Marzipan Stuffed Medjool Dates

1 pound (about 24) Medjool dates
1 cup marzipan (almond paste)
1 teaspoon rosewater
1-2 drops food coloring (optional)

Cut a slit, lengthwise down the center of each date, but not through each date; remove the pit.

Combine the almond paste and rosewater in a small bowl. If desired, gently knead food coloring in 1/2 or 1/3 of the almond paste. Knead well until the color is incorporated in marzipan. The idea is to leave some dates in their natural color, and some with color (pink, red, or green).

Divide the marzipan mixture evenly among the dates. Roll each piece of marzipan into a cylinder that is a bit shorter than the date. Stuff the date with the almond paste. Repeat with remaining dates.

These simple and delicious treats are good for dessert, with coffee or tea, and even as a snack. They can also be served as a delicious Tapas dish with Salty Cheese and almonds.

Growing up they were always served during festive occasions in the natural, green and pink color. Sometimes even served with a blanched almond on top or crushed pistachios.

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My New Year's Eve Menu

After the hussle and bussle of the Christmas holidays, I like to prepare a quiet dinner for four with my husband and our best friends, John and Janie for New Year's Eve.  We make our favorite dishes and eat them one by one until the strike of midnight or even beyond.  We listen to our favorite music while cooking and eating, drink Prosecco with Cassis and Pomegranate seeds,and have good wine to pair with each course.This year we decided on simple and tasty seafood recipes to celebrate the end of 2012 and the beginning of 2013.  I didn't prepare these dishes from recipes, I love to create them, and get instant feedback from my little group.  Once created and tasted, I them write the recipes.
I'm still writing these recipes, so stay tuned for them on my blog.

Here are some of  the pictures of recipes prepared for our New Year's Eve menu:

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