Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!
Check out her online shop HERE
Her fabulous cookbooks are HERE
What to do
Cut dates in 1/2, discard seeds.
Cut bacon in thirds, so you have about 3″ strips to work with.
Wrap bacon around date halves.
Secure with metal or bamboo pick.
In a convection oven;
Bake at 340* for about 10 minutes a side.
Regular oven; bake at 350* for about 12 minutes a side.
Drain off bacon grease & save 1 T. for “Savory Sauce”.
Habanero Balsamic Sauce- In a saucepan;
4 parts Ojai Habanero Jelly
1 part Balsamic Vinegar
Reduce for about 45 minutes over low heat.
Easily alter Habanero Balsamic Sauce to this
In a saucepan over low heat;
Warm 1 1/2 cups Habanero Balsamic Sauce
with 5-ounces Chévre
Add 1 T. bacon grease + any date bits left over.
Heat through. Stir & serve.
→ bet you can’t eat just one←
Place ingredients in medium saucepan over medium heat. Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally. Cook for 45-60 minutes. Let cool on counter top, Cover & refrigerate. Keeps well for up to 2 weeks.
Mixture will thicken as it cools. Enjoy on venison, bbq’d chicken, vegetables +++
Habanero Marinate can also be used as a glaze or sauce →Heat level 3 4 jars Ojai Habanero Jelly 1 can of Coca Cola (not diet) 2 T Worcestershire Sauce 1 fresh bay leaf
Place ingredients in medium saucepan over medium heat. Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally. Cook for 45-60 minutes. Let cool on counter top. Cover & refrigerate. Keeps well for up to 2 weeks. If you want to get rid of the gamey flavor, use as a marinate.
Need a recipe? Send me a note at email@example.com & let me see what I can come up with!