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21 January, 2014

Easy stuffed Dates

Comments : 2 Posted in : Drinks & Desserts on by : Ratna

 

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I  am  not  an  outdoor  person.  I  prefer  sitting  with  a  cup  of  hot  tea  and  gazing  out  through  the  window.  No  snowboarding  or  icehockey   here.

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Bloghopping  is  my  favourite  past  time  these  days.  Who  would’nt  like  to  travel  from  Israel  to  India,  Texas  to  Turkey  with  a  click  of  your  mouse.  Visit  a  virtual  friend,  listen  to  their  stories,  take  a  peek  at  what’s  cooking  in  their  kitchen,  feast  with  your  eyes  at  the  beautiful  pictures.  Wouldn’t  you  agree  its  easier  than  losing  your  suitcase,  flights  not  taking  off, or  oh  don’t  forget,  the  slippery  road  conditions.  I  have  gone  a  step  further.  At  the  end  of  another  bloggers post,  it  asked  to  leave  a  comment  regarding  some  food,  which  I  did.  No  double  Jeopardy  questions  or  complex  mathematical  solutions.  Just  a  comment.  I  got  an  email  a  few  days  later  that  I  was  the  winner!  Note  to  self –  remember  to  buy  the  Lotto  max  tickets.

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As  promised  in  the  post  I  received  a  set  of  cheese  boards  with  cutters  and  best  of  all  Brie  cheese  from  Castello.  Thank  you  “Keep  Calm  And  Eat  On”.  The  timing  couldn’t  have  been  better, as  I  recently  found  an  interesting  recipe  in  the  December  issue  of  Chatelaine  magazine.  Does  this  scenario  sound  familiar:  guests  are  arriving  soon,  still  not  sure  about  the  appetizers… or  a  last  minute  potluck  notice  at  work,  in  the  middle  of  the  week.  With  just  a  few  things  in  hand  you  can  change  a  disaster  to  a  winner.

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Recipe:

Ingredient;

Mejdool  Dates                About 10

Brie  Cheese                  One  small packet  125  gms

Pistachio  nuts               Handful

Garlic                            One  Clove  coarsely  chopped

Rosemary  leaves         A  couple  shredded.  (Optional)

Honey                         One Tbsp

Method;

Preheat  the  oven  to  350  degrees  F.  Cut  the  dates  in  half  lengthwise  and  take  the  stone  out.  Keep  them  aside.  Unwrap  the  Brie.  Take  a  sharp  knife  and  make  a  cut  about  3 mm  from  the  periphery,  all  the  way  round.  Now  scoop  the  rind  off  from  the  top.  We  have  now  created  a  ‘moat’.  Seat  this  in  an  ovenproof  bowl.  Dump  the  honey,  nuts  and  garlic  in  it.  Sprinkle  with  a  few  cut  pieces  of  the  rosemary  leaf.  Cover  the bowl  with  aluminium  foil.  Bake  at  350  degrees  F  for  about  40-45  mts.  Scoop  up  this  mixture  of  melted  cheese  with  nuts  etc  and  fill  up  the  date  halves.  Arrange  them  on  a  tray  or  platter.  Welcome  your  guests  with  a  big  smile!

Inside  Scoop;

All  amounts  can  be  adjusted  as  per  taste. I  prefer  the  gooey  cheese  hence  I  melted  it  in  the  oven.  The  recipe  in  the  magazine  called  for  goat  cheese  and  pecan  nuts.  I  added  the  crushed  garlic,  which  I  thought  cut  the  sweetness  of  almost  everything  else.  It  took  very  little  time  from  start  to  finish.

By  Ratna.

2s COMMENTS

2 thoughts on : Easy stuffed Dates

  • August 8, 2014 at 3:52 pm

    I love dates especially stuffed ones. They look great!.

    • Ratna
      August 13, 2014 at 8:58 pm

      Thanks for visiting Carrie.

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