December 27, 2012

Spelt eggnog pancakes

Plate of spelt eggnog pancakes.

Do you have a container of eggnog still hanging out in your refrigerator? Don't waste it - use it to make some pancakes!  

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Readers of this blog know that I enjoy making pancakes and when I saw this post featuring eggnog pancakes I was kicking myself for not thinking of it on my own! I was going to make some homemade eggnog this Christmas, but never got around to it (next year!).  

When I see eggnog in the store, I always end up buying a few containers - probably more than we will drink - so this recipe is a great way to use up some.

These pancakes are perfect for a lazy snowy (we finally have snow!) weekend morning or New Year's brunch. They have a hint of eggnog flavor with cinnamon and nutmeg coming through. 

I used spelt flour, but you can use whole wheat or even all-purpose flour if that's what you have around. This recipe will make about 10-12 pancakes and serve about four people.

December 13, 2012

Dates stuffed with cardamom goat cheese and salted pistachios

Plate filled with dates stuffed with cardamom goat cheese and salted pistachios.

Sweet dates are stuffed with savory goat cheese, cardamom, and salted pistachios for a mouthwatering and delicious holiday or anytime party appetizer.
 
If you are looking for an easy appetizer that is also delicious and elegant, look no further than these dates stuffed with cardamom goat cheese and salted pistachios. The flavor combination here hits the sweet, salty, and savory flavors and a touch of cardamom adds a lovely sweet and warm spice flavor.
 
These dates are perfect for a holiday party or a before dinner appetizers. We've brought them to a few potlucks over the years and they are always a hit and disappear.
 
You can makes these dates ahead of time as well, making them an easy choice for entertaining. Keep them in the refrigerator until shortly before serving time. If you are doing that, wait to add the extra pistachios on top until before you put them out so they keep their crunch.
 
You can buy pistachios that are already shelled or buy ones in the shell and remove them yourself. I do recommend getting ones that are roasted and salted for a bit of salty flavor in these dates. It adds a nice contrast of flavor.
 
I love dates around the holidays - dried fruits are always a festive choice. They are so sweet, chewy, and sticky, making them a lovely little dish for this savory goat cheese mixture. Goat cheese pairs so well with fruits. Cardamom is a favorite spice of mine as well and it works perfectly with the flavors in these dates.
 
Give these a try for your next party or potluck. They are lovely for the holidays like Thanksgiving and Christmas time. They would be delicious to add to your New Year's snacks as well. 

Top of dates stuffed with cardamom goat cheese and salted pistachios.

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Yield: 32-36 pieces
Author: Amy (Savory Moments)
Dates Stuffed with Cardamom Goat Cheese & Salted Pistachios

Dates Stuffed with Cardamom Goat Cheese & Salted Pistachios

Sweet dates are stuffed with savory goat cheese, cardamom, and salted pistachios for a mouthwatering and delicious holiday or anytime party appetizer.

Ingredients

  • approximately 16-18 Medjool dates, halved lengthwise with pit removed
  • 4 oz. goat cheese, slightly softened
  • 1/4 teaspoon ground cardamom
  • 1/4 cup roasted and salted pistachios, finely chopped and divided

Instructions

  1. Mix together the goat cheese, cardamom, and the pistachios (reserving one tablespoon) until well combined.
  2. Spoon about 2 teaspoons of the mixture into each date half. Sprinkle with the reserved tablespoon of pistachios.
  3. Serve immediately, or cover and refrigerate until serving time.
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Close up of goat cheese stuffed date halves with pistachios on top.

Check out these other appetizer and snack recipes:

Roasted Buffalo Cauliflower w/ Homemade Blue Cheese Dressing 

Fresh Garlic & Herb Dip 

Sweet & Spiced Glazed Mixed Nuts 

Cheese-Stuffed Banana Peppers 

December 4, 2012

West African chicken and peanut stew


I don't like to complain about the weather, but 55 to 60 degrees in December with rain? Really? We got our Christmas tree the other day and it was pouring rain. I'm sitting here with the window wide open. We live in Buffalo, NY folks - the place where everyone thinks has crazy amounts of snow. Last winter I wasn't even able to use my snowshoes once. It's weird and makes it really difficult to get into the Christmas mood! We are used to snow and cold. I don't want any blizzards or anything, but I also feel like it's spring.... It makes baking cookies or knitting gifts feel.... I don't know..... just not right....

It also makes dinners a little more difficult. Usually we are craving stews, soups, and other cold-weather dishes, but not so much when it is this warm. But, that's not going to stop me from making wintery meals. I'm hopeful that we will see some winter this year. It's still early..... and, I'm hopeful that we will have at least a covering of snow as we get closer to the holidays. This stew is a stick-to-your-bones kind of meal that is perfect for a cold evening. I've been wanting to make a version of this dish for quite a while and finally used this recipe to do so (I modified it slightly). The combination of ingredients sound strange -- the flavor is unlike anything I've eaten before, but after a couple bites, we both agreed that we liked it a lot! This dish will easily serve four hungry people. It's a simple dish to put together, but does take some time to simmer. It's a perfect stew to warm you up after coming in from the cold (if it's cold where you are).