I first tasted these fabulous sweet and savory morsels in New York City while visiting my daughter a few years back. After a morning of shopping we went to this great little tapas restaurant located on the bottom floor of the ABC Home Store – we sat at a big communal table and ordered these as an appetizer before our lunch... I came home and tried my best to recreate the dates I had in New York and this is what I came up with... Whenever I make these little bites as part of an appetizer party guests love them and keep asking me for more.

The Recipe

BACON WRAPPED DATES SERVED ON BELGIAN ENDIVE WITH BLUE CHEESE AIOLI

Makes 24 pieces

• 12 Slices Bacon about half cooked and drained of fat......
• 24 pitted dates
• 24 whole roasted almonds

24 Belgian endive leaves - Separated, washed and dried. I use two different colors to make the presentation really pretty - You can also get these in a package from Trader Joe's in the produce section - they come three endive to a package, usually two green and one red.

Stuff dates with an almond - Wrap with 1/2 slice par-cooked limp bacon and secure with a tooth pick. You can do a day ahead.

Blue Cheese Aioli

• 1/4 cup mayo
• 1/4 cup sour cream
• 1/4 cup crumbled blue cheese
• 1 tbls. Snipped chives
• Pepper to taste

Mix all ingredients together - Can be done the day before.

Just before serving - Bake dates in a 350 degree oven until the bacon is crisp. Approx 8-10 minutes... Take out of oven and drain on paper towels. Take toothpicks out of the dates.

Place a small dollop of Blue Cheese Aioli on the wide end of the endive leave and place the date on top of that.

Place on a platter and serve warm..........

I recently planned an event with a delicious summer BBQ Luncheon. The Summer Corn Salad went over particularly well so I thought I'd share the recipe with you.  

• 6 cups freshly shucked corn
• 2 tbls olive oil
• 1 English Cucumbers Peeled and Seeded – Diced – Store Separately
• 1 cup Heirloom Cherry Tomatoes – Cut in Half – Store Separately
• 1 cup ¼ inch Diced Red Pepper
• 4 green onions sliced thin (green and white parts)
• 2 cups BABY Arugula Leaves (Trader Joe’s ½ - Bag )
• 1/2 cup Chopped Italian Parsley
• 1/2 cup Fresh Thyme Leaves – Store Separately
• Olive Oil, White Balsamic Vinegar and Salt &  Freshly Ground Pepper to Taste.

Sautee corn in Olive Oil for 3-4 minutes until crisp tender.   Cool completely and store until ready to assemble salad. 30 Minutes before service.   Mix all ingredients and dress with Olive Oil and Vinegar – Salt and Pepper to Taste.

The summer corn salad was a perfect compliment to the BBQ luncheon menu. See the menu below. 

The return of opulence on the runways can only mean one thing on the dinner plate – French food. But today’s French food is not the heavy, over-sauced affair of yesterday but homage to fresh and simple cuisine. To incorporate the French style into your wedding menu, consider a multi-course meal starting with a rustic pate followed by fresh, seasonal seafood done simply in a beurre blanc sauce. The third course can be a salad, as the French do, followed by a cheese plate. Cheese plates have been seen at more and more weddings, just as they are on restaurant menus.

If you want to add luxury to your menu but budget is an issue, opt to include just a few well-placed high-end items on your menu. A small slice of tenderloin on an hors d’oeuvre or a dollop of caviar can go a long way to setting the stage. And for a closing act, choose a dessert that is over-the-top in style but not cost.

Finally, consider adding the element of the exotic. Just as in fashion, mixing and matching opposing styles can turn a good meal into a memorable one. Consider a blend of the seasonings of Asia with the stews of France, the pasta of Italy with the lemongrass and peanuts of Thailand or even the olives of the Mediterranean with the seafood of New England. Playing with our food is not only acceptable, but important to creating a wedding menu in step with the times.