Chef Klaus Tenbergen from Fresno State was live in Studio B cooking some of his famous appetizers.
The appetizers he cooked include: Bacon Wrapped Dates, Baked Camenbert and Ripe Nectarines with Caraway Seeds.
Here's a look at the recipes Tenbergen cooked if you wish to try them yourself:
Toasted Baguette topped with melted Camembert and Black Cherry preserves
1 whole Camembert, or substitute an 8-ounce brie
Preheat the oven to 375º F.
1. Cut baguette into ¼ inch slices.
2. Cut Camembert into 12 equal wedges.
3. Place one slices of Camembert on each slice of baguette.
4. Place on a parchment paper-lined baking sheet and bake for 6-8 minutes until the Camembert softens and the bread is lightly brown.
5. Arrange on serving platter and top with a small tot of blackberry preserves.
6. Serve warm.
This is one of the easiest and best appetizers.
1 whole Camembert, or substitute an 8-ounce brie or you can try Chevre du Poitou, a 6.3-ounce round of creamy goat cheese that comes in a wooden box.
2 tablespoons butter, melted
1/2 cup sliced almonds
4 sliced apples
lightly toasted French baguette
red current preservative
Preheat the oven to 375º F.
1. Remove the paper from the Camembert and place the cheese back in the bottom half of the wooden box it came in.
2. Brush the top with butter and toss the nuts in the remaining butter.
3. Scatter the nuts over the top of the cheese.
4. Bake in the oven for 8 to 10 minutes, or until the cheese softens and the nuts are lightly toasted.
Ever since I realized how easy these bacon-wrapped dates are to make, they've been an appetizer staple. As with any recipe with very few ingredients, it's crucial to not skimp. Get moist, plump dates with no cracks in the skin and pit them yourself by making a small slit with a paring knife. I'm fond of medjool dates, and they're widely available and usually a pretty decent size. As for bacon, just try to avoid anything sliced too thickly, as it will be more difficult to wrap around the dates. For the version you see below, each date was wrapped in half a slice of bacon and baked in a foil-lined sheet pan at 375ºF for about 10 - 12 minutes, or until the bacon rendered much of its fat and began to crisp up. By that time, the dates will have softened into a sugary paste, perfectly suited to the salty crunch of the bacon. Sometimes toothpicks are necessary to hold the bacon in place. They make serving these gems easier, too. As for stuffing them, I didn't, but you can. Slivers of garlic work great, as do almonds, goat cheese or Parmesan cheese.
24 large fresh dates - dried dates work, as well
12 slices thin bacon, halved crosswise
1. Preheat oven to 375° F.
2. Pit dates, tearing them open as little as possible. Set dates aside.
3. Place dates on a baking sheet, seam side down, at least 1/2 inch apart. Bake until bacon is golden and crisp, 10-12 minutes.
4. Drain on paper towels and set aside to cool briefly before serving.
Bacon wrapped Tater Tots
Bacon wrapped Pineapple
Bacon wrapped Plums
Bacon wrapped Apricots
Ripe nectarines with Caraway Seed
Caraway is a spice that goes without much fanfare and yet provides a burst of flavor and aroma when it is integrated into dishes. Toasts the caraway seeds in a dry skillet and then sprinkle some explosively ripe nectarines, which have been cut in half and the stone removed, with a few seeds, a few splashes of water and a pinch of sea salt. Bake in a preheated oven at 375ºF for 10-12 minutes, or until the fruits are tender. Remove the fruits from the oven and plate. Cut into quarters and insert a toothpick for easy serving. The combination of the floral summer fruit supported by the aromatic caraway is really something that shall become a staple in your summer pantry.
Partly adapted from: http://ideasinfood.typepad.com/ideas_in_food/2007/07/index.html
Usage: Eaten out of hand & in fruit salads.
Selection: Good-quality nectarines will be fairly large, have smooth, unblemished skin and will be firm but not rock-hard. Ripen nectarines at home for 2 to 3 days at room temperature until they are slightly soft along the seam. Ripe fruit will have a sweet nectarine smell that is stronger when the fruit is at room temperature.
Avoid: Avoid product that is too small, soft, pitted, bruised or has small spots of mold.
California product is available from May through September while imports are available from January through April.
Story Created: Aug 7, 2007 at 12:49 PM PDT
Story Updated: Aug 9, 2007 at 1:10 PM PDT