Eating Medieval: Jussselle Dates, March Fun Giveaway
Welcome to Eating Medieval, a joint venture with Kathy Opie of A Little Something to Chew On. This time, we are also offering The Complete Irish Pub Cookbook as a giveaway. Scroll to the bottom of the page for the entry options and rafflecopter form to do so! Have fun!
And please, if you try this recipe, LET US KNOW!
Jussselle Date (Dates Stuffed with Eggs and Cheese)
½ c crumbs of gritty brown bread
1 tablespoon of dried crushed sweet basil
¼ teaspoon of salt
2 hard-boiled eggs
¼ pound of cream cheese or ricotta
¼ c beef bouillon
Cut dates along the long axis so you are able to fill with stuffing. Add basil and salt to the bread crumbs.
Mash eggs well, cream the softened cheese with the broth in a large mixing bowl. Add eggs to spices
crumbs and cheese and stir well. It should have a pasty texture. If it is too thick soften with milk.
Place mixture in a pastry tube with a serrated nozzle and pipe into each date.
Okay I am not going to lie. I was a bit skeptical when I first started. Adding beef broth to cheese and then tossing in some brown bread crumbs and crunchy basil leaves did not sound appealing nor did it look very pretty. But I followed the recipe and mashed and stirred away. I decided I better take a taste of what I was “stuffing” into the dates and was bowled over by this hybrid deviled egg/egg salad masterpiece sitting in my bowl. It was delicious and not at all what I expected.
The pairing of this savory tangy cheesy egg mixture with the sticky sweet chewy date was an exciting new palate experience. I was eager to pipe this mash into my collection of dates and continue with my experiment.
I found a small cedar plank, used for smoking salmon, to create my Medieval look and Voila--we had our Jusselle Dates presentation! I was right--they were delightfully tasty and yes my husband, sons, niece and writing class enjoyed them! I believe you will too, as the Medieval guests of times gone by must have. This one is a keeper!
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