The fall season calls for more savory dishes. For this month’s Wine-of-the-Month Club recipe V. Sattui Winery’s Executive Chef Fatima Hafiz demonstrates a favorite from the V. Sattui Deli – Bacon Wrapped Dates Stuffed with Gorgonzola. A appetizer that is paired perfectly with our Napa Valley Syrah. Make this at home, or visit the winery to try for yourself. Cheers!
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hello everybody and thanks for joining
us for the October wine of the month
cooking demo today
we’re going to be pairing our 2019 Napa
Valley Syrah with one of our Deli
Marketplace favorites our blue cheese
and almond stuffed dates so as we move
into fall we are shifting our cooking
demos to something a little bit more
Rich this goes really nicely together
the wine starts with a fruity beginning
and ends with a nice peppery finish and
blends really nicely with the creaminess
of the cheese and the sweetness of our
dates and these are going to be wrapped
in Applewood smoked bacon so the first
thing we’re going to do is we are going
to take the tops and the pits out of our
dates and I have a little trick for so
that way your knife does not get stuck
so you’re going to take your paper towel
and dip it in a little bit of oil here
and I’m just going to run it on the
blade of my knife on both sides
and that’s going to help to keep the
dates from sticking to your knife
I’m going to remove the tops of our Med
Jewel dates you can use other kinds of
dates for this as well I like the med
Jewels they’re a little more firm and
it’s a not too sweet so I’m going to
take my paring knife and I’m just going
to make a little slit down the center
here not cutting all the way across just
enough to open it up I’m going to take
out the pit
and we’re going to set those aside so
I’m going to go ahead and D pit all of
these
you can use the olive oil on the knife
not only for dates but also for other
sticky uh substances that you may have
to cut so I used it also for dried figs
and apricots
now that we’ve gone ahead and taken all
the pits out of our dates we are going
to stuff them with a couple of almonds
the almonds I’m using right now are
salted roasted marcona almonds which are
the exact recipe that we use in the
marketplace for our dates that we sell
so I’m going to take two marcona almonds
and put them right inside the date
I’m gonna go ahead and do that with each
of them
you don’t have to use marcona almonds
but they have a nice buttery flavor
it goes very well with this entire dish
so now all of them are stuffed with our
almonds and they are de-seeded the next
step is we’re going to go ahead and
stuff them with a little bit of blue
cheese the blue cheese I’m using is a
saint agar creamy blue
very reminiscent of a gorgonzola
and we’re gonna use our spoon to just go
ahead and put a little bit right on top
don’t worry if you have some peeking out
we’re going to be wrapping these in
bacon so
they will be nice and tight
[Music]
okay now we are
pitted and stuffed
I’m going to go ahead and set these to
the side on The Cutting Board
and bring over our Applewood smoked
bacon
so you’re just going to take it’s about
a pound of bacon
uh your preference in our thick sliced
bacon thick you might have to cook it a
little bit longer
this is the medium right here we’re
going to go ahead and cut that in half
and then I’m going to wrap our dates
with the bacon
and we have some toothpicks here
just going to take the toothpick
and skewer it right through
we’re going to go ahead and put them on
to a fine grated
cookie sheet there
and go ahead and wrap all of them
nice and tight
secure with your toothpick
you could also use prosciutto for this
and then we’re going to pop these into
an oven that’s been preheated at 350
degrees we’re going to go ahead and bake
them for about
eight to ten minutes and then turn them
over and then bake them for an
additional eight to ten minutes
depending on how thick your bacon is cut
so I’m gonna go ahead and pop these in
so we are gonna pull these bad boys out
and give them a flip over with our tongs
okay
any kind of cooking rack I think would
be great just to make sure that the the
fat drains off of the bacon
okay and I’m going to pop them back into
the oven
we’re going to go ahead and do 10
minutes
um right back in the oven
same temperature 350.
awesome
just be careful when you’re pulling them
out of the oven because you got that
grease floating around on the bottom
there
gonna use our tongs to put them in this
nice little serving dish
take some chives here
going to cut them into little batons or
little half inch pieces
and sprinkle them right over the top
a little color
and it also goes well with the flavors
to cut a little bit the sweetness and
the creaminess of the blue cheese and
the sweetness from the dates
I think now it is time for us to try
one with our paired wine
I’m gonna just cut this in half so you
can kind of see what it looks like after
it’s been cooked
and it’s very nice
I got our day crispy bacon we’ve got the
nice melted cheese on the inside
very nice
we get the crispy from the bacon
you’re getting a really nice sweetness
almost a brown sugar type sweetness from
the dates
and then the creaminess of the cheese
and a little crunch from the Almond it
goes so nicely with the wine it hits you
first with a little Blackberry a little
plum in the middle and then it’s got a
really nice peppery finish
which cuts through all of the sweetness
from the dates and the cheese
so I think this is a perfect intro to
fall
thanks for joining me in the kitchen
today and cheers till fall flavors
laughs
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