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This recipe for ENDIVE WITH PISTACHIO CREAM, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renee Broemmelsick
Added: Wednesday, April 1, 2009


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

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.

Number Of Servings:
Number Of Servings:
20-30 stuffed leaves




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