Thursday, December 21, 2006

Coming Up For Air..with Goat Cheese Stuffed Dates

I promise there is a very good excuse as to why I haven't posted anything here in quite a while (try seven weeks!). Actually, many good excuses. Private parties, corporate events, many cooking classes, and, not to be left out, even an episode for a reality TV show. Anyway, before I start ranting on why I don't have pets and only keep plants that can live on humidity, let's get to the point. After all, it's not like you don't have stuff to do.

One of the most popular appetizers I've been making this holiday season also happens to be the easiest. It's a classic combination, with a slight twist, and is absolutely perfect as a holiday hors d'oeuvres.

Goat Cheese Stuffed Medjool Dates

Medjool Dates, Pitted/Halved 10-15
Brandy ½ Cup
Goat Cheese, Softened 8oz.
Whole Almonds, Marcona 10-15ea.
Pappadew Peppers, Quartered 6-8
Bread Crumbs, Preferably Homemade 1 Cup

Preparation Procedure-

Preheat oven 350d.. Soak pitted/halved dates in brandy 15 min. or so. Remove from liquid and stuff with almond and goat cheese. Top with piece of pappadew pepper and bread crumbs. Place on lined sheet pan and bake 10-15 min. or until toasted. Serve warm or at room temperature.