To date or not to date… that is the question. After trying today’s recipe, 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 praise 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 are 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.
These engorged delights are perfect for picnics,
afternoon tea and The Hollywood Bowl.
Just ask Sophia!
- ¼ 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 ½ tsp of the mixture into the date
- Top with walnut and decorate with a mint sprig
Special thanks to Yodi & Rikki for the beautiful Wedgewood tea set!
I have already put it
to good use.
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.