Monday, June 23, 2008
Royal Foodie Joust Entry: Gingered Pork Wontons
This month's Royal Foodie Joust ingredients had me excited at first; and then I had too much time to think. I got to the store today and told my oldest daughter what the three ingredients were and asked her opinion on them. She drew a blank as well as I because of the butter.
You see, the three ingredients are ginger, apricots and butter. I've been baking quite a bit lately and didn't feel like a pastry was in the cards for me, so I was going a savory route. The butter ... the butter kept throwing me. Salad; no - what would I do with the butter? A steak with gingered butter; nah, not inventive enough.
So, my frustrated eldest sighed and said, "OK, pretend it's a 'Quick-Fire'." If you don't watch Top Chef, you won't know what that is. It's the short segment at the beginning of each episode where the chefs are given a quick assignment and a short time-span in which to finish. I laughed and told her that after an hour and a half of milling around Whole Foods I would be disqualified.
I feared my cries of, "I am SO in this month!" would be all for naught and I would have to sit this one out.
Then, as we walked past the wonton wrappers, instant inspiration struck and I raced off for the rest of my foodstuffs. Here, then, is the culmination of all that angsty brain work. By the way, each and every one of my kids thought these were just the best. I think they're pretty good, too.
Gingered Pork Wontons with Apricot Plum Sauce
16 ounces ground pork
1 inch peeled ginger
2 cloves garlic
3 tablespoons brewed soy sauce
2 tablespoons sliced green onion
48 wonton wrappers
oil for frying
Mince together ginger and garlic until it almost forms a paste.
Mix this with pork, soy and green onion.
Drop a teaspoonful of pork mixture on each wonton and close diagonally, sealing with a small amount of water. Fry each in hot oil until golden brown. Serve with Apricot Plum Sauce.
Apricot Plum Sauce
4 tablespoons butter
1 inch peeled ginger, cut into 4 thick slices
1/2 cup dried apricots, diced
3 black plums, pitted and diced - skin on
1 tablespoon honey
1/4 cup orange juice
1 tablespoon fresh cilantro - minced
Melt butter over very low heat.
Add ginger and simmer until fragrant - about 5 minutes.
Toss in apricots and plums, stir and continue simmering until apricots are soft and fruits begin to caramelize.
Remove from heat and cool to room temperature.
Once cooled, puree with honey, orange juice and cilantro until smooth.
Run through a fine sieve and reheat just until warm.
Posted by Anne Coleman at 6:46 PM
Labels: appetizers, apricots, ginger, pork, wonton
Subscribe to: Post Comments (Atom)
This looks great Anniepooh! I think you did well on the quick fire challenge! :)
Best of luck in the Joust! Glad to see you back this month!
Did I forget to tell you that these look incredible? They got my vote! And I'm bookmarking these--hope to make them soon so my sister in law and I can pig out, hehe.
Thanks, girls! Elle, thanks so much for the vote! These really were GOOD-we had them gone in no time flat-the kids absolutely devoured them.
I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email firstname.lastname@example.org if interested. Thanks :)
Post a Comment