Bacon-Wrapped Dates

pitted medjool dates
bacon strips

Optional: Marcona almonds or toasted regular almonds

Cut bacon strips in half, width-wise.

Wrap each half slice of bacon around pitted date. [If using almonds, insert an almond into each pitted date before wrapping in bacon.]

Broil until bacon is crisp, turning halfway through to get both sides.

Drain on paper towels.

Serve warm.

These can be made in a microwave. Place bacon-wrapped dates on paper-towel-lined microwaveable plates and microwave until bacon is crisp.

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Potato Pancakes with Creme Fraiche, Smoked Fish & Caviar

Ingredients:
1/2 cup creme fraiche, preferably Bellwether Farms brand
1 T snipped chives
1/2 lemon
kosher salt
freshly ground black pepper
1 to 1 1/4 russet potatoes
1 large egg, beaten
3 T all purpose flour
1/2 teaspoon baking powder
1/2 cup clarified butter [Heat a stick of butter in a small pan set over medium-low heat. When it is melted, use a thin spoon to remove any foam that rises to the surface.]
6 ounces smoked fish, like lox-style smoked salmon, sturgeon, trout, sliced
1 ounce caviar of choice
chive sprigs, for garnish

Preparing the creme fraiche:
Put the creme fraiche into a small bowl and stir to loosen it. Add the chives and squeeze just a little lemon juice near the edge of the bowl. Sprinkle 4 or 5 pinches of salt into the lemon juice and agitate the bowl to dissolve the salt. Add several turns of black pepper and stir until smooth. Taste and correct for salt and lemon; there should be just the slightest bit of tartness. Cover and set aside.

* * * * * * * *

Preparing the potato pancakes:
Peel the potato, rinse and pat dry with a clean tea towel. Using the large blade of a box grater, shred the potato into a medium bowl lined with the tea towel. Toss a teaspoon of salt with the shredded potatoes, gather the towel up and squeeze the shredded potato until no more moisture is released.

Put the potato in a medium bowl and season with salt and pepper. Sprinkle with flour and baking powder and toss thoroughly. Add the beaten egg and toss again.

Cooking the potato pancakes:
Set a medium non-stick skillet over medium heat, add 2 generous tablespoons of clarified butter. When the butter is completely melted and beginning to bubble, drop a 2 tablespoon mound of potato batter into it and use a spatula to press it flat. Continue until the pan is filled, being careful not to crowd the pancakes. Cook until golden brown, about 3 to 4 minutes, turn and cook until crisp and golden brown on the other side, 2 to 3 minutes more.

Transfer to absorbent paper and, working quickly, make the rest of the pancakes.

Makes 12 pancakes

* * * * * * *

Assembling the dish:
Set 3 pancakes on each of 4 plates and top each with some of the smoked fish, a dollop of creme fraiche and a little caviar. Garnish with a chive sprig and serve immediately.

Serves 4

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Baked Brie with Mushrooms & Thyme

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Preheat oven to 350°F.

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Makes 6 to 8 servings

Note: To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

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Ladyfingers

3 eggs, separated
6 T granulated sugar
¾ cup cake flour, sifted
6 T confectioner’s sugar

Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.

Beat the egg whites with a whisk or electric mixer until stiff peaks form.

Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..

Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.

Sift the flour over the mixture and fold in gently.

Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.

Pipe strips of batter 5 in. long and ¾ in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.

Sprinkle half the confectioner’s sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.

Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner’s sugar.

Bake without opening the oven door for 10 min.

Then, rotate the baking sheet so the ladyfingers color evenly.

Cook until lightly golden, about 5 more minutes.

Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack.

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Tomato, Thyme & Cheese Tart

Ingredients for the crust:
1 1/4 cups all purpose flour
8 T (1 stick) unsalted butter , very cold, cut into 1/2-inch pieces
1/2 teaspoon salt
1 teaspoon sugar
2 to 3 T nonfat milk , very cold

* * * * * *

Ingredients for the filling:
1 1/2 pounds beefsteak tomatoes , sliced 1/4-inch thick
2 T olive oil
1 small onion , peeled and sliced into thin rings
1/2 cup heavy cream
2 teaspoons fresh thyme leaves
2 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Asiago cheese (about 4 ounces)

Preparing the crust:
In a food processor with knife blade attached, combine flour, butter, salt and sugar. Pulse 6 to 8 times, just until mixture resembles coarse meal.

Add milk 1 tablespoon at a time, pulsing as you go, until mixture forms a ball. Remove dough from processor and shape into a 5-inch disk. Wrap in plastic and refrigerate at least 1 hour (or wrap again in foil and freeze up to 6 weeks).

Preheat oven to 400 degrees F.

On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes. With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it’s not sticking underneath (dough should be 1/4- to 1/2-inch thick.)

Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan (dough should exceed the edge by 1/2 inch). Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.

With the tines of a fork, poke holes throughout the bottom of the crust. Cover with foil; top with pie weights or uncooked beans or rice. Bake 15 to 20 minutes, or until edge of crust is light golden. Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5 to 10 minutes more. Cool on rack. Keep oven on at 400°.

* * * * * *

Preparing the filling:
Meanwhile, place tomato slices on a paper-towel-lined surface and let sit 5 minutes, flipping once. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until golden brown, 7 to 12 minutes; transfer to a plate. Add remaining tablespoon olive oil to skillet and, in batches (do not crowd), sauté tomato slices until just golden, 2 to 3 minutes each side; transfer to plate with the onions. Add cream, thyme, and garlic to the remaining juices; increase heat and cook until liquid is reduced by half. Season with salt and pepper; add 3/4 cup cheese. Stir to combine.

Pour reduced liquid into prepared pie shell. Top with onions and tomatoes; sprinkle with remaining cheese. Cook until tart is hot and cheese is melted, 10 to 15 minutes.

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Korintje Cinnamon

When the recipe absolutely, positively calls for the best:

When the bark of cinnamon trees on the Indonesian island of Sumatra is ground, you get the real deal: cinnamon that smells like you're five years old all over again. Ideal for baking, bringing a fantastically flavored sweetness to cakes, cookies, crumbles and compote.

At Zingerman's.

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Baked Spinach and Artichoke Dip . . .

. . . served with artisan breads



1/2 of a 10-ounce package of frozen spinach (thawed, drained and coarsely chopped)
1 14-ounce can artichoke hearts (drained and coarsely chopped);
or 14-ounces of frozen and thawed artichoke hearts
4 ounces Philadelphia brand cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove minced garlic
1/4 cup grated parmigiana reggiano
1/4 cup grated mozzarella

Preheat oven to 350 degrees F.

Mix together with electric beaters the cream cheese, sour cream, mayonnaise and garlic. Fold the spinach, artichoke hearts, and cheeses into the mixture, and then pour it into a baking dish.

Bake in a preheated 350 degree F oven until bubbling and golden brown on top, about 20-40 minutes.

Serve with slices of baguette, cut-up vegetables, crackers, etc.

Note: For party service, I have served this in a boule that I've scooped out the inside (save and make bread crumbs) and warmed in the oven.

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Sweet Tart Dough

1 1/8 cups all purpose flour (1 cup plus 2 tablespoons)
½ teaspoon baking powder
1/8 teaspoon salt (2 pinches)
2 T sugar
9 T cold butter (1 stick plus 1 tablespoon)
2 egg yolks

Into the bowl of a food processor fitted with the metal blade, drop the flour, baking powder, salt and sugar. Process for a few seconds, to mix the dry ingredients.

Cut the butter into ½-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 to 30 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.

Drop the egg yolks into the processor and pulse in bursts, just until the dough starts to clump together in bigger crumbs- it won’t form a single mass. Scrape out the wet crumbs, press them together, and knead just for a few seconds, to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.

Let the chilled dough sit at room temperature for 10 minutes or so before rolling. Thaw frozen dough completely, preferably in the refrigerator, before using.

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Crostata with Chocolate, Hazelnuts & Orange

For the tart shell:
1 batch (12 ounces) sweet dough for molded tarts, chilled (see separate recipe)

For the chocolate layer:
5 ounces semisweet chocolate, chopped into chunks

For the main filling:
⅓ cup hazelnuts, toasted in the oven and skins rubbed off
a medium-size orange, for zest
⅔ cup sugar
6 T soft butter
2 eggs
1 T all-purpose flour
3 ounces semi-sweet chocolate, chopped in very small pieces (about ½ cup)
2 T orange liqueur, such as Cointreau or Gran Marnier

Preparing the tart filling:
Arrange a rack in the middle of the oven with a baking stone on it, if you have one. Preheat the oven to 350°.

Roll and press the dough to form the tart shell, as detailed on page 000. Put the shell into the refrigerator to chill.

Put the 5 ounces of chocolate chunks in a bowl and set over a pot with very hot water (barely simmering). Stir as the chocolate begins to melt, enabling it to become molten at the lowest temperature. When completely smooth, pour the chocolate into the tart shell and spread it to cover the dough bottom completely.

Put the hazelnuts in the food processor and pulse to chop them into small bits-don’t turn them into a powder or paste. Empty the nuts into a bowl and wipe out the food processor (you don’t have to wash it).

To prepare the orange zest for the filling, rinse and dry the orange and remove only the outer colored zest in strips, about 2-inches long, with a vegetable peeler. Stack up a few strips at a time and slice them lengthwise into very thin slivers with a sharp paring knife. Then cut the slivers crosswise into tiny bits, like glitter or small confetti: you should have about 2 tablespoons.

Now you’ll blend the main filling in the processor, adding the ingredients separately; frequently scrape down the sides of the bowl to make sure everything is processed evenly. First blend the sugar and butter, processing about 30 seconds until smooth. With the machine running, drop in the eggs and process for a minute or more until smooth and slightly thickened (be sure to scrape the sides). drop in the flour and blend until smooth; scrape the bowl.

With the machine off, drop in the chopped orange peel, chocolate and hazelnuts and pulse for only a second or 2 to incorporate. Finally, whiz in the orange liqueur for just a second. Take the processor bowl off the base and scrape the filling from the sides and blade. Stir one last time and pour it into the tart shell. Smooth the surface with a spatula to form an even layer.

Filling and baking the tart:
Set the tart mold onto the hot baking stone, if you have one, or to the middle rack. Bake for 25 minutes or so and rotate the mold for even baking. As the filling sets it will start to crack around the edges (when it starts to crack in the center, it is done). Bake 35 to 40 minutes total until the filling is puffed, firm in the center and a cake tester comes out clean. The tart crust should be nicely browned as well.

Set the baked tart on a wire rack to cool. If using a tart ring with a removeable bottom, remove the ring; slide the tart off the round mold bottom onto a platter if you want.

Serve slightly warm or at room temperature, with whipped cream, if desired.

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Spinach Bread Dip

1 cup mayonnaise
2 cups sour cream
1 envelope vegetable soup mix
1 can water chestnuts, drained and chopped
1 1/2 packages of frozen spinach, drained and chopped
3 green onions, chopped
1/2 cup chopped red pepper
2 boules of pumpernickel or other artisanal bread

Mix mayonnaise, sour cream, and soup mix. Stir in water chestnuts, onions and red pepper. Squeeze water out of spinach, and stir into mixture.

Cut the top off one boule, and slice down around the edge (almost to the bottom) scoop out the middle to form a big bowl. Place the dip in the bowl and cut the remaining bread into thin slices for dipping.

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