Hello readers,

Need some creative meal ideas for your next meeting or event? Chef Tiffany, of St. Charles’ Pheasant Run Resort, is sharing some of her favorite recipes for summer—though these work just as well all year-round. Here we pick one that we think you’ll enjoy; find her full recipe deck here.

Bacon Wrapped Dates with Apricot Glaze (yield tw0 per person)

Ingredients:

  • 32 -Nature Organic Dates
  • 1/4 C Goat Cheese
  • 8 Slices of Bacon
  • 1 C Unsalted Shelled Pistachios
  • Kosher salt
  • Apricot Glaze
  • 2 Tbsp. Cornstarch
  • 1⁄2 C Sugar
  • 1/3 C Apricot Nectar
  • 1 Tbsp. Lemon Juice
  • 1/2 tsp. Almond Extract
  • 1/2 C Apricot Halves, drained, chopped

To prepare:

1. Preheat the oven to 400°.

2. Open the slit in the unpitted date lengthwise and stuff each one with 1/2 teaspoon of the goat cheese. Pinch the dates closed.

3. Wrap each date securely in a piece of bacon and arrange the dates, seam side down, on a wire rack set on a baking sheet.

4. Bake the stuffed dates for about 20 minutes, or until the bacon is browned and crisp; turn each date after 10 minutes. Serve the stuffed dates warm or at room temperature

5. In a saucepan, blend the cornstarch & sugar, then add the nectar.

6. Heat, stirring constantly, until thickened.

7. Remove from the heat & add the rest of the ingredients & mix well.

8. Serve warm or chilled.

Happy Planning!

Selena Fragassi
Editor
Illinois Meetings + Events

Dawn Young first joined Choose Chicago in June 2005 as director of association sales, and in May this year, was promoted to vice president of hotel sales. It’s a perfect example of rising up the ranks for someone who’s so passionate about moving tourism forward. Though her experience in the industry runs deep, she’s got her work cut out for her to keep the numbers growing: Chicago set a tourism record in 2017 with more than 55 million visitors. A major reason for that? “Chicago just rocks accessibility,” says Young.

 

Embrace cool weather and warm colors with this autumnal drink.