FRIED ENDIVE SPEARS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
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.
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.
STUFFED BELGIAN ENDIVE
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
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.
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
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.
STUFFED ENDIVE
An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 71, Fat 2.2, SaturatedFat 1.2, Cholesterol 6.1, Sodium 202.4, Carbohydrate 6.8, Fiber 5.3, Sugar 0.6, Protein 7.2
ENDIVE SPEARS WITH HERBED GOAT CHEESE
Herbed goat cheese with chopped dill and an olive oil drizzle pairs perfectly with crisp endive spears for an appetizer, and can also be served on hearts of celery or your favorite crisp crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 6
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.
ELEGANT ENDIVES
Provided by Erika Lenkert
Categories Nut Appetizer No-Cook Cocktail Party Quick & Easy New Year's Eve Blue Cheese Honey Endive
Yield Makes approximately 10 to 15 endives
Number Of Ingredients 4
Steps:
- Slice off the base of the endive and separate the endive leaves, carefully pulling them off at the base so they're intact.
- Lay the leaves on a large servign tray in a decorative pattern - such as concentric circles or diagonal rows.
- Fill the base of each leaf (the strongest and whitest part) with a heaping teaspoon of blue cheese crumbles. Sprinkle each with nuts and top with a drop or two of honey.
- Now slip into something fabulous.
STUFFED BELGIAN ENDIVE
A nice appetizer to have before a heavy meal, I love making these in the summer as a side for a none cooked meal.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 2 dozen appetizers.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 785.9, Fat 54.2, SaturatedFat 29.2, Cholesterol 122.4, Sodium 687.7, Carbohydrate 55.5, Fiber 36, Sugar 14.8, Protein 32
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