JaJa Bistro in Littleton serves a stuffed date appetizer that everyone raves over. Sweet dates, filled with a slice of tart apple, wrapped in salty bacon and swimming in a crisp ale broth makes for an out-of-this-world combination. The last time we were there for dinner, and with some gentle prying, I found out a little more about what makes these so addicting.
This new information found me marching right over to the grocery store, and picking up the few items I needed to create this in my own kitchen. Here’s a pretty close version.
- 6 whole Medjool dates (pitted)
- 1 Granny Smith Apple, sliced into chunks
- 3 slices thick cut bacon, cut in half
- 3 shallots, thin sliced
- 1 clove garlic, chopped
- 1 T. Butter
- 1 bottle Woodchuck Hard Cider (Crisp)
- Preheat oven to 400 degrees.
- Saute shallots in butter until tender. Add garlic and cook until fragrant. Add a bottle of Woodchuck Hard Cider Ale, and let simmer until it cooks down. About 15 minutes.
- Make a slit down the side of each date and remove pit. Slice apples into bite sized chunks and insert a sliver into each date. The slice of apple should be cut just large enough to barely protrude from the end of the date. Cut each slice of bacon in half and wrap around each date. Secure with a couple of toothpicks.
- In an oven proof serving bowl, place the wrapped dates and bake 5 minutes. Turn and bake another 5 minutes or until bacon looks crispy.
- Pour some of the hot ale mixture over the figs and serve.
JaJa Bistro Bacon Wrapped Stuffed Dates…It’s What’s for an Appetizer.
From the kitchen of Lea Ann Brown