BACON WRAPPED BOURBON FIGS and BACON BOURBON APPLE PIE

Bacon and Bourbon is always a winning combination, sweet or savory!

BACON WRAPPED BOURBON FIGS

16 fresh figs
1/4 cup bourbon
1/2 cup water
1 wedge of Gorgonzola cheese, cut into pieces
24 pecan halves, toasted
8 bacon slices, cooked and cut in half

Combine figs, bourbon and water in a medium saucepan. Cook, covered, over low heat about 8 minutes, or until figs are softened. Remove from heat, cool slightly. Drain figs, gently pat dry with paper towels.
Heat oven to 350F.
Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap one bacon piece around each fig and secure with a wooden pick. Place on a cookie sheet and bake for 6 to 8 minutes or until bacon is crisp and browned.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

BACON BOURBON APPLE PIE

1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
6 tablespoons butter, divided
5 slices cooked bacon, chopped
1 pie crust
6 cups sliced, peeled apples
3/4 cup granulated sugar
2 tablespoons bourbon
1 teaspoon vanilla

Heat oven to 400F.
Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 4 tablespoons of butter until mixture resembles coarse crumbs. Stir in bacon.
Place crust in a 9-inch pie plate. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla, mix lightly. Spoon into crust. Cut remaining butter into small pieces, place evenly over apples. Cover with crumb topping. Place on a baking sheet.
Bake for 30 minutes or until apples are tender.
Enjoy!

Recipe adapted from Food and Family, Fall 2013
www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarchivelanding....‎

TRAVEL TUESDAY - BENTONVILLE, ARKANSAS - BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

As difficult as it is, because of the proximity to Christmas and New Year, and the fact that my husband never wants for anything - I still always like to organize something special for my husbands birthday.
On occasion, a home cooked dinner, where he is able to do nothing but relax and visit with friends, and sometimes a night or two out of town.
This year we decided to go up to Bentonville for the night - close enough that we didn't spend all our time traveling, but far enough away that it felt like a get-away!
We booked a room at the 21C on the Bentonville square, and started with cocktails at the Hive - mine had a hint of lavender, my husbands was infused with house made jalapeño syrup.
We nibbled on hummus with aleppo pepper and strolled along the ground floor perusing the array of art work, that changes periodically, and was different from the last time we were there.
Walking to the other side of the square, we enjoyed sitting at the bar at Tavola (where a friend had recently caught a glimpse of Tom Cruise).

The bar at Tavola 

I indulged in a glass of sparkling rose wine, and we shared fried olives stuffed with gorgonzola and mascarpone, and peppadews stuffed with goat cheese and shrimp.

The peppadews stuffed with goat cheese and shrimp at Tavola

Then on to the least friendly bar/bartender of the evening at the Tusk and Trotter, although barely served with a smile, their award winning Peach Whiskey Manhattan was still delicious.

The Peach Whiskey Manhattan at Tusk and Trotter

The Tusk and Trotter

We ended the evening at The Pressroom, delighting in their Crostini topped with sunflower seed pesto, celery, chèvre, avocado and arugula.

The Crostini at the Pressroom

The next morning I was thrilled to be able to walk across the road for brunch at Crepes Paulette,  heavenly, fabulous and an absolutely adorable setting - and I was thrilled that it was warm enough to sit outside and enjoy their deliciousness, along with my husbands company, on the last day of the year.

Usually I am an absolute recipe follower, but we are snowed in right now, and I had to make do with what I had. There was only a little mascarpone left in the container, so I based the portions on that - plus, the kids were having playdates and there were lunches to be organized and cookies to be made, so I didn't take the time for exact measurements.

BAKED OLIVES STUFFED WITH GORGONZOLA AND MASCARPONE

heaped tablespoon of gorgonzola
large spoonful of mascarpone
8 large green olives (remove the pimento or jalapeño or whatever they are stuffed with)
1 egg white, whisked
breadcrumbs

Heat oven to 400F.
Mix the gorgonzola and mascarpone, stuff into the olive cavity. Dip the olives into the egg white, then roll in breadcrumbs. Place on a greased cookie sheet and bake for 10 to 12 minutes or until the breadcrumbs are crisp and golden.
Enjoy!

GORGONZOLA ROASTED PEAR CROSTINI and ASIAGO PECAN SHORTBREAD

Beautiful friends were getting married, and I always like to show my love with food. These appetizers were wonderful for the bridal shower, but would work just as well for any holiday party.
There is something so appealing about soft cheese, roasted pear, and a drizzle of honey! Although my shortbread came out crumbly, the pieces I did manage to salvage were tasty - next time I will make sure to follow the recipe, and refrigerate it for more than a couple of hours, and maybe add a little extra butter to the mix.

GORGONZOLA ROASTED PEAR CROSTINI

3 pears, cut into wedges
1/2 (8 ounce) package cream cheese, softened
4 ounces gorgonzola or other blue cheese, crumbled
1/4 cup butter, softened
2 tablespoons creme fraiche
2 tablespoons sherry
french bread baguette slices, toasted
1/2 cup finely chopped, roasted pecans
2 tablespoons finely chopped fresh rosemary
1/4 cup honey

Heat oven to 350F.
Roast pear wedges, 10 to 12 minutes, or until golden.
Stir together cream cheese, blue cheese, butter, creme fraiche and sherry. Spread about 1 tablespoon on each baguette slice. Top with 1 slice of grilled pear, sprinkle with pecans and rosemary and drizzle with honey.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes

ASIAGO PECAN SHORTBREAD

2 cups shredded asiago cheese
1 cup butter, softened
1/4 teaspoon ground red pepper
1/2 teaspoon salt
2 cups flour
1 cup finely chopped pecans

Beat cheese, butter and red pepper at medium speed with an electric stand mixer, until blended.
Gradually add flour, beating at low speed just until blended. Shape dough into 2 logs. Wrap each log in plastic wrap, chill 8 hours.
Heat oven to 350F.
Cut logs into 1/3 inch thick rounds, and place on parchment paper lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned. Remove from oven, transfer to wire racks and let cool completely.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Recipes