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Orange, Pecan & Parmesan Endive Bites

Orange, Pecan & Parmesan Endive 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

See Also

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.

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