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Tag Archives: endive

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by Ceri Wilkin in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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apricots, bourbon, buttermilk, cheddar, crostini, curry, duck, endive, entertaining, fig balsamic, friends, ginger ale, goat cheese, gorgonzola cheese, healthy, honey, pearl onions, pie crust, ricotta, rosemary, shallots, tarragon, thyme, vinaigrette, walnuts, watercress

Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

MINI MEDITERRANEAN SALAD BOATS – FAYETTEVILLE PILATES AND BARRE

15 Thursday Jan 2015

Posted by Ceri Wilkin in Recipes, Salad

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Belgian, cucumber, endive, Fayetteville Pilates and Barre, feta, Mediterranean, mint, tomato

This Saturday, the 17th, is the 3 Year Anniversary Party for Fayetteville Pilates and Barre – and they have a great event planned! Not only will there be delicious food and wine, from Petra Cafe, fabulous giveaways and a grand announcement – but all proceeds go to Peace At Home Family Shelter!! It doesn’t get any better!! To tickle your taste buds, and get you in the mood for the great Mediterranean food from Petra, here is a cute little salad.

MINI MEDITERRANEAN SALAD BOATS – FAYETTEVILLE PILATES AND BARRE

mini mediterranean salad boats

2 cups diced tomato

1 1/2 cups diced English cucumber

1 cup diced red bell pepper

1/3 cup finely chopped red onion

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

3 tablespoons olive oil

2 tablespoons red wine vinegar

3/4 cup crumbled feta

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 heads Belgian endive, separated into spears

In a medium bowl, combine tomato, cucumber, bell pepper, onion, mint, parsley, olive oil, vinegar, feta, salt and black pepper. Spoon mixture onto endive spears, arrange on platter and serve.

Enjoy!

Recipe adapted from Oprah Magazine, November 2014

www.oprah.com/app/food.html

ENDIVE STUFFED WITH FENNEL AND PARMESAN

01 Thursday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

≈ 2 Comments

Tags

easy, endive, fennel, fresh, parmesan, simple

Happy New Year!

Simple and easy, but very flavorful – Endive Stuffed with Fennel and Parmesan is an excellent pairing with cocktails or champagne, the perfect appetizer to celebrate the beginning of a New Year!

ENDIVE STUFFED WITH FENNEL AND PARMESAN

endive stuffed with fennel and parmesan

1 fennel bulb, trimmed, fronds reserved for garnish

1 tablespoon olive oil

salt and freshly ground black pepper to taste

1/4 cup shaved parmesan

8 endive leaves

Cut the fennel into quarters and discard the core. Chop enough fennel to measure 1/2 cup (reserve the remaining fennel for future use). Combine the chopped fennel, and olive oil in a small bowl. Salt and pepper to taste. Toss gently to blend. Spoon equal amounts of the fennel mixture into the hollow side of each endive leaf, place a piece of shaved parmesan on top and garnish with fennel fronds.

Enjoy!

Recipe adapted from Bertolli

www.bertolli.com/

TRIPLE ONION DIP and ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE and SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE and CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES and BOURBON BROWNIES and LEMON DREAM PIE

28 Friday Feb 2014

Posted by Ceri Wilkin in Appetizers, Dessert

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apricot balsamic sauce, bacon, bourbon brownies, Chase Family Foundation, chicken salad, cream cheese, endive, lemon pie, onion dip, sandwiches, sausage balls, smoked trout, watercress

The Chase Family Foundation was formed in 2008, out of tragedy and upbringing a determination to help the hungry, elderly and abused women throughout Northwest Arkansas was fostered and strengthened.
During the first year alone, The Chase Family Foundation provided over 21,000 meals through the Ozark Food Bank and Meals on Wheels program, and they have also been responsible for providing Christmas cheer to over 500 people – taking bags full of gifts to home bound seniors, who otherwise would not have received anything. The first Christmas this was offered, not one of 120 men and women asked for a frivolous item – every single request was for a necessity, and if they had a cat or dog, a case of pet food was also delivered.
This past Christmas when my dear friend was describing this caring, compassionate and time consuming project, I offered at the very least, to deliver refreshments for the hard working folk sorting the donations and putting the bags together, and was excited and thankful to be able to contribute and help out in a small way.
In order to maintain all of this wonderful work, and to continue to provide for others, a Mardi Gras themed Fundraising event will be held Tuesday, March 4th, from 6 to 10pm, at the Springdale Country Club, with all proceeds going directly to the Northwest Arkansas Food Bank –
for more information please visit chasefamilyfoundation.com/‎

TRIPLE ONION DIP

2 tablespoons olive oil
2 shallots, chopped
3 green onions, chopped
1/2 to 1 red onion, finely chopped
1 teaspoon fresh thyme, chopped
1 package (8 ounces) cream cheese
1 cup greek yogurt

Heat oven to 350F.
Heat skillet over high heat. Add olive oil, shallots, green onions, red onion and thyme. Lower heat to medium, cook, stirring occasionally until shallots are golden, about 5 minutes.
Add cream cheese and yogurt, stir until well mixed. Transfer mixture to a baking dish, bake until heated through and bubbling.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelray.com/‎

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

1 (8 ounce) package of cream cheese, room temperature
8 ounces smoked trout fillets, chopped
1/2 cup fresh dill, finely chopped
2 green onions, finely chopped
1 teaspoon grated lemon peel
4 heads of Belgian endive
fresh dill sprigs

Mix cream cheese, smoked trout, dill, green onions and lemon peel in a bowl. Season with salt and freshly ground black pepper.
Separate endive into leaves. Place a spoonful of cream cheese mixture on the base end of each leaf. Garnish with a dill sprig. Arrange filled leaves on a plate.
Enjoy!

Recipe adapted from Bon Appetit, November 2003
www.bonappetit.com/recipes‎

SAUSAGE BALLS WITH APRICOT BALSAMIC DIPPING SAUCE

1 tablespoons olive oil
1/2 onion, chopped
1/4 cup balsamic vinegar
1 cup apricot preserves
1/2 cup spicy brown mustard
1 1/4 pounds bulk Italian sweet sausage meat
6 ounces pork sausage
1 tablespoon dried sage
1 cup Italian bread crumbs

Heat oven to 425F.
Line a baking sheet with parchment paper.
Heat oil in a medium skillet over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add vinegar and cook until vinegar is reduced to 2 tablespoons. Remove from heat and stir in apricot preserves and mustard and mix well. Set aside.
In a mixing bowl, combine sausage and chopped sage. Add 2 tablespoons of the apricot-vinegar mixture to the sausage mixture. Form sausage into balls, then roll in bread crumbs.
Arrange sausage balls on prepared baking sheet. Bake, 15 to 20 minutes, turning occasionally, until sausage balls are cooked through. Transfer to paper towels to drain, then serve with apricot dipping sauce.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

CHICKEN SALAD, WATERCRESS AND BACON SANDWICHES

4 slices of applewood smoked bacon1/3 cup mayonnaise
1 celery rib, finely chopped
1/2 shallot, finely chopped
2 teaspoons parsley, finely chopped
juice from 1/2 lemon
1 to 1 1/2 pounds of chicken tenders, cooked, cut into small dice
salt and freshly ground black pepper
16 bread cases (roll pieces of white bread flat, cut out circles and press into a greased mini-muffin tin, bake in a 350F oven until lightly browned and crisp)
2 small plum tomatoes, cut into 1/4 inch slices
16 watercress leaves

In a large skillet, cook the bacon over moderate heat until browned and crisp all over, about 5 minutes. Transfer the bacon to paper towels to drain, then cut each slice into 4 pieces.
In a medium bowl, combine the mayonnaise, celery, shallot, minced parsley and lemon juice. Stir in the diced chicken and season the salad with salt and pepper.
Spoon 1 tablespoon of the chicken salad into each bread case, garnish with the bacon pieces, sliced tomato and watercress.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/recipes‎

BOURBON BROWNIES

1/3 cup butter
1/2 cup sugar
2 tablespoons water
1 1/2 cups semisweet chocolate chips, divided
2 eggs
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons bourbon
3 tablespoons butter, softened
1 1/2 cups powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon vanilla

Heat oven to 350F.
Grease an 8 by 8 inch baking pan, set aside.
In a medium saucepan, combine 1/3 cup butter, sugar and water. Cook and stir over medium heat just until boiling. Remove from the heat. Add 1 cup of the chocolate chips, stir until chocolate is melted. Stir in eggs and vanilla, beating lightly with a spoon just until combined. Stir in flour, baking soda, and salt. Stir in remaining 1/2 cup chocolate chips. Spread batter into prepared pan.
Bake for about 20 minutes or until edges are set and begin to pull away from the sides of the pan.
Using a fork, prick the warm brownies all over. Drizzle bourbon evenly over brownies, cool in pan on a wire rack.
For the Frosting: in a small mixing bowl, beat the 3 tablespoons of butter with an elector mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons of the milk and vanilla. If necessary, beat in the remaining milk to reach spreading consistency.
Spread over brownies.
Enjoy!

LEMON DREAM PIE

1 (8 ounce) package of cream cheese, softened
3/4 cup sugar, divided use
3 eggs, divided use
1 (9 inch) unbaked pie crust
3/4 cup light corn syrup
2 teaspoons finely grated meyer lemon peel
1/3 cup meyer lemon juice
2 tablespoons butter, melted
1 tablespoon cornstarch

Heat oven to 350F.
In the bowl of an electric mixer, beat at medium speed, the cream cheese, 1/4 cup of the sugar and 1 of the eggs until smooth. Arrange the pie crust in a 9-inch pie pan. Spread cream cheese mixture evenly over the bottom of the pie crust.
In the same bowl, beat 1/4 cup of the sugar, the remaining 2 eggs, corn syrup, lemon peel, lemon juice, butter and cornstarch, until well blended.
Pour over cream cheese layer. Sprinkle remaining 1/4 cup sugar evenly over lemon mixture. Bake for 50 to 55 minutes or until filling is puffed and set. Cool on a wire rack.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2002
www.arkansasonline.com/news/features/food/‎

BEET AND GOAT CHEESE FILLED ENDIVE

28 Tuesday Jan 2014

Posted by Ceri Wilkin in Appetizers

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beet, endive, goat cheese

Following a day of Pilates, meeting friends for coffee and lunch, I hosted happy hour for another group of friends. Lovely ladies that had graciously welcomed me into their homes over the past year, and I was excited to invite them to gather in mine.
Everyone brings a dish, and I knew with my busy day away from home, I needed an appetizer I could make in the 30 minutes between picking my kids up and the arrival of the ladies – these beet and goat cheese endive came together in a matter of minutes, making them the perfect pairing for my happy hour.

BEET AND GOAT CHEESE FILLED ENDIVE

1 beet, cooked, peeled and cubed
1/4 cup sliced almonds
1 to 2 heads of endive
3 ounces of goat cheese, crumbled

Toast almonds on a baking sheet until golden, about 3 minutes. Remove and set aside. Separate heads of endive into leaves, trimming to equal lengths.
Divide beet pieces between the endive spears, top with cheese and almonds.
Enjoy!

Recipe adapted from Shape Magazine, December 2013
www.shape.com/healthy-eating/healthy-recipes‎

TRAVEL TUESDAY – LAKE OUACHITA – MY CLEMENTINE and CHUNKY GUACAMOLE and CRAB TOAST CANAPES and SALMON CAKES WITH GREENS and RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

01 Wednesday Jan 2014

Posted by Ceri Wilkin in Appetizers, Cocktails, Dips

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aperol, clementine, crab, endive, guacamole, pumpernickel, salmon cakes, spinach, vodka

Every summer we take a lake vacation with dear, wonderful friends from Louisiana.
The first year we borrowed a friends cabin, but as our families grew larger, we started renting houses around Beaver Lake. Once our kids were older and safe on a boat without our constant supervision, and after one unfortunate incident with bed bugs, we decided to try spending our week actually on the lake, and rented a house boat.
The last few years, we have met on an 80 foot boat on Lake Ouachita. It is a beautiful, clear lake, filled with islands, with very minimal build up around the shore. We move the boat to a new cove every day, and it is very peaceful. There is not much else to do but read, relax and be out on the water (we take our ski boat and our friends supply lake toys – a canoe, inflatable trampoline, inner tubes), and the Mamas go into town for a day of flea marketing and antique shopping.
We take turns cooking, and this year we decided to put together a cocktail party, and served these little bites.

MY CLEMENTINE

14 ounces vodka
12 ounces fresh clementine juice
6 ounces fresh lime juice
6 ounces Aperol
4 ounces agave nectar
12 ounces chilled club soda

In a pitcher, combine the vodka, clementine and lime juices, Aperol and agave. Stir well.
Refrigerate until chilled, 1 hour. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake well and strain into 8 ice-filled collins glasses.
Stir 1 1/2 ounces of club soda into each glass.
Enjoy!

Recipe adapted from Food & Wine, July 2013
www.foodandwine.com/‎

 CHUNKY GUACAMOLE

2 medium roma tomatoes, seeded and finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/4 to a 1/2 teaspoon of salt
1/4 teaspoon freshly ground black pepper
2 ripe avocados, halved, seeded, peeled and coarsely mashed
Tortilla chips for serving

In a medium bowl, combine tomatoes, lime juice, olive oil, salt and pepper. Gently stir in mashed avocados. Serve with tortilla chips.
Enjoy!

Recipe adapted from Cooks Secrets, August 2013
www.bhgsip-mediakit.com/r5/showkiosk.asp?listing_id=4521560…‎

CRAB TOAST CANAPES

1 baguette, cut crosswise into 1/2 inch slices
5 tablespoons of olive oil, divided
1 pound lump crab meat
2 tablespoons finely chopped shallots
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
2 teaspoons finely chopped dill
salt and freshly ground black pepper to taste
Heat oven to 350F. Arrange baguette slices on a large baking sheet and drizzle with 2 tablespoons of olive oil. Bake until golden, 8 to 10 minutes.
In a medium bowl, fold together crab, 3 tablespoons of olive oil, shallots, lemon zest and juice and dill.
Season to taste with salt and pepper. Spoon onto baguette slices.
Enjoy!
Recipe adapted from Oprah Magazine, April 2013
www.oprah.com/food.html‎
SALMON CAKES WITH GREENS
1/4 cup mayonnaise
1/4 cup plus 1 tablespoon chopped shallots
2 teaspoons Dijon mustard, divided
1/2 cup buttermilk
1 1/2 teaspoons fresh lemon juice
1 pound salmon fillet, skin removed and chopped
2 eggs
5 tablespoons drained capers
1/2 cup breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
8 cups mixed greens
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and lemon juice in a bowl, set aside.
Combine salmon, eggs, 1/4 cup shallots, capers, breadcrumbs, 1 teaspoon mustard, salt and pepper in another bowl, mix well. Shape into patties. Heat oil in a large skillet over medium heat. Cook salmon cakes until bottom is golden, about 6 minutes, flip and cook until golden, 5 minutes more. 
Divide salad among plates, top with salmon cakes and drizzle with dressing.
Enjoy!
Recipe adapted from Self, April 2011
www.self.com/fooddiet/recipes‎
RETRO SPINACH DIP AND PUMPERNICKEL SPEARS

2 cups pumpernickel bread cubes
1 tablespoon olive oil
1 (10 ounce) package of frozen spinach, thawed and squeezed dry
3 green onions, chopped
1 cup mayonnaise
1 cup sour cream
salt and freshly ground black pepper
6 heads of endive, leaves separated

Cut the bread into small cubes. In a small skillet, toast the cubes with the olive oil over medium-low heat, stirring often, for about 5 minutes. Let cool.
In a food processor, pulse the spinach, green onions, mayonnaise and sour cream until almost smooth, season with salt and pepper.
Spoon the spinach mixture onto the endive spears and top with the bread.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

BLUE HAWAIIAN COCKTAIL and CRAB SALAD IN ENDIVE LEAVES

17 Thursday Oct 2013

Posted by Ceri Wilkin in Celebrations, Cocktails, Salad

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blue, crab, endive, hawaii

During the last gasp of warm weather, a friend hosted her daughters birthday party at the pool in our back yard. When she told me the theme was a Hawaiian Fiesta, I immediately started thinking all things Mexican – pulled out my South of the Border decorations, whipped up some guacamole and planned to set out salsa and chips in my finest Mexican bowls (actually, they weren’t really mine, I borrowed them from a friend who had lugged them back from her several trips down south).
It finally dawned on me the night before the party, that it was a Hawaiian theme, perhaps all the talk of pineapples and leis and “Island Paradise in the Pacific” clued me in.
Although I frantically scrabbled for Hawaiian themed recipes, I wasn’t able to reverse my careful planning for the Fiesta, even knowing spam is very popular in the Aloha State, I wasn’t willing to open a can on my table, the pineapple pieces on the pizzas would have to fill the lack of any other Hawaiian food.
After having the time to investigate Hawaiian cuisine further, I would have made this Blue Hawaiian Cocktail and Crab Salad, to serve to the adults, almost as good as chips and salsa.

BLUE HAWAIIAN COCKTAIL

1 ounce light rum
1 ounce blue Curacao liqueur
2 ounces pineapple juice
1 ounce cream of coconut (I used light coconut milk)
1 cup ice

Combine rum, blue Curacao, pineapple juice, cream of coconut, and ice in a blender. Pulse on high speed until smooth. Pour into glass. Garnish with a slice of pineapple and a marascino cherry if desired (or a cheap paper umbrella!)
Enjoy!

Recipe adapted from Allrecipes.com
allrecipes.com/recipe/blue-hawaiian-cocktail/‎

CRAB SALAD IN ENDIVE LEAVES

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
24 ounces crabmeat, drained
2 to 3 heads of Belgian endive, trimmed, separated into spears
chopped fresh chives for garnish

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 onto the endive spears. Sprinkle with chives and an extra sprinkle of ground pepper and serve.
Enjoy! I would love for you to share recipedoodle with your friends and family!

Recipe adapted from Giada De Laurentiis
www.foodnetwork.com › Recipes › Seafood‎

SHRIMP SALAD STUFFED ENDIVE and GREEN GODDESS DIP

20 Saturday Oct 2012

Posted by Ceri Wilkin in Appetizers, Dips, Salad, Vegetables

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endive, green goddess, shrimp

We hosted a committee meeting for the Cub Scouts at our house, and offered appetizers, desserts and adult beverages. The kids and I retreated to the back of the house and played board games, while the meeting was going on. These were two of my favorite dishes – lots of great flavor in small bites.

SHRIMP SALAD STUFFED ENDIVE

1/4 cup mayonnaise
4 ounces cream cheese, softened
2 tablespoons finely chopped green onions
1 tablespoon finely chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 cups finely chopped, peeled and deveined, cooked shrimp
1/2 cup finely diced celery
24 belgian endive leaves

Stir together first 9 ingredients in a large bowl, stir in shrimp and celery.
Spoon shrimp mixture onto bottom half of enive leaves.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

GREEN GODDESS DIP

3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup loosely packed fresh parsley leaves
1 to 2 tablespoons of chopped fresh tarragon
2 teaspoons white wine vinegar
1 teaspoon anchovy paste
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh chives
salt and freshly ground pepper to taste

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides if needed (I added a little more lemon juice) Stir in chives, season with salt and pepper to taste. Cover and chill 2 to 24 hours. Serve with assorted vegetables, such as lightly steamed green beans and asparagus.
Enjoy!
Recipe adapted from Southern Living, June 2011
www.southernliving.com/food/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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