Photo: Andrea J. Ward
When Catherine is loading her plate with hot dogs and chocolate cake, someone is asking whether Andrea brought her bacon-wrapped dates this year.
This is Andrea’s recipe for bacon-wrapped dates. When you’ve had one of these bite-sized sweet-and-salty morsels, you’ll understand why I look forward to having these at Pascha every year.
Andrea says that the secret to perfect bacon-wrapped dates is having an equal amount of bacon and date. If your dates are very large, you might want to get thick-cut bacon to make sure the proportions are right. For smaller dates, the regular bacon should be fine.
The other secret is the cinnamon. If you like, you can use cardamom or nutmeg instead of cinnamon. You could also use pumpkin pie spice or apple pie spice blend, if that’s what you have on hand. You could even use cloves, but if you use cloves, you might not want to sprinkle quite as generously.
1 pound smoked bacon
pitted medjool dates
Before you start, line a couple of cookie sheets with aluminum foil to make clean-up easier.
- Cut the bacon slices in half. Lay out the bacon on a cutting board.
- Sprinkle the bacon generously with cinnamon. If you aren’t sure what I mean by generously, check out Andrea’s photos. Andrea uses a lot of cinnamon on these bacon-wrapped dates!
- Cut the dates in half. If you like, you can stuff each half date with an almond or a half a pecan. I prefer them without the nuts, but that’s just me.
- Put a half a date at the end of each slice of bacon. Wrap the bacon around the date and secure with a toothpick.
- Bake the bacon-wrapped dates at 350 degrees until the bacon is crisp. Take them out of the oven sooner if you prefer your bacon chewy instead of crisp.
- Set the finished dates on a paper towel to drain the excess bacon grease.