Friday, December 2, 2016

Orange, Pecan & Parmesan Endive Bites | Friday Night Bites


With the holidays now here, the appetizers will be flowing at my house.  The holidays are a time to celebrate with friends and family.  It is a time to be thankful for what we have, to celebrate what is important and to kick off a new year.  We continued the long standing tradition of having Thanksgiving at my parent’s house and it was a full house for sure.  All four of my darling nephews were there and they are getting so big and so old.  They range from a junior in high school to the littlest one in second grade. I just adore them.




The food was flowing all day long.  My contribution to this years feast was this appetizer, a large platter of handmade Spritz cookies and a sweet potato casserole with pecan oatmeal brown sugar topping.  I have to say that my Mom was spot on this year with the turkey – that bird was so juicy and moist – utter perfection.  I believe you will all be in shock when I tell you that I have NEVER roasted or cooked a turkey.  The closest I have gotten is numerous roast chickens.  Isn’t a turkey just a chicken on steroids?  Seriously, why learn when I have my lovely Mom to keep the tradition going.  I know one day, I will need to, but until then I will continue to enjoy my Mom's turkey.

After a day of nibbling, eating and sitting I vowed to lighten up the Friday Night Bites for the next week.  With that, I created this little ditty I title – Orange, Pecan & Parmesan Endive Bites.  The combination of winter citrus, earthy pecans and rich parmigiano reggiano with a hint of scallions and flake salt was a bite of pure flavor and texture.  They were incredibly easy to make and the presentation looks like you slaved for hours in the kitchen.


A Total Wine, Spirits, Beer and More store recently opened and it about a 15 minute drive from our house.  I ventured into this super adult libation meca last weekend.  I have to say I was overwhelmed by the selection but was impressed by the vast selection of wines.  Everything is laid out by varietals and region.  I was running low on my French Rose back stock so I headed to that section first.  The choices were great and I picked up a half of a dozen different ones.  In addition, I spied a Vermentino from the Tuscany region in Italy. It was from Fattoria Casa di Terra Bolgheri and displayed hints of white flowers, citrus and minerals which paired perfectly with my endive bites.


Orange, Pecan & Parmesan Endive Bites

Makes 16

2 Large Naval Oranges
Shaved Parmigiano Reggiano
2 Tablespoon Scallions, finely chopped
¼ Cup Toasted Pecan pieces
16 Endive Leaves
Flaked Salt


Cut the oranges in half, and then use a sharp knife to extract the segments and place into a bowl.  To assemble, lay the endive leaves onto a platter.  Place 3 orange segments into each endive leave.  Lay a few pieces of shaved Parmigiano reggiano onto of the orange segments.  Sprinkle a few pecan pieces onto each and sprinkle a few scallions.  Add a pinch of the flake salt to each and serve.


1 comment:

  1. Love these lighter bites for the holiday season, Lisa! Just perfect when I need a little something without overdoing it before the meal, and the presentation is so lovely!

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