Stuffed Dates

Recipe file created November 14, 1999.
The first two variations are medieval european recipes. The third is something I came across recently.

Jusselle Date

I have had requests for this dish. Use left over filling for a sandwich spread. Ingredients

1 pound dates, pitted
1 cup bread crumbs
2 tablespoon sweet basil
1/2 teaspoon salt
3 eggs, hard boiled
1/2 pound cream cheese
Cut dates lengthwise half way through to achieve a 'canoe' shape for filling. Cover with a damp towel and set aside. Mash eggs well. Add basil, salt and crumbs. Mix well. Add cream cheese. Mix well. If mixture is too thick, add a little milk. Place mixture in pastry tube and pipe into each date. Refrigerate until ready to serve.

Dates stuffed with Almonds

A simple dish, but elegant.

1 pound dates, pitted
1/4 pound whole blanched almonds
Preheat oven to 350 F. Place almonds on a pan in a single layer. Bake for about 10 to 12 minutes, until lightly brown and they start to look oily. Cool. Insert one almond into each date. May be stored at room temperature until ready to serve.

Dates stuffed with Almond Paste

Sweeter than the above recipe.

1 pound dates, pitted
1/2 pound almond paste
Make sure almond paste is room temperature. Slit dates lengthwise to achieve a 'canoe' for filling. Pipe in almond paste, or use hands to shape almond paste into appropriate shape to place in date. Store at room temperature until ready to serve.

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