Sparkling cocktails, created by Kim Haasarud, Maria Hunt, andGina Chersevani, and killer apps, created by Monica Bhide.
Make your holiday party elegant and effortlessly effervescent.
Leaf Bed: Endive with Citrus Salad
Each sturdy, bite-size endive leaf holds a spoonful of sliced blood orange and sliced grapefruit.
Red radishes deliver crunch and a peppery tang. The salad’s fresh, bright flavors come together in a lemony dressing spiced with jalapeño and mint.
Makes 24 appetizers
1 small grapefruit
1 small blood or navel orange
2 small red radishes, trimmed and diced
1 small jalapeño pepper, seeded and minced
2 tablespoons finely chopped mint leaves
2 tablespoons lemon juice
Pinch of salt
1 tablespoon honey
24 large, sturdy endive leaves
1. Supreme the citrus: Remove the grapefruit and orange peels. With a small sharp paring knife, segment the fruit, leaving behind the inner membrane. Cut each segment into 6 pieces, and place in a bowl.
2. Add the remaining ingredients except the honey and endive. Mix well. Cover, and refrigerate for about 2 hours to allow the flavors to blend. Before serving, allow the mixture to come to room temperature. Drain off the juice. Warm the honey slightly (for a few seconds in the microwave) so that it’s runny, and stir it into the salad. Taste, and adjust the salt.
3. Arrange the endive leaves on a platter. Using a teaspoon, evenly divide the salad among the leaves. (Each leaf should get a generous teaspoonful.)
FIRST PUBLISHED NOVEMBER 2010
15 Poppy House Road
Rio Vista, California 94571