Cooking with Nick - Devils on Horseback

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Cooking with Nick - Devils on Horseback

You may recognize Allie from being in the shop – she's our go-to SEO and Google wiz. You may not know that her boyfriend Nick is an incredible cook! He whips together the most amazing meals and each one gets better. We partnered up with Nick to share some recipes using Almost Local products. They tried (and sampled) this delicious app before Thanksgiving (I'm a little slow in posting!) and have a few more to share our way over the next few months.

Check it out below!

In need of a simple, yet elegant appetizer? Whether set out for Thanksgiving before the turkey is done, or as a way to amp up a charcuterie board, this starter is a perfect blend of sweet and savory. Using Brimstone’s Strawberry Balsamic Black Pepper Jam (available online or at Almost Local!), this poppable-sized appetizer hits on tanginess, naturally sweet fruity flavors, and a savory bite from the black pepper and the goat cheese. 

The accompanying of the whipped cream and jam reduction brings out the filling of the date, but the sweetness is ultimately cut with the saltiness of the pancetta.

 

Devils on Horseback

Prep time: 40m

Cook time: 20-25m

Makes 10-12 dates

Ingredients:

Reduction:

2 tbsp Brimstone Strawberry Balsamic Black Pepper Jam

1 tbsp Balsamic Vinegar

1 cup Cabernet Sauvignon

10-12 Peppercorns

 

Dates:

10-12 Whole Medjool Dates

4 oz. Goat Cheese

Cracked Black Pepper

10 slices Pancetta or bacon

Olive Oil


Goat Cheese Whipped Cream:

Goat Cheese

1c Heavy Cream

2 tbsp Powdered Sugar

To start off, prepare a reduction of balsamic vinegar, Cabernet Sauvignon and peppercorns in a small saucepan. Reduce the mixture on medium-low until reduced by half. Remove from heat and let cool for a few minutes. Strain out peppercorns and return strained mixture to the stove. Add in Brimstone Strawberry Balsamic Black Pepper Jam and reduce to desired consistency.

Once the jam has been thoroughly incorporated into the reduction, remove from heat again, and blend to puree the strawberries fully. Set aside.

Preheat your oven to 350°F.

While your oven is preheating, cut the goat cheese in medium sized chunks, reserving half to use for whipped cream later. 

Slice the dates lengthwise, just enough to remove the pit. Once all of the dates are pitted, fill with a dollop of Brimstone Jam, and a cut piece of goat cheese. Top with fresh-cracked pepper. 

After the dates have all been stuffed, wrap each date in a slice of pancetta (bacon is also a delicious option, we just had pancetta on hand!) and set on a parchment-lined baking sheet. 

Drizzle the dates with olive oil, and move to the oven - set timer for 10 minutes.

While the dates are cooking, blend together reserved goat cheese, heavy cream and powdered sugar until typical whipped cream consistency.

After 10 minutes in the oven, rotate the baking sheet, and cook for another 10-12 minutes, until pancetta/bacon is cooked.

To plate:

Add dates to the serving plate. Next to each date, add a small spoonful of whipped cream, and drizzle the entire plate with the Cabernet Balsamic Jam reduction. Enjoy!

 






 






1 comment

  • Susan Mahaney

    I think Nick needs to make this for his mom !☺️

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