WHIPPED CHEESE ENDIVE SPEARS WITH CRISPY PROSCIUTTO AND PICKLED PEPPERS
Provided by Trisha Yearwood
Categories appetizer
Time 1h20m
Yield 16 endive spears
Number Of Ingredients 12
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.
FRIED PICKLE SPEARS
These may look like corn dogs, but one tangy, crunchy bite will cure you of that misconception. The spicy mayo dip provides a creamy complement.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F.
- Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
- Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
- Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.
ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE
Provided by Food Network
Categories appetizer
Time 35m
Yield 20 endive spears
Number Of Ingredients 9
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 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.
SPEAR ECSTASY
Asparagus With Lemon-Tarragon Dipping Sauce Arrange the asparagus spears in beautiful crystal glasses or silver cups and pour the sauce into a matching glass. This dish is best when the dipping sauce and asparagus are served chilled, so allow time to refrigerate.
Provided by Food Network
Categories appetizer
Yield 48 asparagus spears
Number Of Ingredients 13
Steps:
- To Make Dipping Sauce: Mix the sour cream, mayonnaise, onion, lemon juice, capers, lemon zest, tarragon, onion powder, sugar and pepper together using a whisk. Mix well. Refrigerate until chilled, about 2 hours.
- Cook the asparagus in a steamer basket over boiling water until tender when pierced with a fork, 6 to 8 minutes. Mix the ice, water, and kosher salt together in a large bowl. Remove the asparagus from the steamer and refresh it by plunging it into the ice water. Let sit until cold. Transfer to a paper towel-lined plate to dry. Refrigerate. Serve chilled with the dipping sauce.
FRIED ENDIVE SPEARS
Number Of Ingredients 0
Steps:
- Quarter 3 endives lengthwise; season with salt and pepper. Whisk 1 cup buttermilk with 2 tablespoons chopped parsley and 3/4 teaspoon hot sauce. Dip the endive spears in the buttermilk mixture, then dredge in flour. Fry in 1/2 inch hot vegetable oil, turning, until golden, 3 to 4 minutes. Drain on paper towels; season with salt. Serve with ranch dressing and lemon wedges.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 25
CURRIED CRAB IN ENDIVE SPEARS
Make and share this Curried Crab in Endive Spears recipe from Food.com.
Provided by Jacques Lorrain
Categories Crab
Time 8h30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in small bowl.
- Mix in crab meat. Season
- to taste with pepper.
- (Can be prepared 8 hours ahead.
- Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
- Sprinkle with cilantro.
- Arrange on platter in spoke pattern and serve.
Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36.8, Carbohydrate 3.6, Fiber 2.7, Sugar 0.4, Protein 1.1
STUFFED ENDIVE SPEARS
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
Provided by Rita1652
Categories Spreads
Time 15m
Yield 36 appetizers
Number Of Ingredients 9
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.
Nutrition Facts : Calories 37.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 57.7, Carbohydrate 2, Fiber 1.5, Sugar 0.3, Protein 2
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