Oct 22 2007
Delightful amuse bouche excites the palate
(NC)-The sophisticated marriage of sweet, tart, a hint of bitter and the balance of blue cheese, combine in this delightful amuse bouche:
Belgian Endive Filled With Blue Cheese, California Grapes, Apples And Walnuts
1/2 cup (125 mL) blue cheese, divided
1/2 cup (125 mL) chèvre
1/2 Granny Smith apple peeled and diced [1/4 inch pieces], divided
1/4 cup (50 mL) apple cider
2 tbsp (30 mL) apple cider vinegar
1/2 cup (125 mL) canola oil
to taste salt, black pepper and sugar to taste
36 medium red Belgium endive leaves, trimmed
18 seedless California grapes, peeled and halved lengthwise
1/4 (50 mL) cup toasted California walnut halves, chopped
2 tbsp (30 mL) *fine herbs
36 fresh tarragon leaves
Reserve 1/4 cup [50 mL] of the blue cheese, crumble for garnish, set aside. Bring the remaining blue cheese and chèvre to room temperature and blend together to piping consistency. Fill a pastry bag or a plastic sandwich bag with the cheese mixture. If using a pastry bag, fit a star attachment on the tip. If using a plastic bag, cut the corner tip of the bag to make a hole large enough to pipe cheese through.
Reserve a small amount of the chopped apple for garnish. Blend the remaining apple, apple cider and apple cider vinegar in a blender, while slowly adding the oil to achieve a smooth creamy vinaigrette. Add salt, pepper and sugar to taste.
Lay out individual endive leaves, and pipe a circle of the creamed cheese mixture on each. Top with a grape half, walnuts, crumbled blue cheese, apple, herbs, tarragon, and a splash of vinaigrette.
*If you cannot find a fine herb mixture, combine 1 dried tsp [5 mL] of each of the following: thyme, basil, savory, marjoram, sage and add 1 tsp [5 mL] of finely grated lemon rind.
Makes 36 pieces.
Recommended wine pairing: 2005 Dancing Bull Sauvignon Blanc, California
Source: Recipes developed by The Culinary Institute of America as an industry service to the California Grown Marketing Campaign.
Credit: www.newscanada.com
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I tried this on Christmas eve to suprise my foody family with an amuse bouche. It was outstanding! I have used it more simply-without the vinaigrette-for a party appetizer. I just mixed the cheeses, piped it on the endive, and topped with chopped apple, grape, and pecans. Everyone loved it.