European Stars and Stripes (Newspaper) - June 8, 1990, Darmstadt, Hesse                                Dates which come from Palm Trees can be used in a variety of tasty ways. 3 Bay leaves 4 8-ounce Duck breasts Date and port wine sauce. Combine Orange juice Beer coca cola herbs Mustard Peppercorns garlic and Bay leaves in Nonal Minum Container and mix Well. Add Duck breasts turning to coat. Cover and refrigerate 1 hour. Meanwhile make Date and port wine sauce. Remove Duck breasts from marinade and pal dry. Place on baking Sheet and bake at 350 degrees 30 minutes. Cut breasts crosswise into thin slices and place on plate in fan shape. Spoon sauce Over or around Duck. Makes 4 Servings. Date and port wine sauce 1 Tablespoon chopped shallots a cup soft unsalted butter Viz cup port wine 8 to 10 pitted dates seeded and chopped v2 cup Duck or Chicken Stock 5 Tablespoons Raspberry vinegar 11/2 cups whipping Cream Salt Pepper. Saute shallots in 2 Tablespoons butter until tender. Add port wine and dates and Cook 2 minutes Over High heat. Add Stock and vinegar and Cook 3 minutes. Add Cream lower heat to medium and reduce sauce by half. Season to taste with Salt and Pepper. Cut remaining 2 Tablespoons butter into Small pieces and add 1 at time swirling pan to incorporate. Remove sauce from heat Strain through medium colander and keep warm. Makes 1% cups. Wild Rice and dates souffle by Barbara Hansen los Angeles times stuffed dates Date nut bread Date shakes Waldorf salad with dates a you would expect to find these old timers in a collection of recipes dealing with the Sweet fruit of the Date Palm. But times have changed considerably and contemporary chefs Are using the Dale in innovative ways. Chef Antonio Jimenez of cafe cafe in los Angeles adds dates to Peanut sauce for Linguine and spices the unusual mixture with thai red Curry paste. Hugo Molina of the Parkway Grill in Pasadena calif., simmers dates with Raspberry vinegar port ice Cream and shallots to make a Rosy sauce for sliced Duck breast. Roger Pigozzi executive chef of the Biltmore hotel in los Angeles has a couple of ideas that will come in Handy for future Holiday seasons As Well As for special occasions now individual folded souffles that blend wild Rice dates and celery Root make a Dressy addition to a dinner plate. The Date and Apricot stuffing that Pigozzi suggests for pork chops and game should also work Well with poultry. The Only note of tradition is georgian Chicken with dates a family recipe from Fred Powers the proprietor of Gorky a cafe and russian brewery in los Angeles. The Chicken simmers with vegetables wine and other ingredients in a sauce that is lightly sweetened with sugar and dates. Linguine with Peanut sauce and dates 2 to 3 Tablespoons half and half 1/2 Teaspoon sesame Oil 1/2 Teaspoon thai red Curry paste v2 Teaspoon sugar dash Salt 1/2 cup dates slivered Tablespoon creamy Peanut butter 4 ounces cooked Linguine chopped Parsley. Heat 2 Tablespoons half and half and sesame Oil in Small Skillet. Add Curry paste sugar Salt and dates. Heat blending Well. Stir in Peanut butter. If sauce is too thick add remaining 1 Tablespoon half and half. Mix with cooked pasta. Heat 1 Teaspoon Oil in Skillet. Add pasta and saute lightly 1 minute. Serve garnished with Parsley. Makes 1 serving. Baked Duck breast with Date and port wine sauce 1 cup Orange juice /2cup dark Beer /2cup coca cola Tablespoons mixed fresh herbs oregano a Quot agon Basil Tablespoon Dijon Mustard Tablespoon Black Peppercorns coarsely crushed Teaspoon chopped garlic 3 ounces wild Rice about 2h cup 1 ounce celery Root peeled and Cut in Fine Dice 1 medium onion diced 1/2 cup pitted dates diced 1 a cups Chicken Stock 5 eggs1/3 cup whipping Cream Salt Nutmeg 1/4 cup butter. Clean Wash and Cook Rice. There will be about 2 cups. Cook celery Root onion and dates in Chicken Stock until tender about 15 minutes. Add Rice and Cool slightly. Combine Rice mixture eggs and Cream and season to taste with Salt and Nutmeg. Place half of mixture in blender and blend 30 seconds. Remove and repeat with remaining mixture. Combine blended ingredients. Butter individual holds Large enough to hold a cup mixture. If desired larger holds holding Viz cup mixture May be used. Spoon mixture into holds and set in pan of hot water. Bake at 325 degrees 30 minutes for a cup souffles and 45 minutes for Viz cup souffles or until knife inserted in souffle comes out clean. Remove from hot water Bath. Run knife around Edge of each Mold invert on plate and serve hot. Makes 20 1/4-cup Servings. Date and Apricot stuffing 1 Small onion chopped Viz cup butter 1 cup White wine Viz Pound pitted dates quartered about 1v2 cups a Pound unsweetened dried apricots chopped 1 1-Pound loaf bread Cut into 1-Inch cubes 2 eggs 1 cup Chicken Stock 1 Tablespoon crushed Rosemary or to taste sait Pepper. Saule onion in butter until Brown add wine and bal until reduced by half. Add dates and apricots and reduce by half. Place bread in Largo bowl add Date mixture and eggs and mix. Add enough Chicken Stock to make mixture moist but not Loo wet season to taste with Rosemary Salt and Pepper use As shilling Lor pork chops or with game. Makes about 7 cup georgian Date Chicken 1 4-Pound roasting Chicken Cut into serving pieces Salt Pepper paprika 2 Tablespoons unsalted butter 1 medium Carrot 2 stalks celery 1 Small onion Viz cup dry White wine 2 to 3 cups Chicken Stock 6 Black Peppercorns 2 Bay leaves 2 Tablespoons flour 24 pitted dates 2 Tablespoons Lemon juice 1 Tablespoon sugar. Wash Chicken pieces and Pat dry with paper Towel. Sprinkle with Salt Pepper and paprika to taste. Heat 1 Tablespoon butter in dutch oven or Large heavy Skillet. Add Chicken and Cook Over medium High heat until Brown on All sides. Remove to Platter. Cut Carrot celery and onion into 1/4-Inch-thick slices. Heat remaining butter in dutch oven add vegetables and Cook Over moderate heat until butter begins to foam. Add Chicken and wine and Cook Over medium High heat until liquid is almost evaporated. Tie Peppercorns and Bay leaves in cheesecloth bag. Add bag and Viz cup Chicken Stock to dutch oven. Bring to boil lower heat and simmer covered 10 minutes. Turn Chicken. Add another cup Stock cover and simmer 30 minutes. Check after 15 minutes. If Stock has reduced too much add More Stock. In Skillet melt 1 Tablespoon butter. Add flour and Cook and stir Over medium heat 3 to 4 minutes add 1 cup Chicken Stock Lemon juice and sugar Cook until bubbly and thickened. Pour Over Chicken in dutch oven. Add dates adjust seasoning and simmer 5 minutes longer. Arrange Chicken on Platter and cover with sauce. Serve with Rice or boiled potatoes makes 4 to 6 Servings. 1.1990 the stars and stripes a a a Page 15