Friday, November 12, 2010


Picture and recipe found here

I promised several of the guests that attended our Friday evening "Jingle & Shine" Holiday event (which was a fabulous blow out!!) that I would post one of the recipes we served. It's very simple to throw together, doesn't have to be baked, and presents like a dream. The one thing everyone seemed to like about this dish is that there are so many different flavors going on in one bite and they all go so well together.

Stuffed Endive with Honey Balsamic Reduction


2 fresh heads of endive

1 small can of mandarin oranges, drained well

1/4 c. candied walnuts*, coarsely chopped

2 oz. chevre

12 fresh chives, minced

1/4 c. balsamic vinegar

3 Tbsp orange juice

2 Tbsp honey

freshly ground black pepper

Directions: -In small saucepan over medium heat, combine balsamic vinegar, orange juice, and honey and cook down until well thickened, about 10-15 minutes (should cool to a molasses like consistency).-Meanwhile, carefully remove endive leaves from heads and plate (should yield about 24-30 good leaves.-Place a mandarin orange into each endive leaf.-Place some chopped candied walnuts and some crumbled goat cheese over the orange pieces in the leaves.-Once balsamic mixture is thickened well, using a spoon, slowly drizzle over each leaf-Sprinkle each with minced chives and top with freshly ground black pepper and serve.

*If you do not want to spend the money on a large container of candied walnuts, you can easily make your own by mixing 1/4 walnuts with a few Tbsp of honey, sprinkle with some brown sugar and bake at 400 degrees for 10-12 minutes, stirring occasionally to prevent burning. Let cool completely before using.
So there you have it--enjoy!!!


Old Hag said...

Thanks for the recipe!

laura said...

Sounds wonderful. Thanks for sharing. Hope you had a great open house.