Warm Bacon And Blue Cheese Tartlettes

Courtesy of John Johnson

Warm Bacon And Blue Cheese Tartlettes

DEVILS ON HORSEBACK

Makes about 8 bites:
8 large fresh Medjool Dates (pit removed)
16 Marcona Almonds (can substitute smoked almonds)
8 center cut slices of all natural applewood smoked bacon
Blue cheese dressing

Method:
First carefully remove the pit from each of the Medjool Dates. Next stuff each one with two Marcona almonds. Next carefully center the stuffed date over the edge of the bacon slice, and roll to the other end. Skewer with a bamboo pick or heavy toothpick, and refrigerate for a couple of hours.
Next in a skillet over medium heat brown each of the skewers, until rendered and evenly browned. Serve immediately with the blue cheese dressing as a dipping sauce.
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WARM BACON AND BLUE CHEESE TARTLETTES

Warm bacon and blue cheese tartelettes
Makes about 8 bite size canapés:
Ingredients:
8 savory mini tart shells no larger than 2 in. diameter
1 white onion minced finely
4-5 slices of center cut apple wood smoked bacon
2 sprigs fresh thyme (leaves picked and chopped)
½ cup orange juice
¼ apple cider vinegar
½ cup Blue d’Auvergne cheese
4 juniper berries
Sea salt and freshly ground black pepper
Method:
First in a small sauce pan over medium high heat, combine the orange juice, juniper berries, and the apple cider vinegar. Bring to boil, then reduce heat and simmer to glaze consistency. Remove from heat and allow to stand.
Next finely minced 3 of 5 strips of the bacon, reserve the other two strips for the finished presentation. Next over low heat in a large sauté pan, add in the bacon. Cook for about two minutes, until some of the fat starts to render. Next add in the minced onion and reduce heat to low. Cook until very soft, and slightly caramelized. Next add in half of the reduced orange glaze, and the chopped thyme leaves. Mix to combine, and reduce until just dry. Season with salt and pepper, to taste, and allow to stand.
Next arrange the tart shells on a non-stick baking sheet, or a pan line with parchment paper.  Fill each shell no more than about halfway up the sides, leaving enough room to top generously with blue cheese. Next follow with the blue cheese making sure to fill just to the rim of the shell. Next cut squares from the remaining bacon strips just large enough to top each tart shell, and then top each with a square of bacon, feel free to double up if you love bacon. Now bake them in a pre heated 350 degree oven, for about 5 minutes until bacon is just cooked, and cheese is melted and warmed through.
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Smoked salmon caviar pizzettes

1 pt. crème fraiche
2 pita bread
3 sprigs fresh dill (leaves picked and washed)
3 sprigs fresh tarragon (leaves only picked and washed)
10 chives (1 bunch) cut into 1 ½ inch lengths
3 Tbsp. prepared horseradish drained
2 tbsp. sustainable caviar or fish roe (i.e. trout, tobiko, flying fish roe)
1 # very thinly sliced smoked salmon (preferably max & me from bucks county)
1 red onion very thinly sliced into transparent rings
2 tbsp. non pareil capers
Zest of 2 lemons

Method:
First vigorously whisk the crème fraiche for about 4 minutes until soft peaks form. Next carefully fold in the drained horseradish, and the lemon zest. Mix to just combined.
Next grill or toast the pita just to lightly toast the outside. Let stand to room temperature.
Next spread the crème fraiche horseradish mixture evenly over the pita breads. Next cover completely, with a single layer of the smoked salmon, making sure to cover the entire round.
Next evenly sprinkle the herbs, and arrange the red onion circles all over the tops. Sprinkle with capers.
Carefully cut into even wedges, or use a circular cutter to form bite size pieces of the pizzette. Top each bite with a dollop of the caviar. Serve chilled.

 

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