ENDIVE WITH PISTACHIO CREAM Recipe
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 This recipe for ENDIVE WITH PISTACHIO CREAM, by Renee Broemmelsick, is from GOURMET GIRLS COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Renee Broemmelsick
Added: Wednesday, April 1, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 to 30 medium-size Belgium endive leaves, trimmed to be similar size and uniform shape
6 ounces cream cheese, room temperature
7 tablespoons whipping cream
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/2 cup finely chopped pecans
1/2 cup finely chopped pjstachios (Use natural color pistachios.)
Additional finely chopped pistachios to decorate top of cheese
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Directions: |
Directions:Wash endive leaves. Cover with cold water and refrigerate over-night. Next day, drain leaves and
pat very dry with paper towels. Set leaves aside. Put cheese, cream, Worcestershire, mustard, salt,
white pepper and cayenne pepper in a medium-size mixing bowl. Beat with electric mixer until mix-
is smooth and well blended. Stir in nuts. Put about 1 tablespoon cheese mixture at the base of each
endive leaf. Sprinkle chopped pistachios on top of cheese mixture. Arrange endive leaves on a
platter in a star burst pattern.
Chill 30 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:20-30 stuffed leaves |
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