Recipe Roundups

15 Sweet Ways To Use Heaven and Earth Date Syrup

Kosher.com Staff September 5, 2023

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Sponsored by Heaven and Earth

Most dishes need that dash of sweetness. Something sweet balances out flavors, brings out bolder undertones, and softens the tangs. We are always trying to stay away from refined sugars, but we don’t like to compromise on flavor. Cooking with date syrup means you don’t have to. Not only can it replace any sweetener, but its caramelized profile adds another layer of deliciousness, too. Plus, unlike other alternative sweeteners, date syrup is high in potassium, magnesium, antioxidants, and it can act as an anti-inflammatory. So, drizzle it on your ice cream, bake it over your chicken, or mix it into a sauce for your fries. Your entire body will thank you.

1. Charred Eggplant Carpaccio by Ruhama Shitrit

Usually a carpaccio is made using raw meat or fish, but in this dish the eggplant is the star! This finely chopped charred eggplant carpaccio is not just a beautiful dish but also full of Mediterranean flavors. Topped with a lemony green schug and Heaven and Earth Date Syrup to add a surprising touch of sweetness!

2. Date Syrup-Glazed Eggplant by Erin Grunstein

3. Trout Fillet with Whole Wheat Couscous in Semi-Dried Tomato Sauce by Kosher.com Staff

Although this recipe has a few steps, none are terribly difficult. And the result is a mouthful of delicious that will transport you to the Mediterranean.

4. Lazy but Crispy Fish by Kim Kushner

I call this “lazy fish” because it’s the perfect recipe to make on a lazy day. You aren’t the only one who gets tired of cooking, trust me. This recipe has become a weekly staple in my household. Choose any thick-fleshed fish fillet you like, coat it with a simple crumb topping, and roast it for no more than several minutes. The golden crumbs include a mixture of cornflake crumbs, panko, lemon, and a hint of sun-dried tomato. This is definitely a crowd-pleaser. Serve it with a tossed salad and dinner is set. I love making this dish for a party because it doesn’t take long to prepare and everyone likes it. You can make the crumbs ahead of time and store them in the fridge, so they are set to go when you need them. Then pick up some fresh fish and you’re ready to roll.

5. Rice Stuffed Silan Capons by Charnie Kohn

An elegant, elevated chicken dish that will look right at home on your Shabbat or Yom Tov table.

6. Silamba (Silan-Amba) Chicken by Chef David Blum

Sweet and tangy Israeli silan and amba marinated chicken.

7. Silan French Roast by Sina Mizrahi

Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.

8. Silan Caramelized Shallot Chicken by Molly Hagler

The silan in this recipe adds a deeper caramelization to the shallots that makes it so delicious.

9. Silan Sriracha Eggplant by Erin Grunstein

Sweet and spicy – this is the perfect way to eat eggplant.

10. Baked Potato and Onion with Thyme and Silan by Kosher.com Staff

These potatoes are aromatic, golden-brown, and sweet, thanks to the unbeatable combination of onions with Heaven and Earth Date Syrup and thyme. They are the perfect side dish, and it’s easy to prepare individual portions – just use a metal ring to cut them into circles.

11. Silan Dijon Roasted Carrots by Erin Grunstein

These delicious carrots are a perfect and easy side dish!

12. Root Salad in Silan-Ginger-Lemon-Garlic Dressing by Kosher.com Staff

It’s hard to ignore such a colorful and flavorful salad. Remember to dress it right before serving, so the vegetables and pecans remain crispy.

13. Pavlova with Silan Toffee by Sina Mizrahi

Meringues are a ubiquitous Pesach dessert and I wholeheartedly support it. I used the Swiss meringue technique to make these individual pavlovas. Don’t be intimidated by the process, it’s incredibly simple and makes it practically foolproof. But what comes next is even better: the most incredible silan toffee. The sauce recipe makes more than you need but trust me that you’ll find extra ways to use it. Or just lick it off a spoon.

14. Apple Strudel Baklava by Erin Grunstein

This is a mouthwatering combination of baklava and strudel, with a crispy outside and soft and chewy inside.

15. Plant-Based Jewish Honey Cake by Kenden Alfond

This plant-based version is lightly sweetened with honey and made with real, whole ingredients – a dessert you can definitely feel good about baking and eating