Mouthwatering Recipes to Try
Medjool dates bring out the gourmet in everyone. If you are looking for a few new ideas, or just curious about how to prepare them, we have the answers.
Frozen Yogurt Delight with Medjool Dates, Bananas & Pecans
7-10 Medjool Dates, halved
1/3 C Pecan halves
1 small banana
1/8 t Cinnamon
1 t Lemon Juice
1 Pint Frozen Vanilla Yogurt Softened
Toast pecan halves in small baking pan at 350 degrees for 6-8 minutes then cool. Reserve 12 pecan halves and coarsely shop remaining to equal about 3 T. Chop 3 dates (using a wet knife) to equal about 1/3 cup. In medium bowl, mash banana with lemon juice and cinnamon, Stir in chopped nuts and dates and softened yogurt. Cover and quickly return to the freezer; freeze uyntil firm. To serve, scoop frozen yogurt mixture into 4 dessert glasses and garnish wach with 3 pecan halves and 2-3 date halves. Garnish with gresh mint leaves. Makes 4 servings.
Savory Chicken with Medjool Dates and Pears
4 Small Chicken Breasts
11.5 oz Pear Nectar
1/4 t Ground Nutmeg
2 Ripe Pears (peeled and cored)
1C Sliced Green Onions
1 t Vegetable Oil
1 t Cornstarch
Dash White Pepper
6 Fresh Medjool Dates cut in half
In large non-stick skillet, brown chicken well on both sides in hot oil over medium high heat, about 10 to 12 minutes. Drain off any excess fat. Stir 1/4 cup nectar into cornstarch; reserve. Pour remaining nectar into skillet with chicken. Add nutmeg and pepper. Cover and cook over low heat for 10 minutes. Add pear halves, cut side down, and continue cooking, covered, for 10 to 15 minutes, until chicken and pears are tender. Remove chicken and pears to serving platter. Add cornstarch mixture, date halves and green onions; heat, stirring until sauce thickens. Spoon some sauce over chicken, and serve remainder on the side. Makes 4 servings.
