Pecorino With Honey & Walnuts

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I usually don't like to try recipes from people who are not dedicated cooks but in this case an exception was made.

Last month while looking for Christmas decorating ideas in one of my many Carolyne Roehm books,  I came across this picture.  Now, she may be my idol as to table settings and gift wrapping but I would not bet the bank she's a good cook.  Not by the looks of her!  She's too skinny for one and secondly she just doesn't look like the type.  That doesn't mean she doesn't have good recipes that she has probably collected from visiting friends who have fabulous chefs.  So what could go wrong with trying this combination?  After all, I had all the ingredients in my pantry including a huge Pecorino Romano I had recently purchased at Costco!

This is sensational,  particularly after dinner in lieu of dessert;  although, of course, you could serve it as an hors d'oeuvre any time of the year.


Ingredients

½ cup honey
15 walnut halves
1 pound young pecorino toscano

Preheat oven to 450°.

Directions


Mix honey and walnuts in small bowl. Slice pecorino ½" thick and slightly overlap in baking dish. Bake 6 minutes until slightly runny. Pour honey and walnut mixture over cheese. Serve with crusty bread.


Recipe Carolyne Roehm

Endive Stuffed With Goat Cheese & Walnuts

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I came upon this recipe while looking for something else. Since I had just come back from Costco with a huge bag of walnuts guess what we had last night. Although this is really a late autumn/winter recipe when endive is at its peak, I couldnt help posting it lest I forget. Tuck it in your recipe box until then and remember to try out

This appetizer has a lot going for it: The sweetness of the honeyed walnuts and orange sections complements the endive's natural bitterness, while goat cheese provides a smooth contrast to the crunch of the greens and nuts.  It is truly delightful with cocktails so give it a try and don't omit anything! It would be delightful and very elegant if served with champagne.

Yield: 8 servings (serving size: 2 stuffed leaves)

Ingredients

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (about 2 heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese or blue cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preparation

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.


My recipes, Cooking Light