Charred Belgian Endives with Honey and Balsamic Glaze

Introduction

Belgian endives transform beautifully on the Arteflame grill, developing a rich caramelized flavor with honey and balsamic vinegar. This combination brings out the natural sweetness of the vegetable while balancing its inherent bitterness. Grilling on the flat cooktop ensures perfect searing without burning, making this an easy yet elegant dish.

Ingredients

• 4 Belgian endives, halved
• 2 tbsp butter, melted
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh parsley (optional)
• 1/4 cup crumbled goat cheese (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the oiled napkins into the center of the grill.
3. Stack firewood over the napkins and light them.
4. Allow the grill to heat for about 20 minutes until the cooktop is evenly heated.

Step 2: Prepare the endives

1. Slice the Belgian endives in half lengthwise.
2. Brush the melted butter over the cut surfaces.
3. Lightly season with salt and freshly ground black pepper.

Step 3: Grill the endives

1. Place the endives cut-side down onto the hotter section of the Arteflame griddle near the center.
2. Grill for 3-4 minutes, allowing a deep golden-brown char to form.
3. Flip and cook for another 3 minutes on the other side.

Step 4: Add honey and balsamic glaze

1. Drizzle honey over the cut-side of the endives.
2. Brush lightly with balsamic vinegar.
3. Move the endives towards the cooler outer section of the grill.
4. Let them caramelize for another 2 minutes.

Step 5: Serve and garnish

1. Transfer the grilled endives to a platter.
2. Garnish with chopped fresh parsley.
3. Optionally, sprinkle with crumbled goat cheese for a rich, creamy contrast.

Tips

• Use high-quality honey for the best caramelization.
• Grill close to the center for a deeper sear, then move to the outer edge for a gentle finish.
• Balsamic vinegar reduces naturally on the grill, adding a syrupy glaze.
• If the endives release liquid, tilt them to allow draining before caramelizing.

Variations

1. Maple Glazed Endives: Substitute honey with maple syrup for a rich, autumn-inspired twist.
2. Citrus Infused Endives: Add a squeeze of fresh orange juice with the balsamic for a bright flavor.
3. Spicy Honey Endives: Mix a pinch of chili flakes into the honey before drizzling it.
4. Garlic Butter Endives: Add minced garlic to the melted butter before brushing it on.
5. Herbed Endives: Sprinkle with thyme or rosemary for a fragrant herbal addition.

Conclusion

Caramelized Belgian endives take on an entirely new dimension when grilled on the Arteflame. The combination of butter, honey, and balsamic vinegar enhances their natural flavors, making this an unforgettable side dish.

Best Pairings

• Grilled ribeye steak for a perfect contrast of flavors.
• Seared pork chops for a sweet and savory combination.
• A glass of Chardonnay to complement the caramelized notes.
• Fresh artisan bread to soak up the infused glaze.