GOAT CHEESE RAGOONS

Crab Rangoon

Last night my daughters Wendy and Robi took me out to dinner. We went to a very quaint restaurant, those wontons with a couple of additions.that had excellent service and food. We had their goat cheese wontons. That was one of the best appetizers I had in years. Today I am trying to duplicate those wontons with a couple of additios. I am frying mine rather than baking, so these are ragoons.

GOAT CHEESE RAGOONS

5 ounces bulk Italian sausage, 4 ounces goat cream cheese, at room temperature,1 garlic clove, minced, 2 tablespoons jalapeno pepper, minced, 1 green onion, thinly sliced, 24 2-inch wonton wrappers.

Get out a skillet, cook the sausage until done, no pink. Add the cheese, jalapeno, and garlic. Cook and mix together until the cheese is blended. Add salt and pepper as needed. Set to the side. Get out the wonton wrappers. Add a small amount of the goat cheese mixture to the center of the wonton. With your finger, moisten the edges of the wrappers with water. Fold the wrappers in half to create a rectangular shape. Gently press out any air around the filling. Curl the wrapper to create the form. Get out a non-stick skillet. Add 2-3 inches of oil. Heat the oil to 350 degrees. Add the wonton; do not crowd the skillet. Cook for approximately 2 minutes or until the wontons are lightly browned. The filling is already cooked; you are only cooking the wrappers. Set aside to drain on a wire rack.

Raspberry Sauce: 1/4 cup fresh or frozen raspberries, 1/8 cup fresh basil, 1/8 cup red wine vinegar, 1 teaspoon honey, 1/8 cup garlic oil. Dump everything into the blender and blend until smooth.

Get out a platter lightly smear some of the raspberry sauce on the platter. Arrange the wontons on the platter, lightly sprinkle the green onions on top.

 

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