I still make date pinwheel cookies. And for Christmas, I substitute cranberry sauce that I cook longer to thicken.
We love brussel sprouts tossed with bacon fat and roasted.
But I just found this recipe for brussel sprouts and dates. I think I really have to try it.
5 oz. bacon or pancetta chopped
1 lb. brussel sprouts
2 tbsp. olive oil
salt and black pepper
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1/2 cup medjoul dates, pitted and chopped
Preheat oven to 425 degrees. Pan fry bacon/pancetta until just crisp. Toss brussel sprouts with olive oil, salt and pepper. Place on a baking sheet lined with parchment paper and roast for 10 minutes. Then add the bacon/pancetta and dates. Drizzle with the balsamic vinegar and maple syrup and roast for another 10 minutes. For extra caramelizing, place under the broiler for a moment or two. For extra richness, add a few dollops of blue cheese or gorgonzola cheese.