Caviar And Cream Cheese Filled Endive Recipes

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CAVIAR DIP



Caviar Dip image

Uses inexpensive black caviar sold in glass jars at most markets. Don't use the good stuff because it will be overwhelmed by the other ingredients. From "Fast Appetizers" by Hugh Carpenter and Teri Sandison. Note: Caviar should not be eaten with a metal spoon because metal oxidizes the eggs and gives them a off taste. The most common serving spoon is mother-of-pearl.

Provided by gailanng

Categories     Cheese

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 7

3 tablespoons mayonnaise
6 hard-cooked eggs, chopped
1 1/2 cups red onions, chopped fine
1 (8 ounce) package cream cheese, room temperature
2/3 cup sour cream
1 (4 ounce) jar black caviar
crackers, thinly sliced baguette or endive, cups

Steps:

  • In a small bowl, stir together the mayonnaise and the hard-cooked eggs.
  • Spread the mixture over the bottom of a non-metallic 8-inch pan or plate. Layer the onion on top. Combine the cream cheese and sour cream and spread evenly over the onions. (Can make in advance up to this point.) Sprinkle with the caviar. Refrigerate.
  • Serve chilled with crackers, baguette slices or endive cups.

Nutrition Facts : Calories 263.2, Fat 21.9, SaturatedFat 9.8, Cholesterol 266, Sodium 406.4, Carbohydrate 6.8, Fiber 0.5, Sugar 3.6, Protein 10.7

CAVIAR DIP



Caviar Dip image

Provided by Ina Garten

Categories     appetizer

Time 30m

Yield 1 pint

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/2 cup sour cream
2 teaspoons freshly squeezed lemon juice
2 tablespoons freshly minced dill, plus sprigs for garnish
1 scallion, minced (white and green parts)
1 tablespoon milk, half-and-half, or cream
1/4 teaspoon kosher salt
Freshly ground black pepper
100 grams good salmon roe

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
  • Serve with chips, toasts, or crackers.

CAVIAR, CREAM CHEESE, SCALLION, AND EGG TOWERS



Caviar, Cream Cheese, Scallion, and Egg Towers image

Categories     Cheese     Egg     Fish     Onion     Cocktail Party     Fall     Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 12

For filling
8 ounces cream cheese, softened
2 hard-cooked large eggs
1 cup finely chopped scallion greens (from about 1 large bunch)
For 8 egg sheets:
1 teaspoon cornstarch
1 tablespoon cold water
4 large eggs, beaten lightly
1/4 teaspoon salt
vegetable oil for brushing skillet
2 ounces beluga or sevruga caviar*
*available at some specialty foods shops

Steps:

  • Make filling:
  • In a bowl beat cream cheese until fluffy. Quarter eggs and with back of a spoon force through a coarse sieve into cream cheese. Add scallion and stir well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before proceeding.
  • On a work surface arrange 2 egg sheets, side by side and overlapping by 1 inch. Put a dab of filling between sheets where they overlap (to act as glue) and press sheets together gently. Spread 1/2 cup filling on overlapping egg sheets, leaving about a 1/2-inch border on each long side. Fold in border of long side nearest you and tightly roll up sheets jelly-roll fashion into one 11-inch-long roll. Wrap egg sheet roll in plastic wrap and chill 1 hour, or until firm. Make 3 more egg sheet rolls with remaining egg sheets and filling in same manner. Egg sheet rolls may be made 1 day ahead and chilled, wrapped well.
  • Discard plastic wrap and trim ends of egg sheet rolls. Cut rolls crosswise into 3/4-inch pieces. Arrange pieces, cut ends up, on a platter and top each with about 1/4 teaspoon caviar.
  • To make egg sheets:
  • In a bowl dissolve cornstarch in water and whisk in eggs and salt until smooth. Brush a non-stick skillet measuring 6 inches across bottom lightly with oil and heat over moderately high heat until hot but not smoking. Half-fill a 1/4-cup measure with egg mixture. Remove skillet from heat and pour in 1/8 cup egg mixture, swirling skillet to coat evenly. Return skillet to heat and cook egg sheet until set, 10 to 15 seconds. Loosen edges of egg sheet with a heatproof rubber spatula and turn sheet over. Cook egg sheet until set, 5 to 10 seconds more, and slide onto a plate. Make more egg sheets with remaining mixture in same manner, brushing skillet lightly with oil each time. Egg sheets may be made 1 day ahead and chilled, wrapped in plastic wrap. Makes 8 or 9 egg sheets.

ENDIVE SPEARS STUFFED WITH HERBED GOAT CHEESE



Endive Spears Stuffed with Herbed Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 20 endive spears

Number Of Ingredients 9

4 ounces soft goat cheese
2 tablespoons heavy cream, approximately
1 1/2 tablespoons finely chopped fresh rosemary, or 1 1/2 teaspoons dried, crushed
1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon fresh chives, minced
Freshly ground black pepper
1 large head endive, or 2 small heads
Sweet paprika, optional

Steps:

  • In a medium bowl, cream the goat cheese with the back of a kitchen spoon. Add the cream, rosemary, thyme, parsley, chives, and pepper and mix until smooth and creamy. Add more cream if the cheese is particularly thick. Cover and refrigerate until ready to use. Bring to room temperature before assembling.
  • Core the endive and separate into spears. Spoon the filling into 20 endive spears, filling each spear about halfway. Assemble on a plate and sprinkle with the paprika, if using. Cover and refrigerate.

CAVIAR DREAM WITH ENDIVE AND BABY POTATOES



Caviar Dream with Endive and Baby Potatoes image

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Yield Makes 30 servings

Number Of Ingredients 10

2 cups sour cream
6 hard-boiled eggs, shelled, chopped
1/4 cup chopped fresh chives
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Ground black pepper
Additional chopped fresh chives
3 pounds small red-skinned potatoes, halved
6 heads white and/or red Belgian endive, separated into spears
Red, golden and black caviar

Steps:

  • Combine first 5 ingredients in medium bowl. Add pepper to taste; stir to blend. Transfer to serving bowl. Sprinkle additional chives around edge of sauce. Steam potatoes in batches until just tender, about 12 minutes per batch. Cool. (Sauce and potatoes can be prepared 1 day ahead. Cover separately and chill.) Place bowl of sauce in center of platter. Arrange potatoes and endive on platter. Place dollop of red caviar in center of sauce. Place remaining caviar nearby.

ENDIVE BOATS WITH SMOKED SALMON



Endive Boats With Smoked Salmon image

Make and share this Endive Boats With Smoked Salmon recipe from Food.com.

Provided by Laureen in B.C.

Categories     < 30 Mins

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

6 ounces smoked salmon, dry smoked
8 ounces cream cheese
1 tablespoon fresh lemon juice
2 tablespoons capers
2 tablespoons red onions, finely chopped
3 -4 heads Belgian endive

Steps:

  • In a food processor chop salmon.
  • Add cream cheese and lemon juice, blend until smooth
  • Add capers and red onion and pulse until blended.
  • Carefully separate leaves from heads.
  • Put Smoke Salmon mixture into a piping bag and pipe onto the Endive leaves
  • Chill in the refrigerator until ready to use. You can make these hours ahead they stand up very well.

"TWICE BAKED" BABY POTATOES WITH CAVIAR



These special occasion-worthy bite-sized spuds are crowned with sour cream and caviar. Tip: these melt-in-your-mouth morsels pair especially well with a glass of bubbly-cheers!

Provided by Greg Lofts

Categories     Food & Cooking     Appetizers

Time 1h30m

Yield Makes about 35

Number Of Ingredients 8

1 1/2 pounds baby red potatoes (about the size of cherry tomatoes)
Kosher salt and freshly ground pepper
1/4 cup cream cheese, room temperature
2 tablespoons unsalted butter, melted
1/4 cup whole milk
2 tablespoons finely chopped chives, plus more for serving (optional)
Sour cream, for serving
Caviar or trout roe, for serving (optional)

Steps:

  • Preheat oven to 425°F. In a pot, cover potatoes with about 2 inches of cool water; bring to a boil. Season generously with salt and cook until potatoes are easily pierced with the tip of a knife but still holding their shape, 8 to 10 minutes; drain. When cool enough to handle, trim and discard 1/4 inch from top of each potato. (If necessary, trim bottoms flat so potatoes stand upright.)
  • Using a small paring knife, the smaller side of a melon baller, or a demitasse spoon, carefully scoop flesh from potatoes, leaving 1/4 inch flesh intact all around bottom and sides. Transfer hollowed potatoes to parchment-lined baking sheets.
  • For the smoothest texture, press potato flesh through a ricer into a bowl. Stir in cream cheese, butter, milk, and chives to thoroughly combine (or, if not using a ricer, mash to combine until smooth); season with salt and pepper.
  • Transfer potato mixture to a piping bag fitted with a plain tip, or a resealable plastic bag with a corner snipped. Pipe mixture into hollowed potatoes and bake until they are heated through and browned in places on top, 20 to 22 minutes. Let cool a few minutes; dollop with sour cream and top with caviar, trout roe, or more chives. Serve warm.

CAVIAR AND CREAM CHEESE FILLED ENDIVE



Caviar And Cream Cheese Filled Endive image

Stress free appetizers ready in 25 minutes! Enjoy endive topped with flavored cream cheese, caviar and eggs.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 16

Number Of Ingredients 5

1/2 cup soft cream cheese with onions and garlic or with herbs and garlic (from 8-oz. container)
16 Belgian endive leaves
2 tablespoons finely chopped sweet red onion
3 hard-cooked eggs, coarsely chopped
2 tablespoons caviar

Steps:

  • Pipe or spoon cream cheese onto endive leaves. Top with onion, egg and caviar. Serve immediately or refrigerate until serving time.

Nutrition Facts : Calories 60, Carbohydrate 1 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 0 g

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