Cinnamon Maple Wonton Crisps

If you made the Won Ton Soup from yesterday (and even if you didn’t) you’re going to want to try these delicious little nibbles using the remaining won ton wrappers.  This recipe comes from Melinda and Bob Blanchard’s wonderful A Trip to the Beach Cookbook.  They serve them as a garnish for ice cream and sorbet.  I think they are perfect for tea time or brunch.  Mr. O-P thinks they’re great any old time.

They go together in a flash and require REAL maple syrup (don’t even think about using Mrs. Butterworth), and need to be baked until the edges brown and curl.

Cinnamon Maple Wonton Crisps

2 tablespoons unsalted butter, melted

2 tablespoons pure maple syrup

1 teaspoon ground cinnamon

¼ cup sugar

18 thin wonton wrappers

Sifted confectioners’ sugar for dusting

Preheat the oven to 375°F.

Mix together the butter, maple syrup, cinnamon, and sugar.  Arrange the wonton wrappers on a sheet pan lined with parchment paper and brush* them with the butter mixture.  Bake until golden brown, 5 to 10 minutes.  Dust with confectioners’ sugar before serving.

*I found the mixture didn’t spread too well with a brush, so I just spooned about 2 teaspoons of mixture on each wonton wrapper, and spread it to the edges with the back of a spoon. 

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Caribbean Corn Bread

 I am a fan of corn bread.  I like all varieties from simple old-fashioned corn bread, to corn bread sweetened with maple syrup or honey, to the zesty versions containing green chilies or jalapeños.  But, in all of my corn bread life, I have never tasted one that is so moist, so delicious, so complex, and so wonderfully tasty as this Caribbean Corn Bread, found in the At Blanchard’s Table cookbook of restaurant recipes from Bob and Melinda Blanchard’s Anguilla restaurant.

“You must try the corn bread,” I told people last night as they filed through the buffet line at my annual Boxing Day dinner.  Not everyone had enough room on their plates after loading them up with all of the goodies, but those who did were back for seconds, and a couple of people requested a carryout.  I just had some for breakfast this morning and it was as good, if not better, than it was yesterday.

No butter is needed here, the cake is moist enough on its own, and you won’t be left with a plate full of crumbs, it holds together perfectly.  As I said earlier, you must try the corn bread.

Caribbean Corn Bread

From At Blanchard’s Table: A Trip to the Beach Cookbook by Robert and Melinda Blanchard

1 cup flour

1 cup cornmeal

2 Tbsp. baking powder

1 tsp. salt

1/2 lb. unsalted butter (2 sticks), room temperature

3/4 cup sugar

4 eggs

1 1/2 cups canned cream style corn (1 14.75 oz. can)

1/2 cup canned crushed pineapple, drained

1 cup Monterrey Jack cheese, shredded

Preheat oven to 325°F. Butter and flour a 9-inch square glass cake pan. (Old fashioned Pyrex works best for this.)

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside.

In a mixer, cream butter and sugar. While mixer is running, add eggs, one at a time, beating well after each addition. Add corn, pineapple, and cheese, and mix to blend. On a low speed, add dry ingredients and mix until blended well.

Pour batter into prepared pan and bake until tester stuck in center comes out clean, about an hour to an hour and fifteen minutes. Don’t undercook cornbread; it should be golden brown on top when done.

This post is linked to:

Foodie Friday