Endive Stuffed With Goat Cheese And Smoked Salmon And Cheesy Chicken Bon-Bons
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
67
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Heavy Cream1 tbsp
Lemon Zest3 tbsps
Lemon Juice1 tbsp
Sherry Vinegar1 tsp
Ground White Pepper1 cup
Smoked Salmon (minced)1 cup
Almond (sliced, toasted)2 tbsps
Olive Oil1 tbsp
Ground Black Pepper1 cup
Sour Cream1 pinch
Cayenne Pepper1 large
Animal Crackers (package)2 tbsps
Chives (finely minced fresh)1 clove
Garlic (finely minced)1 tsp
Garlic Powder1 tsp
Onion Powder1 tsp
White VinegarDirections:
1
For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment
2
Mix on medium-low speed until well blended and creamy
3
Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese
4
Set aside and chill for the cheesy chicken bon-bons
5
For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling
6
Mix to combine well
7
Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has
8
Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip
9
The filling is dense so you need a larger opening to pipe it
10
You can also use a spoon to fill the endive but piping is faster
11
Pipe the mixture onto the tip of the endive
12
Keep the endive chilled until serving time
13
To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top
14
For the chicken bon-bons: Preheat the oven to 400 degrees F
15
Put the chicken thighs on a baking sheet
16
Drizzle with the olive oil and sprinkle with the salt and pepper
17
Roast in the oven for 35 minutes
18
Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs
19
To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done)
20
Set aside to cool
21
Remove the chicken from the bone and mince; not too fine, but not big chunks, either
22
While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling
23
Add the chopped chicken and chill again
24
Select 15 to 20 of the animal crackers for garnish
25
Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs
26
Pour the crumbs onto a plate
27
Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls
28
Roll in the crumbs and garnish with an animal cracker
29
Do this final step just before serving so the cracker crumbs don't get too damp