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Sweet and savory play well together By Kady Guyton
One of the most rewarding aspects eating and choosing our own food is being able to pair contrasting flavors for interesting results. Nothing wakes up the palate faster than tasting something brand new - that's also good. Sweet and salty is a classic combination that has been done a million different ways: pineapple with ham, peanuts with ice cream, chocolate covered pretzels, the list is endless. This week's recipe is an unexpected twist that's easy to prepare, doesn't look all that great but tastes wonderful paired with goat cheese and crackers. Tapenade is traditionally made up of various kinds of olives, garlic and whatever savory things are hanging around. Kalamata olives are preferred over the more mild California olives. This version includes dried dates and balsamic vinegar. The dates tone down the tanginess of the olives while the vinegar gives a richness that is missing in other versions. Olives are full of monounsaturated fats; AKA: the "good" fat, iron, fiber and Vitamin E. Kalamata olives are named for the region of Greece where they originated. They are brined, then packed in a mixture of olive oil and wine vinaigrette. Because of the brining, their sodium content can be rather high. Feel free to give them a rinse before using to reduce some of the salt. For this recipe, look for pitted olives to make your life easier, or plan to remove the pits yourself - which isn't hard but can be time consuming. Olives and dates are both native to the Mediterranean, so they are natural partners for this dish. If dates don't work for you, figs, plums or raisins are all good substitutes. Look for dried dates in the produce section. Make sure to get pitted and stemmed dates for the same reason to find pitted olives. Once everything is combined, the tapenade will keep for up to two weeks chilled in an air tight container. The spread is great as a dip for vegetables, spread on a sandwich or anywhere you want a little sweet tanginess. Date Tapenade 1 cup chopped stemmed and pitted dried dates Combine dates and water in a saucepan. Simmer until liquid evaporates and dates are soft, about 7 minutes. Transfer to a mixing bowl and combine with other ingredients. Serve immediately or cover and chill, bring to room temperature before serving. Serve with goat or other mild cheese and crackers. Can also be used as a dip or sandwich spread. |
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