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Recipes

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Endive Spears with Chèvre

What you need:

2 heads endive
Fig vinegar (Cuisine Perel brand if possible)
5 ounces fresh chevre at room temperature
4 ounces cream cheese at room temperature
1 tablespoon half-and-half or light cream
Whole shelled walnuts

Look for endive that is fresh and a tight head. If you can, find the slightly purple variety, it’s nice to alternate the spears on your serving platter.

Discard the outer leaf and cut a thin slice from the bottom to make it easier to remove the leaves. You may have to do this again. Save the small core of inner leaves for a future salad.
Lightly brush the spears with the vinegar.

Arrange the spears in a circular rows or any other way that is attractive on a serving platter or tray.
Combine the two cheeses and half-and-half in a food processor and pulse until creamed together.

Fill a pastry bag with the mixture and pipe about a tablespoon on the wide end of the spear. You may also spoon the mixture on the spear. Top with a walnut half.

In season you can use pomegranate seeds or a piece of fresh fig. Dried cranberry is also good or a piece of candied ginger for a very different taste.

You can prepare the cheese mixture ahead of time and refrigerate, bringing it to room temperature before assembling.

Serves 6.

Red Velvet Cake

What you need:

2 1/4 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter at room temperature
2 large eggs
1 cup buttermilk
2 ounces (1/4 cup) red food coloring (for a very deep red)
1 teaspoon vanilla
1 tablespoon white vinegar

Preheat the oven to 350°.
Grease and flour two 9-inch round cake pans.
Sift the flour, cocoa, baking soda, baking powder, and salt together. Set aside.
Cream the sugar and butter.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture to the butter and sugar, alternating with the buttermilk.
Add the food coloring, vanilla, and vinegar. Beat well.
Bake for approximately 30 minutes or until a toothpick or broom straw comes out clean.
Cool on a cake rack.
Frosting:
8 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1 box (1 pound) sifted confectioners’ sugar
1 teaspoon vanilla

Cream the butter and cheese. Add the sugar, beating until the mixture is fluffy. Add the vanilla and beat some more.
Fill and frost the cake.
You may add chopped pecans or walnuts to the frosting or use them on top of the cake. Some cooks like to sprinkle coconut on top.

Serves 6-8.