One of my favorite things about being invited to parties is the opportunity to bring food. Distances and travel-times being what they are in Harper’s Valley, it is often challenging to come up with something interesting that can be kept hot or cold in transport. Still, it gives me the opportunity to make things I would probably not otherwise make. In the past week I’ve made a couple favorites.
Bacon-wrapped stuffed dates is a particular favorite. It is easy, can be made in advance, and transports well. I think the recipe came from Martha Stewart’s website.
32 pitted dates (about 10 oz.)
2 oz shelled, salted whole pistachios
2 oz dried apricots cut into 32 strips
1 lb good quality thick-cut bacon – cut in half crosswise
Pre-heat oven to 450*F. Stuff each date with 2-3 pistachios.
Wrap the stuffed date and an apricot strip with one bacon slice.
Can me made up to a month in advance and frozen
Bake for 10 min, turning after 8 min.
If frozen, bake at 400*F for 20 minutes, turning after 10 min
Drain on paper towel and serve warm.
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This is a variation of an hors d’oeuvre that people have been serving since dirt was new. Great for hot afternoons and pool parties
Cantaloupe or honeydew melon
1/2 lb thinly sliced ham or prosciutto
3 T fresh basil, chopped
One small orange (can substitute lemon, lime, or any citrus fruit)
2 T olive oil
In a large bowl mix zest of the orange, oil, juice of the orange and chopped basil.
Cut melon into bite-sized chunks. Toss in oil/juice mixture.
Cover and refrigerate for 30 min.
Stir melon to make sure it is well mixed with liquid.
Wrap melon with prosciutto and secure with tooth pick.
The basil and citrus add another layer of flavor to the sweetness of the melon and the saltiness of the prosciutto.