ENDIVE-SALMON BOATS
Fancy and fast! This cream cheese, lox and capers concoction will have you afloat in compliments.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Spread about 1 teaspoon cream cheese inside each endive leaf.
- Top each with salmon strip, capers, onion and dill weed.
Nutrition Facts : Calories 30, Carbohydrate 0 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer, Sodium 100 mg, Sugar 0 g, TransFat 0 g
BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
CAVIAR DREAM WITH ENDIVE AND BABY POTATOES
A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.
Yield Makes 30 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.
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.
CAVIAR DIP
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
- Serve with chips, toasts, or crackers.
BRAISED ENDIVE WITH HAM AND GRUYèRE
My grandmother passed this recipe down to my mom and she then passed it on to me. It's a casserole of pure comfort. First, bitter endive is simmered until sweet, then wrapped in savory ham and smothered with a creamy nutmeg béchamel. Gruyère tops it off before it's baked until bubbly and golden.
Provided by Jean Georges Vongerichten
Categories Cheese Leafy Green Vegetable Side Bake Braise Dinner Meat Ham Winter Endive Peanut Free Tree Nut Free Soy Free Cheese Week
Yield Serves 4
Number Of Ingredients 13
Steps:
- To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
- Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
- Preheat the oven to 400°F.
- To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
- Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.
ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE
Categories Fish Leafy Green No-Cook Cocktail Party Low Carb Quick & Easy Cream Cheese Trout Endive Dill Bon Appétit
Yield Makes about 34
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
- Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
CAVIAR CREAM CHEESE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes about 1 pound
Number Of Ingredients 2
Steps:
- In a medium bowl, combine the cream cheese and caviar. Stir gently to combine. Serve immediately.
CAVIAR, CREAM CHEESE, SCALLION, AND EGG TOWERS
Steps:
- Make filling:
- In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
- On a work surface arrange 2 egg sheets, side by side and overlapping by 1 inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into one 11-inch-long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
- Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
- To make egg sheets:
- In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate. Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 egg sheets.
More about "caviar and cream cheese filled endive recipes"
FOUR-LAYER CAVIAR DIP RECIPE - FOOD & WINE
From foodandwine.com
5/5 (3)Total Time 2 hrs 15 minsCategory Appetizer
10 BEST STUFFED ENDIVE APPETIZERS RECIPES | YUMMLY
From yummly.com
10 BEST BELGIAN ENDIVE APPETIZERS RECIPES | YUMMLY
From yummly.com
EGG AND CAVIAR SPREAD | RICARDO - RICARDO CUISINE
From ricardocuisine.com
10 BEST CAVIAR CREAM CHEESE APPETIZER RECIPES | YUMMLY
From yummly.com
STUFFED ENDIVE WITH HERBED GOAT CHEESE - SOUTHERN …
From southernliving.com
ENDIVE, CAVIAR AND CREAM CHEESE APPETIZERS - BIGOVEN
From bigoven.com
4.7/5 (3)Total Time 20 minsCategory AppetizersCalories 72 per serving
SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 2Difficulty Easy
10 BEST CAVIAR CREAM CHEESE APPETIZER RECIPES | YUMMLY
From yummly.com
10 BEST ENDIVE CREAM CHEESE APPETIZER RECIPES | YUMMLY
From yummly.com
10 BEST CAVIAR CREAM CHEESE APPETIZER RECIPES | YUMMLY
From yummly.co.uk
BRAISED ENDIVE IN CREAM SAUCE RECIPE - MELISSA HAMILTON, …
From foodandwine.com
ENDIVE, CAVIAR AND CREAM CHEESE APPETIZERS | RECIPE
From foodcity.com
You'll also love