“Simple Crispy Goat Cheese Wantons with Chili Sauce Recipe”

Ingredients for the wantons:

 

Ingredients for the chili sauce:

  • 2 parts soy sauce
  • 1 part sesame oil
  • 1 part rice wine vinegar
  • 1/2 part Honey
  • 1/2 part hot chili sauce
  • sesame seeds for garnish

 

Directions:

  • First make the sauce by mixing all the sauce ingredients together with a whisk. Refrigerate until needed.
  • Heat two inches of oil in a 2 quart saucepan to about 350 degrees.
  • Put a small dab of goat cheese in the center of each wanton wrapper. Run a wet finger around the edge and fold the wanton in half diagonally. Press with your fingers to seal the dough.
  • Bring the two outer corners up and overlap them, sealing with a bit of water. You can also leave the wantons in a triangle shape, if you desire.
  • Drop the wantons in the hot oil and let fry for about a minute to a minute and a half, just until they are golden and crispy. Flip them halfway through. Drain on a paper towel.
  • And serve hot with the chili dipping sauce on the side.


Natural Wonton Wraps

Wing Hing Wonton Wrap

“Simple Feta Cheese and Hot-Smoked Trout on Toast”

 

This quick and easy recipe requires less than 30 minutes preparation time, approximately 10 minutes cooking time, and serves 1.

 

Ingredients:

  • 1 fillet of hot-smoked trout, flesh flaked with a fork
  • 3½ oz. Feta cheese, sliced
  • 3 slices bread
  • olive oil
  • salt and freshly ground black pepper, to taste
  • parsley, to garnish

 

Directions:

 

  1. Preheat the grill to medium-hot.
  2. Heat a griddle pan. Drizzle the bread with olive oil and griddle for two minutes on each side.
  3. Slide the griddled bread onto a baking sheet, top with sliced cheese, season with salt and freshly ground black pepper and place under the grill for 2-3 minutes.
  4. Slide onto a plate, top with the flaked hot-smoked trout flakes and garnish with parsley. Serve.

“Simple Manicotti with Goat Cheese Recipe”

 

You can opt to use a cheese that is flavored with oregano, dill or an Italian blend of flavorings.

Ingredients:

  • Manicotti shells
  • Fresh goat cheese (chevre, vinegar cheese)
  • Mozzarella cheese
  • 1 egg
  • A good red sauce, marinara, garlic, or other sauce of your choice
  • salt and pepper to taste

Directions:

  • Mix mozzarella cheese, soft cheese, and egg together in a bowl.
  • In a 9 x 13 inch pan, pour a small layer of sauce in the bottom, fill each manicotti noodle with cheese mixture, and lay them in the pan.
  • Pour sauce over the entire set of manicotti noodles, cover and bake at 350°F until shells begin to soften well.
  • Uncover and add more cheese to the top and bake until it melts well.
  • Serve hot with a good crispy salad and fresh bread.

* Note: Making the sauce with a bit more liquid than usual can actually helps the noodles soften well.

 

“How To make Cheese Ravioli? “

 

 

This simple homemade cheese ravioli will boost your gourmet cooking credit in just a short time. Just stuff it with cheese and best of all, you can prepare this inexpensive meal for 2 in just less than an hour.

 

Ingredients:

  • Fresh goat cheese – chevre, mozzarella or other soft cheese
  • Wonton skins – available in grocery stores for oriental wontons
  • 2 eggs – egg whites

 

Directions:

  1. Keep a wet towel over the wonton skins while working to keep them soft and pliable so they would not crack.
  2. Fill each skin with a dab of cheese, (Frozen cheese works best, as it does not melt clear out of the ravioli), fold over and seal the edges with egg whites brushed on the seams.
  3. Bake, boil or fry the ravioli and serve them with a good red tomato sauce of your choice, grate some fresh cheese over it, and enjoy!




“Simple Tips to Make Vinegar Cheese”

 

There are several quick and easier cheeses to make with fresh goat milk. This simple vinegar  cheese is one of the few.

 

Ingredients:

  • 2 gallons goat milk
  • 1/2 cup or more vinegar
  • 1 teaspoon sea salt

 

Directions:

  • Heat milk to 185°F in a stainless steel pot.
  • Add vinegar until the milk begins to curdle, approximately 1/2 cup for 2 gallons of  milk. Once the milk begins to curdle, stir well, and cover and let sit with no heat under it for an hour or more.
  • Then ladle cheese curds into a lined colander (cheese cloth) and let drain over another pan to catch the whey. You can stop draining while soft and creamy for a soft spreadable cheese, or drain longer for a drier, crumbly cheese.
  • Mix in approximately 1 teaspoon sea salt to taste  and whichever seasonings you choose: –  Dill, garlic and herbs, green onion —the choices are yours, limitless!
  • Chill and enjoy on breads, salads, crackers, in pasta dishes and more.