December 22, 2011

Stuffed Dates

The winter solstice was yesterday and I am loving the idea that from now on the days are going to start getting longer!

I hope you are having good times getting ready for Christmas. We are staying with Luke’s family this year. We’ve already been busy in the kitchen, cooking treats and preparing for the weekend. Food always seems to be at the centre of celebrations and important events. I find it is one of the most beautifully ways to create memories and share with the ones you love. Receiving and giving, around the table :)

‘Fruits déguisés’ are a treat we usually have in France around Christmas time, using dates or prunes and stuffing them traditionally with Marzipan. Even if we like to enjoy good food around Christmas time, this year I have tried to think about somewhat healthier things to cook. I have therefore replaced the Marzipan with a mix of nut butter and tahini – delicious.

Stuffed Dates – makes 15

  • • 15 Medjool dates, pitted
  • • 2tbsp nut butter
  • • 1tsp tahini
  • • 1tsp rose or orange water
  • • 1tsp set honey

  • 1. In a bowl, mix together the nut butter, tahini, rose or orange water and honey until it comes together. Make a ball with the mixture and roll it into a long sausage about 2cm in diameter. Cut it every 3cm to have about 15 bits of dough.
  • 2. Stuff the dates with a bit of the mixture. Enjoy.

    Fruits Déguisés (Dattes) – pour environ 15 dattes

  • • 15 dattes Medjool, dénoyautées
  • • 2cs de beurre de fruits à coque
  • • 1cc de tahini
  • • 1cc d’eau de rose ou d’eau de fleur d’oranger
  • • 1cc de miel épais

  • 1. Dans un bol, mélanger le beurre de fruits à coque, tahini, eau de rose ou de fleur d’orange et miel jusqu’à l’obtention d’un mélange homogène. Former une boule avec le mélange et la rouler en un long rouleau. Le découper en tronçons d’environ 3cm de long.
  • 2. Farcir les dattes avec les petits tronçons de pate. Déguster.
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