Fresh Herb Cheese And Bacon Beggars Purses Recipes

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:

• 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:

• 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:

• 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:

• 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

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:

• 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.