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Chèvre-Stuffed Dates
with Pomegranate Molasses and Chili Oil

This recipe was created exclusively for Planet Green by Kevin Schuder, Executive Chef at Yield Wine Bar, to pair with Cline Ancient Vines Mourvèdre. Kevin says, "This recipe mirrors the wines fruity notes with the dates and pomegranate molasses. The chèvre and chili oil adds a creamy, grassy richness and a bit of spice."


Medjool dates
Fresh chèvre (creamier varieties work better than the crumbly varieties)
Beaten egg whites
All-purpose flour
Pomegranate molasses
Chili oil (recipe below)
Cut chives or thinly-sliced scallions (cut on a long diagonal)
Parchment paper
A paintbrush

1. Slice the dates almost completely in half, removing the pits.
2. Stuff the dates with chèvre, using your fingers to smooth and compact it.
3. Line a sheetpan with the parchment paper.
4. Fill one bowl with flour and another with the beaten egg whites.
5. Toss several of the stuffed dates into the flour to coat.
6. Shake off the excess by rolling in your hand, two at a time, think Boading balls.
7. Then toss into the egg whites.
8. When there are several dates in the egg whites, mix them to coat.
9. Shake off the excess, placing them onto the parchment lined sheet pan.
        -It is easiest if you use one hand for the flour and the other for the egg.
10. Bake on a parchment paper lined pan at 350 degrees until egg solidifies and turns a slight golden color.
11. You may need to rotate the pan halfway through baking for an even color.
12. Don't over bake them. The chèvre will ooze out of the date. Let them cool completely if you plan to store them (store them stacked and separated by the parchment paper).

Chili Oil
1. Add a tablespoon of chili powder to a cup of canola (or grapeseed)
2. Warm in a saucepan over low heat for a few minutes

To Serve
Using a paintbrush, apply a couple of brushstrokes of the pomegranate molasses to the plate while the dates warm in the oven. Lay them over the pomegranate, and then drizzle a couple quick lines of chili oil (shake well before using) over the dates. Top the dates a garnish of cut chives or scallions.

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