Blue Cheese And Cranberry Endive Delights Recipes

Steps:

• In a large bowl, beat cream cheese and jelly until smooth. Stir in cheese and cranberries. Spoon heaping teaspoonfuls onto each endive leaf. Sprinkle with pecans.

Steps:

• Puree 1/3 cup blue cheese, 2 tablespoons Greek yogurt and 3 tablespoons milk in a blender. Stir in some chopped chives, lemon juice, salt and pepper. Slice 4 heads endive lengthwise; toss with the dressing. Top with toasted walnuts, dried cranberries and more blue cheese and chives.

Steps:

• Whisk together garlic and yogurt in a medium bowl. Add olive oil, salt and pepper and whisk together. Add blue cheese or Roquefort and Dijon mustard and whisk together until mixture is fairly smooth, with a few lumps of cheese.
• Trim away the very end of the endives and cut lengthwise into quarters. Arrange on a platter or on individual plates and spoon on dressing. Top with chives and finely diced apple, and serve.

Steps:

• Combine the cream cheese and apple jelly in a medium bowl. Using a mixer, beat until smooth. Fold in the blue cheese and cranberries.
• Carefully peel the leaves from the endive, discarding any bruised leaves. Trim the ends. Fill the center of each leaf with 2 teaspoons of the cheese mixture and arrange on a serving platter. Sprinkle evenly with the pecans.

Steps:

• Preheat oven to 400°F. Unfold pastry onto work service. Using 2-inch- diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-diameter cookie cutter, cut out centers of 6 pastry rounds. Discard centers. Pierce 2-inch rounds all over with fork. Brush edges with egg glaze. Top with pastry rings, pressing gently. Transfer to large baking sheet. Bake until puffed and golden, about 10 minutes. Transfer to rack; cool. Pull out uncooked portion from centers of pastries and discard. (Can be made 8 hours ahead. Store airtight at room temperature.)
• Preheat oven to 325°F. Cook bacon in heavy medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour 3 tablespoons bacon drippings into small bowl. Discard all but 1 teaspoon of remaining drippings from skillet. Add shallots to drippings in skillet; sauté over medium-high heat until tender, about 3 minutes. Add Port and cranberries and bring to boil, scraping any browned bits. Boil until cranberries are soft and liquid is reduced by half, about 10 minutes. Add reserved 3 tablespoons bacon drippings and stir just until warm. Pour vinegar into small bowl. Gradually whisk in Port mixture.
• Meanwhile, place pastries on baking sheet. Spoon 1 heaping tablespoon cheese into center of each. Bake until cheese is soft, about 6 minutes.
• Place endive in large bowl. Pour warm dressing over and toss. Divide greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry and serve.

Steps:

• Place cream cheese, sour cream, parsley, salt and blue brie in a food processor.
• Process until smooth, 30-40 seconds.
• Spoon or pipe mixture into endive leaves.
• Sprinkle with chopped walnuts.
• Chill for 30 minutes before serving.