This Passover, I'm a guest, not a hostess. My cooking contributions include a slightly modified version of the greens quiche I made last spring (this time, with green garlic in lieu of leeks!), as well as a simple and special dessert: date/pecan/raisin balls.
It is a very simple and easy recipe, and there are countless versions, of course; you could add a bit of wine (port or sherry would work really well), and any sort of nut or dried fruit. I like the spices in this combination, and it looks quite pretty in its little "home" -- a pod-shaped Tunisian serving dish.
25 medjool dates (the meaty, squeezable kind)
a big handful of dark raisins
a big handful of raw pecans
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp vanilla
1/2 cup grated coconut
Pit dates and place in food processor bowl. Process until smooth (it will become sort of a soft ball after processed).
In the meantime, chop pecans to little pieces.
Place date ball on a cutting board, and work pecans and raisins into it.
Add spices and keep working the "dough".
Make little balls from the mixture.
Roll little balls in coconut.
Place in refrigerator for a few hours before serving.
Happy Spring, and Happy Freedom Holiday. May it bring freedom to many people of the world who are in bondage as we, fortunate enough, get to enjoy a meal with our relatives and friends.
5 comments:
hi hadar: i can vouch for the success of this dessert since i sampled more than a few of them at david & joanna's seder...! great blog! i will definitely try making these in the near future. it looks so easy. :) jayme
Hey, Jayme! How cool to see you here!
Yeah, they were yummy... and so glad you like the blog. The date balls made an encore at my classes last week, and the consumers didn't seem to complain. :)
Hi There
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Good morning,
This is a quick email to enquire about the reciprocal availability of text links
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link with your site.
our site details are as folows
Wine Interview
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Description: Your premier wine entertainment site featuring a streaming video variety show. Wine gifts, reviews, videos, blogs, tours, maps, & sommeliers.
If you could please add this information on your web page and send me yours so that I can add ..you can tell me in which category you want me to place yours. , it would be most appreciated.
Looking forward to your reply
Kind Regards,
papia
Hi Hadar,
My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
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