I first met Katy Sparks in the flesh at New York City's French Culinary Institute. We were both there to teach on a mentorship program, and since I was already wild about the food at her restaurant, Quilty's, I made a beeline for her and insisted we become friends and spend lots of time eating together. For fun, Katy and I have given several cooking classes working as a duet; she made these dates at our first class together. They are just the kind of thing I find irresistible — sweet, crunchy, juicy, spicy — you name it, they've got it. Once you have the ingredients, they're very easy to put together.

　　

Ingredients

Makes 20 or 30 stuffed dates

　　

The Ancho Chili Oil

1/2 cup extra virgin olive oil

　　1 tablespoon ancho chili powder

　　

The Dates

1/2 cup minced walnuts

　　1 tablespoon minced fresh sage

　　2 cloves garlic, minced

　　1 teaspoon grated orange zest

　　1 tablespoon olive oil

　　10 Medjool dates, cut in halves or thirds and pitted

　　8 thin slices Serrano ham or prosciutto, cut into 3/4-inch-wide strips

　　

Step 1

To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before.

　　

Step 2

Position a rack at the top of the oven and preheat to 350°F.

　　

Step 3

In a small bowl, mix the walnuts, sage, garlic, orange zest, and olive oil to form a crumbly paste. Using a teaspoon press the paste into the cavities of the dates. Wrap each date with a 3-inch-long strip of the ham. (The dates can be covered and refrigerated until an hour before guests arrive, when they should be brought to room temperature.)

　　

Step 4

Place the dates on an ungreased baking sheet and roast for 5 minutes (8, if they're cold); arrange on a serving tray and drip with the ancho chili oil. Serve warm or at room temperature. Napkins are a must.

　　Serena, Food & StoriesStewart, Tabori & Chang