Stuffed Dates And Orange With Saba Recipes

DATE ORANGE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine orange juice, water, and orange zest in a liquid measuring cup.
• Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
• Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

STUFFED DATES

Steps:

• Mix cream cheese and Gorgonzola cheese together in a bowl.
• Cut a slit into each date so they can be spread flat. Spread cheese mixture into each date; top with a walnut piece.

STUFFED SWEET DATES

Steps:

• With a paring knife, make a slit in each date sufficient to remove the pit. Set the pitted dates aside.
• In a small bowl, mash the cream cheese, orange zest and cinnamon. Stuff each date with a bit of the cream cheese mixture and chill until ready to serve.

STUFFED DATES

Steps:

• In a mixing bowl, add the ground almonds, powdered sugar, and orange flower water. Add 1 Tbsp water and work into a paste. The dough should be slightly moist; add a few more drops of water (or orange flower water) if needed.
• If using food coloring, divide the paste into even parts, add 5 or 6 drops of a single color to each, and work in.
• Wipe the dates with a damp cloth. Cut a lengthwise incision across the top of each date and carefully remove the pit. Take 1 tsp or so of the almond paste, roll it between your palms into a spherical shape, and tuck inside the date. It should bulge out of the opening. Repeat with the remaining paste and dates. Garnish each date with a walnut pressed slightly edgewise into the almond paste before serving.

FESTIVE STUFFED DATES

Steps:

• In a small bowl, beat the cream cheese, confectioners' sugar and orange zest until blended. , Carefully make a slit in the center of each date; fill with cream cheese mixture. Cover and refrigerate for at least 1 hour before serving.

STUFFED SQUASH WITH BACON, DATES AND SAGE

Steps:

• Preheat the oven to 425 degrees F. Line a large casserole pan with Reynolds Wrap® Aluminum Foil. Set aside.
• Cut squashes in half. Use a spoon to scrape the seed pulp out of the squashes. If necessary, cut 1/4 inch off the bottom of the squash halves to help them stand upright without falling over. Place the squash cut side up on the foil and set aside.
• Heat the olive oil in a large frying pan over medium heat. Add the bacon and saute until just cooked through on both sides, working in batches if necessary. Remove from the pan, allow to cool slightly and then dice.
• Saute the onion and garlic in the rendered fat until softened and transparent, about 8 minutes. Add the rice, chicken stock, dates, cinnamon, salt, pepper, allspice, nutmeg and diced bacon. Stir to combine. Allow the mixture to simmer for 10 minutes, uncovered, stirring every few minutes.
• Add the sage and remove from heat. Gently spoon the stuffing into the squash. Spoon any leftover stuffing around the squash in the pan, then pour the water into the pan. Place the pan in the oven and roast until the squash flesh is tender and the rice is cooked through, about 45 minutes to 1 hour. Cool for 15 minutes before serving.

MOROCCAN STUFFED DATES

Steps:

• Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
• Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
• Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
• Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:.
• Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
• Roll the stuffed date in granulated sugar.
• Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
• Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.

STUFFED DATES

Steps:

• Line a baking sheet with aluminum foil or waxed paper. Place the dates on the baking sheet and set aside briefly.
• Dust a work surface with some of the confectioners' sugar. Knead the Grand Marnier thoroughly into the marzipan (see page 31), adding more confectioners' sugar as needed to keep the marzipan from sticking.
• Break off a piece of the marzipan the size of a walnut; roll into a ball, then into a log shape. Stuff the marzipan into the center of a pitted date. Repeat with the remaining marzipan and dates. Place each date in a paper candy cup and cover the dates completely with plastic wrap. In a tightly covered container, the dates will keep for 5 days at room temperature or 2 weeks in the refrigerator. They are best eaten at room temperature.
• Add 3 drops of red, orange, or green food coloring paste to the marzipan when kneading in the Grand Marnier. Substitute other liqueurs for the Grand Marnier or other extracts for the orange extract.
• Stuffed Walnuts: Substitute 72 walnut halves for the dates. Press a walnut half on each side of each piece of marzipan.
• Stuffed Almonds: Substitute 72 whole, unblanched almonds for the dates. Press an almond on each side of each piece of marzipan.

STUFFED DATES FOR RAMADAN

Steps:

• Stuff each date with 1 whole toasted almond and arrange on a serving platter. Spoon a little bit of creme fraiche over each date and sprinkle with chopped almonds.

STUFFED DATES AND ORANGE WITH SABA

Steps:

• slit open dates, remove pits and stuff with 1 tsp of mascarpone each and sprinkle with toasted almond.
• Remove peels and white part outside orange, cut crosswise into rings.
• Divide oranges into 8 plates with 2 stuffed dates and drizzle with 1 tsp of saba (more if you like).