Endive

Belgian Endive with Curried Pumpkin Mousse

Walnuts are the perfect garnish but so is roasted delicata squash moons (see Endive with Winter Fruit recipe) or fresh truffles if you have them laying around. Winky face. This "pumpkin mousse" is also delicious served with crackers. Makes about 48

  • ¼ cup minced shallots
  • 2 Tbls. butter
  • 1 Tbls. curry powder
  • 2 cups canned or fresh pumpkin puree
  • 8 oz. cream cheese
  • Sea salt and cayenne to taste
  • 4 to 6 heads Belgian endive, separated into individual leaves
  • ½ cup toasted walnuts

Place several layers of paper towel in a large sieve and add pumpkin to drain for several hours. 

In a small sauté pan, cook the shallots in the butter over medium heat, stirring until soft.  Add the curry powder and cook one minute. Cool. In a food processor, puree the shallots, pumpkin, curry and cream cheese until smooth.  Season to taste with salt and cayenne pepper. Chill. 

Spoon or pipe filling onto endive.  Sprinkle with walnuts.  The endive can be chilled for 2 hours before serving.

  • The filling can be made a day ahead.  It can also be served as a spread for vegetables and crackers (rye crackers are good), or the rye bread sticks from Trader Joes.  

Endive with Winter Fruit, Honeyed Walnuts & Balsamic Glaze

This is a simple but lovely appetizer. The endive can be stuffer ahead and drizzled with the glaze last minute. Fool around with different fruits.

Makes 16

  • 2 to 3 bulbs Belgian endive to make 16 leaves
  • 2 Tbls. honey
  • 3 Tbls. orange juice
  • ¼-cup balsamic vinegar
  • 1 ½ oz. (1/3 cup) fresh goat cheese (Chévre)
  • 1/3 cup coarsely chopped walnuts
  • 1 Tbls. minced chives (optional)
  • Fruit, choose one or use a mixture of fruits:
    • Oranges: 16 orange segments, membrane removed (or Mandarin oranges; drain and pat dry) Blood oranges are lovely here.
    • Fuyu Persimmons: halve through core and slice thinly
    • Roasted Grapes: In a 450˚F oven, roast 1 cup grapes on a parchment-lined baking dish just until the pop and release juices, 5-8 minutes. Cool to room temperature.
    • Delicata squash: wash one squash and slice lengthwise. De-seed and slice thinly into half-moons. In a 450˚F oven, toss squash with a teaspoon of olive oil and roast squash on a parchment-lined baking dish just until tender and golden. Cool to room temperature.

Preheat oven to 350F.  Cover a cookie sheet with parchment paper.  Toss the nuts and 1 tablespoon honey in a small bowl and spread on the cookie sheet.  Bake 5 to 10 minutes or until golden, stirring once.  Cool.  Combine remaining honey, orange juice, and vinegar in a small saucepan and simmer to reduce to 3 tablespoons watching closely.  Cool.  

Separate and fill each leaf with 1 tsp. of cheese, then the walnuts, and lastly, one piece of fruit. Chill until ready to serve. Drizzle with the glaze using a teaspoon and sprinkle with chives if using.