Knowledge Base > Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

Spring Cleaning Your Kitchen Means New Desserts

Fran Costigan - Spring Cleaning Your Kitchen Means New Desserts

This event was on Tuesday, May 16, 2023 at 1:00 pm Pacific, 4:00 pm Eastern

Cleaning out the pantry and refrigerator is like going on a scavenger hunt for hidden treasures. You never know what you might find lurking- a bag of cake crumbs, a jar of cookie bit… Read More.



Are dates low glycemic and do you have recommendations on how to prepare delicious desserts with them?

— Vickie Gross


I love dates and one of the things that I discovered when I was spring cleaning my freezer is I had five pounds of majo dates and they've been there for several months, but because I had them well wrapped, tightly closed and in the freezer, they are great. So I don't know, you know, low glycemic to me is something that I learned. It depends a lot on glycemic load, what you've eaten before, what you're eating with the, with the item. But dates have a lot of fiber. They're considered very, very healthy and I love them. So I do tons of things. I make date paste that I use in making desserts and in the central vegan desserts and in pro plant pro and I think forks over knives as well, we have a recipe for making date paste. You just pit the dates. I always wash my dates and pit them and look inside because every once in a while you get one that's a little black inside and that's a to, that's something to toss and hydrate them and blend them with just enough liquid to make a paste. One of my favorite desserts is something that I learned from my friend Chef Kathy Gold. And actually, if you're interested in vanilla learning all about vanilla, Kathy did a live event with me on vanilla that you can find at the library. But what Kathy did, we were doing desserts for a party in our building and she took a sheet pan, she took the pits out of the dates without cutting them completely apart, put a little bit of peanut butter inside and robed them and melted chocolate. And then we sprinkled them with a little bit of Malden sea salt and put them in the refrigerator so the chocolate would harden. You would've thought that we were serving Napoleon. I, I mean this, they were to die. They are so good. And that's something that I keep in my freezer. I also use dates to make a kind of a caramel that I will swirl sometimes into ice cream. I mean, or I chop them up and put them into cake batter. I like the texture if you dice your dates, it's easier to do it when it's cold. And actually I prefer doing it with a scissor, but um, they don't get hard as a rock. So you still get that chew. They're just wonderful. And the date shake, the chocolate date shake ha is made with dates and hemp milk. So that's something Vicky, go for it. I love them.
Fran Costigan

Fran Costigan

Director of Vegan Pastry