Easy Crab Rangoon

This recipe would be suitable as an appetizer but we enjoy it even as a main course.  It is a little time consuming, but well worth the effort.  I hope you'll try it!

Ingredients:

12 oz. package 3 1/4 x 3/14 inch wonton wrappers
8 oz. softened cream cheese
8 oz. crab meat, well drained
1/3 c. chopped green onion
1 clove garlic, finely minced
1 t. soy sauce
 1/2 t. Worcestershire sauce
salt to taste
1/2 t. fresh ground black pepper
1/4 t. sesame oil
pinch of cayenne pepper
canola or peanut oil for frying

 

Approximately and hour before mixing, set out an 8 oz. block of cream cheese and allow to come to room temperature.  Remove crab meat from container and place in a small sieve, draining well.  Chop green onions diagonally.  Remove skin from garlic and mince finely.

 

 

In a medium bowl, add softened cream cheese, crab meat, green onion and garlic.  To this, add soy sauce, Worcestershire sauce, salt, black pepper, sesame oil and cayenne.  Stir with a spoon until well combined.  Cover with plastic wrap and refrigerate for about 1 hour.  This will help the flavors to combine.

 

 

Remove wonton wrappers from package and cover with a damp paper towel to keep them from drying out.  Have a small dish of water nearby, as well as a cookie sheet lined with parchment paper.  Lay one wonton on a flat surface.  Dip your finger in the water, then apply water to all four edges of the wonton.  Place a scant teaspoon of crab mixture in the center of the wrapper.  Grabbing opposite corners, bring them together as shown in the example.  Carefully bring the sides up to meet as shown.  Pinch all sides to ensure that the wrapper is sealed tightly.  Continue this process until all of the crab mixture is used.

Cover the filled wontons with plastic wrap and refrigerate until you are ready to fry them.

To fry, you can use a heavy dutch oven.  In this demonstration, we used a deep fryer.  Add oil to pan or fryer, approximately four inches.  We used peanut oil in this demonstration.  Heat oil to 350 degrees.  Add six wontons at a time.  Fry for three minutes or until golden brown.  You may need to use a slotted spoon to turn them as they may float and turn upside down.  Remove to a paper towel lined cookie sheet and place in warm oven.  Continue frying in grouping of six until all are done.

We used a bottled Kung Pao dipping sauce.  However, another suggested sauce is listed below:
1 c. tomato ketchup
1/4 c. rice vinegar
2 T. brown sugar
1 T. Sriracha or similar hot sauce

Savory Cream of Mushroom Soup

One of the most comforting appetizers to any dinner is soup.  I like all kinds of soups.  But, cream of mushroom soup is one of my favorites.  I've searched several recipes trying to find a recipe for cream of mushroom soup that contains savory and a splash of wine.  This recipe meets my standards and is easy to make with minimal ingredients.  It is one of the most delicious cream of mushroom soups I have ever eaten.

Ingredients:
1/4 c. butter
1 shallot, finely chopped
1 1/2 - 2 lbs. any mushrooms, cleaned, stemmed and chopped coarsely (in this demonstration, crimini mushrooms were used)
2 t. minced fresh thyme
1 clove garlic, minced
1/4 c. all purpose flour
1/2 t. each salt and pepper
4 - 6 c. chicken stock
1/2 c. sherry
1 c. heavy whipping cream

Before starting this recipe, you will want to clean your mushrooms to rid them from particles of dirt.  You will also want to trim the stems.  Although there are different methods of cleaning them, you should never rinse them under water.  Use a pastry brush and lightly brush the tops.  There is less damage to the mushroom and this works better than a wet paper towel.

Once cleaned, coarsely chop the mushrooms.  Be careful not to cut them into small pieces.

 

Finely chop the shallot, remove thyme leaves from their stems and mince.  Peel the garlic and mince.

In a 6 quart stock pot, melt butter over medium-high heat.  Add shallots and cook until tender, 1 - 2 minutes. 

 

 
Add mushrooms, thyme and garlic, cooking 5 minutes longer.

 

Sprinkle flour, salt and pepper over the mushroom mixture in the pot.  Stir until flour is absorbed.

Whisk in 4 cups of chicken stock and bring to a boil.  Reduce heat and simmer uncovered for 15 - 20 minutes for flavors to blend.  *If the soup is thicker than you prefer, additional chicken stock can be added.

Puree soup using an immersion blender or cool soup and puree in batches in a blender, then return to pot.  *I prefer some texture to the soup, so I did not complete puree the mushrooms in this demonstration.

Add sherry and cream, then heat through.

Swedish Pepparkakar Cake

Here is a simple spicy and delicious Swedish cake that is easy to make.  Best of all, it can be made in one bowl without using a mixer.  You can bake this cake in a 9x9 pan or bundt pan.  For this recipe, there is an optional topping, which I did not make, but have included in the recipe.

Mix in order the following ingredients:

Cake:

1 egg, beaten
1 c. white sugar
1 c. sour cream
1 stick of butter (melted)
1 1/2 c. all purpose flour
1 t. ground cloves
1 t. ground ginger
1 t. cinnamon
1 t. baking soda
Powdered sugar

Generously butter your pan and coat with flour.  This will ensure your cake will not stick to the pan.

 

In your bowl, break one egg and beat until frothy.  Add sugar and continue to beat with a whisk until well incorporated.

 

Add sour cream and continue to combine.  Melt a stick of butter (50 seconds in a microwave).  Add to the mixture and stir to combine.

Add flour, spices and baking soda.  Continue stirring until combined.  I used a spatula to make sure all ingredients were combined.

Add mixture into baking pan.  Place in a 350 degree preheated oven, baking for 30-35 minutes or until a toothpick inserted into the cake comes out clean.  Remove from oven and allow to cool.

Once cooled, turn onto a serving platter or cake stand.  Sprinkle with powdered sugar.


Optional:

Topping:
1 c. heavy cream
1/3 c. light brown sugar

Mix ingredients and let stand in refrigerator for at least one hour before whipping.  Serve on the side with your cake.