DATE SYRUP
Date syrup can easily be made at home from scratch and is a natural alternative to sugar. You can use date syrup in smoothies, juices, chocolate milk, cakes, desserts or whatever needs a little extra sweetness.
Provided by Rita
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 2h10m
Yield 25
Number Of Ingredients 3
Steps:
- Remove pits from dates. Place in a bowl, cover with water and soak, about 2 hours.
- Move dates and soaking water into blender and add lemon juice; blend until a thick syrup forms (not a paste).
Nutrition Facts : Calories 20.1 calories, Carbohydrate 5.4 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 4.5 g
DATE SYRUP
Make and share this Date Syrup recipe from Food.com.
Provided by Sofina
Categories Dessert
Time 1h30m
Yield 1 3/4 cups, 1 serving(s)
Number Of Ingredients 4
Steps:
- dry 36 dates and chopping them in the blender.
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat to medium-low and simmer, stirring frequently for 1 hour.
- Cool to room temperature, put in a blender and blend until smooth.
- Store in refrigerator; heat slightly before using on anything you are serving hot.
- Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream.
- It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
TAHINI AND DATE SYRUP DIP (DIBIS W'RASHI)
This dip combines Date Syrup with tahini (sesame paste) which is so often used in Middle Eastern cooking. this is delicious scooped up with fresh flatbreads-perfect with bread for lunch or for a quick afternoon snack.
Provided by grapefruit
Categories Iraqi
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Blend all the ingredients together in a bowl.
- Serve as an accompaniment to bread.
DATE CAKE WITH ORANGE-BLOSSOM SYRUP
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h15m
Number Of Ingredients 16
Steps:
- Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.
- Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.
- Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.
- Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.
- Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.
WARM DATE SYRUP & TAHINI PLATTER
Gluten free without the bread. Date syrup/molasses/honey is an Iraqi ingredient that I adore. Modified from a recipe found on http://www.saucemagazine.com.
Provided by UmmBinat
Categories Breakfast
Time 7m
Yield 3 , 3 serving(s)
Number Of Ingredients 6
Steps:
- Pour the tahini on a serving platter.
- Drizzle or pour date syrup in circles and swirl with the edge of a spoon to make a pretty pattern.
- Toast sesame seeds in a dry pan and sprinkle over top (this is what warms it up slightly).
- Sprinkle on ground cinnamon and serve immediately with sliced apples and pita wedges to dip.
- Enjoy!
Nutrition Facts : Calories 376.4, Fat 31.8, SaturatedFat 4.5, Sodium 45.1, Carbohydrate 17.1, Fiber 6.3, Protein 11.8
OLIVE OIL COUSCOUS CAKE WITH CRèME FRAîCHE AND DATE SYRUP
Provided by Suzanne Goin
Categories Cake Milk/Cream Mixer Citrus Dairy Egg Fruit Dessert Bake Vegetarian Date Fall Couscous Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
- Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
- Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
- Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
- Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.
DATE CAKE WITH ORANGE-BLOSSOM SYRUP (MARTHA STEWART LIVING)
Steps:
- SYRUP In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stire in orange-blossom water, Let cool. CAKE 1. Preheat oven to 350F. Brush bottom and sides of a standard 9x5 loaf pan with butter; coat with flour, tapping out excess. 2. Whisk together flour, salt, baking soda and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. add flour mixture in 3 batches., alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates. 3. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean (40 - 45 minutes). Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan. 4. Serving: Serve slices of cake with whipped cream dusted with cinnamon and orange segments
DATE AND MAPLE SYRUP MUFFINS
I made these today, and we're enjoying them very much. Not having any wholemeal SR flour, I used white cake flour. Recipe is from Australian Good Taste magazine, November 1998.
Provided by Soobeeoz
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
- Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
- Remove from the heat and stir in the milk.
- Sift together flour and mixed spice in large bowl and return husks to bowl.
- Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
- Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
- Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
- Notes & tips.
- Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
- Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.
TURNIPS/RUTABAGA SIMMERED IN DATE SYRUP (MAYE' AL-SHALGHAM)
We enjoy this delicious Iraqi recipe. It gives turnips/rutabaga/swedes a delicately sweet taste and a lovely hue. Modified from, Delights from the Garden of Eden by Nawal Nasrallah. NOTE: If using the small real white and purple type of turnip do not leave to soak in the water date syrup mixture after cooking as they may become waterlogged.
Provided by UmmBinat
Categories Vegetable
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel turnips and cut into thick wedges and then slice into each wedge sideways but not all the way through. (I say sideways yet you may not understand what I mean by that but I don't know the word for it!? Not vertical, not horizontal) This will be to let the date syrup soak in better.
- Put them all in a medium pot, add date syrup and cover slightly with cold water.
- Bring to a boil, lower heat and simmer for about 30-45 minutes depending on turnips age.
- Serve warm, sprinkled with a dash of sea salt if wished.
- If not eating right away see note in introduction.
- Enjoy!
CANDIED PUMPKIN WITH TAHINI AND DATE SYRUP (KABAK TATLıSı)
A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.
Provided by Yasmin Khan
Yield Serves 6
Number Of Ingredients 5
Steps:
- Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.
- By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.
- Preheat the oven to 350°F (180°C).
- Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.
- To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.
HONEY SYRUP DATE CAKE
For Rosh Hashanah (the Jewish New Year) we traditionally prepare honey cakes. I mostly find them either too sweet or too dry. This is a moist cake that improves with age. Prepare it a day or two before serving.
Provided by Edith
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Time 2h15m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan.
- Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and orange zest in a bowl. Set aside. Combine dates, apricots, raisins, walnuts, and cornmeal in a separate bowl. Set aside. Beat eggs, vegetable oil, 1/3 cup of orange juice, and molasses in a large bowl. Gradually pour the flour mixture into the egg mixture, mixing until just incorporated. Fold in the dried fruit mixture; mixing just enough to evenly combine. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To prepare the syrup: Mix honey, 1/3 cup of orange juice, and butter in a microwave-safe glass or ceramic bowl for 1 minute. Stir in the orange-flavored liqueur. Poke holes throughout the cake then pour syrup over the cake.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 78 g, Cholesterol 50.3 mg, Fat 17 g, Fiber 3.4 g, Protein 6.3 g, SaturatedFat 3.2 g, Sodium 324.5 mg, Sugar 49 g
BANANA-DATE SYRUP
Adds a simple, sweet touch to hot pancakes, cooked grains, scones or... I suspect anything else! This basic idea can be endlessly varied, of course.
Provided by White Rose Child
Categories Sauces
Time 3m
Yield 2/3 cup, 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine the banana, dates and juice in a blender, and puree until very smooth.
- Add more juice if you want it thinner.
- Sprinkle in a bit of cinnamon if you like.
- Serve immediately.
- This gets sweeter if you store it very long in the refrigerator but it TASTES BEST fresh.
Nutrition Facts : Calories 91.5, Fat 0.2, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 23.9, Fiber 2.4, Sugar 17.6, Protein 0.8
DATE PRESERVE IN SYRUP
This exquisite delicacy makes a ready dessert. Accompany if you like with vanilla ice cream or mascarpone. It is made with fresh dates-the yellow or red varieties, which are hard and sour and totally different from the dried dates with which people in America are familiar. (They are called zaghlouli in Egypt.) It is usual to peel them, but that is an arduous task and, in my view, not all that much worth the effort. They are stuffed with blanched almonds, with which they make a lovely combination.
Number Of Ingredients 5
Steps:
- Wash the dates well, peel them if you wish, and put them in a pan with water to cover (about 4 1/2 cups) and the lemon juice. Bring to the boil and simmer, covered, for 1 hour, or until they are soft, adding a little water, if necessary, to keep them covered.
- Lift them out of their water with a slotted spoon, and when they are cool enough to handle, push the pits out with a skewer or knitting needle. You will get the knack of doing it without breaking the dates. It helps to press them tightly in your hand. If you like, replace each pit with a blanched almond through the same hole.
- Add sugar and cloves to the date liquor and bring to the boil. Simmer for a few minutes, until the sugar is dissolved, then drop in the dates and cook for a further 20-30 minutes. Lift the dates out carefully with a slotted spoon and put them in a clean glass jar, burying the cloves among them.
- Thicken the syrup by boiling until it coats the back of a spoon or sets when tested on a cold plate. Pour over the dates, let cool, and close the jar tightly.
- These dates are also delicious stuffed with pieces of candied orange peel; use about 1 cup.
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