Beggars Purses With Goat Cheese Sauce Recipes

Steps:

• Make crêpe batter:
• Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
• Blanch whole chives:
• Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
• Make crêpes:
• Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
• Assemble purses:
• Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

Steps:

• 1. In a large bowl combine all ingredients except the wonton wrappers. cover cookie sheets with tin foil and set the oven to 375 degrees
• 2. place the wonton wrappers out on a work surface and get a small bowl of water. Place a dollop of the mixture in the center of the wonton wrapper. Do not over stuff or it will burst in the oven.Put your fingers in the water and go along the outsides of the wonton wrappers with water.
• 3. place on cookie sheet as they are closed.
• 4. Put in the oven and cook until the wontons are golden brown and crispy. Serve immediately, but they are great at room temperature as well.

Steps:

• Beat first 5 ingredients with mixer until blended. Stack 4 phyllo sheets, brushing each sheet lightly with oil before stacking. Cut stack lengthwise in half, then crosswise into thirds to make 6 (4-inch) squares. Repeat with remaining phyllo sheets.
• Spoon 1 rounded tsp. cream cheese mixture onto center of each stack; gather 4 points, then pinch just above filling to seal. Place, 1 inch apart, on baking sheet. Refrigerate 15 min.
• Heat oven to 375ºF. Bake purses 10 to 12 min. or until golden brown.

Steps:

• Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
• Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Steps:

• Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
• Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
• Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they're crispy on the outside and soft in the middle.
• About 15 minutes before the wedges are ready, remove the rind from the goat's cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.
• Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.

Steps:

• Melt butter and unfold phyllo sheets and cover. Brush each individual sheet with butter and stack on each other. Cut in 20 squares each measuring 3x3. Place 2 tsp of filling in center of each square and pull edges up to form a purse. Place on baking sheet lined with parchment and freeze at that point. Preheat oven to 400. Bake till golden 8 min if fresh and 15min if frozen

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 1 tablespoon butter over medium. Add shallots, garlic, and thyme and cook, stirring, until shallots are translucent, 4 minutes. Add mushrooms and season with salt and pepper; cook until mushrooms are tender and any liquid has evaporated, 20 minutes. Let cool 5 minutes, then stir in goat cheese.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack 3 more sheets on top, brushing each with butter. Cut stack into 12 squares. Repeat with remaining 4 sheets and more butter to make 24 squares total.
• Top each square with 1 tablespoon mushroom mixture. Gather and pinch phyllo around mushroom mixture to form purses with ruffled tops. Bake on a parchment-lined baking sheet until golden brown, about 12 minutes. Let cool slightly before serving.