In the comments of my last post, my faithful readers wondered 1) what my hair cut looks like, and 2) about my Super Bowl recipes!
1) Disclaimer: I do NOT look anything like Gwyneth Paltrow, except I adore this style she began sporting last spring and copied it. It’s super low-maintenance (perf for a runner girl like me) and it’s sunnily, naturally blonde (perf for a, let’s be honest, dirty blonde like me). Maybe someday I will post an actual pic of myself. Until then, I don’t mind if, when you think of Egg, you think of Gwyneth. 🙂 Totally wrong, but no harm for now!
2) I’m including the prosciutto-wrapped dates with cheese and mint recipe below, because it seemed to be the biggest bloggie crowd-pleaser out of all of the delicious-ness hubs and I cooked on Sunday. (It’s an easy recipe, promise!) It was a pretty random SB snack, I must admit. But I’ve been wanting to make something like this ever since I sent Kate from This Place Is Now a Home to Avec after our bloggers-meet-IRL drink a couple weeks ago. (Avec does this dates dish spectacularly well, you must order it if you are ever in Chicago and eating there.) This Bon Appetit version did not disappoint. Unless you’re serving a crowd, you may want to half this recipe…it makes a whole lotta dates.
- 20 Medjool dates
- 20 whole fresh mint leaves
- 1 3-ounce piece Manchego cheese, cut into twenty 1 1/2×1/4×1/4-inch strips
- 4 3-ounce packages thinly sliced pancetta (we used prosciutto and did not use nearly this much)
Cut small slice off 1 short end of each date and discard. Using tweezers or needlenose pliers, carefully remove pits from dates through small opening; discard pits. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap 3 pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart.
Preheat oven to 375°F. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.