Skip to main content

Featured

Q&A: Thanksgiving 911

Every Thanksgiving hostess has his or her moments of anxiety. Hell, I've been making holiday dinners and hosting dinner parties for a decade, and I still get a little nervous when it come to roasting the perfect turkey. That combined with kids, houseguests, and having to make an endless supply of side dishes all timed in perfect harmony...it's a lot for one person. Hopefully by the time you've read this post, I will have answered any of your looming questions, but if there is still anything you are concerned about, please leave a comment at the end of the post, and I'll be sure to answer. Pictured above: National Lampoon's Christmas Vacation
1. What if I overcook the turkey, and the breast meat is dry? Slice it thin and soak it in warm chicken or turkey stock.
2. How do I get the skin beautiful golden brown? Lots of butter! Separate the skin and push butter directly over the meat then spread more butter over the outside of the skin. Also cover just the breast of th…

Wonton Fried Apple Hand Pies


This is the kind of dessert that you think is going to be difficult, then after you make it and see how incredibly simple it is, you can't believe you've just now tried it. It only calls for a few ingredients unless you prefer to use homemade apple pie filling. Though the filling needs to be soft since the pies only take a few minutes to cook. If you want to use fresh apples, saute them in butter first to soften them up a bit and season with cinnamon, nutmeg, and ginger.


INGREDIENTS
  • can of apple pie filling (one can makes 8-10)
  • package of wonton wrappers (usually in the refrigerated part of the produce section next to the tofu)
  • canola oil
  • cinnamon sugar topping (optional)

INSTRUCTIONS
  1. Use a cutting board or silicone mat as a prep space to combine the ingredients. If the apple pie filling is in large slices, you may want to chop the apples into smaller pieces.
  2. Fill a small dish with water and have a pastry brush ready as well.
  3. To make each pie, lay a wonton wrapper flat on your work surface and spoon a small amount of the apple filling onto one side of the wrapper. (See photo above.) Spread the filling into a triangle shape, leaving about an inch-wide edge.
  4. Brush the edges all the way around with the water and pull one tip of the wonton wrapper to the other tip so that it forms a triangle, covering the filling completely.
  5. Use your fingers to fold over and pinch the edges shut. *Note: It's very important to make sure the pies are secured shut. If the cold filling leaks out during the frying process, be prepared for a lot of popping.
  6. Fill a deep fryer or large, deep pot with canola oil. You want it several inches deep so that the wontons will float in the oil.
  7. If you plan to coat each pie with cinnamon sugar (which I highly recommend), you should transfer the cinnamon sugar to a wide bowl or a plate so you can easily coat each pie right out of the fryer. I mixed half brown sugar with half cinnamon for my topping.
  8. When the oil is hot (you can test it by placing the tip of a hand pie in first to see if the oil starts to bubble), place one to two pies in at a time. It just takes a few minutes, so keep a very close eye on them! They tend to float to the top. If they float on one side, simply flip it over after one side has browned. If it floats up in a funky way, you may need to use tongs to hold it down flat to brown properly.
  9. Once both sides are browned, coat generously with cinnamon sugar and let cool on a paper towel.
  10. Store at room temperature, though I suggest you eat them sooner rather than later. They can get soggy after a few hours, and of course get even more soggy if you try to reheat them in the microwave. Enjoy!


    You'll Also Love

     

Comments

Post a Comment

Popular Posts