Wonton Series Part II: Honey-Baked Tarts w/ Goat Cheese Mousse & Roasted Berry Filling


Hey guys!!

It’s time for the second part of the wonton series!!!!  Now, I really wanted to do an asian/southern style wonton dessert but because peaches are out of season I had to come up with a brand new recipe. So low and behold this little treat that I might have eaten (cough cough….) a lot of.  It’s a really fast recipe that’s just in time for the holidays so let’s get to it.

Note: Makes ~25-30 tartlets using regular muffin cups

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Wonton Creation Series Part I: Russet, Goat Cheese & Basil Wonton Pierogis

Finished Dish

This marks the first part of the Wonton Creation Series!!!! Woot Woot!!! So I’m very excited about this because I love dumplings of all cultures. So I will embrace and celebrate these cultures by eating my little heart out.  Now wonton wrappers are pretty much awesome because it cuts down on the time you have to spend making dough.  It also gives you a little more time to develop your flavors or do anything else other than resting and kneading.  So after much toying with the idea of creating this series, I gave myself a Chopped style challenge to see what I could think up and I immediately thought of pierogis for my first wonton dish.  To sum it up, if heaven was a food it would be a big plate of potato pierogis, scientific fact.  So let’s grab the items in the list below and start on this Polish delight.

Note: This recipe yields approximately 60 pierogis. Can be place in the freezer if not cooked right away.

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