Of all my possessions, my standalone box freezer prompts the most curiosity from guests because its glaring attributes—unattractiveness and girth—defy New York apartment-dwelling and decorating logic. A suburban luxury that aids and abets my cooking habits, it’s roomy enough to store nonessentials like two homemade batches of red-wine ice cream (one to gift and one to keep); it’s also the place I squirrel away my mail-order pecans from Georgia.
That’s quirky, to be sure, but I almost always substitute walnuts with pecans when baking. Freezing pecans maintains their freshness (the high oil content makes them susceptible to becoming rancid in heat and humidity.) And, unlike the chain grocery store pieces who’ve seen better days, these are perfect, whole, meaty specimens.
They pair perfectly with dried Medjool dates, which I’d bought, forgotten about, and needed to use up. Pecan-stuffed dates are a staple of my mom’s Christmas cookie platter, but the other day I conjured up a variation and headed to my local cheesemonger for a petite wheel of Brillat-Savarin, a pasteurized cow’s milk triple crème brie that was a popular standout at our wine-and-cheese party in May.
Back in the kitchen, I whipped up a haiku:
Sweet, crunchy, creamy:
pitted dates stuffed with pecans
and triple crème brie.
I’ve never met a brie or a camembert I didn’t like; feel free to experiment with melt-in-your-mouth varietals that are readily available near you.
These are great as a snack or alongside a green salad for lunch, a first course or light dinner. Keep dates and pecans on hand, and serve Mom’s original version to impromptu guests or my triple-crème embellishment on planned occasions and as party hors d’oeuvre.