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+++Enter At Your Own Risk+++ At the gentle nudging (I said gentle y'all) of a few friends, I have started these blogs in order to share my culinary goings-on and daily misadventures through my own brand of humor (ok, sarcasm). I just write about stuff! At 50, I have learned that living has gotten in the way of life - and I am going to blaze my own personal trail to fun (hopefully)! If it is feminine, great. If it is not, so much the better! Hopefully fun that does not land me in jail............

Monday, May 27, 2013

Sweet Endive, Nuts, Feta, & Honey

Well, there is the recipe for this appetizer - right in the title. 


OK, not really done.

This recipe is as I remember it.  The photo is from a recent serving of it.

It was a surprise find several years ago when my then husband and I went to a dinner party (yes, imagine it!  We did dinner parties).  The hostess served these little treasures up as a time filling appetizer while the main course finished.  I remember nearly turning my snooty nose up at these babeees, but at the nudging of my socially advanced then husband, I took a bite. 

Hooked.  In love.  Have found no one trying them and then not liking them. 

Rich in folate, fiber, & Vitamins A & K

This appetizer has no fancy name that I know of. It just is what it is. Belgian Endive, Walnuts, Feta, and Honey.

  • Endive, believe it or not, is part of the 'Daisy' family! It is eaten raw or cooked. 
    • Find it in the fresh vegetable section at most local grocery stores.
      • $1.99 for ONE (1)
  • The walnuts can be plain or toasted. 
    • I am curious what candied nuts would do for everyone!
  • Choose cheeses such as Feta (milder), Blue Cheese, or Gorgonzola (Italian Blue Cheese).
    • I have found that I prefer a strong cheese over the Feta - to counteract the sweetness of the honey.
  • The honey can be whatever honey you have in your cupboard. 
    • Just as an FYI, honey does come in 'varieties'. It all depends on where those little busy bees buzzed. It depends on the variety of flower predominant in the batch of honey. In my limited experience, honey ranges from lighter/milder tasting forms all the way to dark, can't see light through it, strong molasses tasting honey.
Witloof Chicory (Cichorium Intybus L)
I am not going to give amounts here.  I think a photo does the trick in that respect.

Slice off about one 1/2" of root end of each clean endive head and separate the leaves. Arrange them on a platter/plate of your choosing.  Whatever makes the presentation pleasing to you.

Sprinkle your choice of cheese crumbles inside of each leaf.

Sprinkle chopped nuts over the cheese.

Drizzle, as artistically as you see fit, the honey of your choosing.

  • Leave off the honey and finish each treasure with fresh ground black pepper instead.
  • Serve with apple slices as an accompaniment.
    • I prefer Braeburn or Pink Lady
I do not know how far ahead of time you can make these, but they take so little time, I would not worry with that.


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