It's a Date

Some years ago, a recipe for stuffed dates went around the country and everywhere you went, the little dried fruits with a walnut half tucked inside were offered with dessert. It's a good combination, one probably initiated by date or nut packagers. But now that larger, plumper, lusher medjool dates are available - mostly sold in markets right from the boxes they were shipped in - you can take that simple formula for stuffed dates to another level. Remove the pits from these incredibly sweet, almost creamy morsels; tuck roasted, salted walnuts into the cavity; sprinkle them with powdered sugar, and you have a most sophisticated candylike treat to accompany fresh fruit. Or press a little soft goat cheese into the cavities to give a salad of sliced oranges a Mediterranean flare. Medjool dates are just as wrinkled and homely as other dried fruits. The surprise is in the taste and texture. It's like biting into a soft caramel.

ORANGE SALAD AND DATES STUFFED WITH GOAT CHEESE
SERVES 4
1/2 cup sliced almonds
8 medjool dates
2 ounces soft goat cheese
4 navel oranges
3 tablespoons white wine vinegar
Salt and pepper, to taste
1/2 cup olive oil
1/2 cup whole flat-leaf parsley leaves
1 small red onion, thinly sliced

Set the oven at 375 degrees. Place the almonds on a rimmed baking sheet. Toast the nuts, turning several times, for 5 to 8 minutes or until brown. Watch them carefully, because they burn easily.

Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits. With a small blunt knife, press 1 tablespoon of the goat cheese inside each date. Pinch the sides of the dates together; the goat cheese should show at the seam.

Use a serrated knife to cut off both ends of one of the oranges. Set a flat end on a cutting board. Make a vertical cut in the orange between the rind and the flesh, starting at the top and curving the knife as you move to the bottom of the fruit. Continue making vertical cuts around the orange, so that the rind and pith are removed and only a round of flesh remains. Place the orange on a rounded side and slice 1/4-inch rounds through the segments (the slices should look like the spokes of a wheel). Repeat with the remaining the oranges.

On each of 4 large salad plates, overlap orange slices. Set the plates aside.

In a bowl, whisk the vinegar with salt and pepper. Gradually whisk in the oil. Spoon the dressing over the oranges.

Garnish the oranges with parsley leaves, red onion slices, and toasted sliced almonds. Set 2 stuffed dates on each plate and serve at once.

LAMB STEW WITH DATES SERVES 6
3-pound piece boneless lamb shoulder, well trimmed and cut into 4-inch chunks
3 tablespoons canola oil
Salt and pepper, to taste
1 large Spanish onion, coarsely chopped
2 cloves garlic, finely chopped
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
6 cups water, or more if needed
2 Russet potatoes, peeled and cut into 2-inch pieces
10 medjool dates, pitted and coarsely chopped

Turn on the broiler. Toss the lamb pieces with 2 tablespoons of the oil, salt, and pepper. On a rimmed baking sheet, spread out the meat.

Broil the meat, turning several times, for 5 minutes or until it is golden at the edges.

In a large flameproof casserole, heat the remaining 1 tablespoon of oil. Add the onion and cook over medium heat, stirring often, for 10 minutes or until it softens. Add the garlic and cook, stirring, for 1 minute. Stir the lamb and any juices in the pan into the onion mixture.

In a small bowl, stir together the fl our, cinnamon, and allspice. Sprinkle the mixture over the lamb and cook over medium-high heat, stirring occasionally, for 2 minutes.

Stir in 2 cups of the water over medium-high heat. The liquid will thicken as it comes to a boil. Add the remaining 4 cups of water, still stirring; it should cover the meat. Add more if necessary as the liquid comes to a boil again. Turn the heat to low, partially cover the pan, and cook the lamb for 1 hour.

Add the potatoes to the meat. Return the liquid to a boil. Turn the heat to medium low and continue simmering for 15 minutes. Add the dates to the stew. Continue cooking for 15 minutes more or until the potatoes are cooked through and the lamb is tender when pierced with a fork (total cooking time is 1 1/2 hours).

Taste for seasoning. Add more salt and pepper if you like and ladle into shallow bowls.

DATES STUFFED WITH SALTED ALMONDS
SERVES 4

Serve this old-fashioned sweet treat with fresh fruit as dessert.

12 medjool dates
24 roasted salted almonds Confectioners' sugar (for sprinkling)

Use a sharp paring knife to cut a lengthwise slit on one side of each date; don't cut all the way through. Remove the pits.

Stuff each date with 2 almonds, then press the sides together so the almonds are hidden.

Sprinkle each date with sugar and arrange on a plate. Cover tightly with plastic wrap. The dates can sit at room temperature for up to 1 day. Or store in an airtight container for up to 1 week.