Recipes
Chèvre Wontons
- ½ cup cream cheese, softened
- 1 cup chèvre
- 2 egg yolks
- 2 tablespoons crème fraîche
- 3 tablespoons shredded Parmesan Reggiano
- 3 tablespoons shredded Gruyère
- 2 tablespoons fresh thyme
- 2 green onions, minced
- salt and pepper, to taste
- 3 dozen wonton wrappers
- salt and pepper, to taste
- 1 tablespoon cornstarch and 1 cup hot water to seal the wontons
- Vegetable oil for frying the wontons
Combine cream cheese, chèvre, yolks, crème fraîche, thyme, Parmesan and Gruyère. Stir in green onions and salt and pepper.
Combine cornstarch and hot water.
Have ready two damp tea towels to keep the wonton wrappers and finished wontons from drying out. Take out one wonton wrapper and brush the perimeter of the wrapper with the cornstarch mixture. Put about 1 teaspoon of the chèvre filling in the center. Fold one corner of the wonton over to the opposite corner to form a triangle. Press edges together. Then bring opposite corners together and press together. Fry in ½ inch hot oil until golden brown on all sides. Serve hot. Makes about 3 dozen.
Wine pairings- Red: Burgundy; Beaujolais; Pinot Noir
- White: Burgundy; Sauvignon Blanc; Viognier
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