2007 Riverside County Fair

National Date Festival 
 

 

Friday Night Date - Almond Stuffed Dates, Baked Brie

Turkey Cutlet with Cherry Date Sauce

Carrot Date Cake

Almond Stuffed Dates

 

12                         Blanched Almonds

12                         Pitted Medjool Dates

1/2 teaspoon       White Pepper

1/4 teaspoon       ground Nutmeg

Dash                    ground Cinnamon

1 1/2 teaspoon    Dry Mustard

2 tablespoons      Soy Sauce

1 teaspoon          Salad Oil

 

Remove pits from Medjools. Stuff dates with Almonds. Press to reshape. Mix remaining ingredients in a bowl, add dates and toss until well coated. Let stand 1 - 2 hours, remixing a few times.  Bake in a 350-degree oven 6 to 8 minute until hot. Cut in half, place on a serving dish and insert a toothpick into each date. Serve.

 

Baked Brie

 

1 kilo                    Brie

12                        Medjool dates, pitted and sliced lengthwise

3/4 cup                Chutney

1 cup                   Walnuts, chopped

2                          Egg Yolks, whipped

2                          12 x 12 inch Puff Pastry Dough

 

Unwrap Brie; do not break the skin. Top with chutney, dates and walnuts. Wrap in puff pastry dough and decorate as desired.  Brush with egg yolk. Bake 15 minutes at 425 degrees. Serve with your choice of crackers.

 

Cherry Date Sauce for Turkey Cutlet

12 oz can            Dark Cherries

12 oz can            Apple Sauce

12                       Medjool or Deglet Noor Dates, pitted and sliced

1/4 cup               Plum Sauce

1/2 cup               Sugar

1/2 cup               Honey

1/2 cup               Pecan Pieces

8 oz can              Beef Broth

                           Corn Starch for thickening

1 - 3 TBS             Water, as needed for corn starch

 

Combine all ingredients but the corn starch in a saucepan. Simmer for approximately 20 minutes, stirring occasionally.  Mix corn starch with water to make a paste. Pour into sauce for desired thickness.

Turkey Cutlet

1                        Turkey breast, boneless

Slice and pound lightly. Dust in flour and sauté. Top with Cherry Date Sauce.

 

Carrot Date Cake

2 cups                 Flour

2 teaspoons       Baking Powder

1 1/2 teaspoon   Baking Soda

1 teaspoon         Salt

2 teaspoons       Cinnamon

2 cups                 Sugar

1 1/2 cups          Salad Oil

4                         Eggs

2 cups                 Carrots, raw and grated

1 cup                  Dates, pitted and diced

3/4 cup               Pineapple, crushed, juice drained

1/2 cup               Walnuts, chopped

 

Sift together flour, baking powder, baking soda, salt and cinnamon. Whip together sugar, oil and eggs, add to dry mix.  Fold in carrots, dates, pineapple and nuts. Hand-mix only all ingredients. Pour into a greased and floured 9 x 13 inch cake pan and bake for 45 minutes in 350 degree heated oven.