Life is good around here lately! It's spring break for me this week, and while I'll still be chug-chug-chugging away at work, I get a glorious pause from classes. And that means I'll probably just have to take a day for myself...a day that whispers, "Museums, coffee, lunch dates..." And the weather is oh so perfect for it, isn't it?
We were happy to have a Friday evening last weekend that wasn't frigid or snowy. You would have found us enjoying a Bob Sagat show in the theater district, followed by beer and singalongs at Jacob Wirth's. As a lover of German food, language, and culture, I'm a bit snobby about German restaurants. So while I wouldn't say it's just like stepping into a real Wirtshaus, it's still insanely fun.
With everyone singing and drinking under twinkly lights and bunting, I couldn't help but think it might be fun to have something similar for our wedding...more of a "fest" than a party. We'll be heading to New Jersey for Easter to visit our first few venues, and I have to admit, I'm kind of excited. I've never been bitten that hard by the wedding bug, but it is fun to think about gathering all the people most special to us for a celebration of our newest adventure.
And of course, we've been busy in the kitchen lately too...
While I'm still very conscious about sugar consumption, my latest goal has been to shift toward natural sugars. And dates are the candy of the natural world.
I occasionally get really excited about trying some new ingredient and rush to buy it before I've developed any real plans. And so we've had a bottle each of rosewater and orange blossom water sitting in our fridge for months. I had no idea what to do with them. But they both pair beautifully with the pistachios in this recipe...these stuffed dates remind me a lot of the desserts you find in Indian cuisine.
Aromatic Pistachio Stuffed Dates
1/2 cup roasted pistachios
2 tbsp sesame tahini
1 tbsp coconut oil
2 tsp rosewater or orange blossom water
dash of salt (optional)*
16-24 pitted dates
*If your tahini and pistachios are both unsalted, a dash of salt is recommended. Otherwise, there's probably enough in your other ingredients.
1. Add the pistachios, tahini, coconut oil, rosewater, and salt (if using) to a food processor. Blend until the mixture holds together.
2. One at a time, slice the dates down one side and stuff with about a teaspoon of the filling. Continue until all the filling is used. Refrigerate and serve cold.