Springy Fried Wontons

I tell you, I love the first signs of spring. We got a really good dose back in the very beginning of March and then it got cold again. Finally, yesterday it was 70 degrees and lovely here after a long cold, wet spell. So what is a girl to do? Drinks on the patio!

Friends of our recently had a new baby (as opposed to the old kind???) and I called them up to see if they were up for venturing the block over to our house for snacks and drinks. I was particularly psyched they agreed to come because he is a really amazing photographer ( check out his blog here, there is some true food porn…if you are in to that sort of thing :) http://blog.punchphoto.com/2009/03/19/the-mommy-gourmet/ ) and I was hoping to pick his brain a bit. While I can find my way around the kitchen, I am totally lost with a camera in my hand. The more blogs I see the more I realize how woefully inadequate my pictures are!
For munchies I did some non-traditional wontons. I didn’t really write things down as I went (hey, the kids were sleeping so I was working against the clock!) but I will tell you what I did. I did two different types of wontons.
Chicken, Blue Cheese and Walnut
For this I took a pound of raw chicken breast, put it in the food processor, and added 2 shots of Pear Absolute and salt and pepper and processed. I then added about 1/3 c. of blue cheese and about the same of roasted walnuts. Then I just put a drop of the mixture into the middle of a wonton wrapper, pinched it together and fried, until golden. (Note: Do not to get the oil too hot otherwise you will have a black outside and raw inside. )
I will do these again, they were good, however next time I would also put some fresh pear in, it needed a bit more sweet for me.



St. Andre’ and Apple Butter
This was even easier, just put a small bit of the cheese in the middle of the wonton and a dab of apple butter pinch it together and then fry.
These were good, almost like dessert. I love cheese any sort of fruit concoction though. If you don’t, just do the cheese alone or the cheese and some fresh herb would also be wonderful.

It was a perfect way to end the day. The weather was wonderful, the children played and I got to enjoy some really wonderful company. God I love spring!

Just a reminder you need to get by to see Donna http://mytastytreasures.blogspot.com/ she has this stuffed flank steak that makes me want to weep.
Go by to Wonderings http://bunnytrailthoughts.blogspot.com/ really, her most recent post might just be a “Ah Ha” moment for you too.
For a good drunk (Drunken Irish Hash) go and see Chef E http://cookappeal.blogspot.com/ . While you are there do NOT miss her March 14th post. I swear I drooled on my computer over that one.
Finally for more pictures of our wonderful evening go by Punch Photo http://blog.punchphoto.com/2009/03/19/the-mommy-gourmet/

Figs Galore

Here are two more use for figs the fist was something I tried, the second is something my dad did.

Stuffed Figs wrapped in Bacon
The amounts really depend on you. These are rich and filling so I would not plan on more that 3 per person.

Figs
Some tart cheese (I used cream cheese because it was on hand, goats cheese, feta of a good soft blue would be great)
Bacon

Wash figs and remove steam. Push a bit of cheese about the size of the fist joint on you little finger (how is THAT for precise!) into the fig. Wrap it in a slice of bacon (depending on the size of the figs you might be able to use half a piece of bacon). Place under broiler for 8-10 minutes or until bacon is done. Let cool a couple of minutes before serving.

Figs and Pepperoni

Again, the amounts vary on how much you want.

Pepperoni
Feta
Sliced Figs
Line the bottom of a cookie sheet with pepperoni, place a slice of fig and top with a small piece of feta. Place under broiler for about 3-5 minutes.
Dad said the sweet of the fig was just enough to offset the spice of the pepperoni. What I wasn’t sure about was how you serve it. I know they just at it as is, which while I am sure yummy, I am not sure if it would work for a party appetizer. I am going to have to do them to see how the pepperoni sets up. Otherwise, I am sure it would be great on a cracker or bread round.

Ginger Balls

1 lb ground chicken
1lb ground pork
2 eggs
¾ of a 5 oz can bamboo shoot (minus some)
¼ onion
1 carrot finely grated
1.5 TBS soy
1.5 TBS fish sauce
1 tsp salt
1.5 TBS grated ginger (I used some fresh and some jar)

I had to play around with this some so bare with me. combine all ingredients. I found that one whole can of the bamboo looked like a bit too much, so I used about ¾ of the can. I started with fresh minced ginger and found that gave bits of intense ginger flavor but not a great overall ginger flavor so I went back and added 1TBS of jarred grated ginger.

Form small balls and fry. I plan to make another noodle salad with the leftovers and add these. Also, I got the ground chicken thinking that would be a healthier alternative to all pork. I thought having the half and half mixture would give me the richness of pork but some of the health benefits of chicken. Only to find out the pork is just as lean/or not lean (depends if you are half full or empty sort of person) as the chicken. So in the future, for me, it will be all pork.


Dipping Sauce

1 TBS sugar
1 TBS Ketchup
1/3 C water
1/3 C vinegar
1TBS fish sauce
1 tsp corn starch
Pinch of red pepper flakes

Cook and stir until thick