Caviar And Cream Cheese Filled Endive Recipes

CAPRESE ENDIVE BOATS

Steps:

• Separate the endive leaves and arrange on a serving platter.
• In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

ENDIVE WITH SHRIMP FILLING

Steps:

• Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
• Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
• Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE

Steps:

• In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
• Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

CREAMY CRAB AND BACON ENDIVE BOATS

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

CHEESE FILLING

Steps:

• In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.

ELEGANT ENDIVES

Steps:

• Slice off the base of the endive and separate the endive leaves, carefully pulling them off at the base so they're intact.
• Lay the leaves on a large servign tray in a decorative pattern - such as concentric circles or diagonal rows.
• Fill the base of each leaf (the strongest and whitest part) with a heaping teaspoon of blue cheese crumbles. Sprinkle each with nuts and top with a drop or two of honey.
• Now slip into something fabulous.

ENDIVE WITH SMOKED TROUT AND HERBED CREAM CHEESE

Steps:

• Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
• Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with trout piece; garnish with small dill sprig. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)

CAVIAR CREAM CHEESE

Steps:

• In a medium bowl, combine the cream cheese and caviar. Stir gently to combine. Serve immediately.

ENDIVE SPEARS WITH HERBED GOAT CHEESE

Steps:

• Stir together goat cheese, cream, and oil in a small bowl untilsmooth. Stir in chopped dill. Spoon the cheese mixture onto stem ends of endive leaves, dividing evenly. Transfer to a serving platter. Season with pepper, and drizzle with oil. Garnish with dill sprigs. Serve immediately.

CAVIAR DREAM WITH ENDIVE AND BABY POTATOES

Steps:

• Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

CAVIAR DIP

Steps:

• In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
• Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
• Serve chilled with crackers, baguette slices or endive cups.

STUFFED ENDIVE SPEARS

Steps:

• Combine first seven ingredients mix well.
• Trim ends of endive and separate heads into spears.
• Spread cheese mixture on endive spears.
• Serve immediately or cover and chill up to 2 hours before serving.
• Garnish with basil sprigs.

CAVIAR TORTE

Steps:

• Mix the bottom layer ingredients and put in an 8 inch springform pan.
• Put middle layer on top of that; and then mix top layer ingredients and put on top.
• Chill overnight.
• Use a cookie cutter on top and fill with caviar to make a nice design.
• We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely.
• I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous.
• remove the sides of the springform pan to serve with crackers.

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

SMOKED SALMON AND ENDIVE

Steps:

• mix cream cheese with next 5 ingredients.
• separate endive into leaves.
• spread cheese mixture on the base end of the endive, top with pieces of salmon.
• arrange on a platter, garnish with dill sprigs.

CRANBERRY ENDIVE APPETIZERS

Steps:

• In a large bowl, beat cream cheese and jelly until smooth. Stir in cheese and cranberries. Spoon heaping teaspoonfuls onto each endive leaf. Sprinkle with pecans.

BLUE CHEESE STUFFED ENDIVE (DIABETIC)

Steps:

• In a medium bowl, combine cream cheese, blue cheese, scallion, bacon and nuts.
• Spoon 2 teaspoons of the cheese mixture into each endive leaf.
• Enjoy!
• Note-to toast the nuts, preheat oven to 350 degrees and bake nuts on a cookie sheet for 5-10 minutes, until golden brown, stirring twice. Cool slightly.

EASY ENDIVE, CRANBERRY, WALNUT APPETIZERS

Steps:

• Arrange endive leaves on a serving tray.
• Stir blue cheese, cranberries, and walnuts together in a bowl. Place a small amount of the blue cheese mixture on each leaf. Drizzle with balsamic vinegar.

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE

Steps:

• Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Sauté pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.
• Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruyère cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes.

CAVIAR CAKE RECIPE - (3.6/5)

Steps:

• In a small bowl, stir together the mayonnaise and the hard-boiled eggs. Spread the mixture over the bottom of an 8-inch springform pan. Layer the onion on top. Combine the cream cheese and sour cream, and spread evenly over the onions. Sprinkle with the caviar. Refrigerate. The recipe can be completed to this point up to 2 days before serving. To serve, remove the sides of the springform pan. Transfer the bottom of the pan to a serving plate. Serve chilled with the crackers or others.

CAVIAR, CREAM CHEESE, SCALLION, AND EGG TOWERS

Steps:

• Make filling:
• In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
• On a work surface arrange 2 egg sheets, side by side and overlapping by 1 inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into one 11-inch-long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
• Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
• To make egg sheets:
• In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate. Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 egg sheets.