Endive Spears With Goat Cheese Food

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes.
• In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan. These can be garnished with a sprig of watercress or other herb, if desired. Arrange the spears on a plate by first making a small mound of cream cheese and then sticking each spear into the cream cheese in a floral, 3-dimensional pattern.

ENDIVE SPEARS WITH HERBED GOAT CHEESE

Steps:

• Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

ENDIVE STUFFED WITH GOAT CHEESE AND SMOKED SALMON AND CHEESY CHICKEN BON-BONS

Steps:

• For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
• For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
• Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
• To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
• For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
• While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
• Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.

WHIPPED CHEESE ENDIVE SPEARS WITH CRISPY PROSCIUTTO AND PICKLED PEPPERS

Steps:

• Put the jalapenos in a small bowl. Heat the vinegar, sugar, garlic, 1 teaspoon salt and 1/4 cup water in a small saucepan until just simmering. Pour the liquid over the jalapenos and refrigerate, covered, at least 1 hour and up to 3 days.
• Preheat the oven to 375 degrees F. Lay the prosciutto on a baking sheet lined with parchment and bake until a few shades darker and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain (they will crisp more as they cool).
• Separate the endives into leaves, keeping 16 nicely-sized leaves (discard the remaining or reserve for another use).
• Beat together the goat cheese, cream cheese, parsley, chives, lemon zest, a pinch of salt and a few grinds of pepper in a separate bowl.
• With a spoon, dollop the cheese mixture onto the endive leaves, leaving the base of the stem bare so that they can be picked up easily. Break the prosciutto into small pieces and put a piece on each endive. Put a pickled pepper on each and arrange decoratively on a platter.

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

Steps:

• In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

ENDIVE WITH ORANGES, ALMONDS, AND GOAT CHEESE

Steps:

• For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F.
• Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly.
• Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend.
• To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt.
• Drizzle with viniagrette and top with chives.
• Chill before serving or serve immediately.

ENDIVE WITH GOAT CHEESE, FIG AND HONEY-GLAZED PECANS

Steps:

• Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
• Stir and bake 4 minutes longer until shiny.
• Make 36 quenelles from goat cheese with demitasse spoons.
• Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
• About 5 minutes.
• If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

STUFFED ENDIVE SPEARS

Steps:

• Combine first seven ingredients mix well.
• Trim ends of endive and separate heads into spears.
• Spread cheese mixture on endive spears.
• Serve immediately or cover and chill up to 2 hours before serving.
• Garnish with basil sprigs.