Any help would be great as I don't want to throw them out.
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Natalia Rose has a recipe where she uses dates with fresh bahaha sliced, a good amount of lemon juice and finish with maple syrup. You'd be [email protected] how delicious this combo is.
Margie is a trusted home cook immersed in German foodways.
Some dates are more tannic than others and you're never quite sure what flavor will materialize after you pop a date into your mouth. Here's an old NY Times article about fresh dates:
Thank you for the article. It suggests pitting then putting an almond in the hole and then steeping in rosewater. Will try that. Thanks again :)
Quick bread or muffins.
Chops is a trusted home cook.
Lots of recipes on the site here: http://food52.com/recipe...
HalfPint is a trusted home cook.
Maybe you can pickle them. Might help with the astringency of this variety of dates. Some people like that tannic quality. I love the crisp texture, but no matter how long you let them dry, the astringency will remain. It's a basic characteristic of this variety of dates.
I know a paste can be made from dried dates; it is used as a sweetener/fat replacement for baked goods. I would think fresh dates could be cooked and reduced and used that way if you can't find other ways to use them up. I actually used a homemade paste from dried dates once in chocolate chip cookies. They were soft but delicious and not overly date flavored.
Rebecca is a Recipe Tester for Food52
Anyone know what I could do with some barhi dates in the khalal stage? Like this: https://www.google.com...
NYT article mentioned above appears to call for them in a later stage of ripeness, like rutab or tamir. Recipes for khalal stage very difficult to find online! I know I could eat out of hand (tart!) or let them ripen and proceed from there, just curious if someone knows a recipe. Thinking of pickling but would prefer an authentic recipe for the first go-round if possible.
Let's settle this once and for all, shall we?
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