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March 03, 2005

Medjool dates in coffee and cardamom

dates2b.jpg"In Coachella Valley, the most popular soft variety is 'Medjool,' originally introduced into the United States in 1927 from eleven offshoots from Bou Denib Oasis in French Morocco."

I give Pinki subscriptions to Gourmet and Bon Appetit as a gift and never read them myself, except this month, which is dedicated to London, since we will be in London in a few weeks. Well, I found a few truly delectable recipes, first among them this date recipe, which I plan to serve tomorrow night, with the Philippine sticky rice in banana leaves that I brought back from Toronto--I'll steam them. The Gourmet recipe is adapted from Casa Moro: The Second Cookbook and is truly inspired. They serve the dates with drained and thickened Greek yogurt, but to make the lactose intolerant happy, I will serve it with coconut rice.

14 oz (2 cups) Medjool dates, whole or pitted
2 cups espresso freshly made or 5 rounded tsp instant espresso in 2 cups boiling hot water--I will use decaf
1 tsp sugar
20 whole green cardamom pods, light crushed
1 3-inch stick cinnamon, broken in half.

Pit dates (slice along one side of date to remove pit).
Bring everything else to a boil and pour over dates. Bring to room termperature and steep, refrigerated overnight. Serve chilled.

Sarah gave me wonderful dark chocolate espresso beans that I may use to add a crowning touch...

Posted by BKG at March 3, 2005 12:03 PM

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