Appetizermushroom Beggars Purses Recipes

Steps:

• Make crêpe batter:
• Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blanch whole chives:
• Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
• Make crêpes:
• Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
• Assemble purses:
• Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

Steps:

• 1. Take the 2 wontons and cut them into 6 strips each and set aside.
• 2. Boil the potatoes till they are soft. Cool slightly, peel and mash with heavy cream, salt, pepper, butter. Set aside.
• 3. Cook the pumpkin and pumpkin pie spice down till it is reduce almost by half.
• 4. Mix the potato and pumpkin mixture together making sure it is completely incorporated. Taste for additional salt and pepper if necessary.
• 5. For the sauce with a mixer, mix the pumpkin pie filling, the goat cheese, heavy cream and salt. Set aside. Just before serving mix in the fresh sage. Keep this cold till you are serving the pillows.
• 6. Take each wonton and lay it flat. Put about 1 teaspoon of filling in the center of each wonton. Bring all four corners up to the center. Wet one side of each of the strips and put the wet side towards the wonton and wrap around pressing as you go to make sure they seal. Cross each end over to make an X and press into the wonton slightly.
• 7. When all the wontons are filled you'll want to simmer these in enough water to just cover them, till they are translucent and float to the top, maybe 5 minutes DO NOT BOIL THESE as they will fall apart. Drain and serve with the sauce.
• 8. I did post that this is not my picture of the finished recipe, but I wanted to give you an idea of what the purses should look like.

Steps:

• Beat first 5 ingredients with mixer until blended. Stack 4 phyllo sheets, brushing each sheet lightly with oil before stacking. Cut stack lengthwise in half, then crosswise into thirds to make 6 (4-inch) squares. Repeat with remaining phyllo sheets.
• Spoon 1 rounded tsp. cream cheese mixture onto center of each stack; gather 4 points, then pinch just above filling to seal. Place, 1 inch apart, on baking sheet. Refrigerate 15 min.
• Heat oven to 375ºF. Bake purses 10 to 12 min. or until golden brown.

Steps:

• 1. In a large bowl combine all ingredients except the wonton wrappers. cover cookie sheets with tin foil and set the oven to 375 degrees
• 2. place the wonton wrappers out on a work surface and get a small bowl of water. Place a dollop of the mixture in the center of the wonton wrapper. Do not over stuff or it will burst in the oven.Put your fingers in the water and go along the outsides of the wonton wrappers with water.
• 3. place on cookie sheet as they are closed.
• 4. Put in the oven and cook until the wontons are golden brown and crispy. Serve immediately, but they are great at room temperature as well.

Steps:

• Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
• In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
• To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
• To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

Steps:

• Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
• Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
• Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

Steps:

• Split leek in half lengthwise. Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart. Fill a large bowl with ice water.
• Bring a large pot of water to a boil over high heat. Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool. Remove leeks to a tray lined with a paper towel to dry. When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve.
• In a medium mixing bowl combine the flour, salt and pepper. In another small bowl whisk together the eggs and milk until well combined. Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork. In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives. Let batter rest while you make the filling.
• In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined.
• Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat. Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet. Remove from the heat and tilt slightly to coat the entire pan evenly with batter. Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds. Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter. Should make 8 crepes.
• When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes. Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips. Serve 1 or 2 per person.

Steps:

• If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
• Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
• For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
• When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
• Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, scald milk and unsalted butter over medium-high heat, 5 to 6 minutes. Slowly whisk in Cream of Wheat. Lower heat to medium, and cook, stirring, 3 to 4 minutes. Slowly add eggs; continue to cook, stirring with a wooden spoon, until mixture begins to thicken, 7 to 8 minutes. Add 1 cup sugar and vanilla; stir, and cook 10 to 12 minutes, until custard has a porridgelike consistency. Let cool.
• Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
• Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles. Place 1 heaping tablespoon of the custard in center of a rectangle. Gather and pinch pastry around custard, forming a purse shape with a ruffled top. Place in a muffin tin so it retains its shape while others are formed. Repeat entire process with remaining phyllo and custard, making a total of 24.
• Transfer purses to a parchment-lined baking sheet; brush sides of purses with melted butter. Bake until flaky and golden brown, 27 to 30 minutes. Let cool slightly.
• While pastries are baking, place remaining 1/2 cup sugar and 1/4 cup water in a small saucepan; bring to a boil over high heat. Reduce heat; simmer 3 to 4 minutes. Let cool. Drizzle syrup over warm pastries.

Steps:

• Split leeks in half lengthwise, leaving root attached. Remove some of the inner layers to use for tying purses; blanch them for 30 seconds in boiling water, refresh in cool water, drain, and set aside.
• Remove green tops and thinly slice leeks. Saute in 1 tablespoon of the oil until soft, about 5 minutes. Do not brown. Remove from pan to a large bowl.
• Add another tablespoon of oil to pan, turn heat to medium high, and add enough mushrooms to cover bottom of pan. Cook, stirring frequently, until just softened, about 3 minutes. Remove from pan and add to leeks. Repeat until all mushrooms are cooked. If using a variety of mushrooms, cook each type separately.
• Return mushrooms and leeks to pan. Add thyme, salt, pepper, and Madeira or stock, and cook over high heat, stirring, until liquid is reduced to a syrupy consistency. Set aside to cool.
• Unwrap phyllo pastry and unroll flat. Cover completely with damp dish towel to prevent drying out. Lay out a sheet of phyllo and brush it sparingly with melted butter. Repeat until you have three layers. Cut into 4 rectangles. Place 1/3 cup filling in the center of each and gather into a cinched-purse shape. Repeat with remaining filling. (Wrap and refreeze remaining phyllo dough.) Chill purses until firm.
• Heat oven to 400 degrees. Place purses on a baking sheet and bake until evenly golden brown, about 15 minutes. Tie each purse with a leek ribbon and serve hot.

Steps:

• Melt butter in a large fry pan and add the onions and mushrooms, Saute until soft.
• Add Mozzarella, parmesan, parsley, egg,salt& pepper, cook for 1 minute and remove from heat.
• Roll each crustless slice of bread to flatten it, butter each piece and cut each slice into 4 square pieces.
• Press bread pieces, the buttered side down, into a tiny muffin tins.
• Fill with mushroom mixture (about 1 1/2 tsp to each tartlet).
• Cut the 3 cheese slices into 16 pieces so you will have 48 pieces and put a piece on top of each tartlet.
• Bake in 350f oven for 20 to 25 minutes.

Steps:

• Slice the mushrooms. Use 1 Tbsp butter and 1 Tbsp olive oil. Saute mushrooms in saucepan over high heat for 2-3 minutes. Transfer to large bowl. Over medium heat, saute garlic, shallots and bacon for 5 minutes or until bacon is golden brown. Add the herbs and cayenne pepper and remove from heat Combine with mushrooms, toss with salt and pepper to taste. Roll out pastry on a lightly floured surface to 1/8"thick. Cut each half into 20 pieces. Brush each square with eggwash. Spoon onto square. Fold up the four corners. Pull corners up and squeeze edges to form purse. Tie with scallion greens that have been dropped in boiling water for 30 seconds. Tie each purse with a scallion green. Refrigerate for 15 minutes. Preheat oven to 400 degrees. Remove purses from refrigerator and brush with eggwash. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking until golden (10-15 minutes).Remove from oven and sprinkle with chives and parsley