I learned about Harry & David’s new wine collection during a media trip with 12 other food writers. One of them was Sandy Coughlin, of Reluctant Entertainer. While Sandy is anything but a reluctant entertainer, her site and book are focused on helping those who are. Sandy offers tips and tricks to make even the…
Sicilian meatballs paired with red wine I can’t think of anything that brings people together better than food. The notion of breaking bread goes back to biblical times. However I’m sure the first time Ogg charred a hunk of brontosaurus, he invited Brugg for some and they told stories about when Trobb fell in the…
Napa Cellars Zinfandel 2009 Cooler weather typically means people find themselves reaching for cozy food and wine pairings. While you may not live in a cool climate, you still may change your eating and drinking habits in fall and winter. One dish that really works in warm or cool climates is BBQ baby back ribs….
Dates stuffed with Goat Cheese
If you’re like us, you have a ton of cookbooks that you sift through before every party. And if you’re like us, there’s one or two recipes that you always go to for those parties. Maybe they are easy recipes, or maybe they are amazing recipes to pair with wines. Or, perhaps they’re just great appetizers that get the party off on the right foot. I’d like to share one of our favorite recipes, taken from Williams-Sonoma, Entertaining, by George Dolese, that fits all of those categories. This recipe is easy, makes great appetizers, and those appetizers are perfect to pair with Champagne.
This delicious appetizer is so easy to make, my 12 year old son was the chef. He had a tiny bit of help from us, but in general, he did everything from preparing the dates, to stuffing them, topping them, and baking them. Therefore, even if you have no cooking skill, you can make a perfect appetizer to impress your guests. We’ll cover the recipe step by step, and recap at the end.
The Williams-Sonoma Entertaining book recommends you use Medjool dates, however, our grocery store just had “dates” and they worked fine. I don’t like to discriminate. Start by preheating your oven to 375 degrees.
Lightly oil a baking dish that is just large enough to fit your dates in a single layer
Coat Pan With Oil
Take a paper towel and use it to wipe the oil on the pan, removing excess. You want your dates to not stick to the pan, but you aren’t deep frying them. That’s for Paula Dean!
Put 1 TBS of olive oil in a small fry pan and warm on medium heat for 1-2 minutes.
Warm Oil in frying pan
Once the oil is warmed, you’ll pour 2 TBS of plain breadcrumbs (or panko) into the pan and cook, stirring constantly, until they are evenly golden brown, about 1 1/2 minutes.
Golden brown breadcrumbs
Remove pan from heat and transfer crumbs to a plate, letting them cool. While the breadcrumbs cool, start pitting your dates. Using a sharp paring knife, slit the top of each date lengthwise, and carefully pry the pit out.
Pit the dates
Be careful not to make the slit on top of the dates too long, or your goat cheese will ooze out when baking. It takes a little practice, but you’ll get it. You want to make a little pocket in each date to stuff the goat cheese into.
date pocket for goat cheese appetizer
Once all of your dates are pitted, you’ll begin filling them with the goat cheese. Using a small spoon, gently fill each date with enough goat cheese that it just crests the top of the date.
Stuff your date pockets with goat cheese
Once all of your dates are stuffed, arrange them in a single layer in your lightly oiled pan. Top each date with some of the toasted breadcrumbs.
Top Dates with toasted breadcrumbs
Once all of your dates are stuffed and topped with breadcrumbs, you’re ready for the bake. Bake dates on 375 until warmed, about 10-12 minutes.
Bake Goat Cheese Stuffed Dates for 10 min on 375
Remove from oven and carefully transfer to serving dish. The dates will be hot, so use a spatula or tongs.
Goat Cheese Stuffed Dates
These dates are simple to make, and delicious. They’re a surefire appetizer to serve at any party. The dates also pair perfectly with Champagne or sparkling wine.
We paired our dates stuffed with goat cheese with an excellent Champagne from Vilmart & Cie, the NV Grand Cellier Brut, Premier Cru.
Champagne Vilmart & Cie Grand Cellier Brut Premier Cru
The Vilmart & Cie “Grand Cellier” Brut Premiere Cru is a blend of 70% Chardonnay and 30% Pinot Noir. The Brut NV Premier Cru Grand Cellier is the first in a line of specialty and Tete de Cuvees in the Vilmart line up. The blend is aged 3-5 years on the lees before degorgement, which helps create a full and rich mouth feel. This is a great NV Champagne incredible length, sophistication and mineral strength that is not usually found in non-vintage Champagne. The high percentage of Chardonnay provides a fresh apple and light tropical fruit note that is a beautiful and harmonious balance between crisp and full. Alder Yarrow from Vinograpy rated this $73 Vilmart & Cie “Grand Cellier” Champagne between 9 and 9.5 out of 10.
If you make these dates, let me know what you think. And more importantly, let me know what Champagne you pair them with.
In a small frying pan, over medium heat, warm the olive oil. Add the bread crumbs (or panko) and cook, stirring constantly, until they are evenly golden brown, about 1 1/2 minutes. Remove pan from heat and transfer crumbs to plate, let cool.
With a small knife, make a small lengthwise incision in each date. Carefully remove the pits. Stuff 1 t of goat cheese into cavity left by the pit.
Arrange the dates, with goat cheese side facing upward, in the prepared dish. Sprinkle the crumbs evenly over the top. (The dates can be prepared up to this point 24 hrs in advance. Store, tightly covered in refrigerator.)
Bake the dates until warmed through, 10-12 minutes. Transfer to a serving platter and serve warm.
The last time someone gave me a bottle of Lambrusco, she was 82, it was a 1.5 liter jug, and it cost about a nickle. I thanked her kindly, and promised her I’d let her know how it as. Secretly, I hoped to leave the state before I saw her again, never having to admit…
As the weekend rolls in, many of you are looking for a nice bottle of wine to unwind with. There are many options of course, and almost every one of them is a good one. If you are looking for something new to try, and are a fan of red wine, then I have a…
I know I went to Paso Robles to cover the up and coming wine region. I know I was sent there to see what California was doing with Rhone varietals and share that information with you. However one of the very exciting things that came from my trip was a new love for olive oil,…
Harmony Cellars 2008 Zinfandel Paso Robles has been getting a lot of attention for it’s wines of late. When Saxum won Wine Spectator 2010 Wine Of the Year, Rhone varietals such as marsasnne, roussane, and of course syrah from the Paso Robles area became highly sought after. During a recent press trip to Paso, I…
For years my Jewish friends have been conditioned to drink the “foxy” concord grape wine pumped out by the Manischewitz company during the holidays. During a recent CBS12 WPEC TV segment, while bringing some well made wine for Passover Seder to your attention, anchor Ben Becker asks “Why no love for Manischewitz”? Drink it if…
Easter and Passover are on their way, and that means family will be getting together to celebrate the holidays. Whether your family has a tried and true menu, or likes to change it up year after year, having the right wine on the table makes everything better. Recently, I brought four wines to the CBS12…
