Roasted stuffed dates with saffron-chili beurre blanc from Rasika: Flavors of India (page 56) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Notes about this recipe

  • DKennedy on February 18, 2019

    We made this as part of our Cook the Book menu. Because we planned a multi course menu, we opted to serve these for dessert - which was a mistake because - the beurre blanc sauce is savory, not sweet. They are delicious and would be excellent as an appetizer or eaten with a glass of wine as an after dinner snack. I had one of the leftovers the next day on its own (no sauce) and I really loved it. I would make these again.

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