Thursday, November 20, 2014

Book Club and stuffed dates

This inviting table welcomed us this month at book club.  My friends have the most lovely homes.  We're reading and cooking our way through Bread and Wine by Shauna Niequist.

This month's menu consisted of bacon wrapped goat cheese stuffed dates,  Mexican grilled corn, dark chocolate sea sated toffee, enchiladas and a delicious guacamole.  Those are my dates below.  They were pretty yum.  I ate a lot of them and also did some damage on the toffee.

The food is always great, and I love learning new cooking techniques, but the company is tremendous and the conversation is delightful.  These gals are wise and funny and a breath of fresh air amidst a busy week.  

Last month we ditched cooking together and ended up out to eat at a downtown sushi spot.  The service was less than great and we ended up with discounted meal.  We decided we are better cooks.

Here's how those yummy stuffed dates are made:  I'll be making them again!

2 packages of dates (found in the produce section)
1 pack of bacon
8 oz. goat cheese (found in the specialty cheese case)

Slice the dates open, but not in half.  Pull out the pit.  It sort of looks like a pecan.  Spoon in a little dip of the goat cheese.  Wrap each in a half a strip of bacon.  Bake in a 400 degree oven for 20-25 minutes.  We flipped them at about 15 minutes. They can be served warm or room temperature, or as I discovered the next morning, cold from the fridge.  I actually thought they were even better the next day. 

Next month, we are cooking, eating and exchanging Christmas goodies.

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