Bacon Wrapped Dates

Its the recipe many of you have been waiting for. I keep insisting you don't need a recipe, I tell you all how to make these all the time. But, alas, here is the written version for you.

INGREDIENTS:

12-13 oz Pitted Dates (about 50)
1 Pound Bacon (about 16 slices)
2-3 Tbsp Brown Sugar (optional)

 DIRECTIONS:

Cut bacon slices into thirds. Wrap each date with a piece of bacon and secure with a toothpick. Place on foil-lined jelly roll pan (any baking sheet is okay, but make sure it has shallow sides so you don't drip bacon fat into your oven). Lining the pan with foil is not necessary, but it makes clean-up much easier. I also spray the foil lightly with non-stick cooking spray. I have no idea if this helps or not, but its what I do. (And this is my recipe, so I do what I want.)

Sprinkle with brown sugar. Bake in a hot oven (375-400 F) for 20-30 minutes, or until bacon is well done. Turn each piece half-way through baking.

Many recipes include stuffing the date with something before wrapping in bacon. You can use almonds, water chestnuts, goat cheese, mozzarella, etc. However, I find that just the simplicity of the sweetness of the date combined with the smokiness of the bacon and the caramelization of the brown sugar is enough to make these great. Anything else can just be overwhelming (particularly the goat cheese).

Apple Brie Crescent Tart

6 ingredients. 30 minutes. That's all it takes.

INGREDIENTS:

2 8-oz Packages Crescent Roll Dough

2 Apples

1 Tbsp Butter

1-2 Tbsp Brown Sugar

8 oz Brie Cheese, Sliced

8-10 oz Raspberry Preserves

DIRECTIONS

Spread crescent roll dough into a jelly roll pan,  Set aside.

Thinly slice apples. This is easiest with a mandolin slicer, but can be done with a knife if needed.

Melt butter in a non-stick skillet over medium heat. Add apples and brown sugar. Cook, stirring occasionally, until the sugar is melted and apples are tender. Drain excess liquid from apples. Note that the sugar is not a necessary ingredient. It adds some sweetness, but the dish is still good if you choose to omit the added sugar. If you'd like a more crisp bite to the tart, omit the butter and brown sugar altogether and don't cook the apples. But make sure the apples are VERY thinly sliced so they do cook a little when you bake the tart.

 

 

Spread apples over dough. Spread out brie slices over apples.

Put raspberry preserves into zip-top sandwich baggie. Cut small tip off corner of bag, in order to use as a "piping" bag. 

Pipe preserves over apples and brie. There really is no magical art to this. Spread as evenly or as randomly as you'd like.

 

Bake at 375 F for 15-20 minutes, or until dough is cooked and cheese is melted. Let sit for a few minutes. Slice and serve.