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Katy’s Dates with Ancho Chili Oil

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Katy's Dates with Ancho Chili Oil

Katy's Dates with Ancho Chili Oil

amanda

Equipment

  • Digital Kitchen Scale - Precision in measuring dates or other components

  • High-Speed Blender - For preparing date puree if required

  • Measuring Spoons and Cups - Essential for accurate ingredient measurements

  • Silicone Spatula - Useful for mixing ingredients smoothly, including the dates with oil

  • Mason Jar (with Lid) - Perfect for storing and serving this recipe elegantly

  • Dry Measuring Cups Set - For dry ingredients, though not directly used in the listed recipe

  • High-Sided Serving Platter - Ideal for presenting the dish attractively

  • Napkin Set - For an elegant serving experience, particularly when this recipe is served at a formal gathering

Ingredients

  • 1/2 cup extra virgin olive oil

  • 1 tablespoon ancho chili powder

  • 1/2 cup minced walnuts

  • 1 tablespoon minced fresh sage

  • 2 cloves garlic, minced

  • 1 teaspoon grated orange zest

  • 1 tablespoon olive oil

  • 10 Medjool dates, cut in halves or thirds and pitted

  • 8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips

Instructions

1

Instruction 1

To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.
2

Instruction 2

Position a rack at the top of the oven and preheat to 350°F.
3

Instruction 3

In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)
4

Instruction 4

Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil. Serve warm or at room temperature. Napkins are a must.
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