Walnut Stuffed Dates with Honey Drizzle

Medjool dates are the big, soft, almost caramel-tasting ones you usually find in a bulk bin or a small plastic box near the nuts. They have been grown for a long time in the oases of North Africa and the Middle East, where they were a staple fruit long before they became a snack for people who like to cook with them. When you slit one open you will notice how moist the flesh is, which is why they hold a walnut half so easily. They are also naturally sweet, so this tray really does not need much help.

A food fact worth knowing: walnuts go rancid faster than most nuts because of their oil. If your bag smells paintbrushy or sharp, give it a miss. Keep unused walnuts in the fridge or freezer, and taste one before you press it into a date. A fresh walnut tastes buttery and a little bitter in a good way, and that contrast is what keeps these from tasting like candy.

I have made these for a few different groups, and the one thing I would pass on is to let the dates come to room temperature for ten minutes if they were straight from the fridge. They open more cleanly and the walnut sits in without cracking the edge. Use a small paring knife, go slowly, and do not worry if one tears a little. Nobody at the table will be checking the dates for neatness.

For a serving plate, I like to set them out with a small bowl of plain Greek yogurt or a few slices of sharp cheese, so the sweetness has something to push against. They are also good after a bigger meal in place of dessert. If you want a fuller spread, a crisp salad makes a nice partner. The Cardamom Date and Almond Bites are a natural next step if you have dates left over, and the Asparagus and Orange Salad with Avocado brings a bright, peppery note that works well alongside them.

Leftovers keep well in a covered container in the fridge for several days. The honey will firm up a little when cold, so either let them sit out for a few minutes before eating or drizzle a fresh spoonful on just before you serve. They also taste good chopped over oatmeal or a bowl of plain yogurt the next morning, which is about as close to a second recipe as this one gets.