper.
- Pour dressing over potatoes; toss gently. Season salad with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.
Bratwurst is a type of uncured, fresh sausage made typically from pork, and less commonly with beef and veal. It originated in Germany, and remains popular there and in areas of the American Midwest. While no standard recipe exists for brats, as they're affectionately called, the sausages are heavily spiced, and may include the likes of cardamom, celery seeds, caraway, and coriander.
The cased sausages, which are especially popular during tailgating season, are grilled or simmered in beer, then served with grainy mustard and other condiments on a hard roll.
3 tablespoons unsalted butter
2 onions, thinly sliced
2 sprigs thyme, plus 1 tablespoon leaves
1 sprig rosemary
Salt and pepper
One 2-ounce can anchovy fillets packed in oil, drained and coarsely chopped
1 sheet frozen puff pastry, thawed
1 large egg yolk, lightly beaten with 1 teaspoon water
16 pitted small niçoise olives, halved lengthwise
16 grape tomatoes, halved lengthwise
- In a medium skillet, melt the butter over medium heat. Add the onions and the thyme and rosemary sprigs; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, partially covered and stirring occasionally, until the onions are softened and browned, about 25 minutes. Discard the herb sprigs and fold in the anchovies and thyme leaves.
- Meanwhile, place the puff pastry on a 1-foot-long sheet of parchment paper and roll out to form a 10 1/2-inch square. Transfer to a baking sheet. Using a fork, prick the pastry all over, leaving a 1-inch border. Refrigerate until ready to assemble.
- Preheat the oven to 400°. Brush the pastry border with the egg wash. Spread the onions evenly over the center of the pastry and sprinkle with the olives and tomatoes. Bake until the edges are golden and the bottom is browned, about 20 minutes. Slice into quarters; serve warm or at room temperature.
I ate plenty of thick-skinned, giant pomelos in my youth, but it wasn't until Aspen this Summer that I had my first taste of Pomelo wine. Ever since, the refreshing white has been my go-to everyday Sauvignon Blanc.
Produced by California's Mason Cellars, Pomelo is made entirely out of Sauvignon Blanc grapes — but with its effervescent, citrus-peel aromas and pineapple flavors, the wine could've fooled me into thinking it had real fruit.
My favorite part? At $10 a bottle, I never have to think twice about picking up as many bottles as I want at my neighborhood wine store. Have you ever tried Pomelo? What other Sauvignon Blancs do you prize for their extreme value?
Since I turn a year older this Wednesday, I can't stop thinking about birthdays. Most importantly, birthday desserts. Last week when YumSugar asked me what kind of cake I would make myself, I quickly replied chocolate cake with chocolate ganache frosting. "Isn't that what you made last year?" she asked, shocked that I would repeat something. I started to panic before I realized, it was what I made last year! And the year before. And the year before that, too. At that moment, it became clear that chocolate cake with chocolate ganache frosting is my favorite birthday dessert. Considering that everyone loves a special celebratory treat on their birthday, tell me, what is your ideal birthday dessert?
Perhaps the world's lengthiest dosa has finally found its place at table.
Over the weekend, a dining table measuring 1.258 kilometers, or more than three quarters of a mile, entered the Guinness World Records. The front-page furniture hailed from the Valencian town of El Campello in Spain.
The feat was made up of tables from at least 60 various local restaurants. Restaurants that contributed space were allowed to decorate, wait on, and serve diners at these tables to their liking. Despite the fact that the record-setting structure beat out an 2007 record held by a restaurant in Vienna, Austria, that was 1.176 kilometers long, every single seat at at the table was occupied. Do you enjoy dining at long tables?
Unless you make and transport cupcakes on a very regular basis, you probably have no need for a bulky plastic cupcake carrier. However, on those occasions when cupcakes have to be carried from your kitchen to another location, do what I do and pick up a baking box. A local bakery, or even the baking section of your grocery store, has a large supply of these boxes in a variety of sizes. If you've developed a relationship with the employees, they'll most likely give you the box for free. Ask for a large, medium, or small box and you can safely transport cakes, cookies, or pies without ruining a beautiful frosting job. Does anyone else do this? What's your secret for taking baked goods from one place to another?