Category: Thanksgiving

  • Seven Dates….Stuffed Dates

    Seven Dates….Stuffed Dates

    Seven days…

    The Ring (2002), directed by Gore Verbinski, was the movie that launched a myriad of J-horror remakes, and with its haunting atmosphere and compelling storyline, it’s not hard to see why. A viewing of an intensely creepy videotape, followed by the piercing ring of a phone call promises death to the viewer in seven days; it’s presented as an urban legend but immediately proves true. Naomi Watts’s performance as Rachel, a reporter and single mother trying to track down the origin of the mysterious tape, steadily builds from intelligent and curious to disturbed and desperate. All together there’s an expertly crafted sense of impending doom. 

    For a recipe, I wanted to try something a little different. Seven Dates is almost too cute a food pun, but each variation on a stuffed date is an opportunity to tie back to the film. There’s a bit of a formula: something creamy, something crunchy, something both sweet and salty. Through these variations, there’s some inspiration from Japan, origin of the original film, as well as the setting of the remake: moody, rainy Seattle. There’s a nod to little Aiden (David Dorfman), Rachel’s precocious son. And then we have takes on the classic Devils on Horseback which tie in perfectly with the film’s bleak theme. 

    Each version below makes 12 dates, and they’re all extremely simple – so you can stick to one, or divide the measurements and make several kinds at once! The measurements are approximate, it will depend on the size dates you have, but none of these are fussy and you can adjust accordingly. For all dates, slit down lengthwise and remove the pit if necessary. 

    Date 1: Miso Sesame Dates

    These have a bit of a Japanese flavor profile, with salty/umami miso, creamy tahini, and toasty sesame seeds. 

    Whisk together 2 teaspoons miso, 2 tablespoons tahini, and a teaspoon honey. Fill dates and sprinkle with toasted sesame seeds. 

    Date 2: Anko Kinako Dates

    These also have a Japanese flavor profile that is similar to Japanese sweets such as dango. Anko is sweet red bean paste that’s very versatile – it can be smooth or textured, and used as a topping or filling. You can get it storebought, or make your own (here’s a recipe from Just One Cookbook). Kinako is toasted soybean flour, and has a delightful nutty flavor, and a light smooth texture perfect for dusting. 

    Fill dates with anko, you’ll need about 3-4 tablespoons. Whisk together 1 tablespoon of kinako with 1 teaspoon sugar, and dust over the dates. 

    Date 3: Espresso Mascarpone Dates

    Perhaps stereotypical, but something definitely associated with Seattle is Starbucks. Luckily espresso and dates are a perfect pairing, and mixed with lightly sweetened mascarpone and dusted with cocoa, you have little mini tiramisu lattes. 

    Mix together 4 tablespoons mascarpone with 2 teaspoons honey and 2 teaspoons instant espresso. Stuff dates and dust with cocoa powder. 

    Date 4: Cherry Almond Dates

    The film takes us into Washington state, from nearby island to nearby mountain. Washington is famous for its cherries. For this version you can use a mild cheese like goat cheese or brie, but as I had mascarpone on hand from the previous version, I went with that!

    Stuff dates with mascarpone (3-4 tablespoons needed), then a little cherry jam (2-3 teaspoons). Top with slivered almonds. 

    Date 5: Peanut Butter and Jelly Dates

    Aiden is a very independent kid; he gets himself dressed, walks himself to school, and makes his own lunch – peanut butter and jelly!

    Mix 2 tablespoons creamy peanut butter with 1 tablespoon jelly of your choice (I used grape). Top with chopped roasted, salted peanuts.

    Date 6:  Devils on Horseback

    These are a cheese stuffed date usually wrapped in bacon then baked, but instead of wrapping them I sprinkled them with crumbled bacon to match the style of the other versions. 

    Heat broiler. Stuff dates with 3 or so tablespoons of blue cheese, and broil for 2-3 minutes. Fry two slices of bacon until very crispy and drain on a paper towel. Crumble and sprinkle over the dates. 

    Date 7: Vegan Devils on Horseback

    These are the classic – but with coconut bacon and cashew cheese! Recipes for both at The Full Helping.

    Heat broiler. Fill dates with 3-4 tablespoons cashew cheese. Broil for 2-3 minutes, then sprinkle with 1 tablespoon coconut bacon.  

    And there you have it! One thing I really learned is that the possibilities are endless – try these (they were all great) or create your own and stuff on.

    First published on Nightmare on Film Street.

  • Witchy Autumn Spice Mix

    Witchy Autumn Spice Mix

    Tis the season! I’ve decked the halls with pumpkins and cobwebs, and fall baking is in full swing. Here’s a deliciously fragrant witchy spice mix for all your fall treats, everything from gingerbread to roasted veggies to pumpkin spice lattes.

    It’s nothing revolutionary, it’s like chai masala with different levels of spice (not that you couldn’t make a lovely chai with this), and like store-bought pumpkin pie spice only so much more lovely and piquant because the spices are fresh ground. I’ve made a nice batch which I’ve stored in a little jar in my spice cabinet, but it’s going so quickly I know I’ll need to make another batch before the holiday season is over – and this time make it a double!

    Also, this wouldn’t be half as witchy without some magical correspondences, so if you’re curious:

    • Allspice: money, luck healing
    • Black pepper: protection, exorcism
    • Cardamom: lust, love (so you’ve got the sweet playful version with green cardamom and the smokey sexy one with black cardamom)
    • Cinnamon: spirituality, success, healing, power, psychic powers, lust, protection, love (so, pretty much everything)
    • Clove: protection, exorcism, love, money
    • Ginger: love, money, success, power
    • Star anise: psychic powers, luck

    All the good stuff; if you’re looking for love, money, or just need a good old-fashioned exorcism, a batch of pumpkin bread may be just the thing. Happy baking!

    Witchy Autumn Spice Mix

    • 10 green cardamom pods
    • 10 allspice berries
    • 14 cloves
    • 3 star anise
    • 3 cinnamon sticks
    • 1 tablespoon black pepper pods
    • 1/2 teaspoon ground nutmeg (about half a pod)
    • 1/2 teaspoon ginger powder

    Lightly toast all spices except the ground nutmeg and ginger in a dry pan. Grind all spices in a spice grinder until very fine. You may need to crack the cinnamon sticks first, and then sift the spices once and grind the larger pieces again.

    Stir in the ginger and nutmeg, and store in an airtight container. Will last indefinitely but spices will lose potency over time, so try to use within a month or two.

  • Pomegranate Brussel Sprouts

    Pomegranate Brussel Sprouts

    pomegranate-brussel-sprouts

    First, a word on the humble brussel sprout. People used to give them such a hard time. As a child, even though I had never even eaten one, I osmosed the attitude that they were gross and to be avoided. But even the first time I had them (defrosted and steamed), they weren’t nearly as bad as people claimed.

    Nowadays I feel like they are universally more appreciated. When shredded they make a substantial salad that won’t immediately wilt when dressed, and when roasted (as they are here) they take on a pleasant nutty flavor. Plus they are so cute! When I made them a few months ago, my mother-in-law called them bund gobi ke bacche – baby cabbages! Adorable!

    Of course, as nice as brussel sprouts are, let’s be honest, what takes this from mundane to magical is the gorgeous, jeweled and otherworldly pomegranate.

    Pomegranate Brussel Sprouts

    Slightly adapted from The New York Times

    • 1 lb brussel sprouts, washed, trimmed and halved
    • 2 tbsp olive oi
    • sea salt
    • 1 cup pomegranate juice
    • 2 tbsp brown sugar
    • 3 tbsp pomegranate seeds

    Toss the brussel sprouts with olive oil and sea salt, and roast at 425° for 30-35 minutes, turning once or twice, until lightly browned and crispy.

    Meanwhile, in a small sauce pan over medium head, combine pomegranate juice and sugar, and reduce to a medium-thick syrup.

    When brussel sprouts are done, serve drizzled with several tbsp’s of the pomegranate reduction (save the rest for salad dressings), and sprinkled with pomegranate seeds.

    Happy Belated Thanksgiving, Canada! I should have posted this yesterday. Oh well, still plenty of time for American Thanksgiving, for which this would also be perfect!