Recently there have been some requests for more “docktail” appetizers. We get that!! At the end of a hard day of working on your engine, lubing your winches, priming your fuel pumps, sanding your dorade boxes, unclogging the head…and sometimes…believe it or not…even sailing, a pirate’s favorite time of day is cocktail hour. So, yes! We’re pulling out a new appetizer from our culinary booty to share with you hard working sailors.
This recipe comes straight from Pepperidge Farm®, using their puff pastry, which is a great staple to have on board if you have an icebox. There are two individually wrapped sheets in each box. Take the packages out of the boxes and place them in a gallon zip lock bag. Toss the cardboard boxes. It will save on space and keep moisture away from them. The pastry can be made from scratch of course, too. (yeah, go for it… ; )
Bacon, Blue Cheese and Date Pinwheels
1-2 teaspoons water
1 cup chopped pitted dates
1 tablespoon balsamic vinegar
10 slices bacon
2 tablespoons flour
1 1/4 cups crumbled gorgonzola cheese or Danish Blue Cheese
1 package Pepperidge Farm® Puff Pastry Sheets, thawed
Preheat your galley oven to about 400°. Meanwhile, fry up the bacon. (Keep the grease if you’re so inclined for you next soup or chowder.)
Beat the egg and water in a small bowl and set aside. This calls for one egg with one teaspoon of water, but you may want to double this.
If you weren’t able to find chopped dates, as I was not, you’ll have to pit and chop whole dates. This can be a sticky job.
Add the vinegar and toss to coat.
Sprinkle some flour onto a large cutting board, unfold your first pastry sheet and lay on your floured cutting board. You’re now going to want to brush the pastry with the egg wash.
You’d think I’d be able to find a pastry brush in this drawer, wouldn’t you. Oh well, cooking in a galley is all about compromising. I’ll have to spread it on with the back of a spoon. Better that than use the varnish brush.
Once the pastry is “brushed” with egg wash, begin to assemble. Lay 5 strips of bacon on the pastry, then lay on half of the date mixture and sprinkle with half of the gorgonzola or blue cheese.
Then roll your pastry starting at the shorter side. Repeat with the remaining pastry sheet.
With a sharp knife, cut each pastry roll crosswise into slices.
Place the slices, cut-side up, onto a baking sheet. Then brush or spoon on some more of that egg mixture.
Place in your pre-heated galley oven…
…and bake for 25 minutes or until the pastries are golden brown.
Then enjoy with your fellow sailors sharing cocktails, fantastic appetizers, and your woes of today’s boat maintenance.