It's been a long week, let's have a date

Brown butter rears its nutty head again.

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Coming at you with an update to this draft at 6:07 am on November 6. The post below was not written live, but I couldn’t send it like it was any other day.

I was hoping this would be a better week. The election results paired with unseasonably warm temperatures have filled me with a numbing sadness that lifts to make way for waves of anxiety. I struggle in general with “looking on the bright side,” especially when there is such little light to be found. But as a member of such a privileged demographic that continues to fail to show up when it matters, I am personally going to try to focus on strengthening relationships within my community. I also believe that we need to take time to grieve, and gather strength for what’s to come, whatever that looks like. Sharing a recipe never feels like much, but it is something I can do. I hope if you make this, it brings you a little light.

Ok, here’s the post.

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Whether you prefer to enjoy dates to sweeten up an otherwise meh breakfast (yogurt, oatmeal, smoothie), as a snack (slathered with nut butter and a bit of flaky salt, I hope), or a dessert ingredient (chocolate bark, sticky cake, shakes) if you like dates, you will love sautéed dates.

I first learned of the concept via Renee Erickson's cookbook A Boat, a Whale & a Walrus, which features oil-sautéed dates. It was only just recently that I thought: why not switch the fat for butter? For brown butter?! Not-so-spoiler alert: why not indeed, it’s incredible. The secret is to brown the butter very slowly over a medium-low heat, and flip the dates often, so they both get deeply caramelized but nothing burns (sugary dates + milk solids in butter looove to burn). To make it a smidge more special, let freshly cracked black pepper bloom in the hot butter. Definitely finish with flaky salt, add a little citrus zest if you remember (I didn’t in the photos, as you can tell).

Eat them as is and you’ll be delighted. But also try them with salty cheese and a baguette, over yogurt with a sprinkle of granola or chopped nuts (don’t sleep on pouring in the peppery brown butter too), or for dessert over softly whipped cream with a small glass of fernet to cut the sweetness.

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Peppery Brown Buttered Dates

Serves 3 to 4

Ingredients
4 to 6 Medjool dates, torn in half, pits removed
3 tablespoons unsalted butter
Freshly ground black pepper
Flaky sea salt
2 teaspoons orange, lemon, lime, or lime zest (optional)

Method
In a medium cast iron skillet, over medium-low heat, melt the butter. Add the dates and shower with black pepper. Cook, turning often, until the dates are seared and the butter is browned and nutty-smelling, 3 to 4 minutes.

Transfer the dates and butter to a shallow bowl and grate over the citrus zest if using. Sprinkle with flaky salt, more pepper, and serve.