Ingredients
- 1 each (2 fl. ounce) lemon juice, fresh
- 3 heads (3 pounds) endive, fresh
- 3 heads (3 pounds) red endive, fresh
- 24 each (1/3 ounce) chives, fresh
- 3 cups (24 fl. ounces) port wine
- 1 1/2 cups (6 ounces) pecans, whole
- 1 each egg white, from large egg
- 1/3 cup (1 3/4 ounces) granulated sugar
- 1 quart (24 ounces) blue cheese
- 24 each Carr's® Table Water® Crackers
- 2 each (8 ounces) Asian pears, fresh, thinly sliced
Recipe Directions
1. Preheat oven to 350° F.2. Sprinkle lemon juice on cut endive.
3. Gather little bundles of endive and tie with chives. Cut bottom of haystacks to have an even surface for plating. Place the haystacks in a container and cover them with a wet towel or paper towel to keep the endive moist.
4. Place port wine in sauce pot and reduce until thick or about 1 cup. Place in squeeze bottle and reserve for plating.
5. Chop some of the pecan halves into medium dice and reserve the remainder.
6. Mix pecans, egg white and sugar in a medium bowl and toss. Spread mixture on baking sheet and bake in preheated 350° F oven until lightly caramelized, about 5-10 minutes.
7. Reduce oven heat to 300° F.
8. Crumble half of the Stilton blue cheese and place even amounts on the crackers. Place the topped crackers on a baking sheet and place in the 300° F oven until the cheese melts, about 3-5 minutes.
9. To serve, place a small amount of the remaining cheese in the middle of the serving plate to anchor the haystacks. Place the haystack on top of the cheese. Arrange the pears and pecans around the plate. Drizzle with the port wine reduction and finish with the Stilton crackers.
