Dates with Mascarpone and Walnuts

A recent post entitled "Back from the depths and a Xmas present ..." on one of my favourite blogs, Jam Faced, made me stop and smile.  I could definitely relate.

While I had a pleasant enough Christmas holiday, I was brought momentarily down by some sort of stomach ailment or flu.  To those family members that continue to insist that my malaise was caused by excessive consumption of rich holiday food, I say nonsense! It was the stomach flu. That's my story and I'm sticking to it.

Nevertheless, the fact that I spent almost four days lying down and watching old episodes of "Matlock" and "Hawaii Five-O" meant that a lot of the Christmas cooking and baking I'd planned to do went out the window.

Nothing brought this fact home more so than my discovery of an unopened container of mascarpone lost in the wilds of my refrigerator.  I found it cowering behind containers of menacing leftovers that were in such an advanced state of decay that only Gil Grissom and the CSI team would find them interesting!

What to do with this found treasure? Normally I would whip up a tiramisu but to be honest, I'm all "tiramisued" out. I know that's shocking, but trust me, tiramisu has become one of the most popular desserts for Italians at the holidays. I must have been served at least four different tiramisus this past December alone. Enough is enough ... even for this mascarpone lover!

But that still left me with my dilemma. And then it hit me. I recalled reading an issue of Saveur magazine that had a wonderful article entitled "Drawing out the Flavor" by Marcella Hazan. I was so impressed by the piece that I actually went out and bought Hazan's Marcella says....

The article (and the book) was a joy to read. I'd never been exposed to Hazan before. I knew who she was of course, but I'd never "heard" her voice as I did when I read that article. Her wisdom and and respect for the pure, unadulterated foods of her country were so compelling.

What intrigued me most was a mention in the magazine of a snack that Hazan would often enjoy as a child for merenda (mid-afternoon snack):  dates stuffed with mascarpone.

At first this combination seemed so odd. Dates stuffed with mascarpone?! But as I thought about it, I came to realize that it was a match made in heaven.  The dense creaminess of the mascarpone coupled with the sticky sweetness of the date would have to be incredible together.  Topped off with a lovely walnut half, it was pure delight.

Once this memory of food discovery came to me, I knew I had to run out and pick up some dates (the fruit that is).  As luck would have it, I attended a small gathering at my cousin's house this evening. It was the perfect opportunity to share these delectable treats.

So here is proof positive of three things: 1) you just never know what's hiding at the back of your refrigerator; 2) the discovery of new flavour combinations is always a joyous moment for the taste buds; and 3) mascarpone rules!

Ciao!

Datteri Freschi Farciti di Mascarpone (Fresh Dates Stuffed with Mascarpone)

from Marcella says... by Marcella Hazan.

12 fresh dates, pitted or unpitted

3 tablespoons mascarpone

1. Split open each date lengthwise on just one side, leaving the other hinged. If the dates have pits, use the tip of a paring knife to pry them out.
2. Stuff each date with a tiny scoop of mascarpone, about the size of a grape, then partially close the date over the cheese. Stuff the remaining dates in the same manner. Place the stuffed dates on a rimmed serving plate and refrigerate until you are ready to serve them.

Note:  As an added treat, place a walnut half in each date after you've filled them with mascarpone.

Comments

[Chef Melissa - CookingDiva]

Wow, they look delicious,...I love dates. Thank you for visiting my blog, & Happy New Year from Panama! Hugs,
melissa

[Paz]

Oh, I love this recipe! I'm going to try it sometime.

You've got a great connection of books in your links section.

Welcome to the world of food blogging. I know you'll have a lot of fun!

Best,
Paz

[Oliver]

Ivonne, those little treats look fantastic - and I bet they taste so too. Something I'll defintely keep in mind fo r our next finner food event - Thanks for sharing and happy new blogging year!

[angelika]

Hi Ivonne, thank you so much again for the kind correspondence we had yesterday - and welcome to the family of food bloggers ! I have just read through your posts so far and I do like their sound, and especially what you write on your "about" page (and I hope you will also add a photo one day). As you have already found out I am also highly addicted to Italian fodd though I have never been so lucky to have relatives in this country of my dreams, but just as you say, I am working on my (food) dreams to come true... As for the datteri farciti, I can confirm that this is a wonderful marriage of flavours and textures. I sometimes stuff dates with fresh goat cheese, and also in my opinon fresh white cheese and dried fruits are a heavenly combination. I have already added your link to my site, and so let's continue trying hard to make our dreams true... Kindest regards from Vienna, angelika (who will certainly be glad to assist you whenever you want to know anything about Austrian cooking, though my heart beats for Italian - and Mediterranean in general - cuisine :-)

[rowena]

Hi Ivonne,
First of all I have to say that I just love the title of your blog. You couldn't have chosen any better! Secondly, I enjoyed reading a bit in your biography page. Wonderful to hear that you come from italian ancestry and also to learn about your enthusiasm for cooking and food.

The thing that I find most exciting about living in Italy is all of the little anecdotes, the pleasant memories behind a dish, and especially if it's something that is shared by my mother-in-law who cannot speak a stitch of english (which requires me to really listen carefully in order to catch each word!)

Last month my husband spotted some Medjool (spell?) dates at the market and he got so excited, that we had to buy some and stuff them with mascarpone. As you can guess, those were his favorite treats as a little boy. It was unbelievable to see how much his eyes lit up!

[Ivonne]

Melissa,

Thanks so much for stopping by. I love your site and look forward to many more "food conversations".

Thanks for the welcome, Paz. I look forward to the posts to come!

Hi Oliver,

I'm honoured that you stop by. Your blog is incredible and your photos ... to swoon over! The stuffed dates are incredible and I was just advised that they're also good stuffed with goat cheese ... mmmm ... will let you know when I try the pomegranate panna cotta.

Angelika,

What a joy to discover your blog! Even though I've never met you you seem like a truly beautiful person. And thanks for the tip about the dates and goat cheese ... I love goat cheese! I'm looking forward to a great food/blogging friendship!

Hi Rowena,

First of all ... thank you for stopping by my blog! I thought the name of your blog was amazing so I'm honoured that you like the name of mine.
I agree with you 100%. Sometimes I think the stories behind the food are almost as good as the food!
As for the Medjool dates, that's what we usually use. However, I couldn't find any. It's after the holidays so I'm guessing stores are sold out.
Stop by anytime ... and I will continue to read your lovely blog ... and dream!

[Jackie]

Hi Ivonne--found your site by way of a comment you left on mine. What a neat site! I will be exploring it more, but wanted to say that the dates look great! we made something like this last year, but we used cream cheese. It was delicious none-the-less!

-Jackie

[Ivonne]

Hi Jackie!

Thanks so much for stopping by. I loved your site. I'd never thought of making the dates with cream cheese but that sounds fantastic! Someone also suggested goat cheese which is another good one ...

[Isabella di Pesto]

Delicioso!

I've made something similar only I used apricots.

I stuffed them with marscapone cheese, then sprinkled toasted almond slivers over them and drizzled with honey.

Mmmmmmm. But the dates look positively scrumptuous.

[Ivonne]

Hi Isabella,

Wow ... apricots! I never thought of that. I must try it! Thanks for the idea ...

[Chip]

Rooting around in my frdidge and pantry for a snack, I just "discovered" a great combo of dates and mascarpone (and a macadamia nut) and had to run to google it to see other recipes with it. Your post was the one that immediately caught my eye. I had no pretensions that my little discovery would an original creation, but little did I know that it was a classic Italian snack. You, me and Marcella...I guess great minds think alike!

[Ivonne]

Thanks so much, Chip!

That's a great story!