The now shuttered JaJa Bistro in downtown Littleton, CO served a stuffed date appetizer that everyone raved 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, the chef shared the recipe with me.
Her’s why I found out why they’re 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.
Stuffed Dates Wrapped in Bacon
Everyone loves these little sweet and savory appetizer bites.
Servings: 6 dates
Calories: 120kcal
Ingredients
- 6 whole Medjool dates pitted
- 1 Granny Smith Apple sliced into chunks
- 3 slices thin bacon cut in half
- 3 shallots thin sliced
- 1 clove garlic chopped
- 1 Tablespoon Butter
- 1 bottle Woodchuck Hard Cider Crisp
Instructions
- 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 slivers and insert a slice 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.
- To serve add a date or two to a small bowl and add a splash of the hard cider reduction.
Nutrition
Serving: 1date | Calories: 120kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 117mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
JaJa Bistro Bacon Wrapped Stuffed Dates…It’s What’s for an Appetizer.
From the kitchen of Lea Ann Brown
