48 — Wednesday, January 15, 1997 — North Shore News

nae.

Da ARTA TEE CLE UROL SE Ml aS

FOR thousands of
years, dates were an
important part of our
diet.

In the desert civilizations
and along the Nile, date
palms were cultivated
around the fifth century BC.

The first date palms in
North America were planted
by the Spanish missionaries.

By the 1890's there were
a nutaber of smaller, suc-
cessfiil plantations in the
southern California and
Arizona deserts.

Today, the annual date
crop from these areas is
about 35,000,006 Ibs.

The Coachella Valley is
the major date growing
region in the Western
-Hemisphere.

“Located around Palm
Springs and the desert com-
munities, this Valley is
blessed with a hot, dry cli-
‘mate and an abundant
ground water supply. Dates,
it is said, like to fave “their
fect in the water and their
crowns in the fires of heav-
en.”

The oblong-shaped semi-
dry Deglet Noor variety
accounts for 95% of the date
harvest.

The moist, soft-fleshed
dates are hand harvested;
these are sold for cating as a
wholesome snack.

The large Medjool dates
are a true delicacy — not
inexpensive — but around
Christmas time they are a
wonderful treat.

These soft dates have a
relatively high moisture con-
tent, and contain fully-
inverted sugars.

Dates are low in calories
and high in complex carbe-
hydrates.

They provide the con-
sumer calcium, iron, potassi-
um, phosphorus and several
important B vitamins.

These sweet golden
nuggets do nor contain
sodium, fat or cholesterol. A
100-gram serving of dates
contains 290 calories.

Their flavor is naturaily
sweet, caramel-like, and Jux-
urious in the mouth. Use
the pitted dates for cooking
and baking — they can be
used in place of any candied
fruit or in place of raisins.

Two recipes for you to
try this week utilizing this
fine natural product.

HAZELNUT DATE
LOAF

11/2 c. pitted dates, very
finely chopped

1/2 c. hot 2% milk

3c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground allspice

Ll tsp. salt

1c. demerara sugar (firmly
packed)

2 large eggs beaten (room
temperature)

DATES are low in calories and high in compiex carbohydrates, writes chef Julius
Pokomangy. They also provide caicluin, fron, potassium, phosphorus and sever-

al important B vitamins.

1/2 c. melted butter
1 c. apple sauce
lc. fine chopped hazelnuts

Pour hot milk onto 1/2
¢. of the chopped dates.

Set aside to cool.

Sift together all the dry
ingredients, keep in a large
stainless steel bowl.

Mix together sugar, eggs,
the cooled dates and milk,
apple sauce, and the butter.

Mix well.

Add to the dry ingredi-
ents, blend.

Finally, add the remain-
ing 1 c. of chopped pitted
dates and the hazelnuts.

Preheat oven to 350 F,
spoon batter into a suitable
buttered loaf pan.

Bake for about one hour,
Then cool in the pan for a
few minutes.

Remove and cool on the
rack until completely cooled.

Slice and serve with but-
ter.
Delicious!

THIS |

MEDALLIONS OF
TURKEY WITH

DATES

3/4 c. diced pitted dates

2 Ibs. turkey breast cut
into medallions (B inch
thick, 3 inches across)

Salt and pepper to taste

2 Tbsp. canola oil

1/2 ¢. fresh red bell pepper
cut into strips

1/2 c. green onions cut
into smal} sticks

1 1/2 ¢. chicken or turkey
stock (or use canned)

3/4 ¢. fresh orange juice

1 Tbsp. white wine vinegar
i 1/2 tsp. fine chopped
fresh ginger

1/4 tsp. ground alispice

2 Tbsp. butter

2-3 Thsp. dried B.C.
apples, thinly sliced.

Season medallions with
salt and pepper.

Sauté gently abour 2-3
minutes on cach side ia a

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non-stick frypan, use as little
oil as possible.

Place medallions on a
serving platter. Keep warm.

Sauté the peppers in the
gan until just glossy.

Add the green onions to
the peppers, sauté a few sec-
onds.

Remove from the pan
and place on top of the
medallions.

Keep the medallions
warm.

Add ali the other ingredi-
ents except the butter.

Simmer uncovered until
reduced by about 30%.

Whisk in the butter, add
the dates and the thinly
sliced apples

Simmer a few minutes.
Check for flavor.

Pour over the medallions.

Serve hort.

Use a pasta as a starch
accompaniment for this nice
light dish.

Bon Appetit!

Happy Cooking.

Offer valid January 16-22/97

Westiynn Bakery

LYNN VALLEY CENTRE 985-1622 1199 LYNN VALLEY RD., NORTH VAN

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