There are so many date companies to choose from, but I tend towards those that I have a deep familiarity with and can really understand where they come from, particularly knowing the growers and owners, if and when I can. Others I’ve taste-tested and because I can more easily verify the quality and integrity of the products, especially since they’re almost all so close to me here in Southern California, (with the exception of the Tunisian date sugar- you can watch my video with PurDate here). That’s why I feel good about recommending these products and hope to continue to add more and more in the future.
Joolie’s Organic California Whole Medjool Dates, Ramadan Gift box, date syrup and ” target=”_blank” rel=”noreferrer noopener”>snack boxes are super cute and whimsical, very California packaging, all actually make quite nice gifts.
Let’s Dateorganic date sugar, organic date paste, or organic date paste come from dates in the UAE and are sold by a California-based company around the United States.
Natural DelightsBard Valley Medjool Dates from California. I was able to visit the date groves near Yuma, Arizona several years ago which you can read more about here. I like their date rolls as hostess gifts for Iftar parties or for serving at your own, of course.
Nature’s Anthem dates hail from California’s Coachella Valley and the first Ramadan I came back to California, I was able to visit the groves, which you can read about here and also find links to purchase their products.
Oasis Date Gardens dates come from Thermal, California and grow 20 varieties of exotic date species. Visit their website for more information and to purchase. They even have a Ramadan promo going on right now.
PurDate products are a new brand to me, bringing date sugar from the edge of the Tunisian Sahara to the American market. The date sugar is a great alternative to white sugar and is vegan, as well. In this video, we learn more about how to actually use it in cooking and baking.
So, that’s a wrap. If you haven’t gotten your dates or date products yet or need a refill mid-month, just click on the links of the product images or titles.
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I’m probably not the only one whose favorite time of the day in Ramadan is the time when we break our fast. It’s not because it’s actually time to eat; it’s because the sweetness of that first bite or first drink is really and truly the sweetest moment time and time again. For me, t’s a time for the appreciation of flavors, of gratitude for the food before us and for the ability to savor every bite. No more taking ingredients and simple pleasures for granted. It truly changes the way you look at food.
That’s why some of my favorite things to come up with in the kitchen are Iftar Starters, usually of the naturally sweet variety. I use what I have in the kitchen and very rarely go out of my way to buy anything unusual to create them. Like these Banana Date Cups, I incorporated Medjool dates, which I always have on hand, fruit like bananas that I always have on hand and baking ingredients like coconut flakes, almonds and honey.
These are simple to make, very quick to put together and are easy enough to make just one or more for a crowd. That’s the kind of ‘cooking’ I like to do, especially in Ramadan.
I’m working with IFANCA (Islamic Food and Nutrition Council of America) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products.
These uber delicious Medjool dates stuffed with almonds and topped with melted chocolate and pistachios are just just one of four recipes I’ll be making and our audience tasting at each workshop.
If you can’t be at any particular workshop, you can still enjoy the flavors, the simplicity of the process and see which halal-certified products can be used to make it. Start out with simple ingredients: Godiva chocolate bar (I like anything above 70% cacao), Medjool dates, whole almonds, and pistachios to top it off.
You’ll need to make a double boiler by placing a heat-safe bowl over a pot of boiling water. The chocolate will go into the bowl to melt instead of ‘cooking’ at the bottom which can separate the solids and even burn the chocolate.
Before starting, I suggest taking the pit out of the dates. Once the chocolate is melted, it sets rather quickly so you want to be ready to drizzle away.
Just place the almond inside in the same place where the pit was.
Get the water boiling, then turn it to low before adding the bowl where the chocolate will go.
Add the chocolate by breaking it into pieces first- it’ll melt faster and easier that way.
Chop up the pistachios as you wait a bit for the chocolate to melt (or do this ahead of time, too).
Back to the melting chocolate, I add a little milk sometimes if I can see that I may need more of the melted chocolate- this helps to extend it and makes it more milky, especially if you’re not into purely dark chocolate.
Get out all the lumps. If you’re using chocolate with almonds, you have to see beyond the lumps to know when it’s smooth enough. Just stick to a texture you prefer and like. Keep whisking until you get there.
Drizzle away.
Add the chopped pistachios on top. Serve immediately or chill and serve when you’re ready. Just cover them in the meantime.
For more information about the locations, dates and times of the workshops, please visit the IFANCA Facebook or Twitter pages. Of course I’ll be sharing on the My Halal Kitchen Facebook and Twitter pages, too. We’d love to see you in person!
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