October 2, 2012Appetizers, Beef, Entertaining, Pork

“Unsophisticated” Perfection

To answer the question you are all thinking, YES – these are as dangerous/delicious/diet-killing as they appear. Their inspiration was born out of frugality – it goes without saying that hosting parties can be a pricey investment, much more so when (like me) your idea of hosting involves the “wining and dining” appeal. While I crave the day that I can wow a crowd with canapes of steak tartar and grilled ahi tuna, I have to be realistic. The key to a great party is providing a memorable experience that doesn’t break the bank – a successful host is remembered for his/her creativity, and I feel that I happened upon a moment of creative genius with these Bacon-Wrapped Hot Dog Bites.
At the store, I was looking for fairly priced meat when I saw the price markdowns on Hebrew National’s “Family Packs”. I could hardly imagine using hot dogs in an “hors’doevure” setting, and kept walking down the aisle…but I kept thinking of creative ways I could use them, and the final clincher was bacon. Who doesn’t love bacon?.
Funny thing is that this recipe led to the discovery of my oven’s broiler…leave it to me to take three YEARS to realize that the broiler is underneath the main oven space. I wanted to do something as a sauce, and decided to give barbecue a try – herein lies the genius of this recipe. Everyone at the party raved over these, which just goes to show that it doesn’t take a fancy hors’doevure to please a crowd – click HERE to see the recipe for these irresistible bites!
These appetizers were phenomenal, and yet ridiculously easy – my concerns with serving these “unsophisticated” snacks were put to rest by my friends’ endless praises. There are times that simplicity can truly be beautiful. Take Erik Satie: a composer whose music, while ostensibly simple, led to a whole new era of composition, with composers such as Debussy and Poulenc among his greatest enthusiasts. Critics labeled his style as “unsophisticated” and “amateur,” yet its expressive insight was far more thought-provoking than that of his contemporaries. I chose his Gymnopédies for this pairing – though they may sound rudimentary, their harmonic and melodic framework was seen as an “eccentric” departure from the classical model. Dissonant chords set the underlying tone while the themes float carelessly above, imbuing the work with a melancholic ambiance. These pieces are the perfect pairing for a recipe that is so simple yet beautifully delicious – enjoy!

Sources Cited:
“Erik Satie,” Music Files

September 23, 2012Chocolate, Cupcakes, Special Occasion, Vegetarian

True Love Waits

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We all grew up with the notion that our lives will lead to the iconic “happily ever after” – Disney can take ALL of the credit when it comes to my own history. Yet having seen that life doesn’t always brings you castles in the sky or a plethora of critters willing to clean your apartment, reality eventually kicks in and brings us to what our childhood equivalents had deemed the “real world”. Yet watching Elizabeth DeVore’s and Christopher Patrick Maguire’s wedding was about the closest thing I’ve ever seen to a fairtytale. They just married this past August in Promise City, Iowa (a fitting name) after two wonderful years together. For their Boston celebration, they asked if I could cater the dessert course with cupcakes. While I still can’t believe that I actually baked that many cupcakes, I was even more surprised at how well they went over – yet for Elizabeth and Chris, it was totally worth it.
So there were two factors that had me somewhat anxious about this task : a) I had never baked more than 40 cupcakes at once and b) where in the world was I going to find space for 120 cupcakes?! I quickly established a game plan: bake 40 cupcakes a night, make creative use of freezer space for the multitude of containers filled with the cakes, prepare garnishes whenever possible, cream the frostings the night before, decorate the morning-of…I don’t know how much sleep I actually got that week, but it all turned out beautifully (and thankfully there is no evidence of the frosting process…I was all but covered in butter and sugar by the end of it!)
Let’s start on the Chocolate Stout Cupcakes with Guinness Buttercream: Elizabeth and I have been friends for nearly two years now, and I’ve come to learn that she’s always down for a good beer. This was actually the first cupcake I thought of when she had asked me to bake. The original makes a ridiculous amount of batter: I managed to get 40 cupcakes PLUS one 9-inch cake out of the batch…so for the sake and sanity of my readers, I’ve halved the recipe (but feel free to go for the full batch if you’re willing!)
You don’t have to worry about taking a bite and instantly think “college frat party” – these aren’t like that at all. The chocolate’s flavor is beautifully enhanced by the stout, while the carbonation adds an effervescent quality to the batter. Yet don’t be fooled: like Guinness, these are hearty cupcakes, rich and dense – sure to satisfy anyone who loves chocolate. If you prefer to cloak the taste of stout, omit the Guinness from the frosting and replace it with milk or cream: click HERE to see the recipe for these rich, dark treats!
Red Velvet Cupcakes with Cream Cheese Frosting are a classic at any wedding – the scarlet cakes are dessert’s most popular exemplification of “true love.” What’s tricky about red velvet batter, though, is achieving that dark hue…you would be surprised at the amount of red food coloring it takes. I kept adding more thinking, ‘this just can’t be right…I must be going overboard!’ Yet the result was exactly what I had hoped for.
Funny story about these: I made chocolate hearts for garnish by melting chocolate and piping it onto parchment sheets. When transporting them to the actual event, silly me forgot to put them into a refrigerator upon arrival…so I suddenly had a mangled mess of what used to look like perfect little hearts. Though I managed to salvage most, I was at least 10 garnishes short. I ran (in heels, of course) to the nearby corner store, bought 4 bars of Hershey’s special dark, ran back and quickly made additional garnishes. How this worked I will never know, but the fact that the bride didn’t find out until later that evening proves it was a complete success 🙂 Click HERE to see the recipe for these loving sweets!
So I saved the best for last, and I say “best” because of the number of recipe requests and compliments for these Lemon Buttermilk Cupcakes with Cream Cheese Frosting. I actually thought these would be the “leftover” flavor, but there were hardly any to be seen by the end of the reception. The cake is perfect – just the right amount of lemon with a beautifully tender crumb, with a cream cheese frosting to round it all out.
Their true beauty was thanks to the garnish: a pineapple flower. When I saw this adorable idea (a Martha Stewart creation, no less), I knew it would be perfect for the occasion. I didn’t realize that it would also be quite messy and time-consuming (though not as much as the frosting undertaking, ahem)…but the result was absolutely perfect! Aside from their visual appeal, they were also quite delicious (I’ve always against non-edible garnishes…) So all-in-all, these took the trophy for “best cupcake of the day” – click HERE to see how to make these show-stopping beauties!
The musical pairing for this was a no-brainer – as you read from the beginning of this post, Elizabeth and Chris have a love that is truly remarkable. They have both been through some really tough times, and yet their devotion has never waned. The wedding was, in a word, “magical” – both the bride and the groom were glowing, from the start of the ceremony to the end of the party. I don’t think I saw a single moment where they weren’t simply beaming. For the service itself, they asked Christopher O’Riley (host of From the Top, and a close friend) to perform. During the Sand Ceremony, he played his arrangement of Radiohead’s True Love Waits…this song is too perfect, and I couldn’t think of anything that would be better suited for this post. While I still can’t say that I believe in fairytales, Elizabeth and Chris have certainly proved that dreams can come true – enjoy!

September 18, 2012Chocolate, Cookies/Bars, Entertaining

A Stress-Free Indulgence

gregariousgourmet 2 Comments

Make-ahead: a term that ANY host loves to see in a recipe. No stress, no mess – just the simple task of cutting or baking, and you’re done. Desserts, thankfully, often fall within this category (an exception would include bananas foster, but those are sooo worth the added effort). Avoiding the use of an oven at a party is alway a great idea – you don’t want a bunch of sweaty, hungry guests…trust me, it’s not a pretty picture. So when I discovered these Lime Meltaways and Supernatural Brownies, I all but jumped at the opportunity to make them…and trust me when I say that my friends all but jumped onto the plates these were served upon.
Let’s talk chocolate for a moment – there are few things more beautiful than a 9×11 block of dense, fudgy brownies. This recipe is a true winner – two types of sugar create a moist texture, while melted bittersweet chocolate permeates the batter with a rich and palpable taste. The recipe for these had gone “blog viral” – in other words, a number of baking blogs and recipe platforms had showcased these, with endless praises; I decided to take the hint and give these a shot.
The baked result has a delicate crust, beneath which is the gorgeously tender brownie. Surprisingly, they don’t have the typical dark hue common to brownies – they are somewhat lighter, but trust me when I say the flavor has just as much depth. While these do take a while to bake, it is absolutely crucial to NOT overbake these – nothing is worst than a chalky brownie Click HERE to see the recipe for these showstopping treats!
If I had to list my favorite type of cookie, it would have to be shortbread: not too sweet, with a buttery crunch that never fails to make you “melt.” These cookies were just that – lime + sugar = awesome. The best thing about this cookie is that once you roll the dough into a “log,” it can refrigerated up to a week or frozen for up to three months! This gives a major boost to the convenience and flavor of these cookies. You can find the recipe for these zesty treat HERE.
For the musical pairing, I thought it would be nice to showcase a minimalist work (given the simplicity of prep work). Yet their flavors and overall complexities demanded something more, and that led me to John Adams. He is defined as a minimalist composer, yet he is constantly exploring the limits to which he can take the genre, leading some to go so far as calling his music “maximalist”. The piece I chose is his work for piano called Phyrigan Gates – the title refers to the fact that the piece is composed in the Phyrigan mode, with the “gates” alluding to the constant shifts from Lydian to Phrygian (while moving in line with the circle of fifths). The below image illustrates the Phyrgian mode on C:

At the same time, I felt the music to be aesthetically appropriate – the modal shifts present a wealth of flavors, yet it’s complexity is never overbearing. It is one of those pieces you can imagine listening to on rainy day with your eyes closed, savoring each moment as though it were a delicious treat. The following video is with Gloria Cheng-Cochran (it has been separated into three separate videos by YouTube, so this is only part of the work – I have included links for the second and third installments below the embedded video.) Enjoy!

Part II
Part III

Sources Cited:
“Phrygian Gates,” Wikipedia.com

September 6, 2012Vegan

An Inspired Creation

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Cooking vegan has a requisite for creativity – it’s never been as easy as throwing a steak on the grill with some salt and pepper. Quality ingredients used in an imaginative way are what makes a vegan dish…so you can imagine the amount of research and prep I devote to meatless cooking. The other day I had two dear friends, Tim Wilfong and Rachel Roberts, over for dinner. After deferring to countless Pinterest inspirations, I found the perfect fit: Black Bean Quinoa Meatballs with Avocado “Alfredo”
I had run seen a number of actual meatball recipes that get a healthy boost from nutritious, fiber-packed ingredients, such as resistant starches and whole grains. When considering what to include in a vegan meatball, I thought I’d give them the whole package with nothing BUT these fillers: black beans, sweet potatoes, onions, carrots, quinoa…a health nut’s dream.
The result was a nutritional, affordable, and ridiculously good meal. Forming the meatballs can be a little tricky, but I found that running my hands under water every several minutes helped prevent them from sticking too much. You can get really creative with these, using legumes like lentils or navy beans, or vegetables like eggplants and spinach. Regardless of what you choose, these will surprise your taste buds and are sure to be a hit – click HERE for the recipe.
I knew I wanted to pair these “meatballs” with pasta, but couldn’t picture pairing black beans with marinara. The solution was pure genius: an avocado “alfredo” sauce. I was extremely skeptical at first – it’s basically pureed avocado with some salt, lime, and seasoning. Yet when tossed with hot pasta, it makes a beautifully creamy sauce that is much MUCH healthier “alfredo” than anything you could have imagined. Surprised? I certainly was – click HERE for this unique pasta sauce.
For the musical pairing, I wanted a piece that could highlight the creative edge of this meal. That led me to Gaspar Cassadó and his Suite for Cello Solo. As a cellist who studied with the revered Pablo Casals, Cassadó knew how to write for the instrument. This piece is an ingenious fusion of the conventional Baroque style (taking inspiration from Bach’s own Cello Suites) with his own native Spanish. The three-movement piece is under 15 minutes in length, with a colorful variety of animated dances and lyrical refrains. The inspired weaving of genres and generations into an aesthetic whole make this piece the perfect complement to this creative meal – enjoy!

Sources Cited:
Parloff, Michael. “Gaspar Cassadó – Suite for Solo Cello.” Parlance Chamber Concerts.

August 12, 2012Fish, Grilled, Summer

Salmon Perfected

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For those of you who have spent time in a sauna, you known and understand the beauty of cedar wood. I told you once that I had found the perfect way too cook salmon…but then I discovered the brilliance of cedar plank grilling. Not only do you get a beautifully tender meat, but also a smoky hint of cedar. I wanted a recipe that was easy, but also impressive – this was just the ticket. Who would have thought that a few simple ingredients could make one of the MOST delicious fish dishes I’ve ever had. You’ve got to give this Cedar-Plank Salmon a try!
Cedar wood’s durability and aromatic qualities have made it a popular resource for cultures across the globe. Historically, its oil was used as part of the embalming process in Ancient Egypt, while the Phoenicians utilized cedar’s strength to build ships and houses. Modern-day uses include linen storage, shingles and furniture, musical instruments, aromatherapy, saunas, etc. Most grocery and specialty stores will carry cedar planks during the summer…as you can tell from the photo, I went to Whole Foods 🙂
These attributes make it the perfect companion in cooking: it’s durable enough to withstand an open flame while also infusing a smoky flavor that is to-die-for amazing! The plank acts like a “pan” on the grill, meaning you can cook a whole salmon steak (rather than individual filets), and not have to worry about the meat sticking to the grate. This gives you more time to socialize with friends and family, rather than worry about what’s happening beneath the lid. A word of caution: this process cooks a very tender salmon, meaning the meat won’t necessarily appear fully cooked (even though it is). The way to test for doneness is by checking resistance – a fork should slide into the meat like butter. That is what makes this recipe so perfect – click HERE to see how to make this amazing salmon!
For the musical pairing, I wanted to complement the intensity of flavor, with all its subtle nuances. When taking the richness of taste into account, I found myself leaning towards Béla Bartók. Though this fish was by and large superior to other salmon dishes, it wasn’t quite on the orchestral scale; so I chose his String Quartet No. 1 in A minor, Op. 7. The opening movement (Lento) primarily captures the thematic feel I intended – it’s a slow lento with contrapuntal dialogue throughout that ebbs and flows between the four voices. Though built like a fugue, Bartók throws in unexpected shifts that take both performer and the listener by surprise. The work in its entirety was inspired by the composer’s unrequited love for Stefi Geyer, which is reflected in the melancholic state of the first movement. The second movement (Allegretto) has a hesitant start, but begins to unfold with a playful and spirited motif as it gains speed. There is still some sign of the first movement’s anguish, but the music has developed into something braver and more adventuresome. The third movement (Introduzione. Allegro — Allegro vivace) serves as the culmination of this musical journey – from the depths of despair to the towers of triumph, our “protagonist” has found new life. For this recipe, which develops into a truly beautiful meal in spite of the standard grilling methods, this quartet was a perfect match. The recording below is with the Novák Quartet – enjoy!

http://www.youtube.com/watch?v=2KcsUAp8EDo

Sources Cited:
Rutherford, Brett. “Program notes for April 15, 2009: Tákacs String Quartet with Marc‐André Hamelin,” Rhode Island Chamber Music Concerts
Bruno, Gwen. “History of the Cedar Tree,” eHOW

August 6, 2012Entertaining, Spicy, Vegan, Vegetarian

Filled with Delicacy

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There are times when my cooking reputation becomes too popular . Case in point: I was having a few friends over for dinner, then word got out and a few quickly blossomed into a full party of 8. Moments like these require a creative combination of filling, affordable, and likable foods. For this instance, I had to add “vegan” to the list (to accommodate two of the eight guests in attendance). Slightly panicked with last-minute planning, my inspiration came en route to the store: I was halfway there when a car passed with a kayak strapped to its roof. That image stayed with me as I came across a pile of bright green zucchini at the store…like little green kayaks. Okay, so the connection is farfetched, but it goes to show just how unusual my thought processes are 😉 The result: Spicy Quinoa Zucchini Boats.
I love zucchini. I mean, you can pretty much use them for any number of dishes – from a simple sauté of half-moon slices to baked zucchini bread. The name comes from the Italian term zucchina, which translates to “small pumpkin.” What’s unique about the squash is its delicate flavor and fibrous meat – it can yield a beautiful result with minimal cooking. Look for average-sized zucchini with shiny, unblemished flesh; their fragility means even the smallest of bruises can ruin the squash’s flesh.
The filling for this was a “what’s-in-my-pantry” creation – I managed to unearth a can of tomato sauce, chipotles in adobo, a box of quinoa, and a container of black lentils. I then looked back at my “list” of requisites: the quinoa and lentils would be filling, and the pantry aspect inherently made it affordable. How to make it likeable…I grabbed a few spices to make this a Latin-inspired filling. The result? The guests were fully sated, my wallet wasn’t hurting, and it was unbelievably delicious! The icing to the cake – it was all vegan: click HERE to check out this beautiful, filling dish.
For the pairing, I thought focusing on the delicacy of zucchini would be an appropriate. That led me to Chopin and his Étude Op. 10, No. 3. Unlike his other etudes, this one has a poetic beauty that even Chopin couldn’t overcome: “In all my life I have never again been able to find such a beautiful melody.” Many refer to the work by its misnomer ” Tristesse”, even though Chopin never intended the use of that title. While the work can be said to have a tranquil “delicacy”, it is also rich with a colorful intricacy inherent to Chopin’s style (much like these zucchini boats had a far much greater depth than what meets the eye). I was also drawn to Chopin when considering delicate due to his own unending battle with illness and fatigue; a struggle that eventually took his life at the young age 39. This delicacy gave his artistry a much greater poignancy, which is undoubtedly why his music still touches our souls to this day. The recording below is with none other than the virtuoso Lang Lang – enjoy!

http://www.youtube.com/watch?v=Dz_BlYlBi40

Sources Cited:
“Frédéric Chopin,” Wikipedia.com
“Étude Op. 10, No. 3 (Chopin),” Wikipedia.com
“Musical Analysis: Etudes Op.10” OurChopin.com

July 26, 2012Cookies/Bars, Summer

An Unusual Duet of Flavor

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We all know and love those ubiquitous summer classics – from grilled ribs slathered in an unbeatable barbecue sauce to a golden apple pie filled with cinnamon-sugary goodness. For me personally, one item on my season’s “checklist” is the Key lime. Just the name is evocative of summertime, and the intense flavor lends itself beautifully to the famous pie of the same name. Whenever I’ve hosted for a crowd though, I’ve found that pies can become a bit messy. Martha Stewart (of course) had the “key” to sharing this treat at larger affairs – Key Lime Bars.
There are a number of attributes that set the Key lime apart from its Persian cousin: it has a higher acidity, turns yellow when ripe, has a thinner rind, is much more tart in taste, and has a stronger aroma. The cultivar takes its name from its harvest in the Florida Keys, though California, Mexico, Texas and Central America supply the majority of the national market’s crop. While regular limes can always be substituted, the success of Key Lime Pie relies on these unique attributes…so even though I couldn’t find actual Key limes, the bottled variety worked beautifully!
What’s so unique about this dessert is the perfect balance of sweet and sour – every bite has a bright, citrusy taste with a cool and creamy texture. While most might shrink from the thought of a sour dessert, it works SO well in this context. It’s a cinch to make, and will have your guests begging for seconds…in fact, you should probably go ahead and double the recipe (which I did!) Click HERE to see how to make these creamy, summer treats! I also made a batch of Chocolate Chip & Pretzel Cookies – that’s not a typo. I love all things salty, so took a leap with these – “devoured” doesn’t quite describe what happened when these were cool enough to eat. Click HERE to see feed your sweet and salty craving!
Both of these desserts bring a unique pairing to sweet, from the tartness of Key limes to the salty crunch of pretzels. Neither are what you would consider an immediate pairing for dessert, but they both work oh so well! With that in mind, I was drawn to a work I had heard in a friend’s recital several years back: Eric Ewazen’s Trio for Trumpet, Violin and Piano. Written in 1992, the work consists of 4 movements that demonstrate how these two instruments both complement and contrast one another. The piano acts helps with this coalescence. Ewazen’s music is unlike that of his contemporaries given its use of triadic harmony and emphasis on melody. The result is a nostalgic, accessible style that really brings it home (much like these Key Lime Bars and Chocolate Chip Pretzel Cookies!) The recording below is from a recital, and is a decent one considering it is on YouTube – enjoy!

http://www.youtube.com/watch?v=gfRyNtCtMkU

Sources Cited:
“Key Lime,” Wikipedia.com
The Music of Eric Ewazen

July 11, 2012Chicken, Grilled, Holiday, Pork, Seasonal, Summer, Vegan

Rhapsody in Ribs

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Barbecue and Fourth of July are the Fred Astaire and Ginger Rogers of culinary traditions – it’s hard to picture one without the other. This was my fourth year celebrating Independence Day in Boston, and this city just comes to life. The Boston Pops Fireworks Spectacular is one of THE largest celebrations in the United States, and is a tradition viewed by Americans across the nation. While the live show is truly spectacular (and one every Bostonian should experience at least once), the 500,000+ spectators makes it somewhat of a stressful endeavor…so after having trekked out to the Charles for the past 3 years, my friends and I vied for an at-home Barbecue Cookout and viewing of the Boston Pops show.
Ribs – they are an iconic Fourth of July tradition, and resonate with appetites across the nation. For this dish, I chose baby back ribs. A cut from the top of a hog, they are (unfortunately) much tougher than the more tender pork loin. Because of this, grilling baby back ribs can quickly go from perfect to beyond repair. The trick is to start the cooking process before the ribs hit the grill – the low and slow roast method. What’s even better about this method is that the meat doesn’t need more than 10 to 15 minutes on the grill (as opposed to hours), leaving you more time to relax with your guests.
A great rib needs a great sauce, and this was a great sauce – I like to think that whenever bourbon and brown sugar are combined, a rainbow appears; that is how perfect they are together. It is sweet with a hint of spice (earthy or floral, depending on your bourbon). Making it the day ahead will a) save you time and b) make the sauce 10x better…so basically it’s a win-win situation 😉 Whether grilling for a few or a crowd, these Bourbon and Brown Sugar Ribs are sure to please (thanks Teej for the above photo!) Click HERE to get the recipe for this barbecue classic.
In addition to the ribs, I made some Honey-Sesame Chicken Skewers that were to die for! Tender, packed with flavor, and SO simple to make, they were an ultimate hit. The marinade is what gives these skewers their unique edge, with ingredients including sake, sesame oil, and even puréed pears! The original recipe called for chicken breasts, but the cheaper, more tender thighs were my pick; a solid choice when hosting for a crowd. Trust me, you HAVE to try these – they are absolutely magnificent. Click HERE to see the recipe for these uh-mazing skewers!
As a nod to the Boston Pops Fireworks show, I made my vegan entree a New England classic – Vegetarian Maple Baked Beans (only without bacon, of course). The combination of soaking the beans and cooking in a slow cooker spans over several hours, but most of this has no need for supervision (in other words, you can leave for work and have a meal ready to go by the time you get home!) These beans are (as the title suggests) inherently sweet, and made the perfect ~~side dish~~ vegetarian dish to complement the spread – click HERE to view this recipe!
The traditions of Independence Day bring to life a narrative of victory and celebration that has a universally contagious spirit. With this in mind, I wanted to showcase an American composer whose music can enrapture any audience (using pizzazz that is all-too-familiar of any Fourth of July celebration). That led me to George Gershwin and one of his most iconic works: Rhapsody in Blue. Composed in 1924, it has easily become one of the most popular American compositions. The amalgamation of jazz and classical is a beautiful display of our nation’s diversity and vivacity, which Gershwin shared as his inspiration:

No new themes came to me, but I worked on the thematic material already in my mind and tried to conceive the composition as a whole. I heard it as a sort of musical kaleidoscope of America, of our vast melting pot, of our unduplicated national pep, of our metropolitan madness…

What’s even more wonderful about this story is that he was on a train to BOSTON when he came up with the idea for this piece – how perfect is that?? The piece is concerto-esque as it features solo piano, originally written for jazz band and later scored for full orchestra. The piece opens with a “famous opening clarinet glissando…that has become as familiar as the start of Beethoven’s Fifth” (according to one columnist with the American Heritage). The full gamut of Gershwin’s style is shown, from graceful melodies of to large-scale harmonies. Such can be said of the gamut of my own culinary talents for this barbecue 😉 I’ve included a recording with another iconic American composer conducting and soloing on piano: Leonard Bernstein – enjoy!

http://www.youtube.com/watch?v=ZmUHI2yTtVY

Sources Cited:
“Rhapsody in Blue” Wikipedia.com

June 30, 2012Appetizers, Entertaining, Quick/Easy

A Soulful Indulgence

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My friends tease me for being a “social butterfly,” and it’s no secret that I love to meet new faces and host events. That being said, there will always be a set of friends who are nearest and dearest to my heart; those who have been with me through the good and the bad. Brian McCarthy is hands-down one of those friends. Getting ready to join the 25th regiment in Hawaii, he decided to visit Boston to hang with friends before deployment. The other day for dinner, we were both exhausted after a long day of work, and needed something quick yet therapeutic. Given the healing powers of bacon, Brian had the perfect idea: Bacon-Wrapped Dates with Feta and Almonds.
Dates – an ancient fruit whose historical and nutritional clout have pushed them to the upper echelon of dried fruits. They are one of mankind’s oldest cultivations, having traces in the Persian Gulf as far back as 6000 B.C. As such, it holds significant religious and cultural importance for the region. It is said that the Prophet Muhammed survived for months eating only dates and water. Such is why Muslims break the daily fast of Ramadan with limited quantities of each after sunset. Dates are also seen as being part of a healthy diet – they are loaded with fiber, potassium (more than bananas!), iron, and are fat free and cholesterol free (well, minus the bacon…)
Filled with feta and almonds, these snacks are the perfect combination of sweet and salty. The warmed feta and dates blend to a creamy consistency, while the crisped bacon and almonds provide a satisfying crunch. You have to allow them to rest for a few minutes after baking, which I can guarantee will be a true test of your willpower and patience…The result is a poppable treat that practically melts in your mouth. Care to indulge? As Brian would say, “40 rounds!” Click HERE to try these irresistible treats!
Indulgence, luxury…both dates and bacon can provide delicious refuge from the chaos of everyday life. When combined, they create an experience that defies the limits of our senses. Such an experience called for a musical pairing that could indulge the soul with beautiful refuge. Brian had the perfect suggestion: the Intermezzo from Pietro Mascagni’s opera Rusticana Cavalleria. An instrumental respite, the implicit intensity leaves listeners breathless in its wake. A tale of tragedy, betrayal and lost love, this opera is rich with soulful melodies. Even though the Intermezzo lasts no more than 4 minutes, it fully captures the emotional clout of the tragic tale. A similar experience can be said for these dates, whose taste and complexity is nearly impossible to forget for days on end. Enjoy this beautiful piece!