Dates With Hazelnuts Food

DATES STUFFED WITH HAZELNUTS AND CHOCOLATE

Steps:

• First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
• Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
• Meanwhile, slice each date on one side to form a pocket; set aside.
• Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
• Serve or refrigerate up to 1 week.

DATES WITH HAZELNUTS

Steps:

• 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.
• Stuff each date with two hazelnuts and dip it in melted chocolate.
• Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
• Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
• Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate.
• Package them up in a pretty box and you have homemade gift that's sure to be remembered.

RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA

Steps:

• Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
• Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.