open appetites during the upcoming holidays.
We figured that days like these would
soon become few and far between.
We naturally started with our outing by the waterfront. Our catching up with each other was going fine up until we took a pause and gazed silently at the bright blue, cloudless sky.
This may be a good time to take another moment to pause...
in gratitude towards all veterans who courageously fought for...
our freedom during the first and second world wars.
They certainly are our lifetime heroes.
Thank you from the bottom of my heart.
Unfortunately, in the last few years we've also been paying these same
respects to our soldiers who were lost in combat in Iraq and in Afghanistan.
Here's to praying that this madness ends as soon as possible.
all these sacrifices for our benefit
has to be put to good use...
therefore, I refuse to set myself...
up for depressive thoughts.
it's kind of an expanded timeframe that gets...
me ready to enter another phase of thoughts.
My lengthy to-do list from the last...
few months might just get a...
chance to shake and get done.
Since harvesting season for the lush Medjool dates are from mid-August to mid November...
The next weeks will be prime-time to stock up on these fabulously sweet, rich tasting dates.
The plump and slightly wrinkled outer skins of the Medjool dates adds to their visual interest as they contrast against the smoothness of the TORTA MASCARPONE and PROSCIUTTO crudo.
Prosciutto di Parma: is an Italian dry-cured ham which produces a thin slice of heaven. Its smooth velvety tasting texture is a pure gourmet indulgence. If you wish to learn more about this delicacy...here is where it has been appreciated greatly.
Torta Mascarpone (DolceLatte): A fabulous melt-in-your-mouth cheese torte which has a mildly salty sweet flavour. The layers of mascarpone and gorgonzola cheeses produce a lusciously velvety texture. These two cheeses fuse perfectly to offer an unforgettable creamy delight.
the MEDJOOL dates had inspired me to have them...
suited up for this festive hors d'oeuvre platter.
Italian stuffed DATES
serves 2 persons
...for Printer Friendly Version...click here.
. 6 dried Medjool dates*
. 8 slices of Prosciutto crudo di Parma (sliced paper thin)
. 75 grams (3 ounces) Torta Mascarpone cheese**
[the 'Galbani' DolceLatte (Torta) preferred]
. 8 whole Pecans (very slightly roasted)
. Ajvar mild*** (optional garnish)
. Easily remove pits from the dates in order to 'Butterfly' them. With a pairing knife, slice them by leaving each end slightly attached.
. Spread the dates open and fill with a generous amount of Torta Mascarpone and/or Prosciutto as well as sparingly adding the toasted pecans.
. Close the date very slightly in order to have its shape hold the filling properly.
. Display on the platter and serve with a fabulous glass of dry white wine or a 'Merlot' red.
to stuff dates in this very special way.
I will now take this opportunity to wish...
all my American readers...
a very festive Happy Thanksgiving.