Wontons

This is another recipe we tried while studying other countries. My kids LOVE these.

1 pkg. round wonton wrappers (60) if frozen, thaw
Filling:
1 pound ground pork
1 egg
3 TBSP seasame oil
3 TBSP soy sauce
1 TBSP chicken broth
1 TBSP rice wine
1 scallion, chopped
1 tsp ginger root
1/2 tsp salt

Remove wonton wrappers from the pkg and cover with wet towels for 15 minutes before use. Make filling: in a large bowl combine ground pork, egg, seasame oil, soy sauce, broth, rice wine, scallion, ginger root, and salt. Place 1/2 tsp filling in the center of one wrapper. Moisten the edges of wrapper with some water and fold over at the center. Gently press the edges together. Fold in half again lengthwise and pull the corners one over the other and press them together with a little water. A properly wrapped wonton resembles a nurse's hat. Bring 4-quarts of water to a boil in a deep pot or wok. Add th wondtons to the boiling water and bring to a boil. Add 1 cup cold water and again bring to a boil. Repeat the process twice, each time adding 1 cup cold water and bringing the pot to a boil. When wontons float to the surface again, they are ready. Drain and serve. Can deep fry for a few minutes on each side for crispy wontons.

I have to add that my kids liked the crispy wontons more than the boiled ones!!

Strawberry Rhubarb Creme Brulee

Oh, how I LOVE me some Creme Brulee....this is a recipe I can't wait to try! Maybe for the 4th of July I can convince my hubby to make this. (he is the Brulee expert in our house...hello, give your man a blow torch in the kitchen, and he's your cook forever!)

Organic Strawberry-rhubarb Creme Brulee

Ingredients

1 pound Strawberries washed and quartered

1 pound Rhubarb washed trimmed & cut into 1/4 inch

6 tablespoons Granulated Sugar

5 large Egg Yolks fresh

1/2 cup Granulated Sugar

1 3/4 cups Heavy Cream

1 Vanilla Beans



Superfine Granulated Sugar or Sugar in the Raw as needed

Directions

Preheat oven to 375 degrees F.

Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 Tbsp. of granulated sugar. Set aside to cool.

When the fruit is cool, pre-heat the oven to 325 degrees F.

In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.

Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.

Just before serving, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.