I'm sick of sweet stuff.
Recover yet? Okay, good. I've been stuck inside for days on end in this seasonal-yet-unseasonal rainstorm, puttering around the kitchen with my mom as we completed our holiday baking. There was a lot of baking going on. This means there was a lot of batter and dough tasting, as well as double checking to make sure the final product was satisfactory. Basically, I ate way too much sugar, which ended in me being too queasy to eat enough real food this past weekend. Bad idea, I tell you.
So I won't be posting anything sweet until 2011 falls upon us. I may not even eat anything sweet until then either. Unless it involves that jar of Nutella that miraculously appeared on our dining room table the other day, prompting dreams of Nutella cookie sandwiches, Nutella waffles, and Nutella on my fingers. I have a weak spot, okay?
Because no one wants to see a post laden with photographs of my Nutella-covered fingers as I lick them clean, I'm sharing a new creation borne of my need to eat cheese and fruit. And endive. I was really craving endive. These Bacon, Blue Cheese & Pomegranate Endive Spears make the perfect savory appetizer for your Christmas, Winter Solstice, Kwanzaa or New Year's celebration. In fact, I'd liken them to a party in your mouth. The blue cheese brings the tang; the Granny Smith apple and pomegranate arils cover tart and sweet; bacon has that salty deliciousness going on; the toasted walnuts bring a hint of nuttiness; and the endive completes the taste-train with its mild bitterness. There's just so much going on, including an array of textures to please the palate. Dare I say that they are...delicious?
I know, I'm weak on the explanation front today. I'm sorry. Just think how awesome it would be to take one of those apple-walnut-blue cheese salads served this time of year, distill it down into one flavor-packed bite, add in some bacon, and then sprinkle it with a little pomegranate. Can you resist that? I couldn't. I didn't. And I'm oh so glad.
Bacon, Blue Cheese &
Pomegranate Endive Spears
20 Belgian endive leaves
1/2 cup blue cheese crumbles
1 cup Granny Smith apple, diced
6 slices of bacon, crispy
1 1/2 tsp. extra virgin olive oil
1/3 cup pomegranate arils
10 walnuts, crushed
Note: Make the cheese mixture and construct one spear, with pomegranate and walnuts. Eat it. Return to cheese mixture and adjust ingredients if necessary.
Chop bacon into bite size pieces, apples into 1/4" cubes, and break up any large chunks of cheese. Sprinkle apple with lemon juice to prevent browning. Mix in bowl with olive oil. Place about a tablespoon of the mixture on each endive leaf, sprinkle with crushed walnuts & pomegranate arils. Serve cold.