Our home has been swarming with family, and to keep up with growing babies appetites there has been a constant stream of food flowing from our kitchen. And yes…those ongoing dirty dishes.
Grandbabies played with their cousins with the remains of Christmas wrap and trimmings strewn about. Papa G turned out some amazing wood toys that all the kids were trading off playing with.
We had a few “firsts” this Christmas. It was our first Christmas with all of the grandbabies all together ranging in age from 9 months to 4 years. It was a first to have a kids only table for Christmas dinner. Also, each family in our clan adopted another family to bless this Christmas who had an incarcerated spouse / parent. It was a first for that too. Here we are gathering before delivering the goods (we missed Cath and grandson, Gideon). The day after Christmas we had our first Shoot N’ Shop day, with the men doing guy stuff and the girls hitting the mall and out to lunch.
We are making the most of a full house this Christmas, with all of our kids and grandkids here. But, I’m taking a quick moment to post this must share recipe…. just in time for your New Year’s bash.
In my constant quest for healthy and festive recipes, I gave this appetizer a whirl for one of our family dinners. It meets my criteria for holiday food. It’s delicious, quick and simple, fresh and healthy, and has an elegant presentation.
From Cooking Light, enjoy this simple appetizer made with endive, orange sections, walnuts, a balsamic drizzle and goat cheese.
1/3 cup chopped walnuts
2 tablespoons honey, divided
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves
1/3 cup crumbled goat cheese or blue cheese
16 small orange sections
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper
Preheat oven to 350 degrees. Combine walnuts and 1 tablespoon honey; spread on a parchment lined baking sheet. Bake for 10 minutes, stirring after 5 minutes. Remove from oven and set aside to let cool.
Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil, turn down to a simmer, and cook until reduced to 3 tablespoons (about 5 minutes).
Fill each endive leaf with one orange section. Top each section with 1 teaspoon of goat cheese and 1 teaspoon of walnuts. Arrange on a plate. Drizzle the vinegar mixture over the leaves, and sprinkle with chives and black pepper.