Roasted Dates Stuffed With Pine Nuts In Honey Recipes
PINE NUT AND DATE CROSTINI
Provided by Stuart O'Keeffe
Categories appetizer
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
- Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
- Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
- Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.
ROASTED DATES STUFFED WITH PINE NUTS IN HONEY
From the volumes of Apicius, this splendid yet curious ancient dish from 1st century A.D. Roman brings together the tastes of honey, fruit, and nuts that can be served as a dessert after dinner.
Provided by Colleen
Categories Fruit Appetizers
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Soak pine nuts in a bowl with white wine and 1/4 cup honey to infuse flavor, at least 30 minutes. Drain.
- Mix Gorgonzola cheese and pine nuts together in a bowl. Spread dates open slightly; season the inside of each date with black pepper. Spoon Gorgonzola mixture into each date. Season the outside of each date with salt.
- Arrange stuffed dates in a baking dish. Cover with 1 cup honey.
- Bake in the preheated oven until warmed, about 10 minutes. Transfer cooked dates to a serving platter. Garnish with almonds.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 7.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 54.7 mg, Sugar 33.9 g
ROASTED DATES STUFFED WITH PINE NUTS IN HONEY
From the volumes of Apicius, this splendid yet curious ancient dish from 1st century A.D. Roman brings together the tastes of honey, fruit, and nuts that can be served as a dessert after dinner.
Provided by Colleen
Categories Fruit Appetizers
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Soak pine nuts in a bowl with white wine and 1/4 cup honey to infuse flavor, at least 30 minutes. Drain.
- Mix Gorgonzola cheese and pine nuts together in a bowl. Spread dates open slightly; season the inside of each date with black pepper. Spoon Gorgonzola mixture into each date. Season the outside of each date with salt.
- Arrange stuffed dates in a baking dish. Cover with 1 cup honey.
- Bake in the preheated oven until warmed, about 10 minutes. Transfer cooked dates to a serving platter. Garnish with almonds.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 37.7 g, Cholesterol 5.6 mg, Fat 7.6 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.7 g, Sodium 54.7 mg, Sugar 33.9 g
ROASTED CAULIFLOWER WITH DATES AND PINE NUTS (CLAIRE ROBINSON)
Simple and FABULOUS. Recipe found in Food Network Magazine Nov 2010. This could easily be made vegan by using vegan margarine which is what I did. The first time I made it I made it as is and loved it. Second time I added chinks of butternut squash and used walnuts in place of pine nuts and then topped it with manchego shavings.....delish! We eat this as a main course.
Provided by januarybride
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.
- Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.
- Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
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