Asparagus and Brie Tartlets

Asparagus & Brie TartletsThis is lovely as an hors d’oeuvre, or two per person as an appetizer. You can par-bake the wonton wrappers ahead of time, just make sure to weigh them down with something so that you retain the cup shape. I suggest dried beans or pie weights. This recipe will make 12 tartlets, but can easily be doubled. You can even make this into one large tart by layering the wrappers on the bottom of a tart pan, and then just topping with all of the filling and brie. I would suggest slightly cooking the tart first though, before adding the filling, so that it can crisp up a bit.

Ingredients:

24 wonton wrappers, thawed
2 ½ tablespoons butter, divided
24 asparagus spears, cut into 1” lengths (about 2 bunches)*
1 shallot, diced*
¼ cup white wine or vegetable broth
1 tablespoon sherry vinegar or white balsamic vinegar
4 oz. (120g) brie, sliced into 12 pieces/wedges
salt and pepper, to taste

* Click here to learn how to check these vegetables.

Directions:

Preheat oven to 375 degrees. Melt about 1 ½ tablespoons of butter in a microwave or small saucepan. Brush each wonton wrapper with the melted butter and press two wrappers into each mould of a muffin tin. When placing the wrappers I find it easier to align them first out of the tin, then press them in. You should have one wrapper square in front of you, with the flat edge facing you, and then another wrapper on top, but turned 90 degrees, so that the point is in front of you.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Remove the asparagus with a fork or slotted spoon to keep the melted butter in the pan. In the same saucepan, cook the shallot for about 2 minutes. Add the white wine, and let it simmer until it has reduced by half. Add vinegar and reduce once again by half.

Pour the shallot/wine/vinegar mixture over the asparagus and season with salt and pepper. Divide asparagus and Brie among the muffin moulds lined with wonton wrappers. Bake on the bottom oven rack for 15 minutes or until wonton wrappers are golden brown. Serve warm.

Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.