Multicolored Rosettes on Belgian Endive Spears
Recipe Number: 385
Contributor: charm
Rating: Recipe Unrated
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Serves:
-
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
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| Ingredients: |
8 ounces cream cheese, separated and softened
3 tablespoons milk, separated
1 ounce minced sun dried tomatoes
1 teaspoon minced fresh basil
1/4 cup skinless and boneless salmon
1 finely minced shallot
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1 teaspoon minced fresh dill
1/4 cup finely minced carrots
pinch cardamom
1 teaspoon sesame seeds
6 medium heads Belgian Endive
1 cup alfalfa sprouts
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| Cooking
Instructions: |
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Split the cream cheese up into three separate bowls. Add a tablespoon of milk to each bowl and beat until smooth and creamy. In one bowl add the minced tomatoes and basil and mix well. In the second bowl beat in the salmon, shallot, and dill until well blended. In the last bowl mix in the carrots and cardamom until smooth. Cover each mixture tightly and refrigerate overnight. At least one hour before serving, remove the cream cheese mixtures from the refrigerator. Separate the large leaves from each endive head. Reserve the very small leaves for a salad or other appetizer. Wash the leaves well and let dry. Spoon one of the fillings into a pastry bag fitted with a large rosette tube. Pipe rosettes onto a third of the endive leaves. Repeat with each mixture. Sprinkle the sesame seeds on the carrot rosettes. Place the leaves in an attractive pattern on a serving dish and sprinkle the cream cheese sections with the alfalfa sprouts, pressing gently if needed. Serve at room temperature, or cover and chill before serving. |
| Additional
Comments: |
Use Belgian endive as an appetizer. While it is often times too expensive to use in salads, it makes a stunning tray of appetizers. This mixture of colors and flavors makes for a very appealing tray and the alfalfa sprouts add a whispy touch that adds texture and crunch each pick me up. These are very elegant with the rosette shapes, but you can also just spoon the mixture onto each rosette with wonderful results.
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