Endive Stuffed With Goat Cheese And Smoked Salmon And Cheesy Chicken Bon Bons Recipes

STUFFED BELGIAN ENDIVE

Steps:

• Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
• Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
• Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
• Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.

ENDIVE BOATS WITH SMOKED SALMON

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.

ENDIVE-SALMON BOATS

Steps:

• Spread about 1 teaspoon cream cheese inside each endive leaf.
• Top each with salmon strip, capers, onion and dill weed.