8 ounces Fresh Chorizo
16 ea Medjool Dates
8 Slices of Bacon
Cut each bacon slice in half. Use a piping bag to stuff the dates with the chorizo, then wrap each date with a slice of bacon. Bake at 350 degrees for 15 minutes.
Chef’s Notes: While traditionally made with fresh Spanish chorizo, Mexican chorizo is a good option that is easier to find. A piping bag is helpful but not necessary to stuff the dates with the chorizo, if you don’t have a piping bag you can use a spoon to fill the dates. Once they are cooked you can place a wooden pick in each one to make them a great finger food appetizer or serve them over a smoky piquillo pepper sauce or hummus for a tasty side.
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| 6 ounces Stracciatella Cheese
12 ounces Brussel Sprouts
4 ounces Hazelnuts, toasted
2 Lemons
2 ounces Honey
½ teaspoon Chili Flake
Using a knife, cut the bottom off of the brussels sprouts, then remove each individual leaf that makes up brussels sprout. Once you can't get any more to come off, cut the remaining piece in half. Line a bowl with paper towel, then, in a pot of oil, fry the brussels sprout leaves until crispy, approximately 1 minute. Immediately toss the brussels sprout leaves into the paper towel lined bowl and squeeze the lemons and drizzle the honey over. Add chili flake to taste. Using a spoon, place the Stracciatella on the plate, then arrange the crispy brussels sprout leaves on top, sprinkle the toasted hazelnut over to finish. Serve with grilled bread.
*Chef’s Notes: If you are not able to find Stracciatella cheese, you can use burrata instead. Stracciatella is the mixture that is used as the filling for burrata. You can also take the lemons and char them on a grill or pan first, then cook them on low heat with the honey to make a delicious charred lemon honey. It is a great pantry type item that you will use often if it is at the ready.
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| 3 cups Dates, pitted & chopped
3 cups Boiling Water
½ cup Butter
¾ tsp Salt
1 Tbsp Baking Soda
2 cups Dark Brown Sugar
½ cup Eggs
2.5 cups+ 2 Tbsp Flour
1 Tbsp Vanilla Extract
Place the dates in a bowl and cover with the boiling water to soften; about 5 minutes. Combine the butter, sugar, eggs, flour and vanilla extract in a food processor and pulse until combined. Add the dates, half of the water and pulse until nearly smooth (specks of dates should remain visible). Spray an 8 ½ x 11 inch pan with pan spray (or line with softened butter) and pour the mixture into the baking pan, filling it about halfway. Bake for approximately 20 minutes at 350 degrees, until set.
Toffee Sauce
¾ cups Butter
3 cups Cream
1 cup Dark Brown Sugar
1/4 Tbsp Salt
Melt the butter in a saucepan over medium heat, then slowly add the cream, brown sugar and salt. Whisk continuously until the mixture bubbles gently to form a smooth sauce, then remove from the heat and allow to cool.
Serve the Sticky Toffee Pudding warm and finish with sauce at the table.
*Chef's Notes: Decadent, delicious, but also not overly heavy, this dessert that has become a favorite of mine and is great for large gatherings. You can also bake the pudding in individual tins for a more elegant finish.
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