Last night, I was cleaning my fridge to make room for a leftover casserole and I found a big chunk of gorgonzola, unused and untouched. I meant to make a sauce with it to go with the boneless buffalo wings I was planning to make for the Super Bowl, except that the wings completely escaped my mind. By the way, have you ever had boneless wings? Not the breaded boneless chicken tenders made to look like wings. I ordered them one time and was so disappointed when they were not what I had in mind. Deboning chicken wings is one of the most labor intensive cooking technique in my opinion, but it is also something that amazes people most. I’ll do a blog post on that soon!
Anyway, the problem with food blogging is that I always end up with random ingredients that don’t really go together, and then, to use them up, I buy more ingredients with more leftovers. Throw in a few nights of eating out, I lose my cooking momentum and am left with an entire fridge full of stuff but can’t seem to make a single thing.
These stuffed dates, on the other hand, are so low-maintenance that you’re basically just assembling everything you can find in the fridge and pantry. It is a nice last-minute snack you can throw together when you have friends stopping by. Plus, the salty, sweet, and nutty combination is always a crowd pleaser.
For this recipe, you can used pitted dates, which would probably make your life much easier. Whenever I’m making stuffed dates, though, I always use the unpitted kind. Those tend to be fresher and more sticky. I think the pitted dates are good for recipes that involve reconstituting them in liquids, such as making a fig paste or preserve.
And…it’s finally Friday! I’ll be having brunch and making macarons with my friends this weekend. What are your plans? Be sure to come back next week for my long overdue post on macaron making!
- 12 whole or halved walnut
- 12 large Medjool dates, sliced lengthwise and pitted
- 2 oz cream cheese
- 2 oz blue cheese, crumbled
- Preheat oven to 350F. Toast walnuts in a baking sheet until fragrant, about 5 minutes. Remove from baking sheet and allow to cool.
- Using a piping bag or a small spoon, stuff each pitted date with half teaspoon of cream cheese.
- Gently press walnut pieces and blue cheese crumbles into each date.
- Serve at room temperature.