Stuffed Medjool Dates for my Wine Tasting Party

I first made these dates on 5/8/2011 for my Kentucky Derby party then most recently for last months Wine Tasting Party.  I loved them but didn’t realize dates were dried and very sweet, like candy.  I'm not sure what I thought, maybe I was thinking figs. The cheese stuffing and salty prosciutto off set the sweetness well but don't skimp on the cheese.  I originally misread the recipe and used cream cheese vs. goat cheese along with mascarpone, this time I used goat cheese and cream cheese since cream cheese is cheaper and it was just as good. Original recipe came from Giada de Laurentiis.  It was an expensive recipe, $18 but using the cream cheese reduces the price and if you can find a smaller box of dates vs the Costco box it will also save you some.  You can make more than stated depending on the size of your dates but a little goes a long way.

18DOLLAR DATES
¼ C. (2 oz.) cream cheese
¼ C. (2 oz.) goat cheese
¼ C. fresh basil, finely chopped
¼ Kosher salt
¼ coarse ground black pepper
20 Medjool dates, pitted
8 thin slices prosciutto

Mix cheeses, basil, salt and pepper.  Slice date in center and squeeze ends to open slit.  Take out pit and  stem end if there. Stuff with ½ -1 t. cheese mixture.  Wrap with a piece of prosciutto.  Cut in half.

Note:  The first time I served them whole but since they are so rich and sweet a smaller bite is better. Also be sure to put enough cheese because the savory taste is needed to offset the sweet.

These were good but might have been better with a bit more onion and cheese.  They were still tasty even once they cooled which works well for a party.

CARAMELIZED ONION TART

1 sheet puff pastry, thawed

1 caramelized onion

-Parmesan cheese

Preheat oven to 400°F.  Follow recipe to caramelized onions.  Thaw one sheet of puff pastry according to package directions.  On a silicon lined cookie sheet, unfold, roll out slightly and prick all over with fork.  Spread caramelized onions on top of pastry, grate cheese over top.  Bake 20 minutes or till golden brown.  Cool 5 minutes, cut in squares.

Variations:  

• Instead of Parmesan use 2 oz. rind removed, diced brie cheese and 2 oz. Gorgonzola.   Sprinkle 2 T. fresh tarragon
• Drizzle 2 T.  balsamic vinegar over onions, mix.
• Sprinkle 1 T. brown sugar over onions, mix.

Everyone knows of Magic Cookie Bars, I found this version on Valerie Bertinelli cooking show. I think MCB are better but these are easier to eat.

Magic Cookie Balls, Truffle Style:  Mix:  1 ⅔ C. Graham crackers, ⅔ C. coconut, ⅔ C. walnuts, chips and a pinch of salt.  Mix and bake in a greased 8x8" pan for 15-20 minutes on 375°F.  Mix to combine, let cool enough to handle and roll into balls and while still warm roll in powdered sugar.

MAGIC COOKIE BARS
½ C. margarine or butter
1 ½ C. graham cracker crumbs
14 oz. can sweetened condensed milk (not evaporated)
6 oz. pkg. semi-sweet chocolate chips
1 ½ C. flaked coconut
1 C. nuts (walnuts, pecans), chopped

Preheat oven to 350°F (325°F for glass dishes).  In a 9x13 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25-30 minutes or until lightly browned.  Cool.  Cut into bars.  Store loosely covered at room temperature.  Makes 24-36 bars.