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Stuffed dates

Stuffed dates
Kirk McKoy / Los Angeles Times

ANY meal can be the ideal Hollywood Bowl meal. It's just that some suppers are more ideal for certain evenings than others. A tuna sandwich and a beer work for a night when you've made a last-minute decision to grab ... Read more

Total time: 10 minutes | Serves 4
  • 12 medjool dates
  • 4 teaspoons Point Reyes blue cheese
  • 4 toasted, salted whole almonds
  • 2 tablespoons goat cheese
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon powdered sugar plus additional for sprinkling on dates
  • 2 teaspoons chopped bittersweet chocolate
  • 2 tablespoons marzipan
  • 2 teaspoons chopped, toasted pistachio nuts plus extra chopped nuts for dipping dates
  • Sugar

Step 1Make a cut along the side but not through the ends of the date, just large enough to remove the pit. Open up the pocket in the dates so they are ready to fill.

Step 2For dates stuffed with blue cheese, below, spoon about 1 teaspoon of the blue cheese into each of four dates. Press an almond into the tops of each of four dates and set aside.

Step 3For goat cheese dates, blend the goat cheese with the Grand Marnier until smooth. Stir in one-fourth teaspoon powdered sugar and the chopped chocolate. Divide the mixture into each of four dates. Sprinkle with powdered sugar.

Step 4For marzipan dates, blend together the marzipan and toasted pistachio nuts. Divide the filling into each of four dates. Dip the top of the dates in chopped pistachio nuts then roll dates in sugar.


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