Just this past weekend, I presented ‘No Fuss Holiday Appetizers’ on NBC5 News in Chicago. If you missed it, check it out here: NBC5 No Fuss Holiday Appetizers.
In this segment, I was promoting my classes with the same title that are running at Marcel’s Culinary Experience in Glen Ellyn on December 4th and 13th, 12:30-2pm. The December 4th class is sold out but the 13th has open seats. The classes will feature five new recipes, tips and techniques on how minimize your time in the kitchen while serving delicious, healthy food for your guests. Here is a link for more information and to register for the December 13 class. I hope you can join me!
Endive with Goat Cheese and Pomegranate is one of the three appetizers I presented on NBC5 . My insider’s tip is that Trader Joe’s sells already seeded pomegranates (and Belgian endive, goat cheese, and honey). That’s all you need for this recipe in one stop. It’s that easy!
Endive with Goat Cheese, Pomegranate and Honey (serves 10, 3 leaves each)
4 heads white and/or red endive, trimmed and separated into leaves
2/3 cup soft goat cheese
1/4 cup pomegranate seeds
½ teaspoon freshly ground pepper
1 tablespoon honey
Fill bottom end of each endive leaf with about 1 teaspoon cheese. Top cheese end with a few pomegranate seeds. Sprinkle with pepper and drizzle with honey. Arrange on a platter to serve. Enjoy!