Dueling Dates

It's always nice to have options, especially when it comes to dates. I can't help you with your love life if that's what you were hoping for (and I'm not going to reveal any juicy scoop on mine, sorry). But I can share two very good dueling stuffed date (as in the medjool kind) recipes.

Tonight was Western Mediterranean Class. We made Moroccan cous cous, harissa spiced carrots and homemade pita, among other phenomenal recipes. It was my favorite class so far. If I could only cook one cuisine, this would be it. For dessert, there was mint tea and a sweet version of stuffed dates with yogurt, mint and orange zest. When I entertain a signature appetizer of mine is a savory version of a similar recipe -- I call them "Date Bon Bons." Here are the recipes for both!

Date Recipe #1: Savory Date Bon Bons

This appetizer is an easy single bite that artfully combines the intense sweetness of the date and saltiness of the prosciutto. The goat cheese adds a creaminess and the basil heightens all the flavors. Using basil struck me as weird before I tried it, but believe me it's a key ingredient. And if you want to make them vegetarian, use the basil without the prosciutto as the wrap. These are extremely simple and can be prepped ahead, then broiled at the last minute.

Ingredients

1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes

Procedure

1 Heat broiler to low.
2 Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick.
3 Broil until cheese bubbles, about 3 minutes. Serve warm.

Nutritional analysis per serving: 187 calories per 2 dates, 3 g fat (1.9 g saturated), 36 g carbs, 3.3 g fiber, 6 g protein

Source: Self Magazine, December 2007

Date Recipe #2: Sweet Lebneh Stuffed Dates

Ingredients

24 medjool dates, split on the top and pit removed
1 cup yogurt cheese (Lebneh), make the night before (or skip this step and buy at TJs)
1 orange, zested
1 tsp vanilla extract
½ cup fresh mint, finely chopped
½ cup almonds, toasted and chopped

Procedure

1 To make the yogurt cheese (make the night before), line a fine mesh strainer with a thin linen towel or several layers of cheesecloth. Set over a bowl. Pour the yogurt into the prepared strainer and then gather the edges of the towel together so that the yogurt is covered. Allow to sit in the refrigerator overnight to drain, or for a few days for an even thicker cheese. Or as a short cut, Trader Joes also sells Lebneh.
2 Place the pitted dates on a flat surface. In a bowl, mix together the yogurt cheese, orange zest, vanilla, and mint. Fill each date with some of the mixture. It is easiest to pipe the yogurt mixture into the dates with a pastry bag. Sprinkle the dates with the almonds and serve.

Servings: 12
Author: Jennifer Miller, Natural Chef Instructor/Culinary Administrator

Recipe: Molten Chocolate Cakes

Because sometimes you just need a sinfully good dessert, I'm throwing this one in here. It's the best taste/effort ratio ever for baking, and people love it. I mean, chocolate molten cakes... What's not to love?! The original recipe appeared in Bon Appetit Magazine, but I've adapted it considerably over time. This recipe makes exactly two little cakes. A lot of the recipes for some reason make too many servings, but this one can be doubled if needed. These are also perfect for relaxed entertaining because the batter can be made ahead, and bakes fairly quickly at the end of your meal.

My next revision will be to try a healthier version using a sugar alternative like succanat. If you attempt it please let me know how it goes!

Ingredients

2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces (4 tbsp) bittersweet (not unsweetened) or semisweet chocolate (chopped bulk chocolate or use chocolate chips)
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Spices (optional -- cinnamon, ginger, cayanne, mace all work)

Powdered sugar
Mint (optional)
Real vanilla bean ice cream (optional)

Note: It is crucial to use good quality chocolate. I'm loyal to Guittard semi-sweet chocolate chips.

Procedure

Butter and dust with sugar two 3/4-cup ramekins or custard cups.

Whisk cocoa and sugar in small bowl to blend. Stir chocolate and butter in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; whisk in cocoa mixture. Whisk in egg yolks, then whole egg and flour. At this point, you can add spices if you'd like to get creative. I use about a 1/2 tsp cinnamon along with a pinch of cayanne usually.

Divide batter between prepared ramekins. (Can be made 1 day ahead. Cover separately; chill.)

Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny, about 18 minutes.

Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over; garnish with mint and serve with ice cream if you'd like.