***Press Release

Scheduled opening May 28, 2012 of Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes [...]]]> Pin it

Un Ristorante Alfresco Virtuale

***Press Release

Scheduled opening May 28, 2012 of Ciao Fiore! An enchanting outdoor ristorante on the Mediterranean Coast featuring alfresco dining in an ambrosial flower garden. Chefs Norma from Platanos, Mangoes & Me!, Debi from Table Talk, and Lori Lynn from Taste With The Eyes will meet in the virtual Italian cucina to create a captivating five-star three-course meal enhanced with edible flowers and herbs dal giardino. Reservations are not required.

Ciao Fiore!

Ciao Fiore! is a Virtual Restaurant
participating in
The 5 Star Makeover Cooking Group “Restaurant Wars” Competition

hosted by 5 Star Foodie & Lazaro Cooks!

Okay, here we are; the first 5 Star Makeover event of the year! As you can see from the images above, this month’s challenge is meatballs.

I have to say,  I am a lover of all [...]]]> Pin it

hosted by 5 Star Foodie & Lazaro Cooks!

Okay, here we are; the first 5 Star Makeover event of the year! As you can see from the images above, this month’s challenge is meatballs.

I have to say,  I am a lover of all meatballs, from all over the world. Whether they are served  Italian style atop spaghetti with red sauce, lamb meatballs with Mediterranean spices, Morrocan, Swedish, or Thai (like the ones I made here).

Among my favorites are the pescetarian versions made from fish and shellfish.  Even vegetarian meatballs are okay with me too; especially if we count arancini in the meatball category.

There  so many directions to go with this challenge. It really left the gates wide open for creativity.

I decided to go with an appetizer presentation, and thought it would be nice to make bison star of the ball.

 Bison is much lower in fat, calories, and cholesterol than beef. Grass-fed, bison is  rich in vitamins, minerals, and flavor! January resolutions are well underway, and if you are looking for new ways to celebrate healthier eating, swapping out some bison in place of  beef in your favorite recipes is one small change that may help you along the way.

So here we go: Bison Meatballs with Pickled Red Onions, Avocado Relish, and Spicy Aji Amarillo Sauce.

I used Panko bread crumbs in the meatball mix to keep them light in texture, then baked them off in the oven.

I decided to go with bold , colorful flavors,  like pickled red onions, and avocado relish in lieu of  heavier ingredients, keeping the healthier look at meatballs in mind.  To finish the dish, I made a spicy sauce with Aji Amarillo paste (look for in latino markets or online) which added some nice heat to my Greek yogurt sauce.

We really enjoyed these spicy little bites, and I hope you will too!

Don’t forget to check with 5 Star Foodie & Lazaro Cooks! on Friday for the roundup of recipes from our cooking group.  I have seen a sneak peak at what they have been working on, and I know we are in for a treat!

Bison Meatballs with Pickled Red Onions, Avocado Relish, and S

1 cup Panko bread crumbs

1/2 milk

1 pound ground bison

5 cloves garlic, minced

2 tablespoons chopped shallots

1/4 cup chopped cilantro

1 teaspoon minced serrano chile (seeded)

1/2 teaspoon salt

Pickled Red Onions (recipe follows)

Avocado Relish(recipe follows)

Aji Amarillo Sauce (recipe follows)

Garnish:

Minced habanero pepper

Finely chopped cilantro

For meatballs:

Preheat oven to 350 degrees.

Place Panko bread crumbs in a medium bowl. Add milk, toss to combine, and allow mixture to soften for a few minutes. Add bison and remaining ingredients. Mix together using your hands, to combine ingredients.

Shape bison mixture into 11/2-inch balls and place onto a lightly oiled baking sheet.

Bake 12-14 minutes, or until fully cooked.

Assembly:

Place a pinch of pickled red onions in the bottom of tasting spoon (or plate). Place meatball atop pickled onions, followed by about 1 teaspoon of relish. Drizzle meatball with Aji Amarillo Sauce, and garnish with minced habanero pepper and cilantro

Makes 12 meatballs

Pickled Red Onions

3/4 cup rice vinegar
3 tablespoons  sugar
Pinch of salt
1 bay leaf
5 allspice berries
1/2 teaspoon dried Italian red pepper flakes
1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.Add the onion slices and lower heat, then simmer gently for 30 seconds.Remove from heat and let cool completely.Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Avocado Relsih

1/2 English cucumber, quartered, seeds removed

1 small avocado, pitted, finely chopped

1/4 cup finely chopped grape tomatoes

1 teaspoon olive oil

Juice from half of a lime

2 tablespoon chopped cilantro

1/2 teaspoon honey

Generous pinch of salt

Combine all ingredients together in a medium bowl, tossing well to blend flavors.

Aji Amarillo Sauce

6 ounces Greek yogurt

1 teaspoon grated ginger root

1 1/2 teaspoons aji amarillo paste

Combine all ingredients in a small bowl.

A copy of my book, Friends at the Table goes to…

Anna! Congratulations! Hope you enjoy the recipes with your friends at the table.

Tis the season for indulging, and if you still haven’t had your fill of cookies, candies, and other confections [...]]]> Pin it

I’m a bit late on this announcement….

A copy of my book, Friends at the Table goes to…

Anna! Congratulations! Hope you enjoy the recipes with your friends at the table.

Tis the season for indulging, and if you still haven’t had your fill of cookies, candies, and other confections that are before us this time of year, I have something you may just want to make for dessert on Christmas day. A grand finale to an elegant dinner, complete with a cherry on top.

I love black forest cake, and serving it individually, makes it that much more festive. You may also make these little treats several hours in advance, kept waiting in the refrigerator until you are ready to serve them.

Give them a try, you will be happy you did.

Cheers, everyone! Hope your holidays are filled with laughter and Joy.

I am looking forward to Jeff’s Beef Jerky & Christmas Morning Blueberry Pancakes

Individual Black Forest Trifles

For the cake:

2 oz. semisweet chocolate, chopped

1 oz. unsweetened chocolate, chopped

5 oz. (1 cup plus 2 Tbs.) unbleached all-purpose flour

1/2 oz. (2 Tbs.) unsweetened Dutch-processed cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. table salt

3 oz. (6 Tbs.) unsalted butter; softened at room temperature

1 cup granulated sugar

2 large eggs

1 tsp. pure vanilla extract

1/2 cup sour cream

1/3 cup strong brewed coffee

For the cherries and kirsch syrup:

1/2 of (1) 16-oz. can pitted sweet cherries in heavy or extra heavy syrup

4 tablespoons kirsch (cherry brandy)

Granulated sugar to taste

For assembling the trifle:

1 1/2  cups cold heavy cream

1/4 cup granulated sugar

1/2 tablespoon  kirsch

1/2 cup semisweet chocolate shavings (from a 3- to 4-oz. block of chocolate)

Additional cherries for garnish

Make the cake:

Position a rack in the middle of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9×2-inch round cake pan. Line the bottom of the pan with parchment and butter the parchment. Fill a medium skillet with about 1/2 inch water and heat until just below a simmer. Put both the semisweet and unsweetened chocolate in a medium heatproof bowl and put the bowl in the barely simmering water. Stir until the chocolate is melted and smooth. Remove from the water bath and let cool slightly.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In an electric mixer (use the paddle attachment), beat the butter and sugar on medium speed until light and fluffy, 2  to 4 minutes. Mix in the slightly cooled melted chocolate on low speed just until incorporated. Increase the speed to medium and add the eggs one at a time, beating well after each addition. Scrape the bowl, add the vanilla, and beat on medium speed for another 1 minute. On low speed, mix in the sour cream just until it’s incorporated. Add the flour mixture (in three additions), alternating with the coffee (in two additions); scrape the bowl as needed. The batter will be very thick, like chocolate mousse or frosting.

Scrape the cake batter into the prepared pan and smooth the top. Bake until the top feels firm and a toothpick inserted in the center comes out clean, about 35 minutes. The cake may sink a bit in the center, but that’s fine. Let the cake cool for 20 minutes in the baking pan on a wire rack. Using a small, sharp knife, loosen the sides of the cake from the pan, invert the cake onto the rack, and discard the paper liner. Let cool completely.

Prepare the cherries and kirsch syrup:

Drain the cherries in a colander set over a large bowl (to catch the syrup) for 30 minutes. Reserve 1/4 cup of the syrup. Transfer the cherries to a small bowl, drizzle with 1/2 tablespoon of the kirsch, and set aside. Taste the syrup; it should be slightly tart and not too sweet. If necessary, stir in 1 to 2 tsp. sugar. Put the syrup in a small saucepan and simmer over medium heat until reduced by about half, about 3 minutes. Remove the pan from the heat and stir in the remaining 1 1/2  tablespoons kirsch. Set aside to cool.

Assemble the trifles:

Put the cream, sugar, and kirsch in the large bowl of an electric mixer and whip on high speed until it holds firm peaks.

With a long, serrated knife, cut the cooled cake vertically (all the way across the cake) into 1/2-inch slices. Then cut into 1/2-inch pieces.

Line the bottom of a 6-ounce glass dessert bowl or wine glass with about 2-3  of the cake slices to create an even layer. Brush this layer of cake lightly with some of the kirsch syrup, top with a dollop of whipped cream, and randomly nestle a few  of the remaining cherries into the cream. Sprinkle with a teaspoon  of the chocolate shavings.

Repeat with two more layers. Scatter the remaining chocolate shavings over the whipped cream layer and garnish with a cherry.  Refrigerate for at least 30 minutes. Serve chilled.

Make Ahead Tips

The cake can be baked and the kirsch syrup prepared up to one day ahead. Wrap the cake in plastic and keep it at room temperature. Cover the syrup and keep refrigerated. Once assembled, the trifles can be refrigerated for up to 6 hours.

8 servings

~The perfect time to start a supper club, or rekindle the one you are already in!

I’m excited to share a few pieces of press that are out right now. Shameless self promotion (I know)…but I am excited.

The article I wrote about the supper club trend [...]]]> Pin it

It’s beginning to look a lot like…..

~The perfect time to start a supper club, or rekindle the one you are already in!

I’m excited to share a few pieces of press that are out right now. Shameless self promotion (I know)…but I am excited.

The article I wrote about the supper club trend is featured in the December issue of  Costco Connection magazine. If you are not a subscriber, click here to read the online version.

Virginia Living Magazine captures a look at my own supper club, complete with photos from an evening at my house with recipes from my book, perfect for holiday entertaining. Here’s a look at one of the pics:

Photo by Kip Dawkins

In the spirit of celebration, I would like to share a recipe from my book (one of my favorite salads actually) that I hope you will enjoy in celebration sometime over the holidays with your friends at the table. — And since we are in the season of giving, I  am  giving away copy of my cookbook, personalized and shipped to one lucky winner!

Here’s what you need to do to enter (you have 4 ways to increase your chances):

1. Leave a comment telling me you would like to win a copy of Friends at the Table. *If you are leaving a comment as “anonomous”, please be sure to include your email address in your comment so that I may contact you if you are the winner.

2.  Follow me on  Twitter and then tweet about the contest by copying and pasting the following: Entered to win a copy of Friends at the Table: The Ultimate Supper Club  #Cookbook #giveaway on Table Talk http://tinyurl.com/d4znz4w

3. “Like” the www.debishawcross page on Facebook and leave a comment here to let me know. If you already like me on Facebook, just leave a comment here telling me so.

4. Stumble this post on Stumble Upon and let me know you did here with a comment.

1. Giveaway entry period begins Friday, December 2nd,  and ends Sunday, December 11, 2011 at 11:59pm. Drawing will be held Monday, December 12, 2011 at 9:00am (All times are Eastern Time zone) and announced the same day.
2. Comments will be numbered by order received and random.org will generate a random number for the winner. Please note: If you want to enter more than once, the separate comments for each entry are required (a necessary step for keeping track of entry numbers).
3. **Limited to residents of the  United States
4. I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
5. Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.

Best of luck!

And now for the recipe I promised:

Photo by Ron Manville

Lobster Salad with Roasted Peppers, Miso Dressing and Goat Cheese

Salad:

6 cups mixed field greens

Meat from 2 steamed (1 1/2 pound) lobsters, cut into 1-inch pieces

2 red bell peppers, roasted, peeled and cut into 1/2-inch strips

2 yellow bell peppers, roasted, peeled and cut into 1/2-inch strips

5 ounces goat cheese, crumbled

For the salad: Place the greens, lobster and peppers in a salad bowl and add enough dressing to coat. Toss well. Top with sprinkles of goat cheese.

Dressing:

4 tablespoons miso paste

1/2 cup rice wine vinegar

2 tablespoons grated ginger root

2 teaspoons minced garlic

1/2 teaspoon cayenne pepper

Juice from 2 oranges

1 teaspoon tahini paste

For the dressing: Whisk together the miso paste, vinegar, ginger, garlic, pepper, orange juice, and tahini in a small bowl. Set aside.

8 servings

Did you notice that the very next day after Halloween the advertising world took a giant leap into Christmas? Door busters,  one- day sales, special can’t miss offers….really? Already? Do we really need to hurry up and buy those perfect gifts for everyone on our shopping list?

Pin it

Did you notice that the very next day after Halloween the advertising world took a giant leap into Christmas? Door busters,  one- day sales, special can’t miss offers….really? Already? Do we really need to hurry up and buy those perfect gifts for everyone on our shopping list?

I love the Christmas season, don’t get me wrong, and there may only be 50 days until Christmas, but guess how many until Thanksgiving? 20!

Christmas, you will have to wait a little while for me to get into the spirit, right now I am still enjoying everything I love about fall.

The turning of the leaves, the cozy feeling of my Uggs on my feet on a crisp chilly night, and the approach of the season when we welcome friends and family into our homes to celebrate all we are thankful for.

Sorry advertisers, I’m not ready to hear Christmas music, I’d rather think about turkey.

What are you doing for Thanksgiving at your house? Do you take the traditional route? Or do you try mixing in new recipes each year?

I kind of do a little bit of both. This year, I think we will cook one turkey on our Big Green Egg (for the traditional carving of the whole turkey pic) and I am thinking of making this too: Turkey Roulade (stuffed with sauteed fennel, shallots, dried cranberries, and sausage) & Chanterelle Marsala Sauce. I made this for dinner the other night and my family agreed this one goes into the make again and again category.

You can prepare the filling and stuff the turkey breast one day ahead and keep in the fridge until you are ready to pop in the oven, which is exactly what I did after a busy day. Great as a weeknight dinner, elegant enough for dinner party fare, and would make a nice alternative to cooking a whole turkey on Thanksgiving.

Hungry yet? Here’s the recipe:

Turkey Roulade with Fennel, Sausage, Dried Cherries, and Chanterelle Marsala Sauce

1 tablespoon olive oil

2 tablespoons minced shallots

1 small fennel bulb, finely chopped (should have 1 cup)

3/4 pound mild Italian sausage (removed from casing, crumbled)

1/2 cup dried cherries

1/2 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup toasted bread crumbs (from a few slices of French bread)

One 3-pound boneless, skinless turkey breast

Olive oil

1 tablespoon fresh thyme leaves

1/4 teaspoon salt

1/4 teaspoon pepper

3/4 cup chicken broth

Heat olive oil in a large saute pan over medium heat. Add shallots, fennel, and sausage and cook; stirring frequently, until vegetables have softened, and sausage has browned, about 5-7 minutes. Add dried cherries, chicken broth, salt, and pepper; simmer 2 minutes.

Transfer mixture to a large bowl; add toasted bread crumbs and toss well to combine and absorb liquid.

Preheat the oven to 375 degrees. Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. You should have somewhat of a rectangular shape. Spread the filling over the butterflied turkey breast, leaving a 1/2 -inch border on all sides. Roll up tightly and secure with butcher’s twine in 1 1/2-inch intervals.

Combine thyme leaves, salt and pepper in a small bowl. Drizzle turkey roulade with olive oil and sprinkle the spice mixture evenly over all sides of roast.

Place in a small roasting pan and roast, basting with chicken broth every 15 minutes or so, and until the internal temperature reaches 155 degrees. Rest 10 minutes before slicing into 1-inch slices. Serve with Chanterelle Marsala Sauce (recipe follows)

6 servings

Chanterelle Marsala Sauce

3 tablespoons olive oil

1 pound fresh chanterelle mushrooms, brushed clean, end trimmed

2 tablespoons finely chopped shallots

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/3 cup marsala

1/3 cup chicken broth

1 cup heavy cream

Heat a large skillet over high heat until hot. Add the olive oil, mushrooms, and shallots and cook, stirring frequently, until mushrooms are golden brown (about 7 minutes). Reduce the heat to medium high and add the shallots, garlic, salt, and pepper; cook, stirring constantly for 1 minute more. Add the marsala and simmer until mixture is reduced by half. Add the stock and cream and simmer until thickened, 3-4 minutes more.  Adjust seasoning.

“Are you ready for some football?!”

I guess that guy doesn’t get to sing that song on Monday nights before the game anymore; but I wouldn’t know, because I am not a football fan at all. Not even a little bit.

If a football game is on [...]]]> Pin it

“Are you ready for some football?!”

I guess that guy doesn’t get to sing that song on Monday nights before the game anymore; but I wouldn’t know, because I am not a football fan at all. Not even a little bit.

If a football game is on TV, I can actually APPEAR to be looking at the screen, but can be THINKING about something totally different in my head; completely detached from what is happening in the game. Some  refer to this as the “football glaze over effect”, but I like to think of it as a gift; “productive thought management”, a little like meditation, where I get to plan and organize my thoughts. I use this time for things like figuring out what my menus for upcoming cooking classes will be, where I want to go on vacation next, and contemplating whether I should join a CSA or just continue to shop the farmer’s market and pick out what I like.

But just because I don’t enjoy football (live or on TV), doesn’t mean I don’t enjoy the party and food that go along with the whole experience. Who doesn’t love getting together with your friends with favorite like chips and guacamole, shrimp, and bacon jam. Yes, bacon jam. You know you love it too.

So when I found out this month’s challenge for the 5-Star Makeover was football pre-game food, I knew I would be combining some of the favorites I just mentioned into something new..

Wonton Cups with Bacon Jam, Shrimp, and Guacamole

If my Dad was asked to name his favorite type of fish, he would say haddock. No doubt about it.

I think my Dad’s love affair with  haddock began as a boy, growing up in an Italian catholic family  in Upstate NY where on Friday nights it [...]]]> Pin it

If my Dad was asked to name his favorite type of fish, he would say haddock. No doubt about it.

I think my Dad’s love affair with  haddock began as a boy, growing up in an Italian catholic family  in Upstate NY where on Friday nights it was tradition to eat a  fried haddock dinner, honoring the “no meat on Fridays” rule.

Though my Dad is especially fond of the fried haddock dinner, served  with lemon,  tartar sauce,  and a side of coleslaw (oh yeah, and probably onion rings too), he enjoys haddock prepared a number of ways. Haddock (smaller cousin to the cod) has a firm texture, and is very mild in flavor; hard not to love this fish.

I have seen my Dad’s eyes light up at a restaurant when the server included haddock as one of the evening’s specials. Even if there was something else on the menu that caught his attention, haddock would win out each and every time.

This was the case on the last evening we spent together up on the lake. Our whole family went out to dinner one last time before we headed our separate ways, away from the lake, and back to our homes in far away states. The memories of a fantastic summer were shared over glasses of wine, and  a meal that was equally memorable. The special for the evening was Horseradish Crusted Haddock, served au gratin style, with a crisp golden crust.  The bright pungent flavor of the fresh horseradish worked so well with the haddock; just the right amount of heat, without overpowering the delicate nature of the fish.

I thought it would be fun to recreate the dish we enjoyed so much on that last night up on the lake. So Dad, this one is for you. Hope you like it~

Freshly grated horseradish (in season now-winter) really makes the dish

Horseradish Crusted Haddock

1 cup fresh-grated horseradish

1/2 cup chopped parsley

Juice plus zest of 1 lemon

1 tablespoon finely chopped garlic

1  egg white

1/2 teaspoon salt

1/2 teaspoon fresh-ground pepper

1 cup Panko, (Japanese-style breadcrumbs)

1/2 cup extra-virgin olive oil

8 (6-ounce) haddock fillets, skin removed

Heat oven to 425 degrees F. Mix the horseradish, parsley, lemon juice and zest, garlic, egg white, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl. Stir in the breadcrumbs.

Toss 1/4 cup olive oil into the breadcrumb mixture using a fork. Break apart any clumps and set aside. Heat 2 tablespoons of the remaining olive oil in a large skillet over medium-high heat. Season the fillets with the remaining salt and pepper and place 3 of the pieces in the skillet — skin side up. Cook for 2 minutes, gently turn the fillets with a flexible spatula and cook for 1 more minute. Transfer to a baking sheet and repeat with remaining fillets. Top each fillet with an equal amount of breadcrumb mixture, press lightly to adhere, and roast in the oven until the breadcrumb crust  is golden and the fish is cooked — 4 to 6 minutes. Serve immediately over a bed of sauteed swiss chard or spinach.

8 servings

Crisp on the outside,  light and [...]]]> Pin it

Thanks to our hosts, once again for bringing us together with a theme that gets us all creating. I hope you will check their blogs on Friday, where the roundup of recipes will be featured. I know I can’t wait to see what’s out there!

Virginia earthquake sidebar:

Thankfully the only damage I suffered was to my wallet  after shopping

Thanks to all who asked how I was on Twitter and FB ~ We are just fine~

My ears [...]]]> Pin it

This past weekend we were invited to our friends’ house for a casual summertime dinner party. When I asked what I could bring, our hostess said “How about  an hors d’oeuvre? I think I’m making lobster rolls for our entree, and going with a kind of picnic theme.”

My ears perked up when I heard “lobster”, which is my favorite thing to eat in the whole world.  Lobster chilled, tossed with a  lemon aioli, and sandwiched into a lightly buttered,  toasted New England style roll is one of the best ways to enjoy lobster on a 90 degree summer night as far as I’m concerned.

I was excited about seeing our friends after being away for most of the summer, and excited for the lobster rolls. Now what to bring?

 Something that was assembled, and ready to go when I arrived was at the top of the criteria, and knowing it would be a warm night, I wanted something that could be served chilled, or at room temperature. What flavors would complement the sweet, succulent lobster? How about smoky, salty pancetta? That’s always a good thing, and also happened to be the first flavor that came to mind, as I thought of a filling I could spoon into  Belgian endive spears.

So here’s what I came up with: Endive spears filled with a bit of chive goat cheese, and topped with a fresh cherry relish made with pancetta, arugula, and hazelnuts.  A balance of sweet, salty , and tangy, rounded out with some of that butternut squash seed oil that I fell in love with in the Beef Tenderloin Rolls filled with Arugula and Crispy Leeks I made a few weeks ago.

The relish and goat cheese worked really well  served together in the cool endive spears (they disappeared off of the tray pretty fast!) I think the relish  would also be a fine addition  to  grilled chicken, lamb, or duck, and plan to try it that way soon.

And the lobster rolls? They were fantastic.

Endive Spears Filled with Goat Cheese and Fresh Cherry Relish

1 teaspoon olive oil

4 ounces pancetta, finely chopped

1 cup (about 5-6 ounces) pitted cherries, finely chopped

1/2 cup arugula, cut into a chiffonade

1/4 cup toasted hazelnuts

1/4 teaspoon fig balsamic vinegar

1 teaspoon butternut squash seed oil (or extra virgin olive oil)

Salt and pepper to taste

8 ounces goat cheese (I used chive flavored)

4 large heads Belgian endive, trimmed, leaves separated

Heat olive oil in a medium saute pan over medium high heat. Add pancetta and saute, stirring frequently, until browned and crisp. Drain on paper towel lined plate.

Transfer pancetta to a medium bowl and add add next 5 ingredients, stirring thoroughly to combine. Spoon about 1/2 teaspoon into the bottom of an endive spear. Top with an equal amount of cherry relish. Repeat with remaining ingredients.

Makes 36-40 spears.