| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Japanese |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Large wonton skins |
| 1 |
c |
Crumbled blue cheese |
|
|
Canola oil |
|
|
Egg wash to seal wontons |
| 2 |
|
Pears- peeled; cored and cut into 4 pieces |
| 1 1/2 |
c |
Red wine |
| 2 |
tb |
Sugar |
| 1 1/2 |
lb |
Mixed greens |
| 1/4 |
lb |
Bean sprouts |
| 1 |
c |
Japanese Vinaigrette; (recipe included) |
| 1/4 |
c |
Scallions; thinly sliced |
| 1/4 |
c |
Mandarin oranges |
| 1/4 |
c |
Cilantro; coarsely chopped |
|
|
Black and white sesame seeds |
|
|
Radish sprouts |
INSTRUCTIONS
BLUE CHEESE WONTONS
POACHED PEARS
ASSEMBLY & PRESENTATION
~ ----Blue Cheese Wontons---- (2 wontons per person) Place 1 tablespoon of
blue cheese in each wonton skin; fold and crimp with egg wash. Fry both
sides in hot oil until golden brown. (Heat wontons in oven before serving
to recrisp.)
~ ----Poached Pears---- Simmer together in small heavy stock pot. Turn
pears to get an even, burgundy color on all sides. Cool before slicing.
~ ----Assembly & Presentation---- Mixed greens can be any mixture (drained
green lettuce, ridicco, bibb, etc.) 1. Arrange lettuce, mandarin oranges,
bean sprouts, radish sprouts on platter. 2. Slice pears diagonally and fan
on platter. Place blue cheese wonton near fanned pears. 3. Drizzle with
Japanese Vinaigrette. 4. Garnish with scallions, cilantro, and black and
white sesame seeds.
NOTES : email: themission@electriciti.com
Recipe by: Marla Reif & Fay Nakanishi of Mission Cafe, San Diego
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”