Owner of Golden Fig Fine Foods in St. Paul, Laurie Crowell, stopped by with recipes for some tasty holiday appetizers with the popular yet nutritious fruit, dates.
-Stuffed with Sun-Dried Tomato and Blue Cheese
4 oz super creamy blue (try a gorgonzola or I love Shepherd’s way Big Woods Blue) at room temp.
2 TB Sun-Dried tomatoes in oil, sliced thinly
1 tsp honey
Put blue cheese and honey in a ziploc bag. Zip shut and squish around so it is soft. Move all into one corner of bag. Snip end of bag and squeeze into date opening.
Top with a few little pieces of sun-dried tomato.
-Stuffed Dates with Peanut Butter and Chocolate Salt
4 oz creamy peanut (or almond) butter
Place peanut butter in a ziploc bag. Move all to one corner. Snip end and pipe into date.
Sprinkle with CHocolate Salt.
-Stuffed Dates with Pecan Mandarin Cream Cheese
1/3 C cream cheese at room temp
1/4 C toasted pecans
2 tsp Mandarin Orange juice
1 tsp orange zest + more for topping
1 tsp honey
In a small bowl whip cream cheese until smooth.
Add in pecans, juice, 1 tsp orange zest and honey.
When well mixed, put into ziploc bag, squeeze into corner, snip end off bag and pipe into date.
Zest a little more orange on top.
-Little Chevre Poppers
2 C chevre- chilled
Curry Powder, Pumpkin Pie Spice, Poivre de Cuisine, Dynamite Herbs (if you don’t have the Golden Fig brand, use your favorite green herb mix for the Dynamite Herbs and your favorite pepper blend for the Poivre.)
Place about 2 TB spices individually on 4 different small plates.
Roll chevre into little rounds about the size of a quarter (bite size) and place on parchment lined baking sheet.
Place rounds into fridge for 30 minutes.
Roll into spices and plate. Store in fridge until time to serve.
-Brie with Amarena Cherries
Wedge or wheel of Brie or other triple cream cheese
Place brie on plate.
Spoon cherries and juice over cheese.
Serve with crackers or a crusty baguette