pomme de terre was looking for an elegant small bite with autumnal tastes to serve friends who are heading south to escape the cold weather.
kobetobiko suggests pumpkin bisque served in shot glasses, garnished with a dollop of crème fraîche and roasted pumpkin seeds.
Dates also make an appearance: stuffed with goat cheese, wrapped in bacon, and baked for 15 minutes; filled with foie gras; or filled with blue cheese. In a similar mode, stuff figs with blue cheese and a pecan and bake until warm.
Turkey Dumplings with Cranberry-Soy Dip
For the dumplings:
1 tablespoon (15 mL) vegetable oil
1/4 pound (125 g) lean ground turkey
1/2 cup (125 mL) shredded carrot
3/4 cup (175 mL) shredded savoy or napa cabbage
1/4 cup (50 mL) green onion
1 1/2 teaspoons (7 mL) minced ginger
1 1/2 teaspoons (7 mL) reduced-sodium soy sauce
1/4 teaspoon (1 mL) each salt and pepper
32 round dumpling or square wonton wrappers
Cornstarch for dusting
For the sauce:
1 cup (250 mL) cranberry sauce
2 tablespoons (30 mL) reduced-sodium soy sauce
1/2 teaspoon (2 mL) minced ginger
2 tablespoons (30 mL) thinly sliced green onion
Heat 1 teaspoon (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add carrot, cabbage, green onion, ginger, soy sauce, salt, and pepper. Cook, stirring, for 3 to 4 minutes or until cabbage is wilted. Remove from heat; cool to room temperature. Moisten 2 edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the center of each; fold to enclose, pressing to seal.
Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.
Heat 1 teaspoon (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup (125 mL) of water to the skillet. Cover and steam for 6 minutes or until all water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.
Meanwhile, whisk cranberry sauce with soy sauce in a small saucepan; set over medium heat. Cook, stirring often, until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onion.
Makes 32 wontons.
Board Link: cold, autumnal appetizer