Sunday, August 25, 2013

Crab and Cream Cheese Won Tons

When I began writing this blog almost two years ago, I promised to post My Most Requested Recipes.  Although this is not one of my most requested recipes, it is one of my most requested dishes to bring to a party. 
I believe people don’t ask for the recipe because they think it’s difficult to make.  You will soon see how easy it really is to prepare.  Be careful if you make it though, because once you do, you too will be required to bring the Crab and Cream Cheese Won Tons to every party.  Besides Bacon Candy, this is my most requested dish to bring.

§     1 package won ton wrappers (50 wrappers)
§     1 cup of crabmeat, finely chopped
§     1 8oz container of cream cheese with garden vegetables
§     Vegetable oil for deep frying
§     Dipping Sauce (sweet & sour sauce, duck sauce or sweet chili dipping sauce)

I use imitation crabmeat for my won tons but you can use fresh crabmeat if you prefer.  If you do, make sure to carefully remove any bits of shell.  For the crabmeat mixture, I like the flavor of the cream cheese with garden vegetables mixture.  If you can’t find it, use a block of cream cheese flavored with finely minced onion, carrot, celery and chives.  If you make your own cream cheese mixture, be sure to season with salt. 
In a small bowl, mix together the crabmeat and cream cheese. 
Take one won ton and place 1 teaspoon of the mixture in the center of the wrap.
Fold in half. 
Bring corners together. 
Overlap corners and brush with water to seal. 
Repeat with remaining wraps.
Into a small saucepan, add approximately 1 1/2 – 2 inches of oil.  I use a very small saucepan so I don’t waste a lot of oil.  Heat oil on medium heat until a drop of water sizzles.
Fry 4 won tons at a time until lightly brown, approximately 30 – 45 seconds. The won tons will continue to brown after removing from the oil, so don’t overbrown.  Drain on rack or paper towel. 
Serve warm with dipping sauce.  
For a printer friendly copy of this recipe, go to Crab and Cream Cheese Won Tons. Enjoy!

Saturday, August 10, 2013

Chocolate Salami

I love the look on my friends’ faces when I tell them I am serving Chocolate Salami along with dessert.  Since most of my friends know that my first recipe and the reason I started writing this blog was Bacon Candy, no one knew what to expect; but rest assured….Chocolate Salami was named because of how it looks and does not include salami.

I’ve tasted many recipes for Chocolate Salami, but I like mine the best because of the many layers of flavor.  This treat takes just minutes to prepare, but will require a few hours in the refrigerator before serving.

§     12 ounces good semisweet chocolate or chocolate chips (I use Ghirardelli)
§     1/2 cup slivered almonds
§     1/2 cup chopped walnuts
§     2 long (5") or 5 short biscotti cookies, coarsely crushed
§     6 tablespoons room temperature unsalted butter
§     1/4 cup liquid (combination of warm brewed coffee, 1 tablespoon cognac, 1 teaspoon vanilla)
§     pinch of salt
§     1/2 cup confectioner’s sugar

Optional Ingredients:
§     1 teaspoon cayenne pepper
§     chopped pecans
§     orange zest

Preheat oven to 350 degrees. 
Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely.
Chop chocolate finely with a sharp knife (or use chocolate chips) and place in a heat-proof mixing bowl. 
Microwave on high for 30 seconds. 
Remove and stir.  If chocolate is not thoroughly melted, microwave for another 10 seconds.  Repeat if necessary but do not overheat the chocolate.  Remove chocolate from the microwave and add room temperature butter. In a 1/4 cup measuring cup pour 1 tablespoon cognac and 1 teaspoon vanilla.  Add warm coffee to fill the measuring cup.  You should have a total of 1/4 cup of liquid.  Add a pinch of salt and stir in the coffee mixture until smooth. 
Add the almonds, walnuts, biscotti pieces and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours.
Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour.
Remove the plastic wrap from the logs and roll them in the confectioner’s sugar until coated.
Let the logs sit at room temperature for 15 minutes.
Using a sharp serrated knife cut the logs into 1/2-inch-thick slices and serve.  For a printer friendly copy of this recipe, go to Chocolate Salami. Enjoy!