To date or not to date… that is the question. After trying today’s recipe for Ginger Spiked Stuffed Dates, you will no longer have to ask. Dates are an intoxicating indulgence of the senses by way of a sugar rush. This is brilliant, considering they’re a good source of fiber, potassium, vitamins, minerals, and carbohydrates; AND they’re virtually free of fat, cholesterol, and sodium! Warning – after I’ve had my way with them… that all changes.
The Virtuous Date:
Dates come from the date palm. They’ve been instrumental to humans since the beginning of time and believed to have originated near the Persian Gulf.
Primeval Mesopotamians capitalized on the tree’s versatility and value. They felt the palm offered 360 uses including needles, thread, lumber, mattresses, rope, baskets, and other household items; as well as food and beverage.
Ancient literature praises the merits of the date’s diverse powers – from an aphrodisiac to a contraceptive. Wow… I don’t even want to know how they figured that one out. Probably while on a date of some kind.
Egypt is currently the top producer of dates followed by Iran.
If you can’t find dates at your local store they are readily available online. Medjool is my favorites as they are plump, deep in color, soft in texture and rich in flavor. Dates can also be kept frozen for up to a year with no loss of taste or quality.
Today’s Featured Recipe:
These engorged delights are perfect for picnics,
afternoon tea and The Hollywood Bowl.
Just ask Sophia!
Ginger Spiked Stuffed Dates
- 1/4 cup mascarpone cheese*
- 1 teaspoon crystallized ginger minced
- 10 Medjool dates pitted
- 10 walnuts or pecans
- fresh mint sprigs
In a small bowl mix the mascarpone cheese and ginger until combined.
Using a small spoon, spoon about 1/2 tsp of the mixture into the date
Top with walnut and decorate with a mint sprig
*Substitute goat cheese, blue cheese, neufchatel cheese (cream cheese) or almond butter. Serves: 2-3
Quote of the day:
“If the heavens throw you dates, you got to keep your mouth open.”
– Navjot Singh Sidhu
….and then, she paused for thought.Yum