Roasted Cornish Hens with Apple, Date & Almond Stuffing and Honey Pomegranate Glaze

Cornish Hens

So on Rosh HaShanah we eat many symbolic foods, in order to have a healthy, happy and prosperous new year. This entrée includes 4 of these foods! The apple symbolizes Gan Eden(The Garden of Eden), which according to the Sages had the scent of an apple orchard. The word date in Hebrew is תמרים and related to the word תם – to end. So on Rosh HaShanah we eat dates so that G-d will bring an end to our enemies.

Honey, as you know is sweet, and what could be a better symbol for a sweet new year? Lastly, the pomegranate is full of seeds (some say 613 seeds to be exact, just like the number of laws in the Torah). So we eat pomegranates so that we will be as full of mitzvot (good deeds) and the pomegranate is seeds. This recipe is geared for 8 guests, and will give some extra stuffing and sauce to serve along with your final dish. Enjoy!

Ingredients:

¼ cup unsalted margarine (½ a stick)
8-12 (about 4 pounds) Fuji apples, chopped
20 Medjool dates, pits removed, chopped*
2 lemons, zest and juice**
2 oranges, zest and juice**
1 cup unsalted roasted almonds, chopped
Salt and pepper (to taste)
2 onions, roughly chopped
2 carrots, peeled and roughly chopped
4 stalks celery, roughly chopped
8 Cornish hens (1 ¼ pounds each)
¾ cup dry white wine
⅓ cup chopped shallots (about 1 ½ large shallots or 3 small ones)
1 ½ cups chicken broth
1 ½ cups pomegranate juice
3 tablespoons honey
3 tablespoons margarine

* Click here to learn how to inspect dates.
** Click here for my tips on zesting lemons and oranges.
♦ Click here to learn how to truss a Cornish hen.

Directions:

Melt margarine in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, about 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.

Place the chopped onions, carrots and celery in the bottom of a large roasting pan (or divide into two smaller pans) and mix the vegetables so that they are combined.

Preheat the oven to 475 degrees. Remove and discard the giblets and necks from the hens. Rinse the hens under cold water and then pat dry. Trim off any excess fat. Season each cavity with salt and pepper, and then loosely stuff with apple mixture. Truss the hens♦. Place the hens, breast-side up, on top of the chopped vegetables.

Boil the wine and shallots in a heavy small saucepan until most of the wine has evaporated, about 4-6 minutes. Add the broth, pomegranate juice and honey. Boil again until the sauce has reduced to about 1 ¾ – 2 cups, about 7-9 minutes. Whisk in the margarine and then remove from the heat.

Brush the hens with the honey-pomegranate sauce. Roast the hens at 475 degrees for 15 minutes, and then reduce the heat to 400 degrees and cook for an additional 35 minutes, or until juices run clear. While the hens are roasting, baste them occasionally with more of the sauce, about every 10 minutes or so. Serve the hens with any remaining stuffing and remaining sauce.

Safety Note: Before serving the remaining sauce or giving a final basting to the fully cooked hens, put the sauce back on the stove and bring it back up to a quick boil. The reason for this is because you have been dipping your basting brush back and forth between the hens while they were cooking, and therefore at various stages of rawness, and then dipping the brush back into the sauce pot. You want to eliminate any chances of salmonella or other food borne pathogens from contaminating your final dish. The re-boiling of the sauce will kill off these pathogens. Safety first!

Mini Apple & Honey Upside-Down Cakes

Apple Honey Upside Down Cake

Well, it’s that time of year again, Rosh HaShanah! The Jewish New Year is just 5 sleeps away! Now is definitely the time to get out there and start stocking up on apples and honey, amongst other traditional New Year’s treats, some of which I will be giving out recipes for this week!

For today’s recipe, a co-worker of mine showed me a recipe for mini honey cakes with apples, and I thought that it was so clever to serve up cute little portions instead of a traditional loaf style cake. But then I started thinking, hmm… let’s break out even further from the traditional and make a mini upside-down cake, with apples, honey and a touch of orange zest! So here you go readers: A recipe for mini upside down apple & honey cake that will make 8 portions to serve up this new years! Enjoy!

Ingredients:
For the caramel:
½ cup toasted whole almonds, coarsely chopped
1 ½ large Granny Smith apples
2 tablespoons freshly squeezed lemon juice (from 1 large lemon)
3 tablespoons unsalted margarine, plus more for coating the ramekins
¾ cup granulated sugar
⅓ cup orange blossom honey
¼ teaspoon fine salt

For the cake:
1 ⅔ cups all-purpose flour
1 ½ teaspoon packed finely grated orange zest (from 1 large orange)
¾ teaspoon baking powder
¾ teaspoon ground cinnamon
¾ teaspoon fine salt
1 ½ cups unsalted margarine (1 ½ sticks), at room temperature
¾ cup orange blossom honey
¼ cup granulated sugar
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
¼ cup soy milk/non-dairy creamer, at room temperature
non-dairy ice cream for serving, optional

Note: If you wish to make this as one large cake, instead of mini individual ones, follow the directions as outlined below, but then bake the cake in an 8-inch cake pan for 45 minutes or until cooked through when tested.

Directions:

Preheat the oven to 325 degrees and arrange a rack in the middle of the oven.

For the caramel:
Coat 8 (6-ounce) ramekins with margarine and evenly space them on a baking sheet. Divide almonds among the ramekins.

Peel, core, and cut the apple into medium dice. Place in a medium, non-reactive bowl, add 1 ½ tablespoons of the lemon juice, and toss to combine; set aside.

Melt margarine in a medium frying pan over medium-high heat until foaming. Add sugar, honey, and salt and stir to combine. Cook, swirling the pan occasionally, until mixture just starts to turn a light caramel colour, about 5 minutes. Add the remaining ½ tablespoon lemon juice and stir to combine.

Remove the pan from heat and carefully place about 2 tablespoons of the caramel in each ramekin. (Work quickly—the caramel will start to set after a few minutes.) Divide the apple pieces among the ramekins, leaving any juice in the bowl; set the ramekins aside.

For the cake:
Place flour, orange zest, baking powder, cinnamon, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Place the margarine in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in colour and fluffy, about 2 minutes. Add honey, sugar and vanilla and continue to beat until incorporated and fluffy, about 3 minutes more. Add eggs one at a time, letting the first incorporate before adding the second. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Return the mixer to low speed, add the soy milk/non-dairy creamer, and mix until just incorporated. Add the reserved flour mixture and mix until just incorporated, about 30 seconds; do not overmix. Evenly spoon the batter over the apples and smooth the tops. Bake until a cake tester comes out clean, about 35 minutes. Immediately run a knife around the perimeter of each cake. Using a dry kitchen towel to grasp the ramekins, invert the hot cakes onto serving plates. Top with non-dairy ice cream and serve.

Butternut Squash with Cumin Couscous

Butternut Squash Couscous

When people are talking about alternatives to rice or potatoes as a side dish, they often list couscous along with grains such as barley, bulgar and buckwheat. But yes, I know, couscous is not a grain. It just looks like one ’cause it’s all cute and tiny. In reality couscous is actually grains of semolina, which is durum wheat, and is the same stuff that makes up pasta. So technically couscous is just unformed pasta? Well, that is something I’ll leave up to the food debaters (yes, there are such things as food debaters). For our purposes, this yummy dish will serve 6-8 people. Enjoy!

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, finely chopped
¼ teaspoon cayenne
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon ground cumin, divided
1 cup canned diced tomatoes
⅓ cup dark or golden raisins
4 ¼ cups vegetable broth
1 (540ml) can chickpeas, drained
2 teaspoons kosher salt, divided
1 ½ cups couscous
2 tablespoons chopped fresh flat-leaf parsley leaves*
¼ cup (1 ounce) almonds, chopped

* Click here to learn how to clean parsley.

Directions:

Halve and peel the squash. Remove the seeds and cut the squash into 1-inch chunks. Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ teaspoon of the cumin and cook for another minute. Stir in the squash, tomatoes, raisins, broth, chickpeas, and 1 ½ teaspoons of the salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10 minutes. Uncover and cook until the squash is tender, another 15 to 20 minutes.

Meanwhile, in a medium saucepan, bring 1 ½ cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover, remove from heat, and let stand for 5 to 10 minutes. Once the liquid has absorbed into the couscous and it is tender, fluff it gently with a fork.

Divide the couscous among individual bowls and ladle the squash over the top. Sprinkle with the parsley and almonds.

Sweet Lavender Scones

Lavendar SconesI never thought that I’d actually make my own scones at home (my baby sister is the baker of the family), but I found this recipe to be quite easy to pull off. If you can’t find lavender buds (they’re in the spice section of the more higher-end grocery stores), you can substitute with another flavour profile, maybe up the lemon? Or add some almond bits and some almond extract for a nutty scone? The possibilities are really endless. I do recommend the lavender though, it add a nice floral note, and you can always use the leftover buds to make lavender cookies, lavender sugar, lavender sachets…. You get the idea :) This recipe will make 16 tea sized scones.

Ingredients:

3 cups all-purpose flour plus more for dusting
¾ cup granulated sugar
1 tablespoon baking powder
1 teaspoon dried lavender buds
1 teaspoon kosher salt
½ teaspoon baking soda
¾ cup (1½ sticks) chilled unsalted butter, cut into ¼ inch cubes
1 cup plus 2 tablespoons buttermilk*
2 teaspoons finely grated lemon zest*
1 teaspoon vanilla extract
2 tablespoons sanding or granulated sugar
1½ cups store-bought lemon curd (for serving)

* Click here for tips on zesting and how to make buttermilk.

Directions:

Arrange racks in upper and lower thirds of oven and then preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together the flour, granulated sugar, baking powder, lavender buds, salt and baking soda. Add the chilled butter in cubes, and rub it through the dry ingredients with your fingers until the mixture resembles coarse meal.

In a small bowl, whisk together 1 cup of the buttermilk, the lemon zest and the vanilla. Slowly add the wet ingredients to dry ingredients, and mix until a shaggy dough forms.

Transfer the dough to a lightly floured surface, and then knead until a cohesive dough forms, about 2-3 minutes. Gently shape the dough into a 10×6″ rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide the triangles between the two baking sheets. Brush each triangle with the remaining buttermilk and sprinkle with sanding sugar.

Bake until scones are golden and a tester inserted into the centre comes out clean, 13–15 minutes. Transfer the scones to wire racks to cool.

Serve warm or at room temperature with lemon curd.

Nanaimo Bars

Nanaimo BarsFor the mint version of this dessert, add some mint extract and green food colouring to the middle layer. This recipe will make about 32 bars.

Ingredients:

Bottom Layer:
1 cup butter, softened
½ cup white sugar
⅔ cup unsweetened cocoa powder
2 eggs, beaten
3 ½ cups graham cracker crumbs
2 cups flaked coconut
1 cup finely chopped almonds (optional)

Middle Layer:
1 cup butter, softened
½ cup plus 2 teaspoons heavy cream
¼ cup custard powder (if you can’t find this, use vanilla pudding mix)
4 cups confectioners’ sugar
1 teaspoon mint extract (for mint flavoured option)
2-3 drops green food colouring (for mint flavoured option)

Top Layer:
8 (1 ounce) squares semisweet baking chocolate
1 tablespoon plus 1 teaspoon butter

Directions:

For the bottom layer:
In the top of a double boiler, combine 1cup butter, white sugar and cocoa powder. Stir occasionally until melted and smooth. In a small bowl, beat the 2 eggs until they are well combined. While constantly mixing, add a small amount of the cocoa mixture to the egg mixture so that the eggs can come up to temperature. Slowly add the egg mixture to the main cocoa mixture, until both are combined. Make sure to whisk the entire time so that the eggs do not cook and curdle. The mixture will thicken up, after about 2 to 3 minutes. Remove it from the heat and mix in the graham cracker crumbs, coconut and almonds (if you like). Press into the bottom of an un-greased 9×13 inch pan.

For the middle layer:
Cream together 1 cup butter, heavy cream and custard powder (pudding mix), and if using, the mint extract and food colouring, until light and fluffy. Mix in the confectioners’ sugar until smooth. Spread over the bottom layer in the pan. Chill to set.

For the top layer:
While the second layer is chilling, melt the semisweet chocolate and 1 tablespoon plus 1 teaspoon butter together in the microwave or over low heat. Spread over the chilled bars. Return to the refrigerator to let the chocolate set before cutting into squares.

Chinese Restaurant Almond Cookies

Chinese Restaurant Almond CookiesPersonally, I’m not a huge “almond flavour” person. I hate marzipan! My caveat however is this recipe! I LOVE these cookies. There is just something about them that is so delicious and not overly sweet. Traditionally, this recipe would call for the use of lard. For obvious reasons, lard would not work for me. The compromise here is to use half butter/margarine and half Crisco/vegetable shortening. You can use 100% of either, instead of a mix, but I find the mix works best. This recipe makes 4 dozen cookies.

Ingredients:

2 ¾ cups sifted all-purpose flour
1 ¼ cup white sugar
½ teaspoon baking soda
½ teaspoon salt
½ cup butter or margarine
½ cup Crisco or vegetable shortening
1 egg
2 teaspoons almond extract
6-10 drops yellow food colouring (optional)
48 almonds or almond slivers
1 egg (for egg wash)

Directions:

Preheat oven to 325 degrees F. Sift flour, sugar, baking soda and salt together into a bowl. Cut in the butter/margarine until mixture resembles cornmeal. Add egg, almond extract and food colouring. Mix well.

Roll dough into 1-inch balls. Set them 2 inches apart on an un-greased cookie sheet. Using the bottom of a floured glass, gently press down the cookies to flatten them, to about a ¼ inch. I don’t suggest using your fingers, as they will leave grooves in the cookie that the egg wash will settle in. Place an almond on top of each cookie and press down to slightly. Brush each cookie lightly with the egg wash. Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 20 minutes. Remove to a rack to cool. Enjoy!

Due Finali Dolci

TiramisuTiramisu

This dish, again seems to be a bit labour intensive, but again, worth it! The best advice I have for you is to make it at least a day in advance, if not two, so that the flavours have a chance to meld and develop. If not, you might find it somewhat bland and unbalanced. I also recommend serving it chilled.

Ingredients:

6 egg yolks
¾ cup white sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese
½ cup strong brewed coffee, room temperature (espresso is even better)
4 tablespoons rum or alcohol of choice
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder

Directions:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, don’t stop, until mixture boils. Boil gently for 1 minute, remove from heat and allow it to cool slightly. Cover tightly and chill in refrigerator 1 hour. Remove from the fridge and whisk mascarpone into yolk mixture until smooth, you may wish to use an electric beater for this if you have one, it will make the job easier and give you a silky texture. In a separate medium bowl, beat cream with vanilla until stiff peaks form. In a small bowl, combine coffee and rum. Take each lady finger and dip it into the coffee mixture. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set, but preferably overnight or even a day or two.

BiscottiItalian Biscotti

This recipe is for a basic almond cookie, but the flavour options are endless. You can replace the extracts with ones of your choosing, such as anise, orange or lemon. You can add, remove or change the nuts used, or use chocolate chips or poppy seeds instead. Add citrus zest or dried cranberries! You are truly only limited by your imagination.

Original recipe makes about 30 cookies

Ingredients:

12 ounces butter/margarine
1 ¾ cups white sugar
6 eggs
1 teaspoon almond extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions:

Preheat oven to 325 degrees F. In a large bowl, cream the butter and sugar together, and then add eggs one at a time, beating until fluffy. Stir in the almond and vanilla extracts. Sift together the flour, baking powder, and salt, and then incorporate them into the egg mixture along with the chopped almonds. Stir the dough with a spoon until it begins to come together. I find it easier, once the basic dough has formed, to then dump it out onto a clean floured surface and knead by hand at this point. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long (or as long as your baking sheets are). Place logs onto cookie sheets, two to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, then remove them from the oven. The loaves should be firm to the touch. Transfer the logs to a rack to cool slightly, and then using a serrated blade, cut the loaves into diagonal slices ½ inch wide. Reduce the oven temperature to 300 degrees. Stand the slices upright on the baking sheet and bake for another 40 minutes. Let cool completely before storing in an airtight container.

Baklava

Baklava

Baklava is an interesting dessert in that many different regions claim ownership over it. The Greeks, the Persians, the Turks and Arabs, they all want it! Truth is, I can’t blame them! It really is delicious! I got this recipe from Mrs. Alexopoulos, a wonderful Greek woman, who while not Moroccan, I’m sure wouldn’t mind me using it here during Moroccan week.

Ingredients:

8 oz. walnuts, finely ground
8 oz. almonds, finely ground
1 teaspoon ground cinnamon
¾ teaspoon ground cloves
1 tablespoon sugar
½ cup unsalted melted butter or margarine
1 lbs. Fyllo pastry

Sauce:
3 cups sugar
2 lemon slices
4 cups water

Directions:

Preheat the oven to 350 degrees. In a medium bowl, thoroughly mix the walnuts, almonds, cinnamon, cloves and sugar. Grease a 9″ x 13″ baking pan with some of the butter/margarine. Lay a sheet of fyllo dough in the bottom of the pan, brushing lightly with the butter/margarine. Layer 4 more sheets in the pan, brushing each with butter/margarine. Sprinkle the fyllo with some of the nut mixture and cover with 2 more fyllo sheets, brushing each with butter/margarine. Sprinkle the fyllo with the nut mixture. Repeat the layers of fyllo and nuts until all the nut mixture is used, making 4 or 5 layers. Cover the last layer of nuts with 4 to 6 sheets of fyllo that should be left, again brushing each lightly with butter/margarine. Turn under the edges of the fyllo and score the surface into diamond shaped serving pieces with a sharp knife. Bake for 45 to 60 minutes, or until golden brown. Remove from the oven and set aside to cool.

To make the syrup; put the sugar, lemon slices and water in a large sauce pan and boil over a medium heat for 8 to 10 minutes. Remove the lemon slices. The syrup should be thin, but not watery. When the baklava has cooled completely, pour the hot syrup over it. Let it stand for at least 3 hours before serving, so that the syrup is absorbed completely.

Moroccan Cigars – 3 Ways

regular morrocan

Moroccan Pastilles

Ingredients:

2 pounds Ground meat
½ cup water
6-7 bay leaves
Salt
Pepper
1 teaspoon mace
1 teaspoon nutmeg
1 teaspoon turmeric
½ cup oil
Juice of 1 lemon
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, pepper, mace, nutmeg and turmeric. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and lemon juice. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet.
Triangle Fold

Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Cigar

Spicy Moroccan Pastilles

Ingredients:

2 pounds ground meat
½ cup water
6-7 bay leaves
½ cup oil
2 heads of garlic
1 heaping teaspoon cumin
1 heaping teaspoon paprika
1 heaping teaspoon salt
2-3 hot chilies
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, 4 – 5 bay leaves, salt, cumin, paprika and hot chilies. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with 2 bay leaves, oil and garlic. Once fully ground and combined, form the meat into small flat cigars. Refrigerate the cigars until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 3” strips. Place one of the meat cigars at the base of the dough strip. Fold the sides into the centre, and then roll up the length of the dough, creating a cigar look. Repeat this process with the rest of the meat. Once all of the meat has been used, place the cigar pastilles on a baking sheet and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or at room temperature.

Sweet Chicken

Sweet Chicken Moroccan Pastilles

Ingredients:

2 pounds ground chicken
1 onion
1 heaping teaspoon sugar
¾ teaspoon cinnamon
¾ teaspoon salt
¾ teaspoon pepper
½ cup slivered almonds
½ cup raisins (optional)
1 pound fyllo dough
Melted margarine (for between fyllo layers)

Directions:

In a medium size sauté pan, brown the meat along with the water, onion, sugar, cinnamon, salt and pepper. Reduce heat, and let rest until all of the moisture has evaporated. Let the meat mixture cool to room temperature, and then grind it along with the almonds and raisins. Once fully ground and combined, form the meat into small flat balls. Refrigerate the balls until they have completely cooled. On a clean work surface lay out a sheet of the fyllo dough. Using a pastry brush, baste the melted margarine on the dough sheet. Place a second sheet of dough on top of the first sheet. Using scissors, divide the sheets length wise into 2” strips. Place one of the meat balls at the base of the dough strip. Fold the dough, alternating angles, until the entire strip is used, and the pastille is shaped like a triangle. Repeat this process with the rest of the meat. Once all the meat has been used, place the triangle pastilles on a baking sheet, and bake at 350 degrees for 15 minutes or until golden brown. Serve warm or room temperature.

Dates – תמרים

Date in Hebrew is תמרים related to the word תם—to end, and so on that note we make the following request when eating this symbolic date:

יְהִי רָצוֹן מִלְּפָנֶיךָ ה’ אֱלֹהינוּ וֵאלֵֹהי אֲבוֹתֵינוּ, שֶׁיִּתַּמּוּ אוֹיְבֵינוּ וְשׂוֹנְאֵינוּ וְכָל מְבַקְשֵׁי רָעָתֵנוּ

May it be Your will, Lord our G-d and the G-d of our fathers, that there come an end to our enemies, haters and those who wish evil upon us.

So having this in mind, here are two recipes for how to serve up your war-ending dates this year!

Dolci Datteri

Dolci Datteri – Sweet Stuffed Dates

Makes 24 dates

Ingredients:

24 pitted dates
½ cup chopped, toasted pine nuts (or nut of your choice)
6 tablespoons red wine
¼ teaspoon ground black pepper (optional)
½ cup honey

Directions:

Stuff dates with chopped nuts in the empty cavity left by removing the pit. Place the dates in a medium sized sauté pan. Sprinkle with pepper if desired. Add wine, and then drizzle honey over the dates. Cook over a medium heat until the skins begin to peel off the fruit. Transfer the dates to a serving dish, and allow to cool slightly before serving.

Angels on Camels

Devils on Horseback – Angels on Camels?

This recipe originally called for the use of bacon, but I’ve switched it up with the use of deli meat instead, and re-named them Angels on Camels rather than Devils!

Makes 20 dates

Ingredients:

20 wooden toothpicks
¼ cup reduced-sodium or regular soy sauce
½ teaspoon ground ginger
¾ cup brown sugar
20 dates, pitted
20 whole smoked or roasted almonds
10 thin slices of turkey or beef pastrami, cut in half to make strips

Directions:

Preheat the oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water (so they don’t burn in the oven). Grease a 9×13 inch baking dish. In a bowl, mix together the soy sauce and ginger. In a separate shallow bowl place the brown sugar. Spread open the pitted date, and stuff each one with an almond. Wrap a strip of the pastrami around the date and then secure in place with a toothpick. Dip the bundle in the soy mixture and then into the brown sugar, and then place on the prepared baking dish. Repeat this process with each of the dates. If desired, sprinkle a little more brown sugar over all of the bundles. Bake in the preheated oven until the pastrami is brown and crisp, about 15 to 20 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.