March 03, 2005
Medjool dates in coffee and cardamom
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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