Prosciutto Wrapped Dates

Prosciutto and basil wrapped dates stuffed with goat cheese

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 20 pieces

Ingredients:

20 dried pitted dates

3oz goat cheese

20 basil leaves

5 slices of prosciutto

20 toothpicks

Instructions:

1. Open each date up lengthwise (usually pitted dates will already have a lengthwise incision down the middle

2. Stuff each date with a small amount of goat cheese distributed evenly amongst the dates

3. Wrap each date up with a basil leaf

4. Cut each slice of prosciutto lengthwise into 4 pieces. Wrap each basil wrapped date in prosciutto.

5. Place on a baking sheet and broil on high for 7 minutes until prosciutto starts to bubble.

6. Insert a toothpick into each date and serve warm

The Boy Bakes: Butternut Squash Empanadas

Despite living in Philadelphia for 4 years, we unfortunately were never able to make it out to Vedge, one of Philly's vegan fine dining restaurants. We did, however, buy their cookbook as we have friends who will swear by it. The boy decided he wanted to try making squash empanadas from one of the recipes in the Vedge cookbook. The first try was edible but far from perfect, mainly because the dough was just too thick and salty and whether that was due to the recipe itself or the baker, we just can't say >.<. The second, however, was delicate, light, and just down right delightful -- taste testers approved! We made a few alterations to the original recipe and actually ended up using a different crust recipe we found online the second time around, courtesy of Epicurious and listed below. 

Cranberry Brie Cups

Fresh cranberries scream out "Holidays" whenever I see them, bringing me back to memories of Thanksgiving and Christmas. Wonderful as a jam, a sauce, or even in sangria, this versatile berry adds a tarty touch to every recipe and a colorful pop to every dish. This appetizer is a miniature version of a holiday favorite - baked brie wrapped in pastry dough. Savory, yet tart, these bite-sized pieces are wonderful as a pass-around party appetizer. 

Bo Bia Spring Roll Recipe

When it comes to Vietnamese food, I usually let Nhan do the cooking. Although I have tried to make a few classic Vietnamese dishes, they never turn out quite as good as Mom's cooking despite all those years spent as her "sous chef" in Mom's kitchen.  And like many hand-me-down recipes, Mom's instructions usually consist of "a pinch" of this, or "a spoon" of that.  I really need to start convincing her to measure everything and write it all down so these recipes can truly be preserved. Nevertheless, I was able to pick up a thing or two. 
Spring rolls are one of my favorite Vietnamese appetizers. There are so many different types of spring rolls. What's so great about them is how light and refreshing they usually are and that you can eat a ton of them without feeling bloated and heavy afterwards. One of my favorite spring rolls is bo bia: stir fried jicama root with fresh mint leaves, eggs, and Chinese sausage wrapped in rice paper and accompanied by a peanut dipping sauce.

Spinach Puffs Recipe

One of my favorite things about dinner parties are the appetizers, more specifically mini appetizers. My mom and I both enjoy cooking and coming up with new dishes to impress and what makes them even better is when they come out looking cute! My ideal party would be a tasting party, where all the food comes in mini sizes or tapas style so you can try a little bit of everything. This recipe is one out of my mom's repertoire and fits all these categories: mini, cute, tasty, and simple to make!