Roasted Delicata Squash as a side dish.And obviously it would be an ideal addition to a salad dressing. Here’s a concept of how to use it in a refreshing salad course, this one an appetizing Middle Eastern creation by Michele Kayal of the bog The Hyphenated Chef. Here’s a perfect snack application: Mix the date syrup with tahini(a Middle Eastern sesame paste)and you will have the”peanut butter”of the Middle
East. Spread it on your preferred peanut butter receptacle and munch away!Want to use it in a shake? Try my Date Healthy smoothie inspired by Louisa Shafia’s Date Shake from her book The New Persian Kitchen. Sub in date syrup for the honey( though you need little given that there are dates in the healthy smoothie currently — Pumpkin Pie Granola Sweetened with Date Syrup.
hand: cheesecloth ideally, however simply a fine mesh strainer will worktoo great
mesh strainer medium saucepan big bowl that
strainer fitsover Active ingredients
medjool dates pitted cups water GuidelinesPut thedates and
water in a medium saucepan on medium high heat to bring
- to a boil. Turn the heat down to med low and enable the mixture to simmer. If you see foam appearing on the top, skim
- it off(same thing you do when makingsoup stock or jam ). Using a wooden spoon,
mix occasionally and smash the dates
with the back of
- the spoon. After about 15 minutes of simmering
mix occasionally and smash the dates
with the back of, take it off the heat
-
and let it cool.Now set your strainer lined with cheesecloth on the top of the bowl and pour the mixture through. Use the wood spoon to coax much of the liquid out of the dates. Then cover the cheesecloth around the date mix and wring it out as you might a damp rag. The liquid will keep coming. Do not leave any behind.At this point, I was entrusted to about 1 2/3 cup of sweet goodness. Provide it a taste to get an idea of the sweet taste
-
. Mine was yummy but too thin and not quite extreme enough yet. I put the liquid back into the pot I was using(however cleaned up )and brought it back up to a boil. Then I minimized the heat to medium low to keep a low boil and reduced it down to about 3/4 cup of liquid. This took about 20 minutes. You don’t require to be dominating it the entire time– put a timer on
-
and check it every five minutes approximately. If you keep in mind on a spatula at the start how high the liquid is when you dip it in, you can use that spatula to get a sense of just how much you have minimized as you boil it down. Or, simply use your palate and eyeballs and a spoon. When it begins to coat the back of a spoon, it’s getting thicker. When it tastes more extremely sweet, it is lowered. I stopped at a syrupy consistency– it tasted simply like liquid dates, exploding with sweet flavor in my mouth. I took it off the stove, let it cool, and bottled up the liquid goodness, keeping it in the fridge for safe keeping.About the Author Beth Lee is the kitchen-table writer you wish lived next door. Officially a Silicon Valley marketing professional, in 2010 Beth recognized she ‘d rather discuss pita chips than memory chips and started her food blog OMG! Yummy. Beth is also a freelance author, teaches cooking classes, and co-leads an around the world virtual cooking community called
and let it cool.Now set your strainer lined with cheesecloth on the top of the bowl and pour the mixture through. Use the wood spoon to coax much of the liquid out of the dates. Then cover the cheesecloth around the date mix and wring it out as you might a damp rag. The liquid will keep coming. Do not leave any behind.At this point, I was entrusted to about 1 2/3 cup of sweet goodness. Provide it a taste to get an idea of the sweet taste
. Mine was yummy but too thin and not quite extreme enough yet. I put the liquid back into the pot I was using(however cleaned up )and brought it back up to a boil. Then I minimized the heat to medium low to keep a low boil and reduced it down to about 3/4 cup of liquid. This took about 20 minutes. You don’t require to be dominating it the entire time– put a timer on
and check it every five minutes approximately. If you keep in mind on a spatula at the start how high the liquid is when you dip it in, you can use that spatula to get a sense of just how much you have minimized as you boil it down. Or, simply use your palate and eyeballs and a spoon. When it begins to coat the back of a spoon, it’s getting thicker. When it tastes more extremely sweet, it is lowered. I stopped at a syrupy consistency– it tasted simply like liquid dates, exploding with sweet flavor in my mouth. I took it off the stove, let it cool, and bottled up the liquid goodness, keeping it in the fridge for safe keeping.About the Author Beth Lee is the kitchen-table writer you wish lived next door. Officially a Silicon Valley marketing professional, in 2010 Beth recognized she ‘d rather discuss pita chips than memory chips and started her food blog OMG! Yummy. Beth is also a freelance author, teaches cooking classes, and co-leads an around the world virtual cooking community called
Tasting Jerusalem
thatexplores Middle Eastern Food. You can discover Beth speaking about food on Facebook, Instagram, Pinterest, and Twitter.
Related Post
