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Lee Anne House

An Easy Appetizer From Chef Lee Anne House

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Everyone needs a few recipes up their sleeves for the holidays. Whether you are cooking for a small intimate gathering or a large party, having appetizers you can make ahead of time is key to enjoying your event.

I love everything about this appetizer. From the crunch of the endive, the creaminess of the cheese, the tang from the vinegar and the decadence of prosciutto…it is the perfect app for my parties.
These can be made many hours ahead of time and stored in the fridge on a small sheet tray. Line them up close so they can’t fall over. Wait to garnish them till you serve.
This recipe makes about 15-20 stuffed endive leaves.

Salsa Verde Stuffed Endive with Bleu Cheese, Pears and Prosciutto

1/2 cup softened, low fat cream cheese

1/2 cup low fat sour cream

1/8 cup low fat, olive oil mayo

2 teaspoons HouseMade Salsa Verde seasoning

1/3 cup crumbled bleu cheese plus more for garnish

2 scallions chopped thin

1 small red pear, small diced with skin on

1/2 cup small died prosciutto plus more for garnish

1 teaspoon Spicy Olive Cranberry Pear Vinegar

2 heads of Belgium endive

1/8 cup chopped fresh parsley

Whip together the cream cheese, sour cream, mayo and salsa verde seasoning. Fold in gently the bleu cheese, scallions, pear, prosciutto and vinegar.

Cut the stem end off the endive so you can pull off individual leaves. You will have to cut the end of multiple times till you get to the center.

Fill the endive leaves with the cream cheese mixture. Garnish with more bleu cheese, prosciutto and fresh parsley.

For more info about this recipe, visit Lee Anne tonight from 5-10pm at the annual Thanksgiving Night Market at The Yellow Cab Tavern!

Whether you’re stocking up on spices and ingredients for parties with family and friends, or getting started on some early gift shopping, this is your perfect chance to find one-of-a-kind handmade goods from right here in Dayton!

Plus there will be local craft beer! It’s the best holiday shopping you’ll experience this season.

Dayton’s Sriracha Mamma Takes Top Honors Again

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LeeAnneAt this year’s Cajun Hot Sauce Festival that just wrapped up last week in Louisianna, Lee Anne House and her House Made sauces walked away with the People’s Choice Award this year, after finishing 2nd last year, for her Red Thai Chili Sriracha Sauce.

Her brand new Carrot Mango Habanero took first place in the fruit category!
For the 2nd year in a row her Thai Chili Hot Honey sauce was named the Champion of Champions.10259809_1238108982869191_1897689951727959999_n

Due to a problem sourcing peppers the original sauce has been off the shelves for a while but she was recently able to begin sauce making again and now HouseMade Sriracha is back up and running with their newest flavors  restocking local specialty stores  like Keener Farm Butcher Block, Yankee Street Market, Ollie’s Place, A Taste Of Wine, Arrow Wine, Foremost Seafood LTD, Belmont Party Supply and Spice Paradise Dayton.

Head to The Night Market at the Yellow Cab Tonight, where you can pick up a bottle or two and congrautlate Lee Anne yourself.  There’s a food truck rally there as well from 5-10pm, so you can try out the sriracha or sauces on some great street food.