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! 

Sunday Dinner

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Muffuletta Dip

Turkey and Sausage Gumbo

Creole Cabbage Slaw

Spice Cake with Cream Cheese Frosting

Every Sunday after Thanksgiving is Gumbo Day. It is a family tradition that I hold close to my belly heart and it is an oh so yummy way to use up that leftover turkey. The only thing that really changes on that menu is the appetizer and dessert.

I have already talked about the origin of Muffulettas in THIS post. What I didn't talk about was the spelling and pronunciation; Muff-UH-letta or Muff-AH-letta. It's kind of like Pimento/Pimiento; both are acceptable. This Muffuletta dip, to me, it's a "clean out your refrigerator" kind of recipe.  I mean, I literally had 6 out of 8 of the ingredients in my refrigerator that needed to be put to a tasty use. It comes together quickly, but the only thing to really point out is that it needs to be made several hours in advance, or preferably overnight, for the flavors to develop. I like to serve it with NOLA French Bread crostini or, in tonight's case, just some store-bought bagel chips.  Happy Sunday!

Muffuletta Deviled Eggs

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Deviled Egg, I have someone I would like you to meet-- The Muffuletta.  I'm sure most of you are familiar with deviled eggs.  But for those of you unfamiliar with a Muffuletta, it is a sub-style sandwich that originated from Italian immigrants in New Orleans.  It consists of layers of various meats and cheeses like mortadella, salami, provolone, and mozzarella.  These delicious components are placed on Sicilian-style bread that has been spread with a generous helping of olive salad.  That's a good sammich.  

What is olive salad, you ask?  It's a combination of pickled vegetables, chopped olives, Italian seasoning, and olive oil.  It's not something I use quite a lot (ok, very seldom and only for Muffuletas and now these deviled eggs), so I purchase a small jar from the market.   

To keep the egg filling from being overly greasy, I rinse the olive salad and drain it well.  I incorporate the usual deviled egg suspect-- mayo, but I kick up the Muffuletta flavors with grated sharp Provolone and a generous garnish of chopped hard salami.  To brighten the flavors, I added a little red wine vinegar and a flat-leaf parsley (that adds a little color as well).

Salami and Arugula Pizza

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Now that you have my go-to recipes for homemade pizza dough and sauce, it's time to share with you my favorite pizza (or least one of them).  Meaty salami, fresh mozzarella, herbal basil and peppery arugula all come together for a remarkable flavor combination.  The salami is cut into matchsticks rather than circles for a better bite.  They are also quickly pan fried to remove some of the excess fat and to provide a slight crisp.  Fresh mozzarella is used instead of the standard processed version for a light and creamy texture.  Once baked to perfection, it is topped with a sprinkle of chopped basil and some baby arugula.

Speaking of baking a pizza-- this is a controversial issue.  And what I mean by that is-- What oven rack position to you place your baking stone on?  The answer-- It depends on your oven.  With my previous oven I had success with the upper middle position, but with my current oven I achieve the best results with the middle position. The bottom and outer edge of the crust should be nicely browned with a few charred spots.  If the top of the pizza bakes faster than the bottom, lower the baking rack before continuing with the second pizza.  It may take a couple of tries before you find what works best for you.  Bon Appétit magazine even came out with this method using the broiler element.