3 oz Cream cheese 3 oz Bleu cheese 3 tb Unsalted butter 1/4 c Whipping cream 2 lg Bunch Belgian endive paprika (Makes about 2 dozen appetizers.) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve.
How To make Endive with Bleu Cheese's Videos
Endive Spears with Blue Cheese and Spiced Nuts
Toasted pecans & honey adorn creamy blue cheese on endive leaves.
INGREDIENTS
2 cups blue cheese, crumbled 1-2 tbsp light cream or milk dash of Worcestershire Sauce 2 large heads Belgian endive ¼ cup chopped Spiced Nuts (watch Barbara's video to learn how: honey for drizzling
For Toasting
2 tbsp unsalted butter 1 tsp minced garlic ¼ tsp cayenne pepper ½ tsp ground black pepper 1 tsp sugar 1 tsp sea salt 2 cups pecans (walnuts or peanuts also work well) To Finish
sea salt to taste 1 tbsp sugar Special Equipment
food processor pastry bag & star tip
HOW-TO
Make Spiced Nuts
In a small saucepan melt butter over medium heat Add minced garlic and cook for 1 minute Add cayenne pepper, black pepper, sugar, sea salt and mix until ingredients are blended Add pecans and mix until pecans are well coated and start to brown just a bit, stirring constantly. This should take about 2-3 minutes Remove from heat and allow to cool slightly in the saucepan for 3-4 minutes Spread mixture out onto a cutting board while somewhat warm. Sprinkle with sea salt and sugar and mix together with hands. Transfer to a bowl and serve Notes
Spiced Nuts can be stored for 2-3 days in an covered container For a sweeter version, substitute cinnamon for garlic and cayenne pepper
Prepare Endive Spears w/ Blue Cheese
Put blue cheese, 1 tbsp of light cream and Worcestershire in a food processor and mix until smooth. Add more light cream if necessary to get a consistency smooth enough to use in a piping bag Cut off the base of the endives and separate leaves. You will need to cut a little more from the base as you remove leaves. Use larger leaves to fill. Save the smaller leaves for a salad Place leaves in a decorative pattern on a serving tray Fit a pastry bag with a star tip and fill with cheese and cream mixture and pipe a small amount of cheese onto the thick end of the endive leaves Sprinkle each leaf with a small amount of chopped Spiced Nuts on top of cheese and drizzle with honey just prior to serving To enjoy, fold the cheese-free end of the endive leaf over onto the cheese for 2-3 bites of both a crunchy and creamy treat!
Recipe Endive with Figs, Blue Cheese, and Pecans Recipe
Recipe - Endive with Figs, Blue Cheese, and Pecans Recipe
INGREDIENTS:
●1 tablespoon unsalted butter
●24 pecan halves
●1 tablespoon granulated sugar
●1 tablespoon packed light brown sugar
●1 tablespoon maple syrup
●6 fresh figs
●2 tablespoons extra-virgin olive oilSaltFreshly ground black pepper
●3 heads Belgian endive
●1/2 cup crumbled blue cheese
Simple Appetizer with Endive, Blue cheese ???? and ♨️ Roasted Walnuts
This easy-to-prepare appetizer combines the crunchiness of endives with a fine cream cheese and the unmistakable aroma of roasted walnuts. It is suitable for diabetics, low carb and keto diets and for anyone who wants a healthy snack for holidays or Sunday dinner. INGREDIENTS 1-2 endives 150 g/5 oz cream cheese 75 g/2.5-3 oz blue cheese a good handful of roasted nuts (30g/1 oz) chives for decoration
How to make Healthy artistic Salad/ Belgian Endive Recipe/ Salad decoration
An artistic salad is full of flavor with the contrast of Belgian endive lettuce, against the nutty texture of walnut and the definitive taste of blue cheese.
How to make blue cheese and walnut endive with the Healthy Harlequin (15 sec)
Ingredients ¼ cup chopped walnuts ⅛ cup of Balsamic Reduction 8 small orange sections, chopped 8 endive leaves ¼ cup of crumbled blue cheese
Directions Preheat oven to 350. Combine walnuts and 2 tablespoons honey and spread over a baking sheet. Bake for 10 minutes. Fill each endive leaf with chopped orange sections. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves.
ENJOY!
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