Dates With Hazelnuts Recipes

DATES STUFFED WITH HAZELNUTS AND CHOCOLATE

Dates Stuffed With Hazelnuts and Chocolate image

This recipe from chef Matthew Pope of Zelda's Sweet Shoppe in Skokie makes a perfect "new fruit" dish for the second night of Rosh Hashanah. Tradition calls for eating seasonal fruits during the Jewish new year. But, as the old commercial said, you don't have to be Jewish to love these. You will have extra hazelnut paste, if you have been able to resist eating it while you stuff the dates.

Provided by Chef Kate

Categories Dessert

Time 30m

Yield 30 stuffed dates

Number Of Ingredients 7

Ingredients

1/3 cup hazelnuts, finely chopped
1/2 cup bittersweet chocolate, finely chopped
30 dates, fresh
1 3/4 cups chopped hazelnuts
2 egg whites
1 cup confectioners' sugar
1 teaspoon hazelnut-flavored liqueur (optional)

Steps:

First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
Meanwhile, slice each date on one side to form a pocket; set aside.
Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
Serve or refrigerate up to 1 week.

Nutrition Facts : Calories 99, Fat 5.7, SaturatedFat 0.4, Sodium 3.9, Carbohydrate 11.8, Fiber 1.6, Sugar 9.6, Protein 1.8

HAZELNUT DATE PUMPKIN BREAD

Hazelnut Date Pumpkin Bread image

In the fall when the leaves are changing, baking fever takes over. This tender pumpkin bread will make your home smell delicious. The crunchy hazelnuts and sweet dates make it feel extra special. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 1h15m

Yield 3 loaves (12 slices each).

Number Of Ingredients 14

Ingredients

5 cups all-purpose flour
2-1/2 cups sugar
4 teaspoons baking soda
1-3/4 teaspoons ground cinnamon
1-1/2 teaspoons salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
2 large eggs, room temperature
1 can (29 ounces) solid-pack pumpkin
1 cup 2% milk
1 cup canola oil
1 teaspoon vanilla extract
2 cups chopped hazelnuts
2 cups chopped dates

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In a stand mixer, beat eggs, pumpkin, milk, oil and vanilla until blended. Beat in flour mixture just until moistened. Fold in hazelnuts and dates. , Transfer to 3 greased 8x4-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Freeze option: Securely wrap cooled loaves in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 252 calories, Fat 11g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 247mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

RADICCHIO AND ARUGULA SALAD WITH DATES, HAZELNUTS, AND FETA

Radicchio and Arugula Salad with Dates, Hazelnuts, and Feta image

Provided by Joanne Weir

Categories Salad Side Christmas Vegetarian Quick & Easy High Fiber Feta Date Arugula Fall Healthy Hazelnut Christmas Eve Radicchio Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup hazelnuts
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
2 cups arugula
12 dates, pitted, quartered lengthwise
3 ounces feta cheese, crumbled

Steps:

Preheat oven to 350°F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Wrap hazelnuts in kitchen towel; rub briskly to remove as much skin as possible. Chop hazelnuts coarsely; set aside. DO AHEAD: Can be made 1 day ahead. Store in airtight container at room temperature.
Combine vinegars in small bowl. Whisk in olive oil; season with salt and pepper.Combine radicchio, arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle feta over salad.

DATES WITH HAZELNUTS

Dates With Hazelnuts image

Medjool dates are nature's candy. They have a soft, creamy, slightly chewy texture and are filled with fiber, potassium, magnesium and other minerals. A pinch of flake salt enters as a background note, adding a lingering taste that rounds out the sweetness.

Provided by Angelas Heaven

Categories Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 4

Ingredients

20 medjool dates
40 hazelnuts
1 cup dark chocolate
1 tablespoon flake salt

Steps:

Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit.
Stuff each date with two hazelnuts and dip it in melted chocolate.
Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate.
Package them up in a pretty box and you have homemade gift that's sure to be remembered.

Nutrition Facts : Calories 54.9, Fat 3.6, SaturatedFat 2.1, Sodium 350.6, Carbohydrate 7.3, Fiber 1.7, Sugar 4.6, Protein 1.1

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