I was in Chicago a couple weekends ago to celebrate the impending nuptials of one of my oldest friends. I wanted to make a special cocktail for her during the visit, so I asked her what kind of cocktails she liked. She said: sweet, gingery and citrusy, and based on this I came up with this little cocktail, which we heartily enjoyed. She brought along goat cheese stuffed dates with walnuts, the recipe for which I’ve tried to approximate.
- 4 slices fresh ginger
- 1/2 C water
- 1/2 C sugar
- juice of one lemon
- spicy ginger beer (we used Bleinhem’s)
- 1/4 cup fresh goat cheese (about 2 ounces), softened
- 12 walnut halves
- 12 large Medjool dates
- Coarse sea salt for sprinkling
Preheat oven to 350 degrees.
Beat goat cheese by hand until smooth.
Make a slit lengthwise in each date, and remove the pit if necessary. Fill each date with a heaping teaspoon of goat cheese mixture. Add a walnut half to top of each date.
Bake for 7 minutes or until just browned.