Bacon Avocado Bites

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Today is Victoria Day, the final day in a long weekend that in Canada is the official herald of the summer to come. It’s the long weekend where people get together for barbecues and outdoor parties, where people open up their cottages and put their boats in the water. It’s the weekend where garden enthusiasts can finally plant all those frost-fearing plants they’ve been keeping inside. It’s a weekend to spend enjoying fresh air and the company of friends.

The Pie is out of town at a tournament this weekend and so I had all sorts of social events planned to keep me from getting lonely and bored by myself. At the eleventh hour, however, literally as I was walking out the door on Friday night to the first of my social engagements, I realized I had picked up a stomach bug from one of my coworkers (despite our best efforts) and I had to cancel everything. While it was a mild case (I’m mostly fine now), I knew it was infectious and one of my events was a brunch with Gen. Zod, a pregnant Atlas, and my immunocompromised mother. So that was a no-go.Avocado Bacon Bites 7

But I’d already bought all the food for it, and so in the moments when I wasn’t feeling terrible, I decided to make smaller amounts of my recipes for the brunch anyway, just to keep myself from going stir crazy with only Gren for company. This one from Sweet Treats & More is ridiculously easy and can be scaled for events of any size. They make great finger food for brunch, lunch, or even dinner. Start by setting your oven to broil and haul out a broiling pan or a baking sheet with a cooling rack set in it.

Then set to and halve, pit, and peel however many ripe avocados you want to use.

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Cut those up into as close to cubes as you can get. Sprinkle them with salt and pepper. I feel like a small gob of goat cheese, brie, or a pecan wouldn’t go amiss tucked into the little indentation left by the pit.

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Then grab a slice of turkey bacon (you can use whatever bacon you want for this of course) for each cube of avocado and wrap it up. Jab a toothpick into it to keep it shut. Wouldn’t want that juicy avocado to escape.

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Lay the little packages on your pan and shove them in the oven.

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I think it depends on how high your rack is and how hot your broiler is because the original recipe called for 10-15 minutes and mine took 8 minutes before they were a little on the charred side. So keep an eye on them.

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Tasty, tasty little bites!

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Parmesan Puff Pastry Twists

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I made these for the baby shower back in September but I think they would also serve as ideal morsels to tempt your guests to the Thanksgiving table.  These are so easy it feels like you’re cheating, and that’s why I love them the most.

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First thing you need to do is thaw a 17oz package of puff pastry in the fridge overnight.  I went with the one that comes in two pre-rolled sheets so that saved me even more time.  Preheat your oven to 400°F and line two baking sheets with parchment paper.

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Lightly beat up 1 egg and grab yourself a brush.

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Grate up a helluva lot of parmesan cheese.  Like, 1 1/2 cups parmesan.  That took a WHILE.

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Lay the puff pastry out on a work surface (this one comes already wrapped in its own parchment so I just used that) and slice it into 12 strips (you’ll end up with 24 if you use the whole package).

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Brush the strips with egg and then sprinkle with 1 tablespoon poppy or sesame seeds.

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Dredge the strips with grated parmesan (make sure to save half for the other sheet).

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I did another batch with parmesan and Tex-Mex spices and it was goooooood.

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Pick up each strip and twist it before placing it on the parchment for baking.

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The Tex-Mex pastry got too warm and stretched too much so I doubled the twisted strips and that worked out fine.

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Bake your strips for 15 minutes, until puffed and golden brown.  Eat warm or let them cool, but they’re best eaten the day they’re made.

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