hot dates

March 19th, 2012

The good thing about food availability made easy through the world wide web is somewhat cancelled by food availability made easy through the world wide web, to whit, now that all sorts of food oddities and ingredients are easily sourced, a new problem arises in trying to resist buying them all.

It is a problem I know well.  Nevertheless, I didn’t hesitate even for a moment several days ago when I pressed the Complete Order button for a shipment of Marcona Almonds and Jumbo Medjool Dates.  I can’t even rationalize that I’d done something noteworthy and deserved a treat.  I simply wanted them.  That’s all.

They arrived via priority mail this morning and sat undisturbed on the counter for nearly four hours, teasing and taunting me to create some new and titillating treatment that put both items at their best.  A sticky toffee cake studded with dates, perhaps, or ground Marconas in a Romesco Salsa smeared on grilled fish.

But something more immediate was called for, and something much more speedy.  Fifteen minutes later my fork broke into a bacon-wrapped Medjool date stuffed with blue cheese and Marcona almonds.  Salty and sweet, creamy and crunchy.  And I thought hot dates were a thing of the past!

Hot Dates!

Related Recipes

Bacon-Wrapped Medjool Dates Stuffed with Blue Cheese and Marcona Almonds

Serve these treats with cocktail picks as an appetizer or nestled atop a Mesclun Salad dressed with a light vinaigrette.

For each date:

  • 1 jumbo Medjool date
  • ½ slice bacon
  • 1 teaspoon (or more) blue cheese
  • 2 Marcona Almonds

Remove the pit from the date and stuff the cavity with the blue cheese.  Wedge in the two almonds and wrap snugly in the bacon slice.  Place in a heavy skillet, seam side down and grill slowly and evenly until the bacon has crisped.  Remove form pan and drain.

Copyright © Katherine Stetson, all rights reserved.