Belgian Endive with Curried Crab
Makes 30 appetizers
- 6 T mayonnaise
- 2 ts. curry powder
- 1 T white wine
- 1 clove garlic, peeled and minced
- Leaves from any one or several fresh herbs: chives, oregano, thyme or basil…. about 3 T. altogether, finely minced
- 2 T fresh lemon juice
- 3/4 pound fresh Dungeness crab, shredded into small pieces, or sauted rock shrimp can be substituted, until just opaque (two to three minutes).
- Salt and fresh pepper to taste
Whisk first six ingredients together and then add crab or shrimp. Salt and pepper to taste. Chill until ready to use.
Clean and carefully separate endive leaves, using as many as you can from several heads. Alternately, you could use baby bok choy as the “container” for this appetizer.
To serve, put about a T. into the white, root end of an endive leaf. Arrange on a serving platter, and garnish with cherry tomatoes.
- 6 dried figs, stemmed and sliced (when I dried my own, using them right away, I left them relatively moist (yes, I ran out of time).
- 1/8 cup pear brandy
- 1/8 cup creme de cassis (raspberry or blackberry liqueur)
- You can use all pear brandy, but I like the added richness of berries. 1/4 cup all together.
- 3/4 cup butter, room temp
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1/2 pound chicken livers, trimmed of fat
- 1/2 ts. dried thyme (or 1 ts. fresh, snipped)
- 1/4 ts. ground mace
- 1/2 ts. ground pepper
- 1/4 ts. salt
In a small bowl, combine the dried fig slices and brandy, and let it for several hours or preferably over night. Drain, and reserve liquid.
Melt 2 T. of the butter in a heavy skillet. Add onion and saute until tender, 8 – 10 minutes. Add garlic and livers and saute until livers are pink in the center (5 minutes tops). Remove. Cool slightly.
Transfer liver mixture to food processor. Add figs, thyme, mace, salt and pepper. Process until smooth. Taste for seasoning.
Place skillet over medium heat. Pour in reserved brandy. Stir and capture any bits left from sauteing the livers – a deglaze. Add these juices to food processor and mix with brief pulses.
Cut remaining butter into slices and add gradually, processing after each addition. Taste again for salt, but don’t overdo. Flavors will intensify.
Place pate in an attractive dish, garnish with thyme branches and a fresh fig, if you like, cover, and refrigerate until you are ready to use.
Serve with toasted french bread. Outstanding with Pinot noir.