Need a great cheesy bacony bite for your Superbowl buffet? This is something you can make ahead of time and will be a great starter before your chili, sliders, wings or pulled pork sandwiches! I hope you enjoy my Gorgonzola, Bacon and Chive Lollipops and be sure to snap some pics of your Superbowl Buffets and then post them on Instagram with the hashtag #chefericsphotocontest and I’ll repost my favorites. Fire It Up!
1 lb gorgonzola, crumbled
6 strips smoked bacon
1 bunch fresh chives, finely chopped
20 lollipop sticks
Cook bacon until golden brown, finely chop and set aside. Pour grease into a cup and reserve for Bacon Dust.
In a medium bowl, mix the gorgonzola and bacon pieces and mix thoroughly. Add half the chopped chives to the bleu cheese
mixture and mix thoroughly, reserve the other half of the chive for garnish. Refrigerate the mixture, covered for at least 2 hours, then roll into 20 balls. Refrigerate the cheese balls so they will be firm.
4 oz bacon drippings
1/2 cup maltodextrin
Put the bacon drippings in a food processor and begin to process. Slowly add the maltodextrin to create dust. Pass the dust through a fine China cap or tamis to remove lumps. Set aside.
1 bunch chives
1/2 cup chicken stock
2 misting bottles
Puree the chives and stock in a blender until smooth. Strain through a fine China cap to get out any lumps
that would clog a mister.
Roll the gorgonzola balls in the remaining chopped chives. Put lollipop sticks into the cheese balls. Put the Bacon Dust in a shallow pan. Lightly tap each cheese ball in the Bacon Dust until the bottom is coated. Put more Bacon Dust on each service plate and place each lollipop on the dust. Place the mist bottle on the tray as the lollipops are passed and have each guest mist a lollipop before eating it.
Don’t refrigerate the Bacon Dust; moisture will soften and liquefy it. You can order maltodextrin and misting bottles from Chef Rubber.
Other soft cheeses, like Port Salut or goat cheese, make a milder, subtly different hors d’oeuvre.