Category: savoury

Stuffed Dates with Pistachios

Quick! You just found out that you have guests coming over and you haven’t had time to cook up any appetizers. You know they’re going to be hungry as soon as they walk in the door. What do you do? Simple. You make these stuffed dates, of course! These babies have been a lifesaver for me, time and again. So quick to throw together, and always a hit. It’s a little sweet and savoury gourmet at your fingertips. Make a couple right now, just to see what all the hype is about. But, be warned. These beauties are highly addictive. I got the idea for these at a NYE gathering one year. The host had put out something very similar, using pine nuts instead. I happened to have pistachios at home when I decided to try it out. If you want to add a really interesting middle eastern twist, you can try adding a tiny drop of rosewater and a pinch of cardamom to the cheese. Note that rosewater isn’t for everyone, though I think it works perfectly in this setting.

Stuffed Dates with Pistachios and Honey
makes 24

24 medjool dates, pits removed
1 tub old fashioned cream cheese (Liberté brand, if you’re in Canada) or plain goat cheese
1/2 cup shelled pistachios
Honey, for garnish
Rosewater (optional)
Cardamom (optional)

Open up your dates on the long side, removing the pit and creating an opening to hold the cheese. (If using rosewater and cardamom, mix into cheese now!) Spread cheese inside and top with pistachios. Arrange on a platter and drizzle with honey.
(Seriously, seriously simple.)

You Want This

I proudly present to you my latest creation obsession, Spiced Pepita Cake! Now, you may be wondering, “Pepita cake? Why would I want that?” Trust me, you want this. Just imagine ooey gooey chocolate that melts in your mouth with every bite. Now, imagine that chocolate wrapped in fluffy cake that’s sweet and salty and the slightest bit savoury. I’m telling you, you want this. 
Not quite sold? Let me ask you a few questions. 
1. Do you like cake?

2. Do you like chocolate?

3. Do you like easy recipes?
4. Do you like things that are delicious?
If you’ve answered yes to any of the above,  you want this.
This recipe is a heavily adapted version of chef Rick Bayless’ Mexican Chocolate Chip Pumpkin Seed Cake. While Rick uses Mexican chocolate, I used dark baking chocolate and I added some of my own spices into the batter. I also subbed out the butter for Earth Balance Spread, and I added in some sunflower seeds to the mix. Now, without further adieu… The one, the only…
Spiced Pepita Cake with Chocolate
makes one 8″ cake, recipe adapted from Food and Wine

ingredients
1 cup granulated sugar
1 cup pepitas (shelled pumpkin seeds)
3/4 cup shelled sunflower seeds
250ml Earth Balance Spread (or butter)
3 eggs
1 tbsp tequila
1/2 cup chopped dark chocolate 
1/3 cup all purpose flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ground anise (optional)
1/4 tsp ground cayenne pepper 
pinch black pepper
pinch salt
Preheat oven to 350F. Butter & flour an 8″ round cake pan. (I also like to put a parchment circle at the bottom of mine!) Sprinkle 1/4 cup of seeds + 2 tbsp of sugar directly into pan. In food processor (Robot Coupe), pulse the remaining seeds with sugar until sandy. Add eggs, shortening, tequila and pulse until homogenous. Add dark chocolate and pulse until incorporated. Add all dry ingredients and pulse again slowly, but do not overmix! Pour batter into prepared pan and bake for 45 minutes, or until golden and cake tester (toothpick) inserted in centre comes out clean. 
Once cake is slightly cooled, invert to serve. 
Dust with powdered sugar and more cinnamon if desired. 

Roasting Season (Roasted Pear, Spiced Pecan & Blue Cheese Salad)

The autumn leaves, vibrant and warm not long ago, seem to be turning dull and brown faster than the temperatures are dropping. There is a place, however, that is brighter than ever at this time of year. Adorned with rich autumnal hues, brimming with the season’s best squash, tubers and root vegetables, you can count on your local farmer’s market stands to bring some vibrancy back into your day. Behind the stands, stacks of mason jars line the walls, adjacent to pies overflowing with seasonal fruits. An intoxicating smell of mulling spice is in the air… Suddenly, when you’re here, the word autumn becomes synonymous with comfort. 

Trading flowy dresses for chunky cable knits, replacing bonfires with fireplaces, comfort is the word of the season – especially when it comes to our meals.
Is it possible for a salad to be a comfort food?
Don’t dismiss the idea just yet. Enter caramelized pears, spiced pecans, and blue cheese. Cheese is always comforting. (Unless you’re vegan. Horrah for Daiya shreds!) 
Toss these three things with a head of lettuce and voila! Autumn gourmet – comfort salad. 
So sit back, pull up your legwarmers, and breathe in that oddly comforting, subtle smell of burning insects of seasons’ past as you turn on your electric heater for the first time. And then, enjoy this salad. Let it warm your body and your soul. 
Or at least just your body. 
Or, eat it cold if you prefer.
You know, you should just eat this no matter what. 
Like now. 
Trust me.
Caramelized Pear, Spiced Pecan and Blue Cheese Salad 
an original recipe by allison sklar 
what you’ll need
1 head boston lettuce, chopped
1/4 cup crumbled blue cheese
2 medium sized just-ripe pears (fruit should be firm)
2 tbsp butter
2 tbsp brown sugar 
Pinch sea salt
1 cup pecan halves
1 egg white
2 tsp brown sugar
1 tsp ground cinnamon
1 tsp paprika 
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp nutmeg
1/2 tsp powdered ginger
1/4 tsp ground cloves (optional)
1 tsp Dijon mustard
1 tbsp olive oil
1 tbsp mayo or vegan mayo
1 tsp balsamic vinegar
1 tbsp honey or agave nectar 
how to do it

Roast your pecans
Preheat oven to 300F. Toss pecans with beaten eggwhite in a medium bowl. In seperate bowl, mix all of the spices together. Toss coated pecans with spice mixture. Spread evenly on parchment-lined baking sheet. Bake for 23 minutes. Remove from oven and let cool completely. While pecans are roasting, prepare your pears.

Beware: your house is going to smell amazing.

PrePEAR (oh come on, you laughed.)
Slice pears into about 6 sections each. Remove seeds and stem. In a microwave safe bowl (or on the stovetop) melt butter and brown sugar together. Whisk in salt. Toss pears with butter/sugar mixture.
Lay evenly on parchment lined sheet. Once pecans are done, turn oven up to 325F. Roast pears for 15 to 18 minutes, or until they begin to soften and brown.

While pears are roasting, prepare dressing by combining all ingredients and whisking until smooth. Toss finished pears with chopped lettuce and pecans. Top with cheese and drizzle with dressing.

Enjoy!