Foie Gras Stuffed Dates Food

FOIE GRAS-STUFFED DATES

Steps:

• Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.
• *A type of French sea salt; available at specialty foods stores and some supermarkets.

STUFFED DATES

Steps:

• Stuff dates with one almond or pecan per date. Roll in powdered sugar.
• Place on wax paper in the refrigerator until ready to serve.

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.

SIMPLE CREAM CHEESE STUFFED DATES

Steps:

• Pit the dates. Stuff dates with 1 tsp cream cheese each. Put on plate and distribute paprika on top.

FOIE GRAS-STUFFED DATES

Steps:

• Fill each date half with heaping 1/2 teaspoon foie gras.
• Arrange filled dates on platter.
• (Can be prepared 3 hours ahead. Cover and chill.)
• Sprinkle each date with salt and parsley.

FONDANT-STUFFED DATES

Steps:

• For the fondant, blend together the sugar, condensed milk and flavorings.
• Knead the fondant until very smooth and creamy.
• Add the finely chopped pecans.
• Divide mixture into three separate bowls and tint one pale green, one pink and leave the other white.
• Cover the bowls with damp cloth and refrigerate overnight.
• Fill each date with fondant and roll in the granulated sugar.