Grand Marnier date balls

2010 is almost upon us so let the New Year’s Party preparations begin!  If you’re just about ‘baked up’ as I am, you’ll be thankful for this easy recipe that takes less than 5 minutes to make and a few more minutes to form into balls for a pretty presentation. 

These Date balls shown in enormous detail above! are a standard dessert item at our annual Eastern Orthodox St. Nicholas celebration every December 19th and continue to please at every occasion beyond.   The infusion of Grand Marnier and orange zest in the dates creates an elegant and decidedly adult treat.  Chocolate plays second fiddle and acts merely as a binder.

I prefer Medjool dates for their dark, succulent flesh and intense honey-like sweetness.  Also known as the Queen among dates, the Medjool palm originated in Morocco and was brought to California in the early 20th Century where it has been cultivated ever since.  Dates were an important fuel for the desert tribes and nomads of north Africa and the Middle East.  Because they travel well, they were successfully introduced to the Greeks and Romans on the other side of the Mediterranean, where they were highly prized and sold at markets wrapped in gilded paper.  

Dates are high in potassium, fiber and  natural sugars which make them a perfect energy snack for athletes.  Check out my date energy bars that I make for my ride during the MS150 every year.  They are also marvelous in savory dishes.

I suggest you make the mixture a couple of days before you plan to serve the balls.  It will allow the rich flavors to ‘marry’ and we all know that good things come to those who wait ….

 

Place pitted dates, walnuts and Grand Marnier in a food processor

Process until it’s a coarse mixture 

Add orange zest and melted chocolate and pulse until it all comes together

It’s that simple!

 

Date Balls – if possible, make the mixture a couple of days before you plan to serve.  Makes about 40 balls.

8 oz. (2 cups) pitted whole dates, preferably Medjool

1 cup walnuts

1 tablespoon Grand Marnier, brandy or orange juice concentrate

fine zest of 1 orange

½ cup chopped bittersweet chocolate or good quality semi-sweet chocolate chips (Callebaut, Ghirardelli 60% cacao or Guittard would work well.  The cheaper brands have too much sugar and are less flavorful).

sparkling (sanding) sugar or confectioner’s sugar

Put dates, walnuts and Grand Marnier in a food processor. Pulse until coarsely chopped (see photo above).

Melt chocolate slowly in a double boiler or microwave. Add zest and melted chocolate to the date mixture and pulse just until the mixture comes together.  If necessary, add a little more melted chocolate.  Transfer to a bowl, cover and chill for a couple of days so that the flavors can blend.

When you are ready to make the date balls, scoop a little of the mixture (I use a melon ‘baller’) and shape into small balls using your fingers .  Roll in sparkling sugar or confectioner’s sugar.

Serve in decorative paper cups, if desired.

  

Prijatno!  

My First Blog Post!

Sretna Slava!

It is fitting to me that my first blog is about the most important of Serbian traditions, Slava. Slava is unique to Serbian people. Instead of celebrating birthdays or name days, every Serbian family has a patron saint that they believe protects and guides them, and they in turn celebrate his life on his birthday. Slava came to being when our ancestors became Christians in the 9th Century. Tribes or families replaced the pagan gods with a Christian patron saint. The date of their baptism determined the patron saint. Historically, Slava gave hope and courage to the Serbian people during their long-suffering and turbulent history.

My family Slava is Saint Nicholas, or Sveti Nikola. Sveti Nikola is celebrated by many Serbs all over the world today, December 19. Sveti Nikola is well known for his many miracles and generosity, especially to children. The tradition of gift-giving at Christmas is a result of his, and the Three Wise Men's, benevolence. He is known in other parts of the world as Santa Claus, Sinterklaas and San Nicola, to name a few.

Now some of you may argue that St. Nicholas is celebrated on December 6 every year. That is correct, if your religious calendar is determined by the Gregorian Calendar (decreed by Pope Gregory in the 16th Century). The Eastern Orthodox Church's liturgical calendar follows the original Julian Calendar, approved by none other than Julius Caesar himself. The thirteen day lag affects the date of our Christmas as well, but we'll discuss that on January 7th!

It is a great time of excitement for us as Slava approaches. My family, with my parents as hosts, prepares a feast including zito (koljivo), a mixture of wheat berries, walnuts, sugar, vanilla and sometimes dried fruit and honey. Zito is symbolic of death and resurrection and is prepared at every commemorative event. The Slavski Kolac is a bread decorated with a wreath, the cross, wheat, grapes, the Serbian seal and a dove, symbolic of Jesus Christ, health, growth, harmony and prosperity. Traditionally, the priest comes to the home and leads the family and friends in a short ceremony. At one point, he cuts the underside of the bread in the shape of a cross and sprinkles it with wine, a symbol of Christ's precious blood. After the solemn portion of the evening comes the joy and merriment as we eat, drink and dance to variations of the Kolo.

Now, I understand that the average American has no reason to make this bread with all of its embellishments! Just ignore the decorative aspects and bake the dough in a couple of large bread pans or shape it in a round country-style loaf on a sheet pan. Your kitchen will be filled with the warmth of a village bakery! "No kneading", you say! The act of kneading dough, my friends, is very therapeutic (and cheap!). All it takes is a little practice. And...you won't want to miss this bread fresh out of the oven with some rich salty butter. Irresistible!

Here is my version of the Slavski Kolac I baked yesterday. It is based on a recipe from From Our Mother's Kitchen, published by the St. Elijah Serbian Sisters Circle in Merrillville, Indiana.

Slavski Kolac (Slava Bread)

You will need:

3 envelopes dry active yeast (3/4 oz. total)

1 teaspoon sugar
3 cups water

3 tablespoons margarine (never on my list of baking ingredients, but in this case, a necessity. Saint Nicholas Slava falls during the Nativity Fast, during which no animal products are to be consumed).

4 tablespoons sugar

3 teaspoons salt

8 - 9 cups all-purpose flour
Olive oil

This is how you make it:

Pour 1/2 cup water and 1 teaspoon sugar into a large bowl (preferably from a mixer). Sprinkle yeast on top and allow to proof (become active) for a few minutes.

The proofed yeast

In the meantime, mix 3 cups water, margarine, 4 tablespoons sugar and salt in a glass measuring cup. Microwave until margarine is melted and the mixture measures about 115F.

With the paddle attachment on the mixer on low speed (or by hand) add about half of the flour to yeast, then quickly add half of the water, more flour, the rest of the water, and end with the flour. Mix until all ingredients are combined and you have a sticky mass.

Dump the mass on a well-floured surface and knead for about 5-10 minutes, adding extra flour as needed to keep the dough from sticking. The dough should stay soft and smooth and slightly sticky.

Knead me!

Grease a large bowl with olive oil. Place dough in bowl and flip it over so it is completely covered with oil. Cover the bowl with a kitchen towel and allow it to double in size in a warm area of your kitchen. This will take between one and two hours, depending on the yeast you used (it will rise faster with Rapid Rise Yeast).

When double in size, 'pour' the dough onto your well-floured surface and re-knead, adding more flour, a little at a time. It will be very soft, so knead it until it is no longer very sticky. Shape it in a round flattish ball and cut it into quarters. Grease a 9 or 10-inch baking pan with high sides (mine is 4 inches high) with olive oil. With greased hands, take one of the quarters of dough and shape it into a ball. Place it next to the side in the pan. Repeat with two more quarters and nestle them in with the first ball. You should have three balls, side by side. Cover the pan with a kitchen towel and allow it to rise until it almost reaches the top of the pan (about 30-40 minutes). Preheat the oven to 400F, with rack towards the bottom third.

Waiting for the wreath and other accoutrements.

In the meantime, make the embellishments for the top of the Slavski Kolac, with the remaining quarter of dough. You will make a braid for the wreath, a dove, a cluster of grapes, a cross, and the Serbian Seal. Add more flour to the dough to make it easier to shape and knead for a few minutes. Cut three pieces for the braid and roll each one in the palms of your hands until you get a long string, about 18 inches long. Place side by side on the counter and pinch the three ends together. Braid the dough to the ends. Even off the ends. Use remaining dough for the cross, etc.

When the dough has risen, carefully place the braid along the circumference of the dough/pan. The dough for the cross goes in the middle. Please refer to the photographs for the placement of the rest of the decorative elements. Bake in preheated oven for 20 minutes. If the bread is well-browned at this point, cover it loosely with foil. Reduce the oven to 350F and continue to bake for about 35 - 45 minutes more. When done, place pan on rack to cool for 15 minutes. Remove bread from pan display proudly!

Crusty and delicious!

To my friends from the former Yugoslavia: I apologize for the absence of diacritic marks on some of the letters. I'll figure out how to include them soon so that my future posts are much easier to read!

And to my friends and family who encouraged me to start blogging, thanks for your patience while I figure out how to steer this beast!

Prijatno!