Stuffed Dates
By Darcie Ellyne, MS RDN CDE IFNCP (GI Nutritionist, Certified Diabetes Educator, Integrative & Functional Nutrition Certified Practitioner)
These dates stuffed with mascarpone, pomegranate seeds and pistachio are a healthy and attractive side dish perfect for Thanksgiving or any occasion. For a dairy-free alternative, simply substitute walnut or almond cheese for the mascarpone.
SERVES 4-6
Ingredients
About 30 shelled raw pistachios (2 tablespoons or ½ ounce)
Seeds from 1/2 pomegranate
4 Medjool dates or 8 small natural dates
8 teaspoons mascarpone cheese (substitute a half walnut or almond cheese for dairy-free)
8 mandarins or 4 medium oranges, blood oranges or a combination of all three
A few splashes of orange flower water*
*Orange flower water can usually be found in Middle Eastern markets
Preparation
Preheat oven to 350ºF.
Put pistachios in a pan and warm in the oven for a few minutes, long enough to heighten the flavor but not long enough to brown. Remove from oven. Coarsely chop and set aside.
Remove the stones from the dates by slitting each one open and removing it, while keeping the small dates whole or cutting a large Medjool date in half.
Using two small spoons to neatly stuff each cavity with about 1 teaspoon of mascarpone and lightly press a few pomegranate seeds and bits of pistachios into the mascarpone. (For a dairy-free alternative, substitute half a walnut or almond cheese for the mascarpone.)
Remove the skins and pith from the clementines or oranges and cut each fruit across into thin slices or pinwheels.
Arrange the citrus slices randomly on plates or a platter. Sprinkle with a few drops of orange flower water and tilt the plate to distribute. Arrange the stuffed dates on top of the citrus and scatter with a few more pomegranate seeds and remaining pistachios. The array will look prettiest if not too crowded.
Adapted from from The Zuni Café Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
