Monday, November 7, 2011
Endives with Goat Cheese, Mandarin Oranges and Almonds
This is one of my first restaurant re-creations, which has become my new favorite thing to do. It's somewhat of a challenge to guess the ingredients and see if I can recreate it. This was an easy recipe to start with considering the menu basically listed the ingredients for me. Each quarter we have meetings at our headquarters in Bethesda, Maryland and end up at Jaleo at least once per visit, which then turns out to be around 4-6 times a year and I'm not complaining; it's fabulous!
-2 Belgium endives (found in most grocery stores near the lettuce..just ask someone)
-1 can mandarin oranges (reserve liquid)
-1 (5.3 oz) Chavrie goat's cheese
-1 small pkg sliced almonds
-2 Tbsp chopped fresh chives
-sea salt and pepper to taste
Most appetizers involve chips, cheese, fried, you name it...fat. This is one of the freshest appetizers I've ever put in my mouth. I didn't even think I liked oranges this much. First, rinse your Belgium endives and cut off the ends. Pull off the outer layers and cut the ends again to get the inner leaves.
I've tried a few different goat cheese brands for this and found the "silky, spreadable" kinds work the best. Even though it's a couple bucks more Chavrie goat's cheese milk is the BEST and will save you frustration while spreading. Ok, so to the point....spread some goat cheese on each endive leaf.
Next, strain the madarin oranges reserving the liquid. I tore the orange wedges into 2-3 pieces and placed a few pieces per endive leaf.
Next, using a spoon drizzle a little mandarin orange juice on each leaf and top with a few almonds and sprinkle of chives. Lastly, sprinkle with a bit of sea salt and pepper. Serve as an easy, fresh starter to any meal. It's a great recipe to bring to a party or friends house to impress while still being super easy! And even better, no one real regret eating it :)