Stuffed Endive Food

STUFFED ENDIVE

Steps:

• Season cottage cheese with salt, pepper and chives.
• Clean endive and pull leaves off; dip tips into paprika.
• Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
• Serve with dressing.

STUFFED BELGIAN ENDIVE

Steps:

• Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
• Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
• Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
• Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.

CRAB SALAD IN ENDIVE LEAVES

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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.

CAPRESE ENDIVE BOATS

Steps:

• Separate the endive leaves and arrange on a serving platter.
• In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

STUFFED BELGIAN ENDIVE

Steps:

• Dice peeled pear into very small chunks.
• Sauté in butter over high heat until it begins to brown and caramelize.
• Cool in refrigerator.
• Mix goat cheese and cream cheese in a mixer or food processor until well blended.
• Add the cooled pear and mix for a few seconds.
• Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses.
• Place filling into each leaf and top with half of a walnut half.
• Filling may be made a day ahead of time, but assembly should be done at the last minute.

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.

STUFFED ENDIVE LEAVES

Steps:

• COMBINE the following ingredients in the food processor:.
• artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
• In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
• Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
• Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.

STUFFED ENDIVE CUPS

Steps:

• Preheat oven to 325°F.
• Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop.
• Combine chutney, pecans and cream cheese and refrigerate.
• No more than 2 hours before serving, fill endive cups.

STUFFED ENDIVE

Steps:

• In a medium bowl, mash eggs with a fork. Mix in the mustard, mayonnaise, salt and dill. Set aside.
• Select the largest endive leaves, and fill with egg salad. Place on a platter in a fan shape. Sprinkle the olives among the leaves. Cover, and refrigerate until serving.