Baked Root Vegetable Fries

root veg fries tastefood

You can have your fries and still feel virtuous with these colorful roots. Give the russet potato a well-deserved break, and substitute carrots, parsnips, rutabaga, or sweet potato for the ubiquitous spud. As their name implies, root veggies are the roots of growing plants, which means that they are storehouses of energy and nutrients. Not only that, they are jammed with pent up flavor and natural sugars, which translates to sweet, earthy, nuttiness on the plate.

Mix and match your favorite roots and spice to your taste. Simple salt and pepper is always a winner, or spice them up with a zesty mixture of cumin, paprika, and cayenne. And yes, you can have your dipping sauce too without tipping the scales. Try a cool and creamy Greek yogurt sauce infused with garlic and chipotle for a smoky, low fat and highly addictive sauce. Alternatively, ditch the sauce and ramp up the garlic notes with a zesty lemon, garlic and parsley gremolata.

Baked Root Vegetable Fries 
Serves 4 to 6

1 large parsnip
1 large carrot
1 medium sweet potato
1 medium rutabaga
2 tablespoons olive oil
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Chipotle Sauce:
3/4 cup Greek whole milk yogurt
1 chipotle in adobo, minced
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon sugar

Lemon Gremolata:
1 to 2 garlic cloves, minced
1 tablespoon finely chopped Italian parsley leaves
2 teaspoons finely grated lemon zest

Heat the oven to 425°F. Cut the root vegetables in 2-inch batons, about 3/8-inch thick. Place in a large bowl. Add the oil,  salt and pepper and toss to coat. Spread in one layer on a large rimmed baking sheet. Bake on the lowest rack of the oven until browned on the bottom, 20 to 25 minutes. Move the baking sheet to the top rack of the oven and bake until golden brown on top, about 20 minutes.

While the vegetables are roasting, whisk the chipotle sauce ingredients in a small bowl if using. Serve the fries with the sauce for dipping.

Alternatively, remove fries from oven and toss with the gremolata ingredients.

A New Year and a New Book: Almonds – Recipes, History, Culture

Almond Front Cvr FNLsm

My new book: Almonds – Recipes, History, Culture
with Barbara Bryant, Betsy Fentress and photographs by Robert Holmes

I am very excited to share with you the upcoming release of a new cookbook, “Almonds – Recipes, History, Culture” for which I created and developed the recipes. And what perfect timing: With the start of a new year bright with possibilities and resolutions for good luck, good health, and prosperity, there is no better symbol than the almond. Ancient and worldly, almonds have appeared throughout civilization from antiquity to modern times, celebrated as a symbol of good luck, fertility and love. Almonds are also a precious ingredient in myriad cuisines, viewed as a staple and a delicacy and touted as a superfood for their nutritional and health benefits.

02bSpicedAlmonds_DSC7579-Edit

This book was a collaboration, born from the inspiration of Barbara Bryant and Betsy Fentress to showcase the timeless almond. My delicious role was the creation of all 60 recipes, taking inspiration from the world’s kitchens including cuisines as far flung as China, India, Lebanon, France, Italy and Mexico and adapting them to the modern kitchen. The book was brought to life under the direction and creative vision of Jennifer Barry and captured by the impeccable photography of Robert Holmes. It takes a village.

06jAlmondMilkGranita_DSC7509modAlmond Granita with Raspberry Syrup

Almonds – Recipes, History, Culture is currently available for pre-order on Amazon, and will be available as of March 1st. Happy reading, happy eating, and happy new year!

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All photos by Robert Holmes

Crispy Duck Banh Mi Sliders

Duck Sliders tastefood

In our multi-national family with previous addresses in 4 countries, we’ve adopted a hodge-podge of cultural traditions that we call our own when it comes to Christmas. In Danish style, we celebrate with a big dinner on the 24th, when we light live candles on our Christmas tree. The meal often includes duck and beef, surrounded by French favorites such as Pommes Dauphinoise and a climactic Buche de Noel. The 25th is decidedly more low key, perhaps with a foray into Chinatown for dim sum, or a lazy day of leftovers, smoked salmon and cheese. Luckily there is always some duck left over from the night before, which I stash in the back of the refrigerator for a more Asian inspired meal on the 26th or 27th. Duck reheats beautifully with a little help from some of it’s rendered fat, and when shredded it’s happily reinvented into spicy lettuce cups – or banh mi.

Shredded Crispy Duck Banh Mi Sliders with Pickled Carrot Radish Slaw and Spicy Aioli

These sliders are a firework of flavors and sensations. Shredded duck coated with a sweet and salty Sriracha glaze and crisped in the oven until caramelized is layered with creamy garlicky aioli, piquant veggie slaw, fresh cucumber and jalapeno heat. Here’s a recipe where you can use up any shredded duck meat, and if you don’t have any leftover duck lurking in your refrigerator, purchase duck legs confit and shred those for a luxurious step.

Slaw:
1 large carrot, cut in matchsticks
1 (4-inch) piece daikon radish, cut in matchsticks
1 tablespoon sugar
1 teaspoon salt
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice

Spicy Aioli:
½ cup mayonniase
1 small garlic clove, minced
1 tablespoon fresh lime juice
2 teaspoons Sriracha or Asian hot sauce

Duck:
8 ounces cooked and shredded duck leg meat (or confit)
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon vegetable oil (or rendered duck fat)
1 tablespoon Sriracha or Asian hot sauce
½ teaspoon ground coriander

6 French-style dinner rolls or slider buns, halved crosswise
½ English cucumber, thinly sliced
1 jalapeno pepper, seeded, thinly sliced
1 cup fresh cilantro sprigs
Lime wedges

Make the slaw:
Place the carrot and daikon in a bowl. Sprinkle the sugar and salt over the vegetables, then rub with your fingertips until vegetables soften, about 1 minute. Add the vinegar and lime juice and stir to combine. Let stand at room temperature for 30 minutes.

Make the aioli:
Whisk all of the ingredients in a small bowl. Chill until use.

Make the duck:
Preheat the oven to 450°F. Place the duck in a small baking dish. Whisk the soy sauce, sugar, oil, Sriracha and coriander in a small bowl. Pour over the duck and mix to thoroughly coat. Bake in the top third of the oven until crisp and caramelized in parts, about 10 minutes, stirring once or twice.

Assemble sliders:
Spread 1 to 2 teaspoons aioli on bottom bun half. Top with a layer of cucumber and then a mound of the carrot and daikon slaw. Top the slaw with shredded duck. Arrange jalapeno slices over the duck and top with cilantro sprigs. Spread another teaspoon of aioli on the top bun half. Repeat with remaining buns. Serve with lime wedges.

Orange Almond Semifreddo with Port Wine Poached Figs and Praline

~ Orange Almond Semifreddo, Port Wine Poached Figs, Almond Praline ~

What are you serving for dessert for Christmas? I am making this light and luscious semifreddo, cloaked in a heady sauce of port-wine poached figs. Fragrant with orange and spice, it’s reminiscent of English Christmas puddings and mulled wine. The semifreddo is an elegant frozen Italian concoction of whipped cream and meringue, flecked with toasted almonds and orange zest. Each bite is ethereal, melting on the tongue in a teasing airy poof. For a little extra oomph (it’s Christmas after all) a shard of caramelized almond praline crowns the dessert.

Orange Almond Semifreddo with Port Wine Poached Figs

Each component may be prepared in advance, perfect for entertaining and last minute gift wrapping.

Serves 8

Semifreddo:
3/4 cup whole almonds
2 tablespoons plus 1/2 cup granulated sugar
1 teaspoon finely grated orange zest
Pinch of salt
3 large egg whites, room temperature
1 cup heavy cream, chilled
1 teaspoon Gran Marnier or Cointreau
1/4 teaspoon vanilla extract

Figs:
1 cup Port wine
1/4 cup balsamic vinegar
Zest and juice of 1 orange
2 tablespoons brown sugar
3 whole cloves
1 cinnamon stick
1/2 teaspoon black peppercorns
12 large dried (or medium fresh) figs, stems removed, halved

Praline:
3/4 cup granulated sugar
1/2 cup sliced almonds, lightly toasted
1/4 teaspoon sea salt

Prepare the semifreddo:
Line a 9 by 5-inch loaf pan with plastic, leaving a 3-inch overhang. Place the almonds and 2 tablespoons sugar in the bowl of a food processor. Pulse until finely ground. Add the orange zest and salt; pulse to blend. Beat the egg whites in the bowl of an electric mixer until they begin to hold soft peaks. Add 1/2 cup sugar, 1 tablespoon at a time, beating until egg whites are glossy and hold stiff peaks. Transfer to a large bowl. Beat the cream, Amaretto and vanilla extract in a clean mixing bowl until soft peaks form. Gently fold the egg whites into the cream until no traces are visible. Gently fold the almonds into the egg whites until evenly distributed. Spoon into the prepared loaf pan and smooth the top. Cover tightly with plastic. Freeze at least 8 hours or overnight.

Prepare the figs:
Bring all of the ingredients, except the figs, to a boil in a heavy medium saucepan over medium-high heat. Reduce heat to medium and boil until liquid is reduced by half. Strain the liquid and return to the saucepan. Add the figs and toss to coat and submerge. Simmer over medium-low heat for 15 minutes. Remove and cool completely in the liquid. (Figs may be prepared up to 1 day in advance. Refrigerate until use. Allow to come to room temperature before serving).

Prepare the praline:
Heat the sugar in a heavy small saucepan over medium heat until sugar melts, stirring occasionally with a wooden spoon. Continue to cook, stirring constantly, until sugar turns amber in color. Add the almonds and sea salt and stir quickly to coat. Pour onto a baking sheet lined with parchment and spread into a thin layer. Do not touch with your fingers. Cool completely. Break into small pieces.

When ready to serve, remove the semifreddo from the loaf pan. Working quickly, cut in 3/4-inch slices and arrange on serving plates or shallow bowls. Spoon figs and juice over the semifreddo and garnish with praline shards. Serve immediately.

Chicken Farro Veggie Bowl

chicken farro

Reflection, Gratitude, Peace.

Holidays are about family. This festive month is only halfway finished, and it’s already been jammed with family events – both expected and unexpected. My trip to Denmark was a whirlwind, packed with working commitments, great food and sites I can’t wait to share with you. When there was an opening in my busy schedule I saw old friends and my husband’s family – an early gift that made my trip even more special for which I am very grateful. Upon my return to the US, I hardly had time to empty my suitcase before packing it again – this time for an unexpected trip to visit my ailing father – and to say good bye. Sad and difficult, it was also bittersweet – a blessing to have a few days with my father and a gift to see my far flung brothers and my father’s family at once, to sit together and reflect, to remember and to laugh, to console and to cry.

I arrived home yesterday and as far as I know, no further travels are required (please). This chicken and farro bowl is what I made for our dinner last night. You might not call it festive, but you can certainly call it soulful and restorative – qualities that were not only perfect for my mood, but grounding and comforting as family food can be. It has several steps, not complicated but reassuring and gently mindful, offering solace, purpose and sustenance. And as timing would have it, it’s also healthy and light, which provides a welcome respite during the excessive holiday season. Peace.

Chicken Farro & Veggie Bowl

Roasting a whole chicken with the vegetables in one pan allows the vegetables to cook in the pan juices which are then spooned over the chicken and farro before serving.

1 (3 to 4 pound) chicken
Extra virgin olive oil
Salt
Freshly ground black pepper
2 garlic cloves plus 1 garlic clove, minced
3 to 4 small carrots, halved lengthwise
1 large onion, cut in 1/2-inch wedges
1 large fennel bulb, fronds trimmed, sliced 1/2-inch thick
1 small romesco cauliflower, cut in bite-size florets
Leaves of 2 thyme sprigs

2 cups chicken stock
1 1/2 cups farro
2 teaspoons soy sauce
1 teaspoon sriracha or hot sauce, optional
1/2 teaspoon salt
1 1/2 cups baby spinach leaves

Heat the oven to 400°F. Rub the chicken all over with oil. Generously season with salt and pepper including inside the cavity. Rub 2 minced garlic cloves inside the cavity and between the skin and breast meat. Place in a baking dish or large cast iron skillet, breast side up. Roast 20 minutes.

Place the carrots, onion, fennel, and cauliflower in a large bowl. Toss with 1 tablespoon oil, thyme, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Remove the skillet from the oven. Scatter the vegetables around the chicken, gently raising the chicken to spread underneath if needed. Return to the oven and roast until chicken is thoroughly cooked, 45 to 55 minutes depending on size of chicken. Transfer chicken to a cutting board and let rest 15 minutes before carving into serving pieces. (If you find the vegetables a little undone at this point, return the skillet with vegetables to the oven for 5 to 10 minutes while the chicken rests).

While the chicken is roasting, prepare the farro. Bring the farro and stock to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and simmer until farro is tender, about 20 minutes. Remove from heat and stir in 1 minced garlic clove, the soy sauce, sriracha and salt to taste.  Add the spinach and stir to wilt. Cover until serving.

To serve, spoon farro into a wide bowl or deep dish. Top with chicken pieces and roasted vegetables. Spoon pan juices over and serve immediately with extra hot sauce if desired.

Healthy Holiday Appetizers: Warm Smoked Salmon and Kale Crostini

~ Warm Smoked Salmon, Kale, Lemon, Capers, Parsley ~

During the holiday season, it’s nice to have a few healthy appetizers up our sleeve for guilt-free nibbling before a big meal. Warm smoked salmon salad is an elegant, healthy and seriously tasty starter which can be made in advance. Spread it on crostini, scoop it with tortilla chips, or take it one step further and pile on kale leaves for a bigger heartier bite. Just be sure to make a big batch. The salmon will keep in the refrigerator for 2 to 3 days, perfect for having on hand for unexpected guests, a light lunch and late night cravings.

Warm Smoked Salmon and Kale Crostini

Depending on the event, you can serve these as bruschetta or smaller crostini. For a lighter version, skip the bread and use the kale leaves as the serving vessel. Warm smoked salmon is available in fish markets and specialty stores. To learn more about how it’s prepared, read here. Makes 10.

12 ounces warm smoked salmon, flaked
1/4 cup finely chopped red onion
1/4 cup chopped Italian parsley leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Greek yogurt or sour cream
2 teaspoons capers, finely chopped
1 teaspoon Sriracha or hot sauce, or to taste
1/2 teaspoon freshly ground black pepper
10 baguette slices, 1/2-inch thick (or 5 slices levain bread, cut in half)
Extra-virgin olive oil
Sea salt
10 lacinato kale leaves
1/2 lemon
Snipped chives, for garnish

Combine the salmon, onion, parsley, lemon juice, yogurt, capers, hot sauce and pepper in a bowl. Mix with a fork to thoroughly combine.

Brush the bread with olive oil and lightly sprinkle with sea salt. Toast in oven until light golden on both sides. Remove and cool slightly.

Tear 2-inch tips off of the kale leaves. (Save the rest of the kale for another use). Place in a large bowl and add 2 teaspoons olive oil and a pinch of salt. Lightly massage the leaves to coat and slightly soften, about 30 seconds. Place a leaf tip on bread. Spoon salmon salad over the kale. Squeeze with half lemon and garnish with snipped chives. Serve immediately.

Ginger Spiced Molasses Cookies

During this busy time of year I suggest you make a batch of these chewy and fragrantly spiced cookies to have on hand to keep your energy up. Best served with warm cider or hot spiced wine (gløgg).

Ginger Spiced Molasses Cookies

These cookies are a Christmas favorite.  Makes about 42 (1 1/2-inch) cookies.

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup packed dark brown sugar
3/4 cup unsalted butter, room temperature
1 large egg
1/3 cup unsulfured molasses
1/3 cup finely chopped candied ginger
Granulated sugar for rolling

Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt, and cloves in a bowl to combine.  Cream the sugar and butter  in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Add the egg and molasses and mix well.  Add the dry ingredients and mix to combine. Stir in the candied ginger. Refrigerate for 1 hour.
Preheat the oven to 375°F.  Pour some granulated sugar into a small bowl. Roll dough into 1 1/2 inch balls, then in the sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, 12 to 15 minutes. Remove and cool.

Holiday Entertaining: Perfecting the Cheese Board

Food52 Cheese BasketDuring the party season, let the cheese board take center stage. Cheese and charcuterie are a perfect accompaniment to cocktails, and, with a little thought, provide a stunning centerpiece. I never tire of arranging cheese platters and baskets, using the season and holidays for inspiration. For this wintry cheese basket I picked sturdy deeply colored greens with firm, spiky and frizzy leaves to provide the bed and border and studded it with woody gnarled garnishes such as burdock root and Jerusalem artichokes. The cheese selection was equally hearty and texturally diverse: Ash-rubbed goat cheese, crumbling blue veined gorgonzola, a pungent brandy-washed rind cheese, and billowy soft white cheese. The crisps and crackers were dark, rough and seeded, weaving through the cheese like paths in a forest.

cheeseboard tf

A cheese board can be lavish or simple. No matter the size or level of fanciness, try to balance your cheese selection in strength, texture, flavor and color. As a simple rule of thumb, serve a blue, a soft white molded cheese such as Camembert, a goat cheese and a hard alpine cow or sheep milk cheese. Vary the shapes as well, choosing wedges, bricks and molded rounds.

cheese

Use edible garnishes and decorations with a variety of colors and textures that emphasize the season. Snipped rosemary sprigs, mustard greens, chicories, purple kale, frisée, miniature red pears, black radishes, burdock root, gourds, black olives, pumpkins seeds, dried currants and cranberries are all great cold weather decorations. Scatter the crisps and snacks throughout the board, piled in small bowls or nestled in cabbage heads or radicchio leaves. Nuts and seeds, black sesame rice crackers, dried fruit and nut crisps, crisp flatbread, and chunks of dense fig and almond cake are perfect for December. Arrange the cheese on a background of black slate or a weathered cutting board, or place a cutting board in a large wide basket. Arrange smaller wooden plates or decorative bowls on the boards to fill with olives, nuts or to contain runny cheese. Finally, don’t skimp – enjoy and don’t hold back!

cheese garnish

Glogg, Aebleskivers and Christmas in Copenhagen

denmark xmas~ Tivoli Gardens, Copenhagen ~

It’s that time of year again, and like all good traditions that bear repeating, I will share my recipes for gløgg and aæbleskivers with you. This year I will experience these Danish Christmas delights first hand – I leave today for Copenhagen and one week of touring, writing and eating my way around this beautiful city and its environs, while I indulge my love for all things Nordic and my desire to share the magic of Christmas in Denmark with all of you.

Julestemning, København

You might think that Denmark is cold and dark at this time of year (it is!) but it’s also the coziest and most festive place to be during the holiday season with Christmas markets, Tivoli Gardens, and gleaming shopping streets lined with flagship stores displaying impeccable Danish design and half-timbered boutiques glowing in the dusky light. Open fires line the pedestrian walkways, warming hands and roasting chestnuts, while street carts and storefronts dole out steaming cups of gløgg and sugared æbleskivers to keep the energy up and spirits warm. You can be sure I’ll be drinking all of this in, and while I do that, I’ll share these recipes with you, so you, too, can  join in the Scandinavian holiday spirit.aebleskivers tf011

Danish Æbleskivers

Referred to as pancakes, dumplings or even doughnut holes in English, Danish æbleskivers are served as a treat throughout the month of December. While you can buy aebleskivers pre-frozen in the shops, nothing beats the vanilla and cardamom scent and tender texture of homemade æbleskivers. To make them you will need a special æbleskivers pan, which is a skillet with 6 to 8 round indentations. Cast iron is best.

Makes about 20.

1  1/2 cups whole milk
1 envelope dry yeast or .6 ounce fresh yeast (1 cake)
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon ground cardamon
1/2 vanilla bean
2 large eggs, separatedUnsalted European-style butter
Strawberry or raspberry preserves
Powdered sugar

Heat milk in a small saucepan until lukewarm.  Remove from heat and pour into a medium bowl.  Add yeast and let it dissolve.

Combine flour, sugar, salt and cardamon in a medium bowl.  Split vanilla bean and scrape seeds into the dry ingredients.  Whisk the egg yolks into the milk.  Add the wet ingredients to the flour and mix well. Beat egg whites in bowl of electric mixer until stiff.  Fold into batter.  Let stand one hour at room temperature.

Melt 1/2 teaspoon butter in each indentation of an aebleskiver pan over medium heat. Pour batter into each indentation, about 2/3 full.  Cook until golden brown underneath, 3 to 4 minutes. Using a wooden skewer, turn æbleskivers over and continue to cook until golden and cooked through, 3 to 4 minutes. Transfer æbleskivers to a plate lined with a paper towel, and repeat with remaining batter.  Serve æbleskivers with powdered sugar and preserves. Accompany with gløgg.

glogg wine TasteFood

Gløgg
Serves 8 to 10
For the garnish:
1 cup raisins
1/3 cup Cointreau or Gran Marnier
1/2 cup whole almonds (optional)
For the gløgg:
1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
Zest of 2 untreated or organic oranges, shaved in strips with a vegetable peeler
10 cloves
2 cinnamon sticks
2 bottles full-bodied red wineFresh orange slices as garnish
Prepare the garnish:
Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance.  Cover and refrigerate until use). Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.
Prepare the gløgg:
Combine all of the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to a boil. Reduce heat to medium-low and simmer uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not let the gløgg come to a boil (lest the spirits will evaporate!)To serve, add a spoonful each of raisins and almonds, if using, to a glass or mug.  Strain gløgg into glass.  Garnish with fresh orange slices. Serve with a spoon for scooping up the raisins and almonds.
*Tivoli and storefront image courtesy of VistiDenmark.

Pass the Prosciutto: Parma Wrapped Dates Stuffed with Goat Cheese

This is a sponsored post for Parma ham, a product I frequently use and thoroughly enjoy. As always, all opinions and inspiration are my own.

parma date plate

~ Dates, Goat Cheese, Parma Ham, Rosemary ~

Are you having a last minute holiday panic attack? You have the turkey brined, the potatoes smashed, the cranberries sauced, and 4 sorts of vegetables cleaned. But…what if you don’t have enough? (Of course you do). If you are like me, the  last hours of party prep often include last minute additions to the menu – just in case someone, heaven forbid, should waddle, I mean walk, away from the table still hungry.

Such was the inspiration for these stuffed dates. I added them to my Thanksgiving menu in a sudden moment of panic (maybe 3 appetizers were not enough!) I had all the ingredients on hand: goat cheese for the cheeseboard, dates to accompany the cheese, rosemary in the garden, and Parma ham, a permanent staple in my refrigerator. Parma is easy to store and ready to pull out for charcuterie boards, draping over pizza, and layering into salads. I love it as is or baked in the oven where it crisps, waiting to be snapped into shards and sprinkled over pasta, soups and salads. For these appetizers, the parma wrapped up the dates, sealing in the filling and creating tidy flavor-packed nuggets – sweet, salty and creamy at once. They were easily assembled one day in advance, simply needing a quick bake to crisp the ham and amplify its saltiness, providing a perfect foil to the sugary dates and mild goat cheese.

Parma Wrapped Dates Stuffed with Goat Cheese

Makes 12 to 16, depending on the size of the dates

5 ounces mild soft goat cheese
1 teaspoon finely minced rosemary leaves
1/2 teaspoon finely grated orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 to 16 medjool dates
8 slices Parma ham, halved lengthwise

Preheat oven to 375°F (190C). Combine the goat cheese, rosemary, orange zest, salt and pepper in a small bowl. Mix with a fork to soften and combine.
Make a small incision in the dates lengthwise and remove the pits. Using a teaspoon or your fingers, fill the cavities of the dates with the goat cheese. Wrap each date with a strip of Parma ham. Place seam-side down on a baking sheet. Bake until the ham is slightly golden, about 15 minutes, turning once. Transfer to a serving plate and cool slightly. Garnish with rosemary sprigs. Serve warm.

parma date tastefood

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