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Jun. 11th, 2012 05:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffHecate Head Lighthouse, Oregon (from a friend)
Endive cups
1/4 cup pecans
1/2 small ripe mango, or store-bought mango chutney
1 Tablespoon finely minced ginger
1 teaspoon Asian chili sauce
4 ounces cream cheese, at room temperature
18 large leaves Belgian endive (about 4 large heads), chilled
Preheat the oven to 325 degrees. Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Then cool to room temperature and coarsely chop.
If using fresh mango, peel the mango, cut the flesh away from the seed, and coarsely chop the flesh. In a bowl, combine the nuts, mango, ginger, chili sauce and cheese. Using your hands, mix evenly. Refrigerate. The recipe can be completed to this point up to eight hours before serving.
No more than 2 hours before serving, fill the endive cups-leave an unfilled part at base to hold. Place the filled endive cups on a serving plate and serve.
Endive cups
1/4 cup pecans
1/2 small ripe mango, or store-bought mango chutney
1 Tablespoon finely minced ginger
1 teaspoon Asian chili sauce
4 ounces cream cheese, at room temperature
18 large leaves Belgian endive (about 4 large heads), chilled
Preheat the oven to 325 degrees. Place the pecans on a baking sheet and toast in the oven until golden brown, about 15 minutes. Then cool to room temperature and coarsely chop.
If using fresh mango, peel the mango, cut the flesh away from the seed, and coarsely chop the flesh. In a bowl, combine the nuts, mango, ginger, chili sauce and cheese. Using your hands, mix evenly. Refrigerate. The recipe can be completed to this point up to eight hours before serving.
No more than 2 hours before serving, fill the endive cups-leave an unfilled part at base to hold. Place the filled endive cups on a serving plate and serve.
