ven.
All of the recipes I searched agreed that letting
liers, carefully remove pits from dates through small opening; discard pits
long one side of the dates and remove the seeds. Pipe
he pits from the dates and cut the dates into halves. Add
efore serving.
BACON WRAPPED DATES:
Cut bacon strips in
n water while preparing the dates. Use a sharp paring knife
Place the vinegar and sugar in a small sauce pan over medium heat.
Dissolve sugar and reduce until the mixture coats the back of a spoon.
Make a slit in each date and fill with goat cheese.
Drizzle balsamic reduction onto a small plate in an attractive design.
Place a few small radicchio leaves on top and place 2 or 3 dates on top of the leaves.
Drizzle a little more reduction on top of the dates.
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
n the liquid. Stir in dates and apricots. Cover and bake
food processor with the dates and the walnuts. Pulse mixture
1. Preheat the oven to 350 \u00b0F (180 \u00b0C), and prepare 12 muffin cups with papers or cooking spray.
2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
Heat the sunflower oil in a small pan and roast the walnuts for about 4 mins, turning as necessary.
Marinate the red cabbage and onion with the vinegar, salt, pepper and olive oil. Peel the orange with a knife to completely remove the pith. Remove the sections from the separating membrane with a very sharp knife and squeeze out any remaining juice.
Mix the trout, cabbage, dates, walnuts, orange segments and orange zest and reserved juice. Serve garnished with sprouts.
Cut chicken in 3cm strips, coat casserole dish with cooking oil spray and cook chicken inn batches until brown, remove from heat.
Cook onion, garlic and spices in same dish until tender. Return chicken to dish, add chicken stock and water, bring to boil.
Bake covered in moderate oven for 1 hour and uncovered for another 45 minutes until slightly thickened. Stir in dates, honey and nuts and serve sprinkled with fresh coriander. Good with rice or couscous.
Heat oil in large frying pan, cook onion, stirring, until browned lightly. Add cinnamon, orange zest, cayenne and stock, bring to a boil. Simmer, uncovered, for 4 mins. Add dates and chicken, stir until mixture is heated through.
Meanwhile, combine orange juice and the water in large saucepan, bring to a boil. Remove from heat, add couscous. Cover, stand for about 5 mins or until liquid is absorbed, fluffing with fork occasionally. Stir in butter.
Serve chicken mixture sprinkled with almonds on couscous.
Arrange orange segments or slices on a serving platter.
Arrange dates on top of oranges.
Sprinkle with toasted almonds.
Drizzle with rose water.
Cover and refrigerate for at least 3 hours.
Garnish with mint leaves before serving.
NOTE: Rose water is a distillation or rose petals and can be purchased in Middle Eastern grocery stores.
It has an intense flavor and fragrance of roses.
It has been used for hundreds of years in the Middle East.
nother 25 minutes.
Add dates, almonds, and honey. Cook for
liced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4
Combine the apple and pear in a small saucepan with the lemon juice. Cook, covered, on low heat, for about 10 mins or until the fruit softens.
Meanwhile, combine the dates, and orange peel and juice in a small saucepan. Cook, uncovered, on low heat, stirring occasionally, for about 5 mins or until the liquid is absorbed.
Serve the fruit compote, warm or cold, topped with the date mixture and finely shredded orange peel, if desired.
Fill each date half with heaping 1/2 teaspoon foie gras.
Arrange filled dates on platter.
(Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.