My family ran from the thought of them....all but the Handyman, he braved it out and he like them. I do a bacon wrapped water chestnut that he HATES, so he was quite happy with this surprisingly sweet and savory bite. I added a bit of parmesan, stuffed inside the date (suggested by Mark Bittman as an option in the recipe) and I liked them that way the best.
Don't be afraid of the date. I know some people are, but they're wonderful. Just give it a try. These apps were a bit chewy, like a bacon flavored candy, but oh so good.
This week's IHCC's theme was "Better with Bacon" and I couldn't agree more. Everyone loves bacon. I have an cookbook called "Beat This" by Ann Hodgman, and she says to make savory dishes better just add bacon and they'll be a winner. (She also says to add cinnamon to sweet dishes for the same result). I'm pretty sure it was sarcasm, but just goes to show how much people LOVE BACON.
I've wanted to try this appetizer for quite some time, so this was the perfect opportunity. On page 88 from Bittman's "How to Cook Everything" (which I'm also going to use as part of my own cookbook countdown ), is this recipe titled "Suzanne Goin's Bacon Wrapped Dates".
3 ingredients. Bacon, Dates and Parmesan cheese. Snap! You're done. Invite your friends over for wine and some appetizers and sit and enjoy the nice summer evening!
Suzanne Goin's bacon wrapped dates
1 tablespoon fresh thyme leaves
24 pitted dates
12 slices bacon
Parmesan cheese (a wedge from the cheese counter, not anything from a green can for heaven's sake)
Heat oven to 350 degrees. Put a few thyme leaves in the cavity of each date. Cut the bacon in half lengthwise. Stuff a chunk of Parmesan into each date. Roll each date in a piece of bacon and secure it with a toothpick or two. Put the dates on a baking sheet and roast, turning once or twice until the bacon is crisp and cooked, 20- 25 minutes, depending on the thickness of the bacon. Transfer to a serving dish and serve hot. (or wrap and refrigerate for up to three days or freeze).
PS maybe I can win a prize for the most weeks at IHCC with fewer than 5 ingredients.