What the heck is Fat Sunday?
Well, Fat Tuesday is the traditional name for the day before Ash Wednesday, which is the first day of Lent. It is aka Mardi Gras (which is French for “Fat Tuesday”), or also Shrove Tuesday.
On Fat Tuesday people feast with richer, fattier foods before the ritual fasting season of Lent, so today our Sunday Supper cooks have shifted it forward two days and made it Fat Sunday. We’re clever like that.
We’re feasting, baby, and to this groaning buffet table I have brought a decadent, elegant Baked Endive and Pears in Blue Cream Sauce.
Pears are traditional with blue cheese, and so this makes perfect sense. Slice the endives in half, slice the pears, tuck them together so they sleep like spoons in the dish, and pour a simple blue cheese sauce over all before a bake in the oven.
Recipe: Baked Endive and Pears in Blue Cream Sauce
Summary: Sweet pears and slightly bitter endive bathe in a light blue cheese cream sauce in this elegant, rich side dish.
- ½ cup (120 ml) heavy cream
- 3 ounces (85 g) creamy blue cheese, such as Point Reyes Original Blue
- 2 tablespoons chopped fresh chives
- Freshly ground black pepper
- 6 endives, halved from stem to tip
- 2 large pears, peeled, cored, halved and cut into thin slices or wedges
- Heat the oven to 425F (220C/gas 7). Butter a baking dish (about 10- by 10-inch; any medium baking dish should work).
- Make the sauce: Pour cream into a saucepan and turn heat to medium. With your fingers, break apart the blue cheese into the cream. Heat, stirring, just until hot (it’s OK if the chunks of blue don’t entirely smooth out). Take the pan off the heat, stir in 1 tablespoon of the chopped chives, and season with pepper. Set aside.
- In the baking dish, arrange the endive, cut-side-up, alternative stem end and tip. Arrange the pears between each endive half. If you have more endive than can fit in one layer, top with the remaining endive halves, cut-side down. Pour on the cream sauce. The endive should not be submerged.
- Cover the baking dish with aluminum foil.
- Bake for 15 minutes, and then remove foil. Continue baking until the cream sauce has reduced slightly and the tops of the endive are browned, another 20-25 minutes.
- Remove from oven and let the dish cool for at least 10-15 minutes. Sprinkle remaining tablespoon of chopped chives over top, and then spoon up and enjoy while still warm. This is also very good cold the next day.
- Serves 4-6.
Recipe from “Cowgirl Creamery Cooks,” by Sue Conley and Peggy Smith (2013; Chronicle Books; $35).
See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.
Preparation time: 20 minutes
Cooking time: 40 minutes
Diet type: Vegetarian
Number of servings (yield): 4-6
Culinary tradition: USA (General)
Today’s Sunday Supper recipes
This week our #SundaySupper blogger crew is celebrating Fat Sunday, hosted by Leslie of La Cocina de Leslie. Take a look at our tempting feast!
Cocktails & Other Beverages:
- The Hurricane Cocktail Recipe from An Appealing Plan
- The French 75 from Kimchi MOM
- Mardi Gras Long Johns from Kudos Kitchen By Renee
- Sweet Potato Pie Smoothie from Peanut Butter and Peppers
- Fried Oysters and Remoulade from Jane’s Adventures in Dinner
- Shrimp in Mustard Sauce from Noshing With The Nolands
- Sweet Potato Pie Appetizer from MealDiva
- Cajun Crab and Corn Beignets from Delaware Girl Eats
- Pancetta and Mushroom Arancini from Ruffles & Truffles
- Creole Shrimp Po Boy Recipe from Small Wallet, Big Appetite
- Chicken and Sausage Gumbo from Supper for a Steal
- Jambalaya from Yours And Mind Are Ours
- Vegan Pizza Waffles from Killer Bunnies, Inc.
- Red Beans and Rice from Cookin’ Mimi
- Baked Catfish Po’Boy from Curious Cuisiniere
- Muffuletta from Casa de Crews
- Bayou Seafood and Andouille Jambalaya from The Weekend Gourmet
- Seafood Gumbo from Take A Bite Out of Boca
- Tarte a L’oignon from The Hand That Rocks The Ladle
- Cajun Rice & Beans from Momma’s Meals
- Creole Celery Root Bisque (with Lobster) from The Wimpy Vegetarian
- Louisiana Roasted Barbecue Shrimp from Food Lust People Love
- Cajun Dirty Rice Bowls from The Dinner-Mom
- New Orleans Fried Chicken from Family Foodie
- Baked Endive and Pears in Blue Cream Sauce from Shockingly Delicious
- Okra Creole from Cindy’s Recipes and Writings
- Banana Creme Pie with Honey Whipped Cream and Pecan Brittle from The Foodie Patootie
- Chocolate Ganache Tart from Melanie Makes
- Banana Bread Pudding with Bourbon Caramel from Gotta Get Baked
- Delicious Baked Beignets from A Kitchen Hoor’s Adventures
- New Orleans Bread Pudding with Caramel and Bourbon Sauce from La Bella Vita Cucina
- Paczki from Cravings of a Lunatic
- Beignets from The Messy Baker
- Eggless Bread Pudding in a Jar from What Smells So Good?
- Mint Julep Bars from The Girl In The Little Red Kitchen
- Mardi Gras Cupcakes from Hezzi-D’s Books and Cooks
- Sinful Mexican Chocolate Cinnamon Rolls from La Cocina de Leslie
- Fasnetküchle from The Not So Cheesy Kitchen
- Cheesecake Swirl Brownies from That Skinny Chick Can Bake
- Browned Butter Bacon-Chocolate Chip Cookies from Urban Bakes
- Pecan and Chocolate Pralines from Desserts Required
- Chocolate Raspberry Cake from Clarks Condensed
- Baked Coconut Beignets from Mess Makes Food
- Bomboloni alla Crema from Manu’s Menu
- Strawberry Paczki from Neighborfood
- Blackberry Fritters from girlichef
- Brownie Chocolate Chip Cheesecake from Magnolia Days
- Flourless Chocolate Cake in a Mug from Sue’s Nutrition Buzz
- Pecan Bars from Pies and Plots
- “Skinny Tuesday” Bananas Foster Cheesecake Parfaits from Cupcakes & Kale Chips
- Mocha Pear Cake from Happy Baking Days
- Skinny Baked Beignets from Daily Dish Recipes
Join us around the family table for #SundaySupper
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Disclosure: California Endive Farms sent the endive for recipe testing.