It’s three o’clock…

September 22, 2021

and you need a little somethin somethin to hold you over till dinner. This is it. Apricot, Date and Cashew Snack Balls. You know how we love a simplequietmodern recipe…few ingredients and even fewer steps with the best possible result. Simply gather your ingredients, pulse them up in the processor, roll them into balls. Really…that’s it. Since finding this recipe by Gena Hamshaw on Food 52 I’ve made a batch every week. I’ve also modified the ingredients like adding a few toasted hazelnuts to the mix or subbing in some raisins for a few of the apricots. Each change is as good as the original. Now go get your healthy snack on.

 

 

From the top, photo:  gp

second photo: Alpha Smoot via Food 52

For recipe:  https://food52.com/recipes/30743-apricot-date-and-cashew-snack-balls

It’s A Date

December 29, 2019

It’s no secret that I prefer an assortment of “befores and afters” when gathering for the holidays, particularly New Years. Who couldn’t be satisfied with an assortment of appetizers, a glass of something sparkling with a finish of a little something sweet? That said, it’s not ever a bad idea to switch things up and add a something new to your usual mix. I first got hooked on stuffed dates at a favorite restaurant last winter but put off making them at home figuring they were too time consuming. Once I realized they were easily made ahead of time and rewarmed prior to serving, well that changed things. While there is a bit involved in prep, there are only a few ingredients…three actually…plus two pantry items for the glaze…pitted dates, blue cheese and bacon plus a little apple cider vinegar and maple syrup. Stuff pitted dates with a bit of your favorite blue cheese. Cook thin bacon that has been cut in half lengthwise until nearly crisp. While the bacon is still warm wrap each date with a slice and secure if necessary with a soaked wooden pick. Place wrapped dates on a foil lined baking sheet and brush with a glaze made of equal parts maple syrup and apple cider vinegar. Heat in a 400 degree oven brushing with additional glaze until warmed through. That’s it…done. Fair warning, these will go fast so plan accordingly.

While you’ve got the oven on you might take a few extra minutes to knock out a batch of gougere and check your supply of gougere’s best buddy…Champagne. The recipe can be found here. https://simplequietmodern.com/2012/12/18/gougere-i-think-its-french-for/

photos: gp