Endive And Goat Cheese Recipes

Steps:

• Set leaves on a plate. Add oranges, almonds, cheese, chives and salt. Cover with Vinagreta de Ajo Tostado. Serve.
• Preheat the oven to 350 degrees F.
• Roast garlic in 1/4 cup olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add sherry vinegar, shallots, salt and freshly ground pepper. Blend. Gradually add remaining 1/2 cup olive oil.

Steps:

• For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
• For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has.
• Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
• To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
• For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either.
• While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again.
• Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.

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.

Steps:

• Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

Steps:

• Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
• Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
• Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
• When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Steps:

• Toss pecan halves with 2 tbl honey, place on sheetpan and bake at 350 for 4 minutes.
• Stir and bake 4 minutes longer until shiny.
• Make 36 quenelles from goat cheese with demitasse spoons.
• Place port and remaining honey in saucepan, cook over low heat until reduced by half and is thick and syrupy.
• About 5 minutes.
• If using dried figs, reconstitute in 3 tbl warm water and 2 tbl port for 5 minutes.

Steps:

• Using on/off turns, blend goat cheese, olive oil, 1 tablespoon lemon juice, and lemon peel in food processor just until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives. Season cheese mixture to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 1 day ahead. Keep refrigerated.) If desired, transfer cheese mixture to pastry bag fitted with small plain tip.
• Cut off and discard root ends of endive. Separate leaves. Cut cores, with some smaller leaves still attached, crosswise into thin strips. Toss sliced endive with remaining 1 tablespoon lemon juice in large bowl to coat. Arrange sliced endive on large platter. Pipe or spoon about 1 1/2 teaspoons cheese mixture at wide end of each endive leaf. Place 1 very small sprig cilantro and tomato slice atop each. Arrange leaves in concentric circles atop sliced endive. (Can be made 4 hours ahead. Cover and chill.)