From emaillists@britanniabear.demon.co.uk Fri Apr 21 12:41:06 2006 Date: Thu, 20 Apr 2006 12:14:04 +0000 (UTC) From: Glasshousejohn Newsgroups: rec.food.recipes Subject: Belgian Endive with Roquefort, Walnuts and Cranberries Followup-To: rec.food.cooking, rec.food.recipes Belgian Endive with Roquefort, Walnuts and Cranberries Just in time for spring - a light and elegant appetizer that's simple to prepare. Serves 4 4 heads Belgium endive 1/4 cup cranberries, dried 1/2 cup California walnuts, coarsely chopped 4 oz. Roquefort cheese, crumbled 1/2 cup Roquefort dressing, prepared* Trim the base of the endive using a diagonal cut, then separate the leaves Toss the cranberries, nuts and Roquefort together in a bowl, being careful not to break up the Roquefort too much. Spoon the mixture into the endive leaves and garnish with the watercress. For advance preparation: Fill the Belgian endive leaves up to three hours before, cover and chill. Garnish just before serving. Drizzle with Roquefort Salad Dressing, as desired. Roquefort Dressing 1/4 cup Roquefort cheese 3/4 cup mayonnaise 1/3 cup buttermilk Juice of two limes 1/2 teaspoon Worcestershire sauce 1/8 teaspoon cayenne pepper 1 tablespoon red wine vinegar pinch black pepper Melt Roquefort Cheese in the oven or in a pan on top of the stove, being very careful not to scorch. Let cool. In a bowl, combine the melted cheese, mayonnaise, buttermilk, juice of two limes, Worcestershire Sauce, cayenne, red wine vinegar, and black pepper; mix well until all ingredients are combined. If desired, add an additional 2 oz. of Roquefort cheese for an even more intense flavour. Regards John H YM: ferrengi_klingon_trek -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/