Pretty and Popular – Endive Canapes with Cranberry Chutney and Orange
The class is a favorite of mine because I love appetizers and it’s really is more like a party than a typical class. We make a little food, we eat a little, make a little, eat a little more. We also share ideas for other fun appetizers so students always come away with more ideas that what I’ve taught. It’s a lot of fun.
This appetizer is one of my favorites from this year’s recipes. It’s pretty and popular – what I aspired to be in high school! 🙂 Plus it’s loaded with bright, seasonal flavors!
The chutney rocks and it will last in your refrigerator for up to 3 weeks in an airtight container. We had some with Thanksgiving dinner and I’ve got another batch ready for Christmas dinner. It’s also great with duck or pork tenderloin!
Endive Canapés with Goat Cheese, Cranberry Chutney and Orange
Serves 4 to 8
2 large shallots (3 ounces), coarsely chopped
1 tablespoon high-heat oil
1 (12-ounce) bag fresh or frozen cranberries, not thawed
⅔ cup sugar
3 tablespoons apple cider vinegar
1 teaspoon minced garlic
1 teaspoon minced peeled fresh ginger
½ teaspoon salt
⅛ teaspoon red pepper flakes
3 to 4 slender heads Belgian endive
8 ounces goat cheese
1 can mandarin orange segments, drained
Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool. (This step can be done up to one week in advance.)
Cut off and discard root ends of endive. Separate leaves. Save the smaller leave toward the core to chop up for another salad.
Pipe or spoon about 1 ½ teaspoons cheese mixture at wide end of each endive leaf. Top with a teaspoon of cranberry chutney, and an orange segment, and serve.