Won Ton Soup * wontons fried

NGREDIENTS

• 1/2 pound boneless pork loin, coarsely chopped
• 2 ounces peeled shrimp, finely chopped
• 1 egg
  
• 1 teaspoon brown sugar
• 1 tablespoon Chinese rice wine
• 1 tablespoon light soy sauce
• 1 teaspoon finely chopped green onion
• 1 teaspoon chopped fresh ginger root
• 24 (3.5 inch square) wonton wrappers
• 3 cups chicken stock
• 1/8 cup finely chopped green onion

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DIRECTIONS

1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.
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6. Notes

   Uncooked wontons will keep in freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen and cooked 2 minutes longer.)

   TO FRY: Heat 2 to 3 cups of oil in a wok until hot. Deep-fry wontons in batches until golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce, also called plum sauce.

Persimmon Pudding

Persimmon Pudding

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SERVES 8 – 10 Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe. Pulp from enough halved ripe persimmons to make 2 cups (about 5 hachiyas) 2 cups sugar 2 eggs, beaten 1 1/2 cups buttermilk 1 tsp. baking soda 1 1/2 cups flour 1 tsp. baking powder 1/2 tsp. ground cinnamon Pinch salt 1/4 cup heavy cream 4 tbsp. butter, melted 1. Preheat oven to 350°. Put pulp and sugar into a large mixing bowl. Mix well. Beat in eggs. Put buttermilk and baking soda into a small bowl, and stir. Add to pulp, and mix well. 2. Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Gradually add to pulp, stirring until well combined. Add heavy cream, and mix well. 3. Grease a 9'' X 13'' baking dish with some of the butter. Stir remaining butter into batter. 4. Pour batter into dish. Bake until dark brown and toothpick inserted in center comes out clean, about 1 hour. Set aside to cool. Serve with whipped cream, if you like.

Pavlova traditionally loved by Australians

MAKES 1 CAKE

This dessert can not be attributed to any one cook, but gently evolved from years of recipe-swapping among the women of New Zealand. We adapted this recipe from The Cook's Companion (Viking, 1996) by Stephanie Alexander.

4 room-temperature egg whites
Pinch salt
1 cup plus 2 tbsp. superfine sugar
2 tsp. cornstarch
1 tsp. white vinegar
Few drops vanilla extract
1 1⁄2 cups heavy cream
1 banana, peeled and sliced
2 kiwis, peeled and sliced
3 cups strawberries, hulled and quartered
Pulp of 2 passion fruits

1. Preheat oven to 350°. Line a baking sheet with parchment paper, then trace a 10" circle on the paper. Put egg whites and salt in the clean bowl of a standing mixer fitted with a whisk and beat on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form stiff but not dry peaks, 2–3 minutes. Gradually add sugar while whisking, then increase speed to high and beat until stiff and glossy, 3–5 minutes. Sprinkle cornstarch, vinegar, and vanilla over whites, then gently fold in.

2. Fill traced circle with meringue, smoothing top and sides. Put meringue in middle of oven and reduce heat to 300°. Bake for 1 hour. Turn off oven and leave meringue inside until completely cool, about 4 hours.

3. Remove paper and place meringue on a cake plate. Whip cream to soft peaks, then pile on top of meringue. Arrange cut fruit over whipped cream, then spoon on passion-fruit pulp. Slice pavlova into wedges to serve.

Craig Claiborn's Indian Pudding

This is traditionally served warm with a scoop of vanilla ice cream

Indian Pudding
Makes 8 servings

This warm and filling dessert is made ingredients that would be familiar to any early settler: cornmeal and molasses. It is a wonderful choice for a Sunday supper in the heart of winter.

• 4 cups whole milk


• 1/2 cup cornmeal


• 2/3 cups molasses


• 2 eggs, lightly beaten


• 1/4 teaspoon each of ground ginger, nutmeg and cinnamon

In Advance: Preheat oven to 275 degrees F. Butter a soufflé dish or pudding mold. Bring a kettle of water to a boil to make a hot water bath for steaming the pudding.

1. Bring the milk to a boil in a saucepan over medium heat. Add the cornmeal gradually, whisking constantly. Simmer over low heat, stirring constantly, until the mixture has thickened, about 5–10 minutes.


2. Remove the pan from the heat, and stir in the molasses. Allow it to cool slightly for about 5 minutes and then stir in the eggs and spices.


3. Pour this batter into a prepared dish and set it in a larger baking dish. Place the assembly on a rack in a preheated oven. Add enough boiling water to come up to the level of the pudding.


4. Bake for about two hours or until the pudding is firmly set. Allow the pudding to rest for 30 min. Serve while still warm.

Nutritional information per serving: 190 calories; 7 grams protein; 6 grams fat; 30 grams carbohydrates; 80 milligrams sodium; 85 milligrams cholesterol.

Preparation Notes:
If you prefer not to turn the oven on, this pudding can be steamed on top of the stove in a Dutch oven or soup pot. Set the soufflé dish on a trivet or inverted sauce plate. Cover the pudding dish tightly with foil, add enough boiling water to come up to the level of the pudding, and cover the pot. Steam over very low heat (use a heat diffuser if available) for about 1 1/2 to 2 hours.

Serving Suggestions:
This pudding is creamy and satisfying as is, but it would be nice to serve a sauce made by simmering apple cider, raisins, and a little brown sugar. Other excellent accompaniments include whipped cream, or vanilla ice cream.

Chinese Barbeque Roasted Pork

INGREDIENTS

• 2 tablespoons dry sherry
• 2 slices fresh ginger root
• 1 tablespoon oyster sauce
• 1/2 teaspoon Chinese five-spice powder
• 4 1/2 teaspoons soy sauce
• 1 tablespoon white sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons ketchup
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds pork shoulder roast
• 1 tablespoon honey
• I put some start anise (3) in the marinade

DIRECTIONS

1. In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

Chinese pork ball soup

INGREDIENTS

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1/4 teaspoon monosodium glutamate (MSG) (optional)
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

DIRECTIONS

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 437

• Total Fat: 34.5g
• Cholesterol: 137mg
• Sodium: 989mg
• Total Carbs: 7.5g
• Dietary Fiber: 3.8g
• Protein: 24g

Authentic Chinese Egg Rolls

NGREDIENTS

• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound Chinese barbequed or roasted pork, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon monosodium glutamate (MSG)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed

DIRECTIONS

1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Chinese Ramen Cabbage Salad

INGREDIENTS

• 1 (3 ounce) package ramen noodles, crushed
• 10 ounces cashew pieces
• 1 (16 ounce) package shredded coleslaw mix
• 1 bunch green onions, chopped
• 1/2 cup white sugar
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce

DIRECTIONS

1. In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

he dressing is out of this world. I did add 1 tablespoon of sesame oil and 1 tablespoon of sesame seeds to the dressing and decreased the amount of oil to 1/3 cup. I put the dressing in a glass jar and shook it well. I let it sit for about 10 minutes to let the flavors develop. I used sliced almonds instead of cashews and toasted the ramen noodles in a skillet before sprinkling them on top. I bet rotisserie chicken tossed in would be a great addition too.

I used Splenda instead of sugar and about half what the recipe calls for like 1/4 cup but you can do it to your taste

Vietnamese Cold Spring Rolls

http://thaifood.about.com/od/thairecipesstepbystep/ss/thaisummerrolls_2.htm

INGREDIENTS

• 2 ounces rice vermicelli
• 8 rice wrappers (8.5 inch diameter)
• 8 large cooked shrimp - peeled, deveined and cut in half
• 1 1/3 tablespoons chopped fresh Thai basil
• 3 tablespoons chopped fresh mint leaves
• 3 tablespoons chopped fresh cilantro
• 2 leaves lettuce, chopped
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• 4 teaspoons fish sauce
• Grated ginger
• 1/4 cup water
• 2 tablespoons fresh lime juice
• 1 clove garlic, minced
• 2 tablespoons white sugar
• 1/2 teaspoon garlic chili sauce
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• 3 tablespoons hoisin sauce
• 1 teaspoon finely chopped peanuts

DIRECTIONS

1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl, mix the hoisin sauce and peanuts.
5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Cherry Almond Clafouti with Splenda

1/2 cup whole almonds (about 2 ounces)
1 1/4 cups whole milk

1 tablespoon plus 1/2 cup sugar
8 ounces dark sweet cherries, pitted, halved (about 2 cups)

3 large eggs, room temperature
1/2 teaspoon almond extract
Pinch of salt
1/4 cup all purpose flour
Powdered sugar

Blend almonds it all in food processor. Spray pie dish with butter spray and put 1 tablespoon sugar on the bottom. Put cherries all over the bottom. Pour in the batter

Preheat oven to 350°F. Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely.

Can be made 6 hours ahead. Let stand at room temperature. Lightly dust clafouti with powdered sugar and serve.

Crumb Coffee Cake

• Topping:
• 1/2 cup brown sugar
• 1/4 cup sifted all-purpose flour (sift before measuring)
• 1/4 cup butter, room temperature
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans or walnuts (optional)
• pinch of salt
  
• .
• Cake:
• 1 1/2 cups sifted all-purpose flour (sift before measuring)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 3/4 cup sugar
• 1/3 cup melted butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1.5 tablespoons sour cream

Sift flour and use 1//4 for the streusel. Nuke the butter and the milk then whisk in the egg. Sift all dry ingredients

I put this at 350 for about half an hour and then turned up to 375 for about 5 mins.