Fustini's endive bites with pear compote and candied walnuts - Fox 2 News Headlines

Fustini's endive bites with pear compote and candied walnuts

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(MyFox Detroit) - Fustini's School of Cooking

The School of Cooking, located in our stores in Ann Arbor, Holland and Petoskey, teaches everything from the basics to the most advanced cooking skills, appropriately targeted to anyone interested in making the most out of cooking with oils and vinegars. With regularly scheduled classes from 30 minutes to two hours in a variety of subjects, you may want to come again and again.

Interactive, small-group teaching ensures you'll get the most out of your time and because our classes are about doing as much as watching, your taste buds will be rewarded too. Learn to mix and match for fantastic flavor pairings according to your own preferences. Practice some classic and also creative applications for vegetables, salads, soups and meats. Every level of cook can master dressings, emulsifications, marinades, sauces, sautes, reductions, caramelizing and deglazing or maybe even just learn the differences.

As the seasons change, new class offerings will follow fresh ingredients and new reasons to cook and entertain. The Fustini's School of Cooking is designed to be dynamic and evolving, so there will always be something different to check out. And for groups of eight or more, be sure to ask about how to customize classes for special interests or private sessions.

You can register for classes by phone or email.

Ann Arbor -(734) 213-1110
Holland- (616) 392-1111
Petoskey- (231) 758-3575

 
Endive Bites with Pear Compote and Candied Walnuts

Ingredients:

2-3 ripe pears, cut into small diced
1 jalapeno, seeded and minced
1 small shallot, minced
1 teaspoon Fustini's Roasted Walnut Oil
1 teaspoon Fustini's Sicilian Lemon Balsamic
½ cup plus 1 tablespoon Fustini's Cinnamon Pear Balsamic, divided 
Salt to taste
1 pound walnuts, shelled, whole pieces
1 cup sugar
2 heads Belgian endive
1 pint acidulated water (1
½ tablespoons lemon juice mixed into 1 pint of water)
8 ounces Gorgonzola, crumbled

Method:

Preheat oven to 350.
To make compote, combine pears, jalapeno, shallot, Fustini's Roasted Walnut Oil, Fustini's Sicilian Lemon Balsamic and 1 tablespoon Fustini's Cinnamon Pear Balsamic in small bowl. 
Cover and refrigerate until ready to use.
Line a rimmed baking sheet with parchment paper and spread walnuts on it in a single layer. Place sugar in a large pot and place over medium-high heat. Without stirring until fully melted and caramelized, 3 to 5 minutes. Watch that it does not burn. Meanwhile, place walnuts in over for about 3 minutes until hot, but not toasted.

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