For your next dinner party or event, try serving braised endive with citrus and honey. The slightly salted endive is lightly kissed with a honeyed citrus that is just zesty enough to waken your taste buds before the main course. This light hors d’oeuvres recipe will add a simplistic elegance to your table that pairs well with a sparkling glass of sweet Champagne.
Yuzu (or other citrus) juice
In a deep skillet, boil some salted water and add the endive hearts. Cook them for about 3 minutes, until they are tender but not falling apart. If the water isn’t deep enough to cover, turn the endive as they cook so that they’ll cook on all sides.
Remove the endive from the pan and dump the water. Dry the pan and add a tablespoon of olive oil. Heat the pan on medium.
Cut the endive into rounds, about 3-4 per heart, depending on how big the hearts are. Place the endive in the pan, cut-side-down. Cook them until they begin to brown a bit. Turn them over and cook on the second side.
Add a splash of yuzu (or other citrus) juice to the pan and turn the endive rounds to coat.
Remove the endive from the pan and place each on a serving spoon or small plate.
Take the pan off the heat and add honey. Depending on which citrus juice you’re using you’ll need more or less honey to balance the tartness. Drizzle a bit of the honey-citrus mixture over the endive rounds. Garnish as desired. Serve warm.
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