Here’s what you’ll need;
2 heads of Organic Endive-
1 handful “Mediterranean Apricots”, cut in thin, long strips
1/2 c. “Absolut Vodka”
3 T. Ojai Habanero Jelly
4 sprigs of Organic Lemon Thyme
1 t. Green “Caper” Brine
1 Chévre Log (I like “Cypress Grove” Chévre Logs with herbs), room temperature
about 25 Green Capers
about 10 Walnuts (or Pecans), dry roasted, broken up
Carefully pull apart the endive leaves; wash, spin, & set aside to dry
In a small saucepan, over low heat, simmer;
Apricots strips, covered with Vodka, Ojai Habanero Jelly, lemon thyme & brine.
Stir occasionally to mix.
It will take about 10 minutes to cook off the liquid.
Once it thickens, set aside to cool.
With a frosting piping bag (or a strong plastic bag), pipe the chévre onto the center section of the endive.
For each endive ‘boat’, add:
1 strip of the Spicy Mediterranean Apricot
1 small piece of walnut (or pecan) dry roasted
Place on a platter & watch them disappear-
(no serving utensils needed)
The apricots are the same beautiful color as the Ojai Habanero Jelly, so it seems like you’re eating a long strip of hot Habanero Pepper, but the union of flavors united are divine- not too hot, not too sweet!
Where Heat Meets Sweet; Ojai Habanero Jelly