I’ve had some spare time lately, so I’ve put it to good use and refreshed the blog. New design, new navigation, cleaned-up categories; it all works much better now.
A new category is Historical Dinners, and what fun that’s going to be! The Vikings, Ancient Egypt, Regency England, the last dinner on Titanic…the possibilities are endless. I needed something for people to actually look at when they click that link, so here’s a little something sweet from Ancient Rome to get this party started.
This is adapted from a recipe on Pass The Garum, a great blog about Roman recipes. Accessible, knowledgable, well-written; you should check it out for sure.
The recipe itself is quite easy and very tasty. If you like dates, you will love this. There were no specific measurements given, and since this is so simple it’s not a problem to just wing it. They will taste good no matter what you do.
Dulciaria (Little Sweets)
- Dried Medjool Dates
- Pine Nuts
- Freshly Ground Black Pepper
- Honey (I used Sage, but any flavor should work)
- Sea Salt
- Line a cookie sheet with parchment baking paper
- Remove the pit from the dates
- Pulse the pine nuts lightly in a food processor*
- Add freshly ground pepper to taste and mix
- Stuff the dates with the pine nut/pepper mixture
- Lightly sprinkle the stuffed dates with sea salt
- Put honey in a small sauce pan and bring to a simmer over a low heat. Remove from heat when the honey has thinned out and starts to foam
- One at a time, skewer the stuffed dates
- Tilt the saucepan so that the honey is deep on one side, and dip the date in so that it gets totally covered
- Place on cookie sheet to cool
- When done with all the dates, pour any extra honey over dates
- The honey will not really set up hard like candy – if you want a bit more of a bite to the texture, place dates in the fridge for awhile
*Note: a mortar & pestle would be a much better option for this than a food processor, but you work with what you have. Shopping list has been updated…