Medjool Dates - what to do?
Melba's Jammin'
by a nice church lady with whom I'm acquainted.
Aside from eating them, what is a good thing to do with them? Would
they ever be used in an entree?
Refrigerate the opened bag? I assume yes.
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com
Cryambers
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
I refrigerate them. They are good pitted and stuffed with peanut
butter or cottage cheese. My favorite use is to fill them with a brie-
type cheese with walnut bits called Mirabo.
My other major use is to chop them up and cook in oatmeal. They
sweeten the oatmeal as it cooks.
pat
Steve Pope
>I was given three pounds of extra fancy California-grown medjool dates
>by a nice church lady with whom I'm acquainted.
>
>Aside from eating them, what is a good thing to do with them? Would
>they ever be used in an entree?
They can be used in a north-African cous-cous, or they can go into
a central Asian curry like a fessenjun or a pathia. In my
opinion the flavor of medjools combines with cashews, lamb,
and/or pomegranate (I've used all four of these ingredients in
a single curry).
Three pounds is a lot though.
Steve
Wayne Boatwright
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
I have made a pineapple and date chutney in the past which was very good.
Dates can also be used in a tagine of lamb.
--
Wayne Boatwright
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Goomba38
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
Doesn't someone here stuff dates with chorizo and...? and then bake 'em?
I made it once but didn't care for that chorizo. I now have about 2
pounds sitting in the fridge needing to be eaten (or frozen). I might
like it better now!
Melba's Jammin'
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> I have made a pineapple and date chutney in the past which was very good.
> Dates can also be used in a tagine of lamb.
Ah, chutney!! I'll consider it. thanks, Wayne.
Melba's Jammin'
spo...@speedymail.org (Steve Pope) wrote:
> Three pounds is a lot though.
>
> Steve
I gave a handful to a friend at church. I've eaten a few, too. :-)
But, yes, three pounds is a lot. And they are so moist and luscious.
Wayne Boatwright
> In article <Xns9A9BB407CAC90wa...@69.28.173.184>,
> Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
>
>> I have made a pineapple and date chutney in the past which was very
>> good. Dates can also be used in a tagine of lamb.
>
> Ah, chutney!! I'll consider it. thanks, Wayne.
My pleasure.
--
Wayne Boatwright
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Sunday, 05(V)/11(XI)/08(MMVIII)
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Today is: Mother's Day, Pentecost
Countdown till Memorial Day
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James Silverton
>> Three pounds is a lot though.
>>
>> Steve
> I gave a handful to a friend at church. I've eaten a few,
> too. :-) But, yes, three pounds is a lot. And they are so
> moist and luscious.
Hide them! They are a real temptation. To me, they're on a level
with dried figs as a snack!
--
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
Gloria P
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
Yum! Keep them airtight, they dry out.
Date-nut or banana-date bread sounds good.
They are heavenly stuffed with cream or goat cheese and pecans.
Roast pork loin stuffed with dates? I know recipes use prunes, how
different are they?
Southern Californians go out to the desert for "date shakes". I've
never had one but they sound interesting.
Gloria P
> On Sun 11 May 2008 05:25:49p, Melba's Jammin' told us...
>
>> I was given three pounds of extra fancy California-grown medjool dates
>> by a nice church lady with whom I'm acquainted.
>>
>> Aside from eating them, what is a good thing to do with them? Would
>> they ever be used in an entree?
>>
>> Refrigerate the opened bag? I assume yes.
>
> I have made a pineapple and date chutney in the past which was very good.
> Dates can also be used in a tagine of lamb.
>
Oooh, ooh, ooh! Pineapple-date jam, Barb! Your big chance to wow the
Fair judges this year!
gloria p
Wayne Boatwright
> Melba's Jammin' wrote:
>> I was given three pounds of extra fancy California-grown medjool dates
>> by a nice church lady with whom I'm acquainted.
>>
>> Aside from eating them, what is a good thing to do with them? Would
>> they ever be used in an entree?
>>
>> Refrigerate the opened bag? I assume yes.
>
> Yum! Keep them airtight, they dry out.
>
> Date-nut or banana-date bread sounds good.
>
> They are heavenly stuffed with cream or goat cheese and pecans.
>
> Roast pork loin stuffed with dates? I know recipes use prunes, how
> different are they?
Well, truth be told, they are very different, but dates with the pork would
be outstanding. I would include some orange zest and juice with this.
> Southern Californians go out to the desert for "date shakes". I've
> never had one but they sound interesting.
They're delicious. We occasionally get them here in Phoenix. Our
neighbors have several very prolific date palms, so we rarely ever have to
buy them.
--
Wayne Boatwright
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sf
<barbsc...@earthlink.net> wrote:
>I was given three pounds of extra fancy California-grown medjool dates
>by a nice church lady with whom I'm acquainted.
>
>Aside from eating them, what is a good thing to do with them? Would
>they ever be used in an entree?
Apparently dates are not a biggie in African cooking. They are
considered sweets http://www.africaguide.com/cooking.htm Our
resident South African might be able to clue us into some recipes.
I think dates are best as an appetizer or dessert. You can find some
main dishes that call for dates if you look for West or North African
recipes.
http://www.epicurious.com/tools/browseresults/?att1=122&type=browse&att=459&threshold=50
http://www.epicurious.com/recipes/food/views/231882
http://www.recipezaar.com/44107
http://www.recipezaar.com/191946
>
>Refrigerate the opened bag? I assume yes.
I don't. Didn't dates originate in hot climates with no
refrigeration?
--
See return address to reply by email
remove the smile first
Wayne Boatwright
> On Sun, 11 May 2008 19:25:49 -0500, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
>>I was given three pounds of extra fancy California-grown medjool dates
>>by a nice church lady with whom I'm acquainted.
>>
>>Aside from eating them, what is a good thing to do with them? Would
>>they ever be used in an entree?
>
> Apparently dates are not a biggie in African cooking. They are
> considered sweets http://www.africaguide.com/cooking.htm Our
> resident South African might be able to clue us into some recipes.
>
> I think dates are best as an appetizer or dessert. You can find some
> main dishes that call for dates if you look for West or North African
> recipes.
> http://www.epicurious.com/tools/browseresults/?att1=122&type=browse&att=4
> 59&threshold=50 http://www.epicurious.com/recipes/food/views/231882
> http://www.recipezaar.com/44107
> http://www.recipezaar.com/191946
>
>>
>>Refrigerate the opened bag? I assume yes.
>
> I don't. Didn't dates originate in hot climates with no
> refrigeration?
>
Yes, they did, and they don't spoil easily, but they do benefit from
refrigerated storage.
--
Wayne Boatwright
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Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 3hrs
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bugs but the aplication still crashes,
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Wayne Boatwright
> On Sun, 11 May 2008 19:25:49 -0500, Melba's Jammin'
> <barbsc...@earthlink.net> wrote:
>
>>I was given three pounds of extra fancy California-grown medjool dates
>>by a nice church lady with whom I'm acquainted.
>>
>>Aside from eating them, what is a good thing to do with them? Would
>>they ever be used in an entree?
>
> Apparently dates are not a biggie in African cooking. They are
> considered sweets http://www.africaguide.com/cooking.htm Our
> resident South African might be able to clue us into some recipes.
>
> I think dates are best as an appetizer or dessert. You can find some
> main dishes that call for dates if you look for West or North African
> recipes.
> http://www.epicurious.com/tools/browseresults/?att1=122&type=browse&att=4
> 59&threshold=50 http://www.epicurious.com/recipes/food/views/231882
> http://www.recipezaar.com/44107
> http://www.recipezaar.com/191946
>
>>
>>Refrigerate the opened bag? I assume yes.
>
> I don't. Didn't dates originate in hot climates with no
> refrigeration?
>
Oh, and pitted, quartered dates make a nice addition to a traditional
Waldorf Salad. If course, it's no longer traditional when you do that. :-)
--
Wayne Boatwright
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Sunday, 05(V)/11(XI)/08(MMVIII)
-------------------------------------------
Today is: Mother's Day, Pentecost
Countdown till Memorial Day
2wks 2hrs 55mins
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Melba's Jammin'
Wayne Boatwright <waynebo...@arizona.usa.com> wrote:
> Oh, and pitted, quartered dates make a nice addition to a traditional
> Waldorf Salad. If course, it's no longer traditional when you do that. :-)
Ah, Waldorf Salad. Haven't made that in years and years. I've half a
bag of apples in the fridge that have been taking up space since last
Fall.
hahabogus
E09AE9.192...@news.iphouse.com:
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
Baking? Things like a date square, matramony cake
--
The house of the burning beet-Alan
A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.
Melba's Jammin'
"James Silverton" <not.jim....@verizon.not> wrote:
> Hide them! They are a real temptation. To me, they're on a level
> with dried figs as a snack!
Understood. :-) They're now in the fridge.
Mike
Melba's Jammin' wrote:
Hadley's Golden Zahidi dates (grown in Thermal, CA)
when chewed together with freshly cracked walnuts
makes an excellent flavor combination.
Medjool dates should produce a similar result.
Mike
Mike wrote:
oops, forgot the link:
http://www.hadleyfruitorchards.com/hadleys/showprod.cfm?&DID=6&CATID=13&ObjectGroup_ID=2
ko...@letscook.com
<barbsc...@earthlink.net> wrote:
>I was given three pounds of extra fancy California-grown medjool dates
>by a nice church lady with whom I'm acquainted.
>
>Aside from eating them, what is a good thing to do with them? Would
>they ever be used in an entree?
>
>Refrigerate the opened bag? I assume yes.
This is the company I get mine from when I go to Yuma, AZ .Here are a
few of their recipes. http://www.barddate.com/recipes_dates.html
I have a little date recipe booklet that I get when I buy them. I'll
look up a few recipes for you when I get home, if I can remember what
I did with the booklet :-0
koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw
Tara
<don'ta...@donttell.huh> wrote:
>Years ago when I was in Napa I had stuffed dates which had been wrapped
>in bacon.
Someone brought to school the most delicious dates which were stuffed
with pecans, then wrapped in bacon and baked. They were sweet and
salty, crunchy and chewy, and just delightful. I know that Paula Deen
has a version of these.
Tara
Wayne Boatwright
I'd forgotten all about those. They're delicious! No recipe needed, from
Paula Deen or anywhere else. It's just assembling and cooking them.
--
Wayne Boatwright
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Dave Bell
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
A friend brought over an excellent dessert once:
"Deep Dark Secret"
http://preview.tinyurl.com/4jpc57
> Refrigerate the opened bag? I assume yes.
I eat them too fast for them to spoil!
Dave
Bob Terwilliger
> I was given three pounds of extra fancy California-grown medjool dates
> by a nice church lady with whom I'm acquainted.
>
> Aside from eating them, what is a good thing to do with them? Would
> they ever be used in an entree?
>
> Refrigerate the opened bag? I assume yes.
The Lucques cookbook has a recipe for a date-and-butter tart. I think
Christine has that book; if she is reading this maybe she'll type up the
recipe. (I would, but I'm at work right now and I don't have the book with
me.) Or maybe Lin will do it, but she's probably crashed out after seeing
the dentist today.
Bob
Bob Terwilliger
Pâte Sucrée (makes twice as much as you'll need for the tart)
1/4 cup heavy cream
2 extra-large egg yolks
2 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons granulated sugar
pinch fine salt
1/2 pound unsalted butter
1. Cut the butter into quarter-inch cubes and refrigerate until firm.
2. Whisk the cream and egg yolks together in a small bowl.
3. In the bowl of a mixer, whisk together the flour, sugar, and salt.
4. Fit the dough hook to the mixer and add the butter to the bowl. Mix
together at low speed until the butter is coated, then increase the speed to
medium and mix until you have a coarse meal. Gradually add the yolk-cream
mixture and mix until just combined. Do not overwork the dough.
5. Transfer the dough to a large working surface and bring it together with
your hands to incorporate completely. Divide the dough in half, shape into
1-inch-thick disks, then wrap and freeze one of them for some other use.
6. If the dough is too soft, put it into the refrigerator for 5 to 10
minutes to firm up. If it is manageable, put it onto a lightly floured work
surface. Sprinkle flour over the top and roll it out to a 1/4-inch thick
circle, adding flour as necessary to keep from sticking. Starting at one
side, wrap the dough around the rolling pin to pick it up. Unroll the dough
over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting
the edges and pressing the dough into the corners with your fingers: You
need to allow yourself a fair amount of slackness when you put the dough
into the pan because the dough isn't very elastic; it'll break rather than
stretching.
7. To remove the excess dough, roll the rolling pin lightly across the top
of the tart pan. (The excess dough can be used to make decorations or simple
cookies.) Cover the dough with plastic wrap and chill for 1 hour.
Date Butter Tart
1 recipe pâte sucrée, above
35 to 40 chewy not-too-sweet dates (Deglet Noor dates are recommended)
1/2 vanilla bean
9 tablespoons unsalted butter
2 extra-large eggs
2/3 cup granulated sugar
1/4 teaspoon cinnamon
1/3 cup all-purpose flour
pinch fine salt
3 tablespoons honey
1. Preheat the oven to 350°F.
2. Liberally prick the bottom of the pâte sucrée with a fork. Cover the
dough in the bottom of the pan with a round of parchment, then weigh the
parchment down with beans or pie weights. Bake for 15 minutes, then
carefully remove the weights and the parchment. Return to the oven and bake
another 10 to 15 minutes, until the crust is an even golden brown. Set on a
rack to cool completely.
3. Make a vertical slit in each date and carefully remove the pit. (It might
be easier to do this with wet fingers or buttered fingers.) Use your fingers
to press the dates back into their natural shape. Arrange the dates slit
side down in concentric circles in the tart shell, leaving half an inch
between dates.
4. Slice the vanilla bean in half lengthwise and use a paring knive to
scrape the seeds and pulp into the butter. To make sure not to lose any of
the seeds, run your vanilla-coated knife through the butter. Heat a small
sauté pan over medium heat for 1 minute. Add the vanilla-butter mixture and
the vanilla pod to the pan and cook 6 to 8 minutes, until the butter browns
and smells nutty. Discard the vanilla pod.
5. Whisk the eggs in a bowl. In a separate bowl, whisk together the sugar,
cinnamon, flour, and salt. Combine the eggs and the dry ingredients, then
stir in the warm butter to incorporate.
6. Pour the batter over the dates in the tart shell. Drizzle the honey over
the top. Bake 30 minutes, until the filling puffs up, browns, and is set.
7. Cool the tart at least 20 minutes, then cut into wedges and serve with
scoops of vanilla ice cream.
Bob