Dansk Does Dessert

Back in August, I wrote here about my beautiful Dansk bowl and what might turn up in it when I invited a colleague for dinner. The possibilities at that time included ratatouille over couscous, cucumber and tomato salad or sautéed green beans and garlic. Now, nearly six months later—having just tonight played “hostess with the mostess” to two colleagues who live elsewhere, but spend significant time in New York City—I finally have the answer.

Drum roll, please...

And the answer is: Moroccan-Spiced Oranges

These tangy, sweet delights (you can see them up above thanks to Scott's photographic skills) rounded out a dinner of romaine lettuce tossed with feta cheese, dried cranberries and toasted pecans in a vinaigrette dressing as a starter, followed by Mollie Katzen’s lentil chili. You can find her recipe here.

And here is the recipe for the oranges that finished off our meal:

2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
1/4 cup slivered almonds
2 1/2 tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Ground cinnamon (optional)
Grated orange rind (optional)
Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.

It was, if I do say so myself, a lovely evening – filled with hearty fare, good company and for me, proof that I still know my way around in the kitchen.