Dates In Spiced Wine Recipes

Steps:

• Preheat the oven to 425˚. Bring a medium saucepan of salted water to a boil. Season the chicken with salt, pepper, the paprika and brown sugar. Heat 2 tablespoons vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 6 minutes. Flip the chicken; transfer the skillet to the oven. Bake until cooked through, 10 minutes. Remove the chicken to a plate and cover with foil.
• Pour off the juices from the skillet; reserve. Add the remaining 1 tablespoon oil to the skillet and set over medium-high heat. Add the shallots and cook, undisturbed, until browned, 4 to 5 minutes. Toss; cook until tender, 2 more minutes. Add the dates and vinegar; cook until the vinegar is reduced, 2 minutes. Add the chicken broth, bring to a simmer and cook until reduced, 3 to 4 minutes. Add the reserved skillet juices and any juices from the plate of chicken.
• Meanwhile, cook the noodles in the boiling water as the label directs. Reserve 1/2 cup cooking water, then drain the noodles and return to the pan. Add the butter and 1/4 cup of the reserved cooking water. Toss until coated, adding more cooking water as needed. Season with salt and pepper and stir in 3 tablespoons parsley.
• Slice the chicken and top with the sauce. Serve with the noodles; sprinkle with the remaining 1 tablespoon parsley.

Steps:

• In a medium saucepan, bring the wine to a simmer.
• Add the dates and poach until the skins blister.
• With a slotted spoon, lift out the dates and, while warm, remove and discard the skins.
• Cut open the dates on one long side, remove the pits and place two almonds in the center of each date.
• Fold closed.
• To the wine, add the honey, peppercorns, cloves, orange zest, allspice, cinnamon sticks and bay leaf.
• Continue simmering until the wine is reduced by half, about 20 minutes.
• Strain wine into a clean saucepan.
• Add the dates to the wine and heat gently, over a medium low heat, until warmed through, but not hot, then remove from heat.
• To serve, place a dollop of mascarpone in the center of each of four plates.
• Spoon two dates and a little wine sauce on each plate, sprinkle lightly with sea salt and serve.

Steps:

• Heat wine, sugar, water, peppercorns, bay leaves, rosemary, thyme, cinnamon, vanilla bean and lemon zest to a boil in a large saucepan over high heat.
• Meanwhile, remove the pear cores with a melon baller.
• Add pears to saucepan; reduce heat to a simmer. Poach the pears until tender enough for a knife to pierce them without resistance, at least 20 minutes, longer if the pears are less ripe.
• Let pears cool in the poaching liquid, about 15 minutes.
• Place the pears on a serving platter.
• Strain the poaching liquid through a sieve into a large saucepan; discard the solids. Heat the liquid to a boil; reduce heat to low. Cook until reduced to a thick syrup, about 45 minutes. Let cool slightly.
• Serve the pears drizzled with the warm syrup.

Steps:

• Date Ketchup:
• Heat oil in a small saucepan over medium heat. Cook onion, stirring occasionally, until beginning to brown, 5-8 minutes. Add ketchup, dates, and beer; bring to a boil, reduce heat, and simmer, stirring occasionally and adding water as needed to prevent burning, until thick and slightly darkened, 20-25 minutes.
• Remove pan from heat and stir in vinegar. Let mixture cool slightly. Purée in a blender, thinning with water if needed, until smooth; season with salt and pepper. Let cool.
• DO AHEAD: Date ketchup can be made 5 days ahead. Cover and chill.
• Sliders and assembly:
• Using your hands, gently mix onion, garlic, lamb, beef, parsley, and baharat in a large bowl; season with salt and pepper. Form scant 1/4-cupfuls of lamb mixture into twelve 2"-diameter patties.
• Heat oil in a large skillet over mediumhigh heat. Place patties in skillet and immediately reduce heat to medium. Cook about 3 minutes per side for medium-rare. Serve patties on buns with date ketchup, lettuce, caramelized onions, and feta.

Steps:

• Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.

Steps:

• Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.