dates

This warmly spiced stew is inspired by a Moroccan tagine. The word tagine describes both the clay pot traditionally used to cook the dish and the dish itself. This simplified version combines chicken with dates, which mostly disappear into the stew, imparting a honeyed sweetness. Butternut squash wedges steam on top as the chicken cooks, then get stirred in at the end, thickening the sauce.
<p><em>Find a slow-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1019698-slow-cooker-chicken-tagine-with-butternut-squash?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=22">here</a>.</em></p>

Pressure Cooker Chicken Tagine With Butternut Squash

canola oil

red onion, finely chopped

Kosher salt

(4-inch) piece fresh ginger, peeled and minced (about 1/4 cup)

garlic cloves, chopped

cinnamon

sweet paprika

turmeric

cumin

hot smoked paprika

ginger

cayenne

cloves

Black pepper

tomato paste

chicken stock

lemon juice

chicken thighs

dates,

flat-leaf parsley, chopped

scallions, thinly sliced

couscous

Plain yogurt, for topping (optional)

Toasted almonds, for topping (optional)

Using the sauté setting, warm the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the fresh ginger and garlic and cook, stirring, until fragrant and softened, about 2 minutes. Add the cinnamon stick, sweet paprika, turmeric, cumin, smoked paprika, ground ginger, cayenne and cloves. Season generously with black pepper. Stir well.

Add the tomato paste and stir until fully combined, fragrant and brick-red in color, about 1 minute. Add the chicken stock and lemon juice, scraping any browned bits that have collected at the bottom of the pan. Turn off the heat. Add the chicken and the dates and stir to combine. Place the butternut squash wedges on top and season them generously with salt and pepper. Close the lid and cook on high pressure for 16 minutes.

Let the pressure release naturally for 10 minutes, then release remaining pressure manually. Open the lid, add the parsley and scallions and gently fold everything together. (The butternut squash will fall apart slightly to thicken the sauce.) Taste and add lemon juice and salt, if necessary. Serve with couscous or pita and top with yogurt and toasted almonds, if desired.

These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that’s broiled until bubbling, and, well, sticky. Don’t skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.

Pumpkin Sticky Toffee Puddings for Two

unsalted butter,

55 grams pitted, chopped dates

lemon zest

baking soda

water

pumpkin purée (not pumpkin pie filling)

dark brown sugar

ground cardamom or ginger

fine sea salt

all-purpose flour

Flaky sea salt,

Crème fraîche, sour cream

heavy cream

unsalted butter

bourbon or brandy (optional)

Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).

Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.

Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.

Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)

Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.

Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.

Sticky toffee pudding isn't so much a pudding in the American sense, but an extremely moist baked or steamed British date cake topped with a glossy sauce of brown sugar and cream. Steamed cakes — a genre unto themselves in Britain — are easily made in the slow cooker. This adaptation uses espresso powder in the cake and sauce to balance the honeyed taste of the dates and brown sugar: Nevertheless, it is still quite sweet, as it should be. This recipe can also be made more quickly in the oven, and the resulting cake’s texture will be different than the steamed version — sliceable, like a moist quick bread.

Slow Cooker Sticky Toffee Pudding

espresso powder

baking powder

salt

cardamom

maple syrup

75 grams packed light brown sugar

eggs

220 grams packed light brown sugar

Unsweetened whipped cream,

Make the pudding: Generously butter a 2-quart soufflé dish, or another 2-quart oven-safe baking dish that fits into your slow cooker. In a small bowl or liquid measuring cup, mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan, and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

 In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together the melted butter, maple syrup, brown sugar, eggs and the 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish.

Pour 4 cups water into a 6- to 8-quart slow cooker, then lower the soufflé dish into the slow cooker. The water should come about halfway up the sides of the dish. Lay a clean dishcloth or a double layer of paper towels on top of the slow cooker, leaving some overhang, and then top with a lid. (The cloth or towels will soak up condensation, and prevent it from dripping onto the surface of the pudding.) Cook until the pudding is firm and set on top, and the sides are just starting to pull away from the dish, 4 hours to 4 1/2 hours on low.

Make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Uncover and turn off the slow cooker, and let the pudding cool enough for you to reach in and pull the dish out. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Slow Cooker Method

Make the pudding: Heat oven to 325 degrees. Generously butter an 8-by-8-inch baking pan. Mix 1/2 cup water with 2 tablespoons espresso powder, and stir to dissolve. Put the chopped dates in a small saucepan and pour the espresso-water mixture over the dates. Bring the mixture to a boil over medium-high heat, then reduce the heat slightly and let it simmer, stirring often and mashing the dates with the back of a spoon or a spatula, until the dates have absorbed most of the liquid and formed a paste, about 3 minutes. Remove the pot from the heat and stir in the baking soda; the mixture will foam.

In a medium bowl, mix the flour, baking powder, salt, cinnamon and cardamom. In a large bowl, whisk together melted butter, maple syrup, brown sugar, eggs and 2 teaspoons espresso powder until the mixture is smooth. Whisk the date mixture into the wet ingredients, followed by the dry ingredients, until just combined. Pour the batter into the prepared dish. Bake until the top of the cake is risen and set and a cake tester inserted into the middle of the cake comes out clean or with just a few damp crumbs, 30 to 40 minutes.

Meanwhile, make the sauce: Combine the brown sugar, cream and espresso powder in a small saucepan. Add a generous pinch of salt. Bring just to a simmer, stirring with a spatula, over medium heat. Simmer, stirring constantly, and lowering the heat if the sauce starts to boil over, until the sauce is slightly darkened and reduced, about 5 to 8 minutes.

Let the cake cool in the pan on a rack for 10 minutes, then invert it onto a serving plate. Using a cake tester or a skewer, poke holes all over the cake. Sprinkle the pecans evenly over the top, and then slowly pour half of the sauce over the pecans, tipping the dish to evenly cover the pudding in sauce. Serve the pudding in scoops, warm or at room temperature, with the additional sauce on the side and whipped cream on top.

Oven Method

Moroccan Rice with Harissa, Dates, and Orange (Stovetop Method)

olive oil

1 onion, finely chopped

kosher salt

minced

1 bay leaf

harissa

1 cup basmati rice, rinsed until water runs clear (do not use brown rice)

medjool dates, pitted and diced

In a large skillet over high heat, heat the oil until it shimmers. Add the onions and reduce the heat to medium. Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes.

Add the garlic and bay leaf to the onions, and cook for another minute more. Add the harissa. Stir to incorporate. Add the rice and stir for another minute or until each grain is glistening. Add the dates and the orange zest. Squeeze the orange into a liquid measure and add enough water to create 1 and 1/3 cups liquid. Add 1/2 teaspoon salt to the pan. Stir to combine.

Bring to a simmer, cover pan, turn heat to low, and cook for 20 minutes. Let stand for 10 minutes before fluffing with a fork. There should be a bit of nice caramelization on the bottom of the pan — I like to scrape this up and incorporate it into the rice. Serve immediately.

Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump.

His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you.

Sticky Toffee Pudding

dates, pitted and chopped

butter; cold, unsalted, cubed (plus more for greasing)

Demerara sugar

flour

vanilla extract

butter

cream

brown sugar

Put the dates in a bowl and cover with the 1 cup
boiling water to soften, at least 5 minutes.
Heat the oven to 350 and grease a deep
9-by-13-inch baking dish.

Combine the 3 tablespoons butter,
baking soda, a pinch of salt, Demerara
sugar, 1/3 cup plus 1 teaspoon dark brown
sugar, eggs, flour and vanilla extract
in a food processor and pulse until just
combined. Add the dates and 1/2 cup of the water
to the mixture; pulse until nearly smooth
(specks of dates should remain visible).

Pour the mixture into the baking dish
and bake for about 30 minutes, until
just firm to the touch. (When the pudding
has finished baking, remove from the
oven and heat the broiler. Put the rack
about 4 inches from the heat source.)

Meanwhile, make the topping. Melt
5 tablespoons butter in a small saucepan
over medium heat, then slowly add 1
cup cream and 6 tablespoons dark brown sugar and 1/8 teaspoon salt,
whisking continuously until the mixture
bubbles gently and comes together
to form a smooth mixture; turn off heat.

In another small saucepan over
medium heat, make the extra sauce. Melt
3 tablespoons butter, then slowly add
1 ¼ cups cream and 3 tablespoons dark
brown sugar and 1/8 teaspoon salt. Repeat the process above.

Pour the topping (careful not to use
the extra sauce) over the cooked pudding
and place the whole thing in the broiler
until it bubbles and looks sticky, 1 or 2
minutes (watch it closely). To serve, spoon into bowls and
cover with the extra sauce. If you like,
add a dollop of whipped cream.

No Bake Krispy Date Balls

(4 ounces) of butter, melted

pecans

sugar

vanilla

rice

coconut

In a sauce pan, bring the butter, pecans, sugar, dates egg, and vanilla to a boil, stirring constantly. Cook on low for 5 minutes. Take of heat and add the 2 cups of rice cereal. Set aside.

When mixture is cool enough to handle, form into balls. Refrigerate on a flat pan for one hour. Roll into sweetened flaked coconut (or Confectioners sugar, if desired).

Date Squares (The Best)

(425 g) Medjool dates, pitted and chopped (lightly packed)

(250 ml) water

tbsp (30 ml) lemon juice

tsp baking soda

(175 g) quick-cooking oats

(150 g) unbleached all-purpose flour

(160 g) brown sugar

tsp baking powder

(170 g) semi-salted butter, softened

With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.

In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.

Filling

In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.

Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.

Crisp

Just like my Mother used to make in New Brunswick!  Delicioius!

i'm wondering if i can substitute the white flour for almond flour in the crisp?

Fantastic recipe, velvety filling and really nice crumble, perfect level of sweetness. If I make it again I'll definitely try adding either more lemon/nuts/cardamon/cinnamon - I felt it was missing some kind of a "kick".  I also reduced the time to 45 minutes which was perfect. The top came out just-crispy enough.

Great easy recipe. Still sweet enough without the brown sugar! Substituted the white flour with rye and almond flour, any whole grain version will work.

Awesome easy to make and taste great. Not too sweet. Watch the baking time carefully your first time. I don’t have a hot oven and mine were perfectly done in 35 minutes. I also made it gluten-free using 1-1 Red-Mill flour . No one even noticed so great for celiacs like me!

These date squares are delightfully delicious!

I used the full 500 grams of dates, 1/4 cup unsalted butter plus 1/2 cup salted butter and regular dates. As suggested, could reduce baking time. Excellent!

Me and my friends are enjoying it. Love every bite of it because it's not too sweet. It's my first time baking it and will definitely be making more. Thank you for your recipe.

This recipe was excellent.  I don't know if the dates are the ones called for but they are dates brought to me from the Middle east and almost three cups.  I also used old fashioned oatmeal and it turned out just fine.  Delicious recipe.   I did use a wooden spoon to stir the date mixture.

I tried making these today, with success! It tasted super delicious. I added coffee in the water and followed the rest of the recipe however, I did add pecan nuts to the dates mixture... I couldn't wait 4 hours before slicing because I was sending it over to a friend. Yum

https://cdn.jwplayer.com/v2/media/fMB74cbd

Measuring Butter

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Slow Cooker Chicken Tagine With Butternut Squash

Kosher salt and black pepper

cinnamon stick

cayenne pepper

bone-in, skin-on chicken thighs (about 8 thighs)

ginger (from about a 4-inch piece peeled ginger)

Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.

Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.

Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.

Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Naturally sweet and filled with fall flavors, this carrot cake smoothie is like a dessert in a cup!

Carrot Cake Smoothie

Cup Carrot

Dates, pitted

Tablespoon Coconut, unsweetened flakes

Cup Greek Yogurt, plain, non-fat

Cups Almond Milk, unsweetened

Teaspoon Cinnamon, ground

Teaspoon Nutmeg, ground

Add ingredients in the order listed and blend until smooth.

This wholesome homemade chocolate almond milk is easy to make and requires just a few simple ingredients. It's free of refined sweeteners, and is vegan, paleo, and whole-30 approved.

Chocolate Almond Milk Recipe

almonds

filtered water,

pitted date

unsweetened cacao

maple syrup to taste (optional)

Place almonds in a bowl or jar and...

Place almonds in a bowl or jar and cover with water. Cover and soak overnight.

Drain and rinse almonds. Transfer to a blender...

Drain and rinse almonds. Transfer to a blender and add two cups of water, the date, and the cacao. Cover and blend until smooth. Pour into a large piece of cheesecloth set over a bowl to separate the liquid from the pulp. Sweeten to taste with stevia or syrup, if desired.

Transfer to a storage jar and keep in...

Transfer to a storage jar and keep in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/l7fibdngv8x8wet5m9wc.mp4

Date puree

500 g (3 cups) pitted dates

410 g (410 ml ou 1 2/3 cups) water

Bring the water and dates to a boil on the stovetop and simmer 8 minutes.

 Then simply puree using a hand blender until you get a Greek yogurt like consistency.

 Psst! You can also make date puree by putting the dates and water in a microwave-safe container and cook for 4 minutes.

It was said that the recipient of the very first batch of these brownies polished them off, alone, in one sitting. There is no proof of this. What we do know is that they are vegan, deeply dark and fudgy. The recipe, which is based on one in Amy Chaplin's cookbook, “At Home in the Whole Food Kitchen,” uses everyday ingredients to reach that fudginess: olive oil (a proven amplifier of chocolate’s complexity) and dates (to round out the bitterness of the cocoa powder, and to act as a binder). But tahini and halvah are the two surprise players here, taking the recipe in a rich direction. The tahini disappears into the brownies, making them shockingly moist, while the halvah lends something familiar and unexpected. Regular almonds are fine; Marconas are better. You could replace the spelt flour with all-purpose for a less savory, more traditional effect.

Vegan Brownies With Tahini and Halvah

pitted dates (2/3 cup packed)

extra-virgin olive oil,

spelt flour

unsweetened cocoa powder

almond milk or oat milk

coconut palm sugar (see Tip)

120 milliliters tahini

vegan bittersweet chocolate, roughly chopped

white sesame seeds

finely chopped toasted Marcona almonds

flaky sea salt

Place dates in a medium heatproof bowl and pour boiling water on top to cover. Let soak until dates are softened, about 20 minutes, then drain well.

Heat oven to 350 degrees. Line a 13-by-9-inch glass baking dish with parchment paper; brush paper and sides of pan lightly with olive oil and set aside. Sift flour, cocoa powder and baking powder into a large bowl; whisk to combine and set aside.

Place drained dates, almond milk, maple syrup, coconut sugar, tahini, vanilla, fine sea salt and 3/4 cup olive oil in a food processor; blend until smooth. Pour into the sifted flour mixture and whisk just until combined. Fold in the chopped chocolate and halvah. Transfer the batter to the prepared baking dish and spread out in an even layer using an offset or rubber spatula. Sprinkle evenly with sesame seeds, then almonds.

Bake until edges pull away from the sides of the dish and a toothpick comes out clean, 30 to 40 minutes. Remove from oven, sprinkle with flaky sea salt and let cool completely. Refrigerate until cold and firm before cutting. Bring to room temperature before eating, or enjoy them cold, straight out of the fridge.

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