G
Glasshousejohn
Guest
Belgian Endive with Roquefort, Walnuts and Cranberries
Just in time for spring - a light and elegant appetizer that's simple to
prepare.
Serves 4
4 heads Belgium endive
1/4 cup cranberries, dried
1/2 cup California walnuts, coarsely chopped
4 oz. Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared*
Trim the base of the endive using a diagonal cut, then separate the leaves
Toss the cranberries, nuts and Roquefort together in a bowl, being careful
not to break up the Roquefort too much. Spoon the mixture into the endive
leaves and garnish with the watercress.
For advance preparation:
Fill the Belgian endive leaves up to three hours before, cover and chill.
Garnish just before serving. Drizzle with Roquefort Salad Dressing, as
desired.
Roquefort Dressing
1/4 cup Roquefort cheese
3/4 cup mayonnaise
1/3 cup buttermilk
Juice of two limes
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
pinch black pepper
Melt Roquefort Cheese in the oven or in a pan on top of the stove, being
very careful not to scorch. Let cool. In a bowl, combine the melted
cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce,
cayenne, red wine vinegar, and black pepper; mix well until all
ingredients are combined. If desired, add an additional 2 oz. of Roquefort
cheese for an even more intense flavour.
Regards
John H
YM: ferrengi_klingon_trek
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Just in time for spring - a light and elegant appetizer that's simple to
prepare.
Serves 4
4 heads Belgium endive
1/4 cup cranberries, dried
1/2 cup California walnuts, coarsely chopped
4 oz. Roquefort cheese, crumbled
1/2 cup Roquefort dressing, prepared*
Trim the base of the endive using a diagonal cut, then separate the leaves
Toss the cranberries, nuts and Roquefort together in a bowl, being careful
not to break up the Roquefort too much. Spoon the mixture into the endive
leaves and garnish with the watercress.
For advance preparation:
Fill the Belgian endive leaves up to three hours before, cover and chill.
Garnish just before serving. Drizzle with Roquefort Salad Dressing, as
desired.
Roquefort Dressing
1/4 cup Roquefort cheese
3/4 cup mayonnaise
1/3 cup buttermilk
Juice of two limes
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1 tablespoon red wine vinegar
pinch black pepper
Melt Roquefort Cheese in the oven or in a pan on top of the stove, being
very careful not to scorch. Let cool. In a bowl, combine the melted
cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce,
cayenne, red wine vinegar, and black pepper; mix well until all
ingredients are combined. If desired, add an additional 2 oz. of Roquefort
cheese for an even more intense flavour.
Regards
John H
YM: ferrengi_klingon_trek
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/