Doux Dates RSS



Date, Walnut, and Coconut Bourbon Balls

[vc_row][vc_column][vc_column_text]    Date, Walnut, And Coconut Bourbon Balls Ingredients SERVINGS: MAKES ABOUT 12 9 ounces pitted dates, coarsely chopped 1 cup unsweetened flaked organic coconut plus more for rolling 1 1/2 cups walnuts 1/4 cup bourbon 1 tablespoon natural unsweetened cocoa powder 1/4 cup powdered sugar Preparation Place dates and 3 Tbsp. boiling water in a bowl; let steep for 3 minutes. Transfer to a food processor; add 1 cup coconut and next 4 ingredients and pulse until a chunky mixture forms. Using a teaspoon, form rounded balls and roll in remaining coconut to completely coat. Place on a baking sheet and chill until cool and set, at least 15 minutes or overnight. Bring to room temperature before serving. [/vc_column_text][/vc_column][/vc_row]...

Continue reading



Cinnamon-Date Buns

[vc_row][vc_column][vc_column_text] Ingredients SERVINGS: MAKES 16 Date Filling 16 Medjool dates, pitted (about 8 oz.) ¼ teaspoon kosher salt ½ cup (1 stick) unsalted butter, room temperature 1 tablespoon finely grated orange zest 1 teaspoon ground cinnamon Dough And Assembly ⅓ cup whole milk 4 tablespoons honey, divided 1 envelope active dry yeast (about 2¼ tsp.) 2 large egg yolks 2 large eggs ⅓ cup buttermilk 1 cup spelt flour 1¼ teaspoon kosher salt 2 cups all-purpose flour, plus more for surface ½ cup (1 stick) unsalted butter, cut into pieces, room temperature, plus melted butter for bowl and brushing ¼ cup sugar 1 teaspoon ground cinnamon Date Filling Bring dates, salt, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring and mashing occasionally, until dates are falling apart and water is evaporated (it should be a thick paste), 10–15 minutes. Let cool, then...

Continue reading



Squash, Date, and Lemon Compote

Ingredients SERVINGS: MAKES ABOUT 4 CUPS ½ butternut squash, peeled, cut into ½” pieces (about 4 cups) 1 cup golden raisins 8 Medjool dates, pitted, chopped ¼ cup fresh lemon juice 1 cinnamon stick 6 whole cloves 1 teaspoon kosher salt 1 teaspoon finely grated Meyer or regular lemon zest Preparation Combine squash, raisins, dates, lemon juice, cinnamon stick, cloves, salt, and 1 cup water in a large saucepan or Dutch oven. Bring to a boil over medium heat. Reduce heat to a simmer and cook, covered, 8–10 minutes. Uncover and cook, stirring, until squash is tender and glossy and liquid is almost completely absorbed, 8–10 minutes more. Remove cinnamon stick and cloves and discard. Stir in lemon zest.

Continue reading



Spinach Salad with Dates

Ingredients SERVINGS: 4  2 dates, pitted, plus ¾ cup chopped dates 1 teaspoon finely grated lime zest ¼ cup lime juice ⅔ cup vegetable oil, divided Kosher salt and freshly ground black pepper 4 large shallots, thinly sliced 1 bunch flat-leaf spinach, trimmed   Preparation Blend whole dates, lime zest, lime juice, and ⅓ cup oil in a blender until smooth; season with salt and pepper. Heat remaining ⅓ cup oil in a medium saucepan over medium-high heat and cook shallots, stirring often, until golden brown and crisp, 5–7 minutes; drain on paper towels and season with salt. Toss spinach and chopped dates with dressing. Top with fried shallots.

Continue reading



Celery, Date, and Almond Butter Toasts

Ingredients SERVINGS: 2  2 slices ¼”-thick country-style bread, toasted Almond butter 2 celery stalks, shaved on a diagonal 1 date, finely chopped Flaky sea salt (such as Maldon) and olive oil (for serving) Preparation Spread toast with almond butter. Top with celery and date; season with salt and drizzle with oil.

Continue reading