2007
Riverside County Fair
National Date Festival
Date Pudding
with Toffee Sauce
by Chef Salvador
Date Pudding
3 packages
Chopped Dates, 10 oz size
1 package
Citrus Tea, 14 oz size
1 cup
Sugar
3 sticks
Butter, 4 oz each (softened)
9
Eggs
3 Tbs
Pure Vanilla Extract
4 1/2 Tbs
Baking Soda, fresh
1 1/2 Tbs
Coffee Extract
6 Tbs
Water
4 Tbs
Salt
1/2 cup
Cake Flour
Mix together Dates and
Sugar, set aside. In a large bowl, blend
well softened butter and eggs. Mix rest of
ingredients in a separate bowl then blend
into butter and egg bowl. Add Date and Sugar
mixture. Mix until everything is well
blended. Pour mixture into 1/2
sheet pan, sprayed with cooking spray and
dusted flour. Bake in 325 degree oven for 45
minutes. To test for doneness, insert
toothpick into middle of pudding. Toothpick
should come out clean. Remove from oven and
set aside.
Toffee Sauce
6 oz
Brandy
8 oz
Butter
9 oz
Brown Sugar
6 oz
Cream
In a small sauce pan
on low heat, mix together all ingredients.
Stir constantly to prevent sticking to pan,
using a wooden spoon. Sauce is ready when it
sticks to back of spoon.
Serve Date Pudding on
dessert plates, topping with a tablespoon or
two of Toffee Sauce.
Date and
Peppered Grape
by Garde Manger Chef John Gargone
4 Servings
4
Dates, pitted
4
Red Seedless Grapes
2 oz
Goat Cheese
2 oz
Salted Pistachios, roasted and chopped
1/4 oz
Olive Oil
Fresh Ground Black Pepper
Plastic Gloves
Pour Olive Oil onto
plate. Add Grapes and coat. Grind Pepper
onto Grapes. Set aside. Slice open Dates,
flatten each Date between your hand, set
aside. Put 1/2 ounce of Goat Cheese into
your hand and flatten with the heel of your
hand, repeat three more times. Assemble
Grape onto flattened Date and place in
center of flattened Goat Cheese. With your
hands form cheese around Date-Grape,
covering completely; report three more
times. Roll cheese covered Date-Grape into
the chopped pistachios or your favorite nut.
Date and Peanut
Butter Canapé
by Garde Manger
Chef John Gargone
4 Servings
4
Dates, pitted
1
Rib of Celery, washed
2 oz
Peanut Butter
1 oz
Bacon, cooked and chopped
Plastic Baggie and Spoon
Cut off bottom of
celery rib, so celery can sit flat. Then cut
celery into 2 inch logs (straight or angle
slices). Cut Dates in half, lengthwise; push
date firmly into celery log. Fill baggie
with peanut butter, twisting top of baggie
to closure to create a pastry bag. Cut tip
of baggie and spread peanut butter onto
celery logs. Garnish with chopped bacon.
Date and Walnut
Dressing
by Garde Manger
Chef John Gargone
4 Servings
3
Dates, pitted and minced
1 large
Garlic, finger minced
6 oz
Olive or Salad Oil
2 oz
Cider Vinegar
1/2 oz
Dijon Mustard
Kosher Salt and Fresh Ground Black Pepper
Whisk together Dijon
Mustard and Cider Vinegar. Add oil in a
steady stream while whisking ingredients.
Add minced Dates and Garlic. Salt and Pepper
to taste.
