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.


Roasted Autumn Pears, Honey, Cardamon & Halvah


Serves 6

  • 6 pears (firm but not hard), quartered and seeds removed but stems left on

  • 2 Tbls. honey mixed

  • 1/2 tsp. cardamon mixed with 1 Tbls. sugar

  • 1/4 cup shredded halvah (sesame seed “candy” found in Mediterranean markets)

  • 1/4 cup lightly toasted chopped walnuts, sliced or slivered almonds or pistachios

  • 1 Tbls. toasted sesame seeds (black seeds if possible)

  • 1 cup crème fraîche

  • 1 Tbls. powdered sugar

Place the fruit on a baking dish that is large enough to give them a little room. They should not be squished together. Drizzle with honey and let sit on the counter for 30 minutes.

Preheat the oven to 425°.

Sprinkle with cardamon-sugar mixture and roast the fruit for 10 to 15 minutes or until coked through when pierced with a knife. They should be slightly colored and not mushy.

Whip the crème fraîche and powdered sugar just until soft peeks form.

Divide the cooked pears among individual dishes and spoon remaining juices left in the baking dish over pears.

Place a dollop of crème fraîche on each serving.

Garnish with the shredded halvah, nuts and sesame seeds.

Homemade Crème Fraîche:

Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover with a towel or cheese cloth and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

Mix & Match Summer Fruit Crisp

Summer Fruit Crisp

The filling:

  • 8 cups sliced stone fruit, berries, pitted cherries, blueberries, lingonberries, half each strawberries and sliced rhubarb
  • 1/2 to 1 cup sugar or coconut sugar (depending on sweetness of fruit)
  • 2-3 Tbls. quick cook tapioca (do you like runny/juicy or thick/pudding-like?)
  • Juice and zest of 1 orange or 2 lemons or 3 limes
  • 1 pinch of sea salt


  • 1 Tbls. Chia seeds
  • Small amount of grated peeled ginger or 1/2 tsp. powdered ginger
  • 1 tsp. minced lemon thyme, basil or lemon verbena
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg - peaches
  • 1/2 tsp. almond extract - peaches
  • 1/2 tsp. cardamon pods crushed with a spoon of sugar - strawberry rhubarb

Preheat oven to 375˚ In a small bowl, mix the sugar, salt, tapioca and spices if using. In a large bowl, toss the fruit with the sugar mixture. Blend the citrus juice, rind and extract or herbs if using, together and then pour over fruit. Toss. Transfer mixture to a 9x13-inch gratin dish that has been lightly buttered. Place dish on a foil or parchment lined cookie sheet with edges. 

Make your topping of choice and sprinkle over crisp squeezing clumps in your hands to create “chunks”. Bake until fruit juices are bubbling and topping is golden brown, 50–70 minutes. If the topping gets too brown, tent it loosely with foil. Transfer to a wire rack and let cool for at least one hour.

Granola Topping:

  • 1 cup all-purpose flour*
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/2 tsp. optional ginger, cinnamon, etc. (whatever is used in the fruit portion of the recipe)
  • 1 stick (4 ounces) unsalted butter, melted and cooled
  • 2 cups granola without dried fruit

In a bowl, whisk the flour with the brown sugar, baking powder, spices if using, and salt. Stir in the granola and butter. Using your hands, toss the mixture to blend the butter into the dry ingredients. 

Oat Topping:

  • 2 cups old fashioned oats
  • 1/2 cup all-purpose flour*
  • 1/2 cup packed brown sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/2 tsp. optional ginger, cinnamon, etc. (whatever is used in the fruit 
  •   portion of the recipe)
  • 1 stick (4 oz) unsalted butter, melted and cooled
  • Optional: 1/2 cup unsweetened coconut flakes, sliced almonds or chopped nuts, puffed quinoa...

In a bowl, whisk the flour with the brown sugar, baking powder, spices if using and salt. Stir in the oats, nuts and butter. Using your hands, toss the mixture to blend the butter into the dry ingredients.

*almond flour, spelt, buckwheat or a small amount (1/4 cup) rye can be blended or substituted for AP flour.