/ Courtesy Catie Gainor
/
Courtesy Catie Gainor
As Americans stress about rising grocery prices, we look into potlucks as one way to gather on a budget.
Here & Now‘s Jane Clayson speaks with Catie Gainor about some of her favorite recipes. She’s the owner of Binding Agents, a cookbook bookstore in Philadelphia.
Bacon-wrapped dates stuffed with goat cheese and pistachios
Ingredients
- 16 Medjool dates, pitted
- 4 oz goat cheese (or cream cheese for milder flavor)
- 1/4 cup chopped pistachios (or almonds, pecans, etc.)
- 8 slices thin-cut bacon, halved
- Toothpicks, for securing
- Drizzle of balsamic glaze
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix goat cheese and chopped pistachios until combined.
- Stuff the dates: Open each pitted date gently and fill with about 1 teaspoon of the goat cheese mixture. Press closed.
- Wrap with bacon: Wrap each stuffed date with a half strip of bacon. Secure with a toothpick if needed.
- Bake: Arrange on the prepared baking sheet. Bake for 18–22 minutes, turning once, until the bacon is crispy and golden.
- Drizzle with balsamic glaze or hot honey just before serving for an extra flavor punch.
- Serve warm (or room temp—they hold well!).
Balsamic Glaze
Ingredients
- 1 cup balsamic vinegar
- 1–2 tablespoons honey, maple syrup, or brown sugar (optional, for sweetness)
Instructions
- Pour balsamic vinegar into a small saucepan. Add sweetener if using.
- Bring to a gentle boil, then reduce heat and simmer uncovered, stirring occasionally.
- Let it reduce for 10–15 minutes, or until it’s thick enough to coat the back of a spoon.
- Remove from heat (it will thicken more as it cools).
- Cool before drizzling. Store in a jar in the fridge for weeks.
Recipe by Jane Clayson.
Tomato pie
Recipe by Jane Clayson.
Lava cheese
Recipe by Catie Gainor.
This article was originally published on WBUR.org.
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