Ready, Set, Weekend with Simply Beautiful Eating
Not sure if you know this but, I’m blogging for Yahoo Canada now. Ya, I know, it’s really cool. Especially when I see my post on the front pages of the .com sites (CANADA, US & UK) Whoot!
This past week I posted a blog on Yahoo with my top picks for Oscar worthy appetizers. One of my favourites were the garlic prawn salad stuffed wontons by Cafe Delites.
To check out the full story click here: YAHOO
When I arrived home this afternoon, I said WAIT. I have wonton wrappers in my fridge (that were leftover from an attempt to make soup wontons otherwise known as Jewish kreplach). And by the way, I often talk to myself out loud. Which isn’t really crazy right?
Now that I’m on Snapchat, I can actually talk to myself and someone else listens. Or thinks I’ve completely lost my mind. Whatever.
Taking a cue and inspiration from one of my favourite food bloggers, Karina, I hauled out those wontons cups and proceeded to develop a recipe that took less than 10 minutes to prepare.
Perfect for a red carpet appetizer or anytime. In fact, if you happen to have guests coming over for a party, these little wontonnies are what you need to serve. There’s really nothing cuter than having your food nestled inside a little vessel. I mean…
So? What did you wear to the Oscars last weekend?
I was in my comfy shmonfy pajamas with a side of these designer appetizers thanks very much.
AND yes, my bet was on Leonardo DiCaprio for Best Actor for his outstanding portrayal of someone who still looks hot with chapped lips for the longest 2 hours and 36 minutes (that I will never get back in my life)
SPICY RICOTTA & BERRY WONTON CUPS WITH BLACK HONEY
WONTON CUPS -16 Wonton Wrappers -1 300g container of extra smooth ricotta cheese, I used light -1 teaspoon cayenne pepper -Dash of sea salt -1 - 2 tablespoons organic honey
BLACK HONEY DIP -¼ cup honey -2 tablespoons balsamic vinegar -Garnishes: berries and greens
1) Preheat oven to 350F. Grease a 24 mini muffin tin with olive oil. Place in 16 wonton wrappers and poke them down with your finger, leaving a well. Spray olive oil over wrappers (this will really crisp them up)
2) Bake for 10 minutes or until lightly browned and crispy. Meanwhile, prepare your filling.
3) In a stand mixer, with the whipping attachment, place in the ricotta, cayenne, salt and honey. Whip on high speed until light and fluffy. About 2 - 3 minutes. Prepare a piping bag with a large star tip. 4) Transfer ricotta mixture into piping bag and set aside.
5) Remove wontons from oven and let cool slightly. This doesn't take long and you can most definitely serve them warm as well. Pipe ricotta into the wontons. Garnish with a berry of your choice (I used blackberries) and a little sprig of something green. I found mache rosette organic greens which were super pretty.
6) Serve with a black honey - mix the balsamic vinegar and honey together and serve as a dipping sauce.