you, but how did we get through almost half of 2014 already. Time seems as thought it is speeding up but
we know it is moving at the same pace it has for thousands of years. Summer is around the corner and I am anxious
to make ice cream, fresh salads, grilling outdoors and sipping wine in our
backyard on warm evenings. I thought I
would share a great summer inspired appetizer for this week’s Friday Night
Bites. I was inspired by this recipe and
made some adaptations to make it my own.
It is fresh, crisp and light – just right for summer.
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I think endive leaves are one of nature’s perfect vessels
for appetizers – edible, tasty and versatile.
Just imagine all of the toppings that adorn the top of the endive
leaf. I created a mixture of apple,
gorgonzola cheese and pecan with a touch of lemon, garlic and mayonnaise. You
could create it as a dip, so your guests can simply scoop onto the endive leaf
or pre-fill the leaves and serve on a platter.
You decide what works best for you.
On another note, I wrote about our darling doggie Max in my
last post. I wanted to share a quick
update on his progress. We took him to a
specialist who wonderful and very understanding of our situation. He confirmed that Max has melanoma on his
lower mouth and that unfortunately it has spread to his lungs as verified in
the x-ray he shared with us. Since he is
in his golden years, a drastic surgery was not in our cards and would not be
fair to Max. We decided that chemo would
be the best treatment to either slow down the cancer and/or eliminate it.
Max gets a chemo pill every other day and prednisone to
increase his appetite. He seems to be adjusting well to the drugs and not
having too much side effects. He still
has “pep in his step” and enjoys hanging out with us. We are cherishing the time we have with him
and making him as comfortable and happy as possible. I appreciate all of the positive thoughts and
well wishes we have received. Max will
be out in the backyard with us for Friday Night Bites and he just might get his
own endive leaf filled with apples, gorgonzola and pecans. Why not? Right? Smile.
Pecan Salad on Endive Leaves
1 Large Granny Smith Apple (Cored and cut into ¼ inch dices)
¾ Cup Gorgonzola Cheese, crumbled
½ Cup Pecans, toasted and chopped small
5 Belgian Endives, leaves separated
1 ½ Tablespoon Mayonnaise
1 Tablespoon Fresh Lemon Juice
¼ teaspoon Garlic Powder
¼ teaspoon Salt
8 Grinds Fresh Ground Pepper
In a medium bowl, add the mayonnaise, lemon juice, garlic
powder, salt and pepper and mix well.
Add the apples, cheese and pecans and mix well until coated. To assemble – scoop a mound onto each endive
leaf and lay onto a platter. You can
also serve as a dip and lay the endive leaves around on a plate with the dip in
the center for your guests to scoop themselves.