Foodie Fights is an awesome online cooking competition started by two equally awesome dudes who decided to battle it out and see who comes out on top. This year they were kind enough to invite anyone to join, and since I drooled over it last time I jumped at the chance. I was lucky enough to make it into this weeks round and seeing as this is my first battle, I figured it had to be the very first post on this here little venture.
Without further ado, I bring you:
Wonton wrappers and strawberries. What's a girl to do? My train of thought immediately went to the obvious..wontons. How boring is that though. Then I said hey, how about little tarts? That could work. But I figured that wasn't creative enough. So I thought oooh ceviche with strawberry salsa on a wonton tostada. Awesome yes, cost effective no. So my choice? Stick with your gut.
Wonton Tartlets with Mascarpone Cheese, Strawberries and Balsamic Reduction.
Cast of characters: Strawberries, Wonton wrappers, Heavy cream, Mascarpone cheese, Butter, Balsamic vinegar, Vanilla, Grøtdryss and a cup of Sugar that was camera shy.
What the hell is Grøtdryss? It's a mixture of cinnamon, sugar, and vanilla. You can make it, just use cinnamon, sugar, and vanilla bean.
First things first, get that balsamic reduction going. Heat it slow then boil it down. Lovely. Set that off to the side and let it do it's thang.
Lay your wonton wrappers out and brush them with melted butter, then sprinkle with the cinnamon sugar mixture.
Press into a mini muffin tin in whatever fancy fashion you would like. I tried to get mine to have four corners and failed pretty miserably on the majority. They have attitude problems. Bake them for about 7 minutes, that will show them what's up.
While the wontons are in the oven, get that cream going. Whether or not you include chubby child hands in your cream is totally up to you.
Set the wontons out to cool and get those berries chopped. Hopefully yours won't be having radiation issues like mine.
Pipe the cream into the shells. Or use a spoon. Just get it in there and try to resist the detour to your mouth on the way in. It's hard, I know. I took quite a few detours.
All that's left is to top these beauties with the berries whichever way you want to and drizzle with that gorgeous balsamic reduction which should be nice and syrupy by now.
Brush Wontons with butter and sprinkle with sugar. Press into muffin tin and bake 5-7 minutes at 400 F (200 C). Cool.
1/3 C of Balsamic Vinegar
1/4 C of Sugar
Combine and bring to a boil. Simmer for 5 minutes until reduced by half. Set aside and cool.
1 C Heavy Cream
1 C Mascarpone Cheese
3/4 C Sugar
1 teaspoon Vanilla extract
Combine all in large bowl or stand mixer and beat until it forms a stiff cream, about 3 minutes.
Once wontons are cooled, pipe or spoon desired amount of mascarpone cream into shell. Top with strawberries and drizzle with Balsamic reduction.