Endive Spears With Stilton Cheese Toasted Pecans And Sauteed Pears Recipes

WHIPPED CHEESE ENDIVE SPEARS WITH CRISPY PROSCIUTTO AND PICKLED PEPPERS

Steps:

• Put the jalapenos in a small bowl. Heat the vinegar, sugar, garlic, 1 teaspoon salt and 1/4 cup water in a small saucepan until just simmering. Pour the liquid over the jalapenos and refrigerate, covered, at least 1 hour and up to 3 days.
• Preheat the oven to 375 degrees F. Lay the prosciutto on a baking sheet lined with parchment and bake until a few shades darker and crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain (they will crisp more as they cool).
• Separate the endives into leaves, keeping 16 nicely-sized leaves (discard the remaining or reserve for another use).
• Beat together the goat cheese, cream cheese, parsley, chives, lemon zest, a pinch of salt and a few grinds of pepper in a separate bowl.
• With a spoon, dollop the cheese mixture onto the endive leaves, leaving the base of the stem bare so that they can be picked up easily. Break the prosciutto into small pieces and put a piece on each endive. Put a pickled pepper on each and arrange decoratively on a platter.

ENDIVE SPEARS WITH STILTON CHEESE, TOASTED PECANS, AND SAUTEED PEARS

Steps:

• In a large saute pan, over medium heat, add the butter and sugar. Add the diced pears and cook until well caramelized, approximately 8 minutes. In a small mixing bowl, whisk together the garlic, red wine vinegar, salt, fresh ground pepper and olive oil. Add the mixture to the Stilton. Assemble the spears 1 by 1, starting with the cheese then the sauteed pear and topping them off with a toasted pecan.

STILTON-STUFFED BAKED PEARS

Steps:

• Preheat oven to 375 degrees. Combine sugar and butter in a small bowl and stir until well blended. Add cheese, cranberries and pecans. Stir well.
• Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x9 inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
• Combine juice and port in a small bowl, pour into baking dish. Bake pears at 375 degrees for 30 minutes or until tender. Serve warm.

ENDIVE, PEAR, AND STILTON SALAD

Steps:

• Make dressing:
• Chop shallot and crush star anise. In a blender blend shallot, oil, orange juice, and Port until emulsified. Transfer mixture to a small bowl or jar and add star anise and salt and pepper to taste. Chill dressing, covered, at least 4 hours and up to 1 day. Pour dressing through a sieve into a bowl and discard solids. Whisk dressing until combined well.
• Make salad:
• Preheat oven to 400°F. and line a baking sheet with parchment paper.
• Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange in one layer on baking sheet. Roast pears in middle of oven until pale golden, about 10 minutes, and cool on baking sheet.
• Separate endive leaves, and, if desired, cut leaves crosswise into 1 1/2-inch-thick pieces.
• On a platter or 4 salad plates arrange pears, endive leaves, and Stilton and drizzle dressing on top. Garnish salad with parsley or chervil.