Won Ton Soup II By Chef Tom Fraker, Melissa’s Produce

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Won Ton Soup II By Chef Tom Fraker Melissa’s Produce

I love the superstitions of the lunar New Year! It amazes me how most of the superstitions for this celebration represent positive superstitions, not scary, but loving representations and symbols. For this recipe, Dumplings symbolize wealth for the Lunar New Year. It is absolutely necessary to eat dumpling to prepare and open your heart for wealth. The small addition of sherry yields flavorful meat filling in this popular Asian-style soup for the Lunar New Year. The Chinese definitely know how to “Spread Love Like Butter”. Enjoy!

Total Time:

55 minutes

Serves:

5

Ingredients

  • 1/2 lb. ground pork cooked
  • 1/4 lb. shrimp cooked and chopped
  • 3 Tbsp. sherry
  • 1 Tbsp. cornstarch
  • 2 tsp. ginger root minced
  • 1/2 tsp. Kosher salt
  • 1/8 tsp. ground black pepper
  • 24 sheets Won Ton Wrappers

For the Soup

  • 6 c. chicken broth
  • 1 c. Baby Bok Choy cleaned and chopped
  • 1 package 0.5 ounce Dried Shiitake Mushrooms, reconstituted;
  • stems discarded and caps sliced thin see notes below
  • 1/4 c. Snow Peas
  • 2 tsp. Sesame Oil

Directions

  • In a large bowl, combine the first 7 ingredients and mix well.Take one won ton wrapper and place it on a working surface in a diamond shape and moisten the edges with water.
  • Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
  • Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner and resembles an inverted triangle. Press down to seal.
  • Then moisten the left corner and bring it over to meet the right corner. Press to seal. A properly made won ton is commonly described as resembling a nurse's cap.
  • Cover filled won tons with a towel to keep them from drying out.

For the Soup

  • Place broth in a large pot. Bring to a boil and add the bok choy and the mushrooms. Cook for 2 minutes.
  • Add won tons and cook for 3 minutes more.
  • Stir in the snow peas and sesame oil. Adjust seasonings and serve.
  • Garnish with sliced green onions or fried won ton strips.……………..
  • HINT: Sealing won tons is similar to sealing an envelope. Do not overfill won tons and using just a small amount of water to seal them prevents bursting. Keep the work area as dry as possible.
  • Enjoy!

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Roasted Chestnut Soup By Melissa’s Head Chef Tom Fraker

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Roasted Chestnut Soup By Melissa's Head Chef Tom Fraker

I love everything Melissa’s Produce. The fact that you can use their steamed and roasted chestnuts instead of having to roast them yourself, makes this a delicious and non-complicated dish to enjoy! It is unusual, just the name of it says unusual and it is delicious! It is easy to “Spread Love Like Butter” when serving this soup to family and friends.

Total Time:

1 hour

Serves:

7

Ingredients

  • 2 packages Melissa’s Whole Peeled and Cooked Chestnuts or 13 oz. roasted Chestnuts
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 Tbsp. Unsalted Butter
  • 1 large Organic Yellow Onion roughly chopped
  • 2 cl. Peeled Garlic chopped
  • 2 large Organic Carrots roughly chopped
  • 2 ribs Organic Celery roughly chopped
  • 1/2 c. Sherry
  • 6 c. Low Sodium Fat-Free Chicken Broth
  • 2 large Leeks; white and pale green parts only washed well and roughly chopped
  • Dried Bay Leaves
  • Freshly Ground Black Pepper to taste

Directions

  • Preheat oven to 425ºF.
  • Place chestnuts, in a single layer, on a cookie sheet coated with cooking spray. Place in the oven and roast for 10 minutes, tossing them half through the cooking time. (Do this step only if using fresh chestnuts, if using Melissas no need to do step 2.)
  • In a large pot, heat the oil and melt the butter. Add the onions and cook for 5 minutes.
  • Next add the garlic, carrots and celery and cook until caramelized. About 10 minutes. Do not let it run dry. Add a little oil if needed.
  • Add the sherry and cook until almost dry.
  • Next, add the broth, leeks, bay leaf and chestnuts to the pot.
  • Bring the soup to a boil and then simmer, uncovered, for 20 minutes.
  • Remove the bay leaf and discard. Carefully blend the soup until smooth, either using a submersion blender or countertop blender.

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Charcuterie is a French word that usually means cured meats, cheeses, and nuts. Defined literally it means, Char=flesh and Cut= cooked. We easily can translate all of that into a Taco Charcuterie, and for me it just makes me laugh and puts a smile on my face.

Total Time:

Serves:

Ingredients

  • Chicken meat
  • Seasoned hamburger meat
  • Shrimp
  • Guacamole
  • Lettuce
  • Sliced Jalapeno pepper
  • Sliced tomatoes
  • Sour cream
  • Shredded cheddar cheese
  • Shredded white cheese
  • Salsa
  • Pinto beans
  • Refried beans
  • Sliced red peppers
  • Cilantro
  • Red cabbage
  • Limes
  • Hard taco shells
  • Flour taco shells
  • Red onion
  • Queso cheese
  • Corn

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Holiday Goat Cheese Pockets For Salad

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Holiday Goat Cheese Pockets For Salad

I love to cook the unusual, the unexpected and something totally delicious. Especially during the holidays. These goat cheese pockets always put an amazing smile on peoples faces when I begin to serve them. They are so unexpected, and no one actually knows what they are until you tell them and then I hear an, “Oooooh” from the guests at the table. I love serving this over a green bean, arugula salad with orange sections from the tangelos I grow on my own tree in my “Victory” garden to highlight the orange zest in this recipe that adds so much to every bite of the goat cheese. Remember….. “Spread Love Like Butter” !

Total Time:

45 minutes

Serves:

4

Ingredients

  • 12 ozs. good goat cheese
  • ¾ c. dried cranberries
  • 2 Tbsp. orange zest about 2 large oranges
  • 8 sheets frozen phyllo dough defrosted
  • 6 Tbsp. unsalted butter melted
  • 4 Tbsp. plain dry bread crumbs
  • Kosher salt and freshly ground black pepper

Directions

  • Preheat the oven to 375 degrees.
  • Remove the goat cheese wrapper and place the goat cheese into the freezer for 15-20 minutes prior to slicing.
  • Cut four equal slices of goat cheese from your log of the goat cheese.
  • Cover the stack of defrosted Phyllo dough with a slightly damp towel to keep it moist and keep it from drying so it is not difficult to work with.
  • Place one sheet of phyllo on a cutting board, brush it with butter, and sprinkle it with 3/4 teaspoon of bread crumbs.
  • Repeat with a second sheet of phyllo on top, brush it with butter, and sprinkle it with bread crumbs, continuing until you have 4 sheets of the phyllo stacked up.
  • Cut the phyllo in half crosswise to make two equal rectangles.
  • Place a slice of goat cheese in the middle of one stack of phyllo, sprinkle 5-8 cranberries on top, followed by a sprinkle of the orange zest.
  • Fold a corner diagonally over the cheese, and pleat the rest of the dough up and around the cheese, enclosing it completely.
  • Place the package, folded side up, on a sheet pan lined with parchment paper.
  • Depending on the size of your phyllo dough, you may need to trim the tops of the package so it is flat on top when folded over.
  • Repeat the process, until you have 4 packages filled with goat cheese.
  • Brush the packages all over with melted butter, cover and refrigerate until ready to bake.
  • When you are ready, bake 15-20 minutes until golden brown. Serve warm over your favorite salad. Mine is a cold green bean, arugula salad with a Dijon vinaigrette.
  • Enjoy!

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Upside-Down Cranberry Apple Cornbread Cake

I love when the Autumn foods meet the winter foods, and you can make a comforting dessert that is not too sweet. That is what this recipe represents to me. Usually, cornbread is reserved for Thanksgiving, and apples and cranberries more for the December holidays. This recipe combines both and entices your senses and palate to begin to welcome those amazing fun December celebrations coming ahead. Enjoy! and always, “Spread Love Like Butter”.

Total Time:

1 hour

Serves:

8

Ingredients

  • 2 sticks butter
  • 1/2 c. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. finely ground kosher salt
  • 2 Granny Smith apples peeled, cored and sliced in thin wedges
  • 1 8-12 oz. package fresh cranberries rinsed and stems removed
  • 1 c. finely ground yellow cornmeal
  • ¾ c. all-purpose flour
  • 1 tsp. baking powder
  • ¾ c. granulated sugar
  • 3 large eggs room temperature
  • ½ c. whole milk room temperature

To moisten and finish the cake:

  • 1/3 c. pure maple syrup or honey

Directions

  • Preheat oven to 350°
  • Melt ½ stick butter in a 10-inch cast-iron skillet over medium heat. Stir in the brown sugar along with the cinnamon and salt. Cook stirring constantly until the sugar is melted and begins to bubble about 10 minutes. Remove from the heat and let cool slightly.
  • Arrange the apples in concentric circles on top of the brown sugar mixture in the pan. Pour the bag of fresh cranberries and smooth evenly over the top of the apples. Set aside.
  • Whisk together the cornmeal, flour, baking powder and remaining 1/2 teaspoon salt in a small bowl.
  • In a stand mixer fitted with the paddle attachment beat the remaining 1 ½ sticks of butter together with the granulated sugar on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. On low speed, add half the dry ingredients and half the milk, then alternate adding the dry and then the milk one last time. Increase the speed to medium and beat just until everything is well mixed, scraping down the bowl once. (Use a spatula to be sure there are no dry ingredients stuck to the bottom of the bowl.)
  • Pour the batter evenly over the apples and cranberries in the skillet, then use a spatula to gently smooth it out, being careful not to disturb the apples.
  • Bake until the top is golden brown and puffed and a tester inserted in the center comes out clean, 35 to 40 minutes.
  • With a toothpick or fork, pierce the cake all over. Generously drizzle the maple syrup or honey over the top and allow to seep into the cake to moisten it.
  • Let cool for 20 minutes. While the cake is still warm, run a butter knife around the outside, then invert onto a serving platter. Serve warm. Enjoy! And, “Spread Love Like Butter”

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