This was very good. Like so many others, I made some changes. Used fresh veggies instead of frozen (time saving tip on fresh produce: prep it as soon as you get home from the grocery), used a lot more garlic (I love me some garlic), added a couple of dried ancho chilis for heat, and a tablespoon of fresh peanut butter. For the crowning touch, I added a tiny drizzle of rice wine vinegar and sesame oil before before serving. Will definitely make again.

Reviewed On: Mar. 4, 2008

I made this last year to bring to my rabbi's seder, and have actually made it twice since Pesach. This is absolutely sinful! SO yum! A few tips in the interest of keeping it kosher for Passover: First, use kosher for Passover wine. Anything made with grapes are very particular when it comes to the kosher certification, and of course Passover comes with its own set of extra rules. Check your hescher! Likewise with the confectioner's sugar, although unless you live in an area with a very dense Jewish population (like parts of New York), chances are good that your confectioners sugar has corn starch in it. Rather than hunting high and low and paying an outrageous cost for it, toss a cup of white sugar into a blender (more if you're planning on storing any, in which case add as many tablespoons of potato starch as you used cups of sugar to prevent clumping) and let it go until it's powdery and pour it out on to a plate or into a shallow bowl to roll the dates around in. (Or pour it into a jar for later use!)

Reviewed On: Feb. 23, 2008

I didn't have any sesame seeds on hand, but it was lovely without them. Great way to use up those Thanksgiving leftovers. Everyone loved it!

Reviewed On: Nov. 27, 2007