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Deglet Noor Date Tamale with Chicken and Smoked Jalapenos Oaxacan Style Zahidi Date Mole Halawy Date Horchata

Masa Dough for Tamales

• 1 lb. Instant Corn Masa Mix
• 1 cup Clarified Unsalted butter
• 1 qt. Whole Milk
• ½ cup Granulated Sugar
• ¾ cup Deglet Noor Date Puree (recipe follows)
• 25 Each Deglet Noor Dates, Julienne

  Method of Preparation Place instant corn masa mix in bowl; add clarified butter, date puree, sugar and half of the amount of milk. Mix well to incorporate into a thick paste. Add remaining milk, a little at a time until proper consistency is achieved. Mixture should be like smooth peanut butter consistency. It is best to mix dough using your hands. Once you have the proper consistency, fold in the julienne Deglet Noor dates. Store in an airtight container until ready to assemble tamales.

  Deglet Noor Puree

• 1 lb. Deglet Noor Dates, Pitted
• As Needed Boiling Water

  Method: Place dates in a stainless container or glass bowl. Pour enough boiling water to cover dates by one inch. Cover with plastic wrap and allow to soak until soft. Once softened, place mixture in a high speed blender and blend into a smooth puree.

  Filling for Tamales

• 2 Each Whole Chickens
• 1 Each Large Onion, Rough Chopped
• 2 Each Medium Carrots, Rough Chopped
• 3 Each Stalks Celery, Rough Chopped
• 1 tbs. Coriander Seeds
• 1 Each Fresh Thyme Sprig
• 4 Each Garlic cloves
• 2 Each Bay Leaves
• 10 Each Peppercorns
• 8 Each Chipotle Peppers, Dry
• 3 Each Green Onions, sliced thin
• 1 12 Tbs. cilantro, Chopped
• To Taste Salt & Pepper
• 40 Each Softened Corn Husks to wrap tamales

  Method: Put the two whole chickens in a stockpot with the carrots, onions, and celery and cover with cold water. Add the coriander seed, thyme sprig, garlic cloves, peppercorns and bay leaves. Turn heat on high and bring to a boil. As soon as it comes to a boil, reduce heat to low and simmer on low until the chicken is cooked through. Be sure to skim the top removing any impurities. Once the chickens are cooked, remove them from the stockpot and cool. Strain the reserved stock and discard all of the fat from the stock. Save stock as it will be used for the mole.

  While the chickens are cooling, heat 1 cup of the reserved chicken stock and add the dried chipotle peppers. Allow them to steep until they are soft and re-hydrated. Once re-hydrated, remove the stems and seeds and chop fine.

  Complete the filling: Once the chickens are cool, putt the chicken meat into shreds and discard all the bones, skin and cartilage. Place all the pulled chicken meat in a mixing bowl, add the chopped chipotle pepper, sliced green onions, and chopped cilantro. Mix to incorporate. Add a little of the chipotle chicken stock if mixture feels too dry. Season with salt and pepper to taste. Reserve until ready to assemble tamales.

  Assemble the Tamales: Place softened corn husks on countertop, scoop about 3 Tbs. of the Date Masa on the center of the husk. Using a spatula spread the masa evenly to cover the center of the softened corn husk, approximately a 3 inch by 3 inch square in the center. Once the masa is spread, add approximately 2 tbs. of the chicken mixture to the center of the masa. Roll the tamale by folding one end of the corn husk over the filling an droll until the end. Fold one end of the corn husk under the bottom and tie the other end using stands of the corn husk. Once all of the tamales are assembled, rolled and tied, place in a perforated pan and steam for 30 minutes. Once cooked through, remove from steamer and let them rest for a couple of minutes. Unwrap the tamale; it should be firm with no raw masa.

  Date Mole Yield: 3 quarts

• 6 each Dry Pasilla Chile
• 6 each Dry California Chile
• 4 each Guajillo Chile
• 4 each New Mexico Chile
• 8 each Large Roma Tomato
• 10 each Garlic Cloves
• ½ cup Vegetable Oil
• 4 each Slices Hawaiian Bread
• ½ cup Blanched Almonds, Sliced
• 2 cup Sesame Seeds
• 20 each Telicherry peppercorns
• 3 Tbs. Dry Mexican Oregano
• 8 each Whole Cloves
• 1each 3-inch Canela (Mexican Cinnamon)
• 8 cup Chicken Stock (reserved)
• 1 wheel Chocolate Abuelita (Mexican Chocolate)
• 1 cup Date Puree
• To Taste Salt & Pepper

  Method of Preparation Remove all stems and seeds from the chilies. Toast the chilies in a dry, hot skillet or saucepan until fragrant and browned. Once toasted, transfer to a pot with hot water and allow them to soak until soft. When soft, blend with just enough water until a smooth pourable paste is achieved. While the chilies are soaking, put the tomatoes and garlic cloves in a dry hot skillet as well and dry roast until charred on most of their sides. Once charred, remove from heat and reserve. Meanwhile add ¼ cup of the vegetable oil to a skillet and fry until the bread is toasted and golden. Remove the bread and add the blanched almonds, sesame seeds, cinnamon stick a, peppercorns, cloves and toast until golden. Once golden, add the dry oregano and lightly toast. Remove from heat a reserve. Take the reserved tomato-garlic mixture, add the reserved nuts, spices and sesame seed and blend in a high speed blender with enough water so that a smooth paste is achieved as well. In a large pot, add ¼ cup of the vegetable oil and add the pursed childes. Fry these chilies for about 10 minutes on medium heat. Once fried, add the tomato garlic, nut seed mixture to the pot of frying chilies. Stir to incorporate. Add the 8 cups of reserved chicken stock, the Mexican chocolate and the date puree and allow to cook for 15 to 20 minutes on low heat. Season with salt and pepper. Strain though a medium to small china cap. Reserve warm for service. If mole is too thick, add more chicken stock or even water to the right consistency.

  Halawy Date Horchata

  Yield: 2 quarts
• 20 each Halawy Dates, pitted
• 2 qts. Water
• 1 stick Canela (Mexican cinnamon)
• 1 Tbs. Blanched Almonds, toasted, sliced
• 1 cup Granulated Sugar
• 1 cup Long grain rice

  Method: Add all ingredients into a plastic container with lid and allow to soak for 2 hours. Transfer to a sauce pot, bring to a boil and reduce temperature to keep water at a low simmer. Cook for 10 to 15 minutes until rice is cooked. Turn off heat and allow mixture to cool. Once cool, remove the Canela stick. Pour the cooled mixture into a blender and puree. Strain through a fine chinoise or cheesecloth and refrigerate until ready to serve.

  Fried Plantain with Micro Green Salad

• 1 each Plantain, Ripe, cut in half lengthwise
• As Needed Vegetable Oil for frying
• To Taste Salt & Pepper
• 1 Tbs. Micro Greens (Micro cilantro and micro bulls blood)
• As Needed Grated Lemon zest
• Lemon Olive Oil
• Kosher Salt

  Cut the plantain into 1 ½ inch by 1 ½ inch square. Heat the vegetable oil to 350 degrees. Once the oil is heated, deep fry the plantain until golden brown. Remove from fryer, place on paper towel and season with salt and pepper. Put micro greens in a bowl, sprinkle with lemon zest, lemon olive oil and season with salt.

Date Bread Pudding w/Date Cream & Strawberry Sauce

For bread pudding:

• 5 eggs
• ½ gallon heavy whipping cream
• 3 tablespoons ground cinnamon
• 3 tablespoons vanilla extract
• 3 cups light brown sugar
• ½ cup Jack Daniels whiskey
• 1 ½ loaves white bread, diced into ½ inch cubes
• 1 cup diced dates

  For date cream sauce:

• 1 cup heavy whipping cream
• 1 teaspoon date puree (from 3 parts dates to 1 part water blended)
• ¼ cup sugar
• 2 egg yolks
• ¼ teaspoon vanilla extract

  For strawberry sauce:

• 1 cup fresh strawberries
• ¼ cup water

Instructions: To make bread pudding and serve: In a large bowl, beat eggs and add cream, cinnamon, vanilla, brown sugar and whiskey; blend together. Add the bread and diced dates and mix lightly to avoid breaking up the bread. Pour into a greased 10 ½ inch by 15 ½ inch baking pan. Cover with aluminum foil and bake in a preheated 325 degree convection oven for 45 minutes. (If using a regular oven increase cooking time by about 15 minutes. Ovens vary in cooking time but the pudding should be lightly browned on top.) Let cool. Use a ring cutter or cut into desired shapes. Warm in oven just before serving. Top with a scoop of vanilla ice cream. Garnish with date cream and strawberry sauce.

To make date cream sauce: Bring cream and date puree to a boil. Mix sugar, egg yolks and vanilla together; add to cream and date puree. Cook over low heat until thickened. Do not return to a boil. Remove from heat, cool and refrigerate until needed.

To make strawberry sauce: In a saucepan, cook strawberries, water and sugar together until soft. Blend and return to pan. In a small bowl, mix cornstarch with water and add mixture to pan. Stir constantly and heat until thickened. Cool and refrigerate until needed.

Hemmel Fruitters

Ingredients:

• 1 ½ Cups sugar
• 2 Cups date pieces
• 6 Tbsp flour
• 1 Tsp salt
• 4 Eggs
• 2 Cups Walnuts
• 2 Tsp baking powder

Add 3 tbsp flour to nuts and dates. Sift remaining 3 tsp flour with baking powder and salt. Mix all ingredients together. Spread on cookie sheet (10x15). Bake at 250 degrees for 1 hour. Cool and cut into 1 ½ " x 3" bars.

BRANDY TART

Ingredients :

• 1 cup pitted, chopped dates
• 1 cup boiling water
• 1 tsp baking soda
• 2 ½ Tbsp unsalted butter, softened
• 1 cup superfine sugar
• 1 large egg
• 1 ½ cups all-purpose flour
• Pinch salt
• 3 tsp. Baking powder
• ½ cup chopped walnuts or pecans
• Brandy Sauce
• ½ cup sugar
• ¼ cup cold water
• ½ tsp unsalted butter
• ½ tsp pure vanilla extract
• 1/4 cup brandy or rum

To make tart: Preheat oven to 350 degrees. Place dates in a small bowl.Pour in water, then add baking soda. Let stand for 10 minutes or until soft. In a large bowl combine butter and sugar and beat with an electric mixer until creamy. Beat in egg. Sift in flour, salt and baking powder. Add dates, water and nuts. Mix well. Line a lightly buttered 9 inch aluminum pie plate with parchment paper. Pour in batter and bake 45 minutes or until a toothpick inserted in center comes out dry. Before serving remove from pie plate and allow to cool slightly. Can be frozen up to three months. To make brandy sauce: Combine sugar with water in a saucepan over medium high heat. Bring to a boil and stir frequently, until sugar is dissolved, about 5 minutes. Remove from heat and stir in butter and vanilla, followed by brandy. Cut tart into wedges and top with brandy sauce. Serves 6-8.

LEMON DATE SQUARES

Ingredients :

• ½ Cup margarine or butter (1 stick )
• ¼ Cup confectioner's sugar
• 1 Cup sifted flour
• 1 Tsp grated lemon zest
• 2 Eggs, well beaten
• 1 Cup sugar
• 2 Tsp flour
• ½ Tsp salt
• ½ Cup chopped dates
• 1 Cup shredded coconut
• 1 Tbsp lemon juice

Cream margarine with sugar. Blend in one cup flour. Pat into bottom of an 8 inch square pan. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven. Beat eggs until frothy. Add sugar and lemon zest. Beat until lemon colored. Blend in two tablespoons flour, salt, dates, coconut and lemon juice. Spoon over prepared crust and bake 350 degrees for 25 minutes. Cool on rack and cut in squares. Makes 16 bars.

DATE MACAROONS

Ingredients:

• 1 1/3 Cups Sweetened condensed milk
• 2 Cups dates, chopped, plain
• 2 Cups walnuts or pecans
• 2 Cups shredded coconut

Mix all ingredients thoroughly. Place 3 tablespoons of batter on buttered cookie sheet. Bake 10-15 minutes in 350-degree oven. Remove from pan quickly or they will stick.Yields: 24-26 cookies. NOTE:We use a convection oven at Oasis Date Gardens and the cookies cook much quickier, usually 6-7 minutes. The cookies should be golden brown in color when they are ready so check occasionally to make sure they don't overcook. * Brands can vary in content so measure to be sure.

BROCCOLI SALAD

Ingredients:

• 1 Cup mayonnaise
• 2 Tbsp sugar
• 2 Tbsp red wine vinegar
• 1 Pound raw broccoli flowerets, chopped
• 5 Bacon slices, cooked and crumbled
• ½ Cup chopped Medjool dates
• ¼ Cup chopped red onions
• ¼ Cup sliced red pepper

Stir together first 3 ingredients in a large bowl; add broccoli and remaining ingredients, tossing well. Makes 8-10 servings.

DATE CRUSTED ALASKAN HALIBUT

PORT WINE REDUCTION

• ½ quart or 2 cups Balsamic Vinegar
• 1 quart or 4 cups Port Wine
• 1 cup Sugar
• 4 oz or ½ cup Butter

Mix balsamic vinegar and sugar in saucepan, reduce to syrup. In separate saucepan, reduce port wine by ¾ Mix balsamic syrup and port wine and bend in blender, emulsifying with butter.

LEEK PUREE

• 5 oz or ½ cup + 2 Tbs. Leeks, chopped
• 2 oz or ¼ cup Extra virgin olive oil

Blanch leeks in boiling salted water, drain from water. In a blender, puree leeks with a little water, emulsifying with olive oil.

DATE CRUSTED HALIBUT

• ½ lbs. or ½ cup Butter
• 6 oz or ¾ cup Date Paste
• 2-3 oz or ¼ cup Bread Crumbs
• 8, 8 oz filets Alaskan Halibut

Blend butter and dates in rob coupe or food mixer. Season to taste and fold in breadcrumbs. Season halibut and top with date crust. Bake in 450 degree oven for10-15.

ASSEMBLE THE DISH.

Gently spoon one side of serving plates with Port Wine Reduction and the other with Leek Puree to form a color palette. Center the Date Crusted Halibut filet between the two.

DATE RUMAKI

Ingredients

• 24 Pitted Medjool Dates
• 8oz. Cream Cheese
• 12 Slices of Bacon
• soy sauce

Stuff each pitted, split medjool with cream cheese. Wrap with ½ slice of bacon. Secure with wooden toothpick. Marinate stuffed, wrapped dates in soy sauce for ½ hour. Place in the oven on a cookie sheet and bake at 450 degrees until bacon is done. Drain on paper towels and serve warm.

DATE SHAKE

INGREDIENTS

• ½ Cup seeded, chopped dates
• 3 Scoops ice cream or frozen yogurt
• ½ Cup milk

Combine milk and dates in a blender and puree. Add ice cream or frozen yogurt, mix until smooth.(Optional: add ¼ cup chocolate syrup or ½ cup of your favorite fruit.)

BIG PARTY CHICKEN SALAD

Here's a 24-serving salad for your next big "do" for the club...hearty enough for men and pretty enough for women!

Dressing:

• 8 C (2 qts.) Cubed Cooked Chicken
• 2 C Water Chestnuts, Sliced
• 3 C Pineapple Chunks
• 2 C Seedless Grapes
• 2 C Diced Medjool Dates
• 2 C Sliced Nuts
• 2 1/2 C Mayonnaise
• 1/2 C Chicken Broth
• 1 tsp. Curry Powder (or more to taste)
• 2 tsp. soy sauce

Mix just enough to blend Combine the chilled ingredients with enough dressing to moisten Serve in crisp Lettuce cups

MEDJOOL DATE OATMEAL COOKIES

This recipe will make 7 or 8 dozen

• 1 C Butter or Margarine
• 1 C Brown Sugar, firmly packed
• 1 C Granulated Sugar
• 1 tsp Vanilla
• 2 Eggs
• 1 1/2 C Sifted All-Purpose Flour
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/2 tsp. Ground Cloves
• 3 C Rolled Oats
• 1 C Chopped Medjool Dates

Cream butter or margarine and sugars until fluffy. Stir in vanilla. Add eggs one at a time, beating well after each addition. Stir flour, salt, soda and spices together. Add to the mixture and mix well. Stir in oatmeal, and Medjool Dates. Drop by teaspoonful about 2 inches apart on well-greased cookie sheet. Bake at 350 degrees 10-15 min. Let cool a few minutes before removing from the baking sheet.

MEDJOOL DATE NUT LOAF

• 3/4 C Brown Sugar
• 2 T Soft Shortening
• 1 Egg
• 1 1/2 C Milk
• 3 C Sifted All-Purpose Flour
• 3 1/2 tsp. Baking Powder
• 1 tsp Salt
• 1/2 C Chopped Nuts
• 1 C Chopped Medjool Dates

Mix sugar, shortening and egg thoroughly. Add milk and stir. Sift together flour, baking powder and salt and add to milk mixture. Stir in nuts and Medjool Dates. Pour into well-greased 9x5x3" baking pan. Let stand for 20 minutes before baking. Bake in a moderate 350 degree oven for 50-70 minutes or until a wooden toothpick inserted into the center of the loaf comes out clean.