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La Belle Cuisine - More Appetizer Recipes

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Crispy Bacon-Wrapped Stuffed Dates

Food & Wine March 2001
Recipe by Jimmy Bradley
from 'How To Throw An Easy Party'

Food & Wine - One Year Subscription 

Serves 8

16 large Medjool dates, pitted
16 roasted almonds
Scant 1/4 cup mild goat cheese, crumbled
8 slices of bacon (about 7 ounces),
halved crosswise

Preheat the oven to 400 degrees F. Cut a lengthwise slit in the dates. Stuff each one with an almond and about 1/2 teaspoon of the goat cheese. Pinch the dates closed. Wrap each date securely in a piece of bacon and arrange
the dates, seam side down, on a wire rack set on a baking sheet.
Bake the stuffed dates for about 20 minutes, or until the bacon is browned and crisp; turn each date after 10 minutes. Serve the stuffed dates warm or
at room temperature.

Make Ahead: The stuffed dates can be prepared through Step 1
and refrigerated for 1 day.


Garlicky Shrimp with Olive Oil
Food & Wine February 2005
Recipe by Jeff Koehler
from 'Best Tapas from the Best Tapas Bars'

Food & Wine - One Year Subscription  

8 first-course servings

“La Casa del Abuelo, a tiny taberna in Madrid, is about to celebrate its
100th anniversary. Its gambas al ajillo (shrimp with garlic) are cooked in
individual earthenware cazuelitas and served with plenty of bread to dip
into the garlicky oil once the shrimp have been eaten. This dish can also
be prepared in a skillet.”

1 cup extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red chiles
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Crusty bread, for serving

In a very large, deep skillet, heat the olive oil until shimmering. Add
the garlic, chiles and parsley and cook over moderately high heat for
10 seconds, stirring. Add the shrimp and cook over high heat, stirring
once, until they are pink and curled, 3 to 4 minutes. Season with salt
and transfer to small bowls. Serve with crusty bread.

Notes: Sprinkle the shrimp after they’re cooked with a crunchy sea salt,
like flaky Maldon salt from England or chunky Sanlucar salt from Spain.


Port-Glazed Walnuts with Stilton
Food & Wine December 2002
Recipe by Melissa Clark

Food & Wine - One Year Subscription  

Serves 12

“Encourage guests to cut off small chunks of the Stilton
and dip them in the port syrup.”

2 1/2 cups walnut halves (9 ounces)
3/4 cup sugar
3/4 cup ruby port
1/2 teaspoon freshly ground pepper
1 bay leaf
One 1-pound wedge of Stilton cheese

Preheat the oven to 350 degrees F. Spread the walnuts on a rimmed
baking sheet and toast for 8 minutes, or until lightly browned.
Meanwhile, in a large saucepan, combine the sugar, port, pepper and
bay leaf and bring to a boil. Cook over moderate heat, stirring occasion-
ally, until slightly thickened, 3 to 4 minutes. Discard the bay leaf.
Add the walnuts to the saucepan, stirring to evenly coat them. Using a
slotted spoon, drain the nuts very well. Line a baking sheet with parch-
ment paper and spread the walnuts on it in a single layer. Bake for 12
minutes, stirring once, or until the nuts are mostly dry; let cool.
Separate any nuts that stick together.
Meanwhile, simmer the syrup over low heat until it is thick enough to
coat the back of a spoon, about 3 minutes.
Set the Stilton on a serving platter and place the walnuts in a separate
bowl. Drizzle the port syrup over the cheese and serve with the nuts.

Make Ahead: The nuts can be stored in an airtight container for up to 1 day.
The port syrup can be refrigerated for up to 1 day; rewarm before serving.


Roquefort-Walnut Terrine with Apple Salad
Food & Wine October 1998
Recipe by Marcia Kiesel
from 'The Surprise of Sauternes'

Food & Wine - One Year Subscription 

8 first-course servings

2 cups walnuts (about 7 ounces)
1 pound Roquefort cheese, at room temperature
1 cup crème fraîche or sour cream
4 medium Granny Smith apples
2 tablespoons plus 2 teaspoons fresh lemon juice
1/4 cup pure olive oil
2 tablespoons Dijon mustard
1 tablespoon plus 1 teaspoon balsamic vinegar
Salt and freshly ground pepper
Crusty bread, for serving

 Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast for about 10 minutes, or until lightly browned and fragrant. Let cool.
Line a 7-by-5-inch loaf pan with plastic wrap, leaving 3 inches of overhang
all around. In a large bowl, break up the Roquefort with a fork until slightly chunky. Add the walnuts and crème fraîche and mix thoroughly. Scrape the mixture into the loaf pan and smooth the top. Cover with the overhanging plastic wrap and refrigerate until very firm, at least 6 hours or overnight.
Peel, core and thinly slice the apples. In a medium bowl, toss the apples
with 2 tablespoons of the lemon juice.
In a small bowl, combine the remaining 2 teaspoons of lemon juice with
the olive oil, mustard and balsamic vinegar. Season with salt and pepper.
Pour the vinaigrette over the apples and toss well.
Unmold the Roquefort terrine and discard the plastic wrap. Run a thin
knife under hot water and wipe it off, then cut the terrine into 3/4-inch-
thick slices, rinsing and drying the knife after each cut. Arrange the slices
on small plates and serve with the apple salad and bread.

Wine: The dominating saltiness of the Roquefort and the unctuousness
of the walnuts make an ideal contrast for the 1989 Château Lafaurie-
Peyraguey Sauternes or the 1988 Château Sigalas Rabaud Sauternes.

Click for even MORE!

Featured Archive Recipes:
Antipasti by Mario Batali
Quick, Easy, Elegant Holiday Appetizers
Bodacious Baked Brie
Crocked Shrimp and Cheese
Goat Cheese Appetizers Two Ways
Marinated Black-Eyed Peas
Roquefort Dip with Apple, Endive,
and Celery Hearts

Seafood Dips (3 recipes)
Shrimp in Herbed Oil
Stilton, Port, and Pear "Napoleons"

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