Grilled Bacon, Parmesan, and Fig Sandwich

I've been thinking about a fig 'n' Parmesan combination for some time now, though I just haven't managed to act upon it before this.

But it's stuck with me. And it's stuck with me because it is bashert [bah-SHAYRT], which is Hebrew for "destiny."

I'd originally considered a savory bread pudding with shavings of Parmesan and some fig jam stirred into the custard; that may still find its way into my repertoire this winter, when the warmth of bread pudding is the perfect thing to counter the cold. But after a long day at work, I needed dinner ... and I needed a meal that didn't require too much effort. If it were going to be time-consuming or complicated, I'd have ended up just eating chocolate chips. (You think I'm kidding, but I'm really not. It had been that kind of day.)

So, fortunately for my pancreas, there was a better idea: a grilled cheese sandwich combining the Parmesan and the figs. And as I gathered ingredients together, I had an epiphany ... bacon.

There was a bit of leftover bacon flirting with me as I routed around in the refrigerator. I could hear it blowing kisses, whispering sweet nothings.

Well, how could I resist such seductive charms? I succumbed. I'm "that" kinda girl.

And I have no regrets.

This sandwich exceeded my expectations beyond my usually verbose ability to describe it. The crisp crunch of the buttery, toasted bread ... the first bite bringing sweetness, then the tingle of the mustard ... the nuttiness of the creamy Parmesan came through in the next moment, contrasting with the chewiness of the bacon. It was a perfect union of tastes and textures.

It was love at first bite.

Grilled Bacon, Parmesan and Fig Sandwich

• 4 slices good quality multigrain bread
• butter, at room temperature
• very light schmear of Dijon mustard
• 3/4 cup shredded Parmesan
• 4 strips bacon, cooked, cut in half
• 2 fresh Black Mission figs, ends trimmed, chopped, mashed lightly

Lay the bread slices out on the countertop, and schmear some butter onto one side of each slice. Place 2 slices butter-side down in a medium skillet; lightly schmear them with Dijon mustard.

Divide half of the cheese among the bread slices. Top with the mashed figs, the bacon, and the remaining cheese. Place the remaining 2 slices of bread on top, butter-side up.

Cook over medium heat until cheese is melting and the sandwich is golden on both sides.

Makes 2 sandwiches. I won't blame you if you eat them both yourself, in one sitting.

Peanutty Macaroons

Most people think that macaroons are chewy spherical cookies made with coconut.  But this is only one variation on the theme.  Macaroons are actually more generic - they're cookies made with beaten egg whites and sugar, with either ground nuts or coconut stirred in before baking; they don't usually contain flour.

And don't even start the "macaroon" vs. "macaron" debate, as the latter are an entirely different confection of great delicacy!  Macaroons are simple cookies, but much loved.

Today, I'm offering macaroons ... but they're not quite like any you've eaten before, I'm sure.  Because I made these as an entry for Project PB&J - a contest for food bloggers which is being hosted by my friend Cindy of Once Upon a Loaf and her friend Christina of She Runs, She Eats.  The competition is in honor of National Peanut Butter and Jelly Day, and required preparing a sandwich and/or a baked good with a nut butter and a jelly/jam or fruit.

So, because I made these for Project PB&J, they include peanuts rather than either almonds or coconut; and they also have a little dollop of fruit - the charoset I offered in yesterday's post.  I met the basic requirements, and then found that the end result more than transcends its simple ingredients: these cookies are so, so good!

They're chewy, and there is an intense peanut flavor since ground peanuts provide the bulk of the cookies' substance; the sweetness of the date-fig fruit mixture complements the nuts perfectly.  And I have to admit that I eat them by nibbling along the perimeter, before finishing off the last center bite with an enormous proportion of fruit-to-cookie.

These macaroons may seem simple and plain, but they are such a fabulously addictive treat!

Peanutty Macaroons

2 eggs, separated
1/4 cup peanut butter (smooth or crunchy)
1/3 cup sugar
1 cup dry roasted peanuts, ground
1/2 cup date-fig charoset (see yesterday's post)

Preheat oven to 350F.  Line a baking sheet with lightly greased foil.

In a medium bowl, stir together the egg yolks, peanut butter, sugar, and ground peanuts.  In a large bowl, beat the egg whites until they hold stiff peaks; fold them into the peanut mixture.

Place the batter into 12 mounds on the baking sheet.  Place a generous teaspoon of charoset into the center of each mound.  Bake for 15-20 minutes until the macaroons are set and just golden along the edges.

Carefully remove the macaroons from the foil and cool them on a rack.

Makes 12 macaroons.

Charoset

I know it's a little bit early to be offering a recipe for charoset [hah-ROH-set], which is a fruit mixture served at Passover; it represents the mortar used by the Jews during their enslavement in Egypt, and is an integral part of the Seder which commemorates the flight to freedom.  But although it's early, giving this to you today serves two purposes:

1. You'll have the recipe for next Friday evening, when Passover begins at sundown, without thinking "Gee, if only she'd provided that a few days earlier, I could have bought the ingredients and had it ready!"

2. You'll have this at your disposal when you see tomorrow's cookie recipe, which uses the charoset as a thumbprint filling.  The cookies are an entry into Project PB&J, a food bloggers' competition, so it was necessary to post them - and thus the charoset - this week.

This is a variation on a recipe which was a co-winner at the Charoset Throwdown held at a local synagogue in 2008; I've simplified it here.  It had originally called for several more ingredients and extra steps that can be saved without losing quality of taste or consistency.

European-style (Ashkenazi) charoset tends to feature apples and wine, while Middle Eastern (Sephardi) varieties often employ dates and figs.  And just as each family has its own special recipes for other holidays, every family serves a different type of charoset for Passover; some have one favorite, others serve an assortment, and still others try a new one each year.

At the Throwdown, I was thrilled to have someone tell me that my charoset "tastes just like candy."  And another woman suggested that it would make a lovely filling for hamantaschen at Purim, which it most certainly would if I ever remembered to use it as such instead of only thinking of this as a Passover dish!

Whether you schmear this onto matzah, use it as a filling, or just eat it with a spoon, I hope you enjoy it ... and tomorrow's cookies featuring this delicious fruit mixture, too.


Fig and Date Charoset 

2 tablespoons butter (or pareve substitute)
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup ginger ale
2 cups chopped dates
2 cups dried Black Mission figs, chopped

Melt the butter and sugar together in a small saucepan over medium-low heat.  Stir in the connamon and ginger ale; bring to a boil over high heat.  Add the dates and figs; cook over low heat for 2 minutes, until fruit softens.  Mash the mixture together until the liquid is absorbed and the charoset is glossy.

Makes 2 cups.


Here are some other recipes for you to enjoy at Passover:

Chocolate Caramel Matzah

Custard with Strawberry Sauce

Vegetable Cheese Mina

Roasted Radishes