Nothing says weekend to me more than a delicious cocktail. Hello, Friday… Is it happy hour yet? Being it’s going to be a marvelous 3 day weekend, I plan on starting the weekend-ing a bit early with these awesome honey lime margaritas. This tart and […]
Please note this post contains affiliate linksIt has been a whirlwind this past week experimenting with fun recipes like this baked pumpkin and apple wontons and spending the last four days back on my mom’s farm for a little archery hunting and fun with my family. I have to laugh every time my husband, a born and bred city boy, offers to help out on the farm. This time, he got to haul beans to the local elevator and helped move baby pigs to new locations. It’s hilarious to hear about his encounters with the local farmers as he quite obviously fumbles through whatever he is doing giving us all quite a giggle. He gets the job done and enjoys having a little fun learning something new. Like, he learned to drive a skid loader this weekend so now he says WE need one, of course. I’m sure it would fit right in over here in the ‘burbs!
Back in the world of fun fall food, these wontons are a part sweet, part savory combination of pumpkin, apples and goat cheese paired with a balsamic maple syrup sauce for dipping. They are baked rather than fried for a lightly golden but still semi-soft exterior like a pie. You could certainly fry them if that’s your gig but thought I’d try something a little different.
Today is an exciting day for more reasons than just this awesome baked pumpkin apple wonton recipe. Today is the day that The Casual Veggie cookbook is officially available for purchase!! Woohoo!!!
To help celebrate the cookbook launch, my fellow food bloggers who created the 166 amazing recipes in the cookbook are having a virtual launch party and sharing a variety of drinks and appetizer recipes with all of you, right here, right now! Below you’ll find a tasty lineup of drink and appetizer options for your party going pleasure followed by my recipe for perfectly poppable baked pumpkin apple wontons. Cheers!
Pumpkin Madelbrodt by A Tasty Mess
Bacon Wrapped Brussels Sprouts by Family for Health
Pumpkin Kale Smoothie by Fitful Focus
Guacamole Deviled Eggs by Hola Jalepeno
Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch by Parsley and Pumpkins
Simple Spaghetti Squash Cakes by Pumpkins and Peanut Butter
Pesto Stuffed Mushrooms by Real Simple Good
Sweet Potato Casserole Muffins by The Weekly Menu
Veggie Pita Pizza Bites by Toaster Oven Love
Lemongrass Ginger Barley Tea by Vermillion Roots
Roasted Beetroot with Crisp Chickpeas by Where is My Spoon?
Sparkling Pear Ginger Cocktail by Will Cook For Friends
Lastly, I leave you with these nuggets of goodness…
- 6 tablespoons honey goat cheese
- 6 tablespoons pumpkin puree
- 1 tart apple, peeled, cored and finely diced
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons honey
- wonton wrappers
- ½ cup balsamic vinegar
- ¼ cup maple syrup
- Preheat oven to 350 degrees.
- Soften goat cheese by letting sit at room temp until softened (or microwave with caution to soften but be careful not to get too hot and burn).
- Peel, core and dice apple into approximately ¼" pieces.
- Mix goat cheese, pumpkin, apple, cinnamon, nutmeg and honey in a small bowl and set aside.
- Fill wonton wrappers with about a tablespoon each of filling.
- Moisten the edges of the wonton wrappers with water (use your finger dipped in water) and fold up the edges and lightly press together to seal.
- Place wontons on a parchment lined baking sheet.
- Bake 12-15 minutes until edges start to brown.
- FOR THE SAUCE:
- While wontons are baking, combine balsamic and syrup in a small saucepan.
- Let simmer about 5 minutes. It should just begin to coat a spoon. If it cooks to long and begins to get thick, add a touch of water to thin it back out to a nice dippable soy sauce type consistency.
- Serve warm with warm wontons.
I was feeling in the mood for something a little tangy, something a little sweet… and bright and sunny! How about raspberry vinaigrette! This recipe was a request by my sister to create a fresh raspberry vinaigrette that was healthier than the store bought varieties and easy to […]
Happy Monday! As promised, I did make that mojito I mentioned with the last of my fresh mint on Friday but I didn’t get a chance to post it before we left for camping this past weekend. I just love mojitos. The roadside grill just a few blocks from us had a specialty blueberry mojito over the summer and it was just superb. Really, any mojito is good by me. Especially the classic variety. The only thing I dislike about classic mojitos (beside the fresh mint or lime seeds getting stuck in your straw) is that graininess you sometimes get from the sugar not being completely dissolved. Some bartenders solve this by using a simple syrup or a super fine white sugar. I prefer to avoid refined sugar so I’ve mixed this up with a simple syrup made from honey.
The method is the same for honey simple syrup as it is for regular sugar based simple syrup. Simply blend warm water with honey in a 1:1 ratio. This allows you to make as much or as little as you need and you can store it in the fridge for later use as well.
So here we go, a nice minty Monday mojito with honey simple syrup 🙂
- 1 ounce honey simple syrup (1/2 ounce warm water plus ½ ounce honey)
- 10-12 mint leaves
- 1 ounce fresh lime juice (approx. 1 lime)
- 1 cup crushed ice
- 2 ounces white rum
- 2 ounces club soda
- Make honey simple syrup and place in highball glass.
- Tear mint leaves in half or smaller and rub one leave around edge of glass placing all others in glass.
- Stir syrup and mint together smashing mint leaves with the spoon to release more mint flavor.
- Add lime juice and crushed ice.
- Stir to combine.
- Pour rum and club soda over ice and give it a good stir.
- Sip and savor!
I am refusing to believe that summer is nearly done for another year. It seems that the summers are whizzing by faster each year. I took my kids out to the beach for the last splash in the lake before school starts tomorrow. Then, I’ll be […]