Photo: Victor ProtasioThe chef of Capa Restaurant at the Four Seasons Resort Orlando shares a star-worthy appetizerGabriel Massip’s Bacon-Wrapped Dates with Almonds½ cup crème fraîche or sour cream1 Tbsp. fresh lime juice (from 1 lime)1 Tbsp. light brown sugar24 large dried pitted Medjool dates48 fried and salted Marcona almonds12 bacon slices, cut in half crosswise24 wooden picks2 Tbsp. canola oil, divided12 fresh mint leaves, thinly sliced1. Stir together crème fraîche, lime juice and brown sugar in a bowl until smooth. Chill until ready to serve.2. Stuff each date with 2 almonds. Wrap each date snugly with ½ bacon slice, overlapping the ends; secure with a wooden pick.3. Heat 1 tablespoon oil in a large skillet over medium high. When hot, add half of the dates to skillet, turning occasionally, until bacon is cooked through and browned on all sides, 8 to 10 minutes. Transfer dates to a paper-towel lined plate to drain. Repeat with remaining oil and wrapped dates.4. Remove picks; arrange dates on a platter. Sprinkle with sliced mint, and serve with crème fraîche dip.Serves: 12Active time: 25 minutesTotal time: 25 minutes
Photo: Victor Protasio
The chef of Capa Restaurant at the Four Seasons Resort Orlando shares a star-worthy appetizerGabriel Massip’s Bacon-Wrapped Dates with Almonds½ cup crème fraîche or sour cream1 Tbsp. fresh lime juice (from 1 lime)1 Tbsp. light brown sugar24 large dried pitted Medjool dates48 fried and salted Marcona almonds12 bacon slices, cut in half crosswise24 wooden picks2 Tbsp. canola oil, divided12 fresh mint leaves, thinly sliced1. Stir together crème fraîche, lime juice and brown sugar in a bowl until smooth. Chill until ready to serve.2. Stuff each date with 2 almonds. Wrap each date snugly with ½ bacon slice, overlapping the ends; secure with a wooden pick.3. Heat 1 tablespoon oil in a large skillet over medium high. When hot, add half of the dates to skillet, turning occasionally, until bacon is cooked through and browned on all sides, 8 to 10 minutes. Transfer dates to a paper-towel lined plate to drain. Repeat with remaining oil and wrapped dates.4. Remove picks; arrange dates on a platter. Sprinkle with sliced mint, and serve with crème fraîche dip.Serves: 12Active time: 25 minutesTotal time: 25 minutes
The chef of Capa Restaurant at the Four Seasons Resort Orlando shares a star-worthy appetizer
Gabriel Massip’s Bacon-Wrapped Dates with Almonds
½ cup crème fraîche or sour cream1 Tbsp. fresh lime juice (from 1 lime)1 Tbsp. light brown sugar24 large dried pitted Medjool dates48 fried and salted Marcona almonds12 bacon slices, cut in half crosswise24 wooden picks2 Tbsp. canola oil, divided12 fresh mint leaves, thinly sliced
Stir together crème fraîche, lime juice and brown sugar in a bowl until smooth. Chill until ready to serve.
Stuff each date with 2 almonds. Wrap each date snugly with ½ bacon slice, overlapping the ends; secure with a wooden pick.
Heat 1 tablespoon oil in a large skillet over medium high. When hot, add half of the dates to skillet, turning occasionally, until bacon is cooked through and browned on all sides, 8 to 10 minutes. Transfer dates to a paper-towel lined plate to drain. Repeat with remaining oil and wrapped dates.
Remove picks; arrange dates on a platter. Sprinkle with sliced mint, and serve with crème fraîche dip.
Serves: 12Active time: 25 minutesTotal time: 25 minutes
source: people.com
