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