Secret Recipe: Bacon Bonbons from Gitane

Candied bacon from Gitane

Chef Briget Batson took over date spot Gitane last year, but the savory bonbons made with prunes stuffed with goat cheese and wrapped in smoked bacon stayed. The savory-sweet combination pairs well with sherry (like they serve at the low-lit bar downtown) and is sure to impress someone special you're cooking for tonight.

1 pound dried prunes, pitted

5 ounces fresh goat cheese

1/4 cup cream

1/2 pound smoked bacon slab

1 cup port wine

1/2 cup of veal demi-glace

1/2 cinnamon stick

1 star anise

1. Open a hole in each prune.

2. Mix the goat cheese with the cream.

3. Using a pastry bag, fill each prune with goat cheese mix, but do not overstuff.

4. Thinly slice the bacon with a mandolin.

5. Wrap a slice of bacon around each prune.

6. In a saucepan, bring the port to a boil, lower the heat to medium, and reduce the port to half of its volume. Add the demi-glace, cinnamon, and star anise, and reduce a bit more. Keep warm.

7. Sauté the bonbons in a pan over medium-high heat until the bacon crisps. You may have to do this in batches. Keep the cooked prunes warm in the oven until ready to serve.

8. Top bonbons with the reduction sauce and serve.

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

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By Derlierpro ssy (not verified) on December 07, 2011

Ahhhh Gitane......this restaurant is sooo sexy! I One of my favorites for the last few years. All of your senses are served here. The ambiance is exotic and romantic, and yes one of the best public bathrooms I've ever been in. Great for small groups and celebrations. Ideal for a romantic couple's dinner. If this place doesn't set the romantic tone for your evening, you may need to reevaluate your relationship and/or partner. The food, ambiance, and cocktails served here are all aphrodisiacs.

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By Derlierprossy (not verified) on August 20, 2011

Flowers

By Derlierprossy (not verified) on August 19, 2011

Chefs have two basic agents of change: using a different cooking method or mixing up flavors. So a classic such as tomatoes and basil might get turned into tomato sorbet with a basil sauce. Or you might find unorthodox couplings, such as salads of watermelon and feta or cotton candy with foie gras.

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By Derlierprossy (not verified) on August 06, 2011