Orange, Goat Cheese, Almond Stuffed Endive with Satsuma Rosemary Syrup

Makes 20 servings (3 leaves per)

12-15 large endive leaves

1 quart orange, tangerine or other citrus segments, thinly sliced

1 quart plain goat cheese, crumbled

1 quart almonds, roughly chopped 

2 8 oz. jars Locally Preserved Satsuma Rosemary Syrup

1 bunch chives, thinly sliced, for garnish

Place three endive leaves on each plate. Place two to three citrus segments on each leaf. Sprinkle cheese and nuts on top. Drizzle with Locally Preserved Satsuma Rosemary Syrup and lightly garnish with chives.

 

Posted on March 27, 2014 .

Bacon-Wrapped Dates with Strawberry Lavender Syrup


50 pitted dates

1 pound hickory-smoked bacon, sliced into 2-inch pieces

50 toothpicks

vegetable oil, for frying

2 8 oz. jars Locally Preserved Strawberry Lavender Syrup

Pour one inch of vegetable oil into a heavy-bottomed skillet. Set over medium heat and heat to 350°F (use an oil thermometer to monitor the temperature). Wrap each date with a 2-inch piece of bacon and secure the bacon with a toothpick. Carefully place the bacon-wrapped dates in the hot oil. (Do not crowd too many in the skillet at once. Leave about 1 inch around each date.) 

Fry until the bacon turns is crisp and golden-brown. Using a slotted spoon, place the dates on a plate lined with a paper towel. Allow the dates to cool, at least one minute, then remove the toothpicks.

To serve, place two dates on each plate and drizzle with Strawberry Lavender Syrup.

 

Makes 25 servings (2 per)

Posted on March 27, 2014 .