A Thanksgiving Appetizer - Sherry Cherry Fig Compote w/Candied Bacon on Goat Cheese

So I'm assuming that everyone is planning their Thanksgiving Day menus just like I am.  Not only is Thanksgiving one of my favorite holidays, I simply adore preparing Thanksgiving dinner.  Nerdy-Boy and I don't usually get home to KC for Thanksgiving, but, generally spend it here in Pennsylvania with his Mom, brother and sister-in-law and whoever else happens to be around Harrisburg.  This year I'm expecting 10-15 people.  I'm so excited to start shopping, planning and cooking I can hardly stand myself these days!

One of my favorite dishes is this Corn and Chesnut pudding that I published last year at Thanksgiving time.  If you're looking for a good side dish, this baby is easy and seems to impress each year!

I'm always looking for a good appetizer to serve for dinner parties.  Since there is so much gluttony going on at Chez Patton-Isenhour on Thanksgiving Day, heaven knows we don't need an appetizer but, this yummy, tangy, sweetness was brought to our house last weekend by the incomparable Rachel Moore and her handsome husband Victor Wills.  It was so tasty that we're definitely taking gluttony to a new level this Thanksgiving.

Slippery and I on the night of the '08 IA Caucus

Rachel and Victor (aka Slippery Pete) are lovely newlyweds who bring so much joy to my life.  Slippery Pete has been hanging out with me since 2002 when he did a college internship for my good buddy and former boss, T.J. Rooney.  He's worked for us on and off while completing college and then law school.  He's the type of guy  who if you called at 4 a.m. to go fetch you a Spot Dog he would.  And don't think he hasn't.

Rachel and Slippery on the Today Show

In 2006, Rachel was President of the College Dems and volunteered for an event I was heading up that Slippery Pete was working for me.  The rest they say, is history.  I was so delighted to wake-up one morning to see them in my bedroom - on the telly holding a sign in the Today Show audience announcing their engagement.

Rachel and I share passions for shoes, politics, good wine and cooking.  And for someone so young, she's quite the gourmet.  If I had a daughter, I would want her to be just like Rachel and marry a man just like my Slippery Pete.   I'm very proud of both of them and so lucky to have them in my life.

So, on to this fabulous recipe that Rachel shared with us last weekend.  Haven't I said before that everything is better with goat cheese?  I didn't think it was possible, but there is indeed a way to make goat cheese even better!  Think salty, sweet, tangy all mixed in with the yumminess of creamy goat cheese and this is what you come up with.  Oh my goodness - such a fantabulous taste explosion in your mouth!  This went especially well with the 2006 Cakebread Cellars Syrah I was serving pre-dinner.

Sherry Cherry Fig Compote:

Equal parts dried cherries and figs, roughly chopped

A sweet sherry - I always prefer the flavor profile of Harvey's Bristol Cream (for cooking and sipping!)

Unsalted butter

Balsamic Vinegar

Orange Juice

Pour 1/2 cup of sherry into a saucier or high sided pan (nonstick helps) on medium heat. Once it begins to bubble, add a pad of butter to help thicken the sauce. While the sauce is combining, roughly chop the cherries and quarter the figs. Add fruit to the pan and stir frequently. Continue to add sherry as needed until the mixture attains the thickness of jam. Remove from heat and let cool slightly. Add to food processor until consistency resembles a tapenade. Remove from food processor and stir in a few tablespoons of orange juice to loosen and flavor and a few drops of balsamic vinegar to taste. 

Candied Bacon Sprinkles

One pound of thick cut bacon

Brown sugar

In a soup pot or large pan, render down one pound of bacon until it is cooked through, but not yet crispy. Drain well. Transfer to saucier or high sided pan and continue to sauté on medium heat.Once some fat renders out, sprinkle in 1/8-1/4 cup of brown sugar (to taste) gradually, constantly stirring. The sugar will begin to caramelize and stick to the bacon. Once crispy, remove and drain on kitchen paper. When cooled completely, chop to desired consistency... or eat as is... Next time we're doing this with pepper bacon or adding some heat for a spicy-sweet kick. 

We served both on a cheese platter with a baguette. The platter included a duo of goat cheeses: Presidente and Garroxta.