Goat Cheese and Spicy Salami Stuffed Dates

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Did you know that dates are one of the oldest known fruits? Their cultivation in the Middle East dates (pun not intended 😉) back to almost 6,000 BC. Their health benefits and culinary uses are still in use today. Dates, or "nature's candy", are naturally sweet, high in fiber, and rich in antioxidants. If you have been exercising, fasting, or feel your blood sugar level is low, grab a date or two or three. They provide a natural energy boost that you can feel good about without weighing you down.

One of the larger varieties is the Medjool date. It is plump and chewy and has a caramel-honey-like flavor. Once pitted, the Medjool date becomes the perfect vessel for adding more flavor and texture. This recipe is an excellent example, and no cooking is required!. In one bite, your taste buds will explode with sweetness from the date and honey, a creamy tang from the goat cheese, saltiness with a kick from the spicy salami, and a nutty crunch from the pistachios. 

This hors d'oeuvre is easy to prepare and can be made in advance, making it perfect for your next party or gathering. Pass them to guests as they mingle during the next social event or gathering, or serve them on a buffet table during a wine party. They are delicious when paired with a nice Pinot Noir or sparkling wine. Just make sure you provide toothpicks or cocktail forks because the other natural sweetener, honey, makes them a little sticky when it comes to finger food.

Notes:

*I only recommend unpitted Medjool dates. They are usually found in the produce section of the grocery store. Dates that are already pitted and bagged are dried out and won't hold their shape well for the filling.

*Goat cheese varies in taste and texture. Look for one that is creamy with a nice tang. Some goat cheeses already have a lemon essence, so taste the cheese first before adding the lemon zest and adjust accordingly. Not a big fan of goat cheese? Substitute with half goat cheese and half cream cheese or just cream cheese.

*Calabrese salami (or is it salame?) is my recommendation, but any spicy salami can be substituted. Can't take the heat? Substitute with a good Genoa or dry Italian salami. Make sure the salami is thinly sliced and finely diced. It will make it easier to fill the dates. And here is why...

*Use a reusable pastry bag fitted with a #12 round tip or a thick plastic sandwich bag with one corner snipped off to fill the dates. This makes it fast and easy. You can use a small spoon, but unless you have an extra pair of hands to hold the date steady, it is a little messy and takes longer.

*Pistachios are my choice of crunch and complement the other ingredients well. The green adds a nice color pop as well. Can you use another nut? Almonds, cashews, walnuts, pecans, and pepitas would be suitable substitutes. Do you have a nut allergy? Just omit the nut.

*Honey compliments the flavor of the date and kind of holds everything in place. Substitutions could be agave nectar or brown rice syrup.

If you do make any substitutions or omit an ingredient, I cannot attest to the end result. What I can be certain of is that recipe now belongs to you 😊. As I always say, make it for you; make it your own. If you do try the recipe with adaptations, please share in the comments below! 

Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

Lemon-Herb Goat Cheese Ball

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Remember that cheeseball from Sunday? Well, here it is in all of its cheesy-herby (that's not a word) glory.  

If you are not a big fan of goat cheese like my husband, please give this recipe a go. The addition of cream cheese to the goat cheese really helps dial back that tangy flavor and sometimes chalky texture. 

The original recipe suggested processing the cheese mixture in a food processor, but that would make the mixture to loose and difficult to shape. I've made my fair share of cheese balls, so I just break out my hand mixer or even the back of a spoon and mix away. The original recipe also called for crumbled goat cheese, but I use goat cheese in log form for a smooth texture. (I use a Montrechat style goat cheese.) Last change...the original recipe only used chives to coat the ball, but since this is an "herb" cheese ball, I added some finely chopped parsley and that added additional freshness and helped fully coat the ball with herbs. Phew.

Serve this with crackers, crostini or crudité (like Green Zebra Tomatoes😋) and you will certainly have a crowd pleaser to add to your appetizer caché.