October 25, 2009
Tags: bad blind date, bad blind dates, blind date, blind dates, cayenne pepper, cayenne pepper and chocolate, chilie and chocolate recipes, chocolate and chillies, date bread, date breads, hot breads, hot date bread, no rise bread, prize winning bread, quick bread
Having had a few close friends get hitched recently and it being Saturday night this post is dedicated to that one hot date. You know a great first date, theres that spark, witty banter, maybe a little bit of tension– will their be a kiss good night?
So heres a recipe that I think has it all…Date Bread. Ahem HOT Date Bread. This aint your grandmother’s recipe. Its dense, rich, has a complex blend of spices and its got a little something in it that gives it some heat. I originally found this recipe after trying to figure out what to do with the dates and chocolate my neighbor gave me as a little present.
After returning from Santa Fe just a few months previous I started experimenting with this original recipe adding chocolate and chili powder as they are a popular combination in New Mexico. And finally the Cayenne Pepper in such a small amount adds the perfect amount of heat–not spice. It helps the other spices turn up the volume a bit.
“HOT” Date Bread
2 1/2 c chopped Dates. (don’t buy them pre-chopped else they come with all sorts of preservatives)
1 1/2 c boiling water*
1 1/2 tsp baking soda
Chopped Dates and place in a bowl with baking soda sprinkled over. Added boiling water and allow the dates to reconstitute. *Below you will notice that one of the spices I add is ground cardamon. This is a pretty expensive spice and can sometimes be hard to find SO if you don’t have it, can’t find it, or are on a budget, add 2-3 chai tea bags to your bowl of dates.
Cardamon seeds are found in all sorts of indian, and morrocan dishes– it goes great with chicken and pork, yet actually lends itself to sweet flavors and its what make chai tea taste like chai tea….
Combine the following dry ingredients and set aside:
1 3/4 c Flour
1/4 tsp ground cloves, cinnamon, ginger, nutmeg, cardamon, chile powder, cayenne pepper…hmmm.
Now if you’re wary of the heat take the cayenne down to 1/8 of a teaspoon to test drive it a bit.
2 tbsp butter
1 1/4 c sugar
2 tsp pure vanilla extract
3/4 c chopped pecans
3/4 semi sweet chocolate coarsely chopped.
Beat the butter and sugar together until crumbly, add egg and vanilla. Add flour mixture and date mixture alternating. Stir in pecans and chocolate.
Pour batter into a greased and floured 9″ bread pan. Bake at 350 for 65-75 minutes. Cool for 15 minutes minimum before removing from the pan.
Have right out of the oven plain or, with a schmear of cream cheese, or freeze it for the holidays. This bread is great for dessert, an afternoon snack, a night cap…haha. I tend to find its one of those treats thats gets whittled away at till its gone .
Entry Filed under: Breads and Pastry