Crispy Yam & Goat Cheese Wontons - Bon Appe Recipe
Yield: 38 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Small yams, peeled, cut
Directions:
: into 1/2-inch pieces
2 T (1/4 stick) unsalted butter
2 Leeks (white part only),
: finely chopped
2 T Chopped fresh sage OR
1 t Dried rubbed sage
1 3.5-oz log soft mild goat
: cheese (such as Montrachet)
38 (about) wonton wrappers
: Peanut oil (for deep
: fiying)
Cook yams in medium saucepan of boiling salted water until tender,
about 10 minutes. Drain. Transfer to bowl.
Melt butter in heavy medium sheet over medium heat. Add leeks and
saute until tender, about 8 minutes. Mix in sage. Add leek mixmre and
goat cheese to cooked yams and mash with fork. Season to taste with
salt and pepper. (Filling can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before using.)
Place 1 heaping teaspoon of filling in center of each wonton. Brush
wonton edges lightly with water. Fold diagonally in half, pressing
edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3 inches and
heat to 350F. Add prepared wontons in batches and fry until golden
brown, about 2 minutes. Using slotted spoon, transfer wontons to
paper towels and drain. Arrange on platter and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Recipe By :
From: Bill Camarota
Source from luhu.jp
2 T (1/4 stick) unsalted butter
2 Leeks (white part only),
: finely chopped
2 T Chopped fresh sage OR
1 t Dried rubbed sage
1 3.5-oz log soft mild goat
: cheese (such as Montrachet)
38 (about) wonton wrappers
: Peanut oil (for deep
: fiying)
Cook yams in medium saucepan of boiling salted water until tender,
about 10 minutes. Drain. Transfer to bowl.
Melt butter in heavy medium sheet over medium heat. Add leeks and
saute until tender, about 8 minutes. Mix in sage. Add leek mixmre and
goat cheese to cooked yams and mash with fork. Season to taste with
salt and pepper. (Filling can be prepared 1 day ahead. Cover and
refrigerate. Bring to room temperature before using.)
Place 1 heaping teaspoon of filling in center of each wonton. Brush
wonton edges lightly with water. Fold diagonally in half, pressing
edges to seal.
Pour peanut oil into heavy large saucepan to depth of 3 inches and
heat to 350F. Add prepared wontons in batches and fry until golden
brown, about 2 minutes. Using slotted spoon, transfer wontons to
paper towels and drain. Arrange on platter and serve.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Recipe By :
From: Bill Camarota
Source from luhu.jp