When I was in high school, one of my best friends was Libby. She lives in another state, and we have been corresponding on Facebook for a while. She said she was coming into Glendale to visit her mother and suggested we get together. Her mother lives a block from Spane’s school. What a coincidence! I haven’t seen her in 36 years, and today, we are going to the park and have a reunion picnic. I am so excited!
Libby has been liking my recipes on Facebook for a while, and even asked me if I remembered making a lemon pie that she liked so much. I decided that she deserved to have a special lunch, so these are thing things I have made:
- Rosemary Garlic Chicken Cream Cheese Purses with Lavender Mustard Dipping Sauce
- Ham and Spinach Quiche with Goose Fat Crust
- Dulce De Leche Lemon Meringue Pie
I did a lot of cooking today, so that is why these recipes are on three posts instead of one. The first one is going to be the Rosemary Garlic Chicken Purses.
Spane and I really don’t like breast of chicken, so when I had a whole chicken on Thursday, I separated the legs, thighs, wings and back. I cooked those with barbecue sauce, and left the breasts in the refrigerator. Originally, I was going to make croquettas, but then I remembered I had egg roll wrappers and cream cheese in the refrigerator. So, I decided to put everything together and these are what I came up with.
When I was talking to Chef John Farion and told him I was making these, he said in a cautionary tone, “That’s ambitious. Do you have anyone to help you?” and I said, “Yes, Spane.” and he said, “Well, that’s even more ambitious!”. Funny thing was, after I showed Spane how to make the first purse, his turned out much lovelier than mine, so I let him make the rest.
: Rosemary Garlic Chicken Cream Cheese Purses
- 2 chicken breasts, boned and skinned
- 4 garlic cloves, chopped
- 1 tablespoon shallots in oil
- 1 tablespoon butter
- 1 tablespoon white wine
- 2 tablespoons frozen bell pepper medley
- 1/4 teaspoon sea salt
- 1/4 teaspoon thyme
- 1 tablespoon fresh rosemary, chopped fine
- freshly grated black pepper
- 1 package cream cheese
- egg roll wrappers
- oil for deep-frying
Lavender Mustard Sauce
- 1/4 cup mayonnaise
- 2 tablespoon Lavender mustard
- Cut the chicken into one inch pieces.
- In a large skillet, melt the butter and add the shallots and garlic. Sauté until the garlic is translucent.
- Add the chicken and sauté, stirring occasionally until the chicken has browned nicely.
- Add the wine and sauté until the wine is mostly absorbed, then add the peppers and rest of the spices. Cook until all the moisture has evaporated. Remove from the heat..
- Put the cream cheese into a stand mixer and cream it.
- Put the chicken mixture into a food processor and process until the chicken is almost like a meal.
- Add the chicken mixture to the cream cheese, and mix in the stand mixer.
- Have ready the wrappers, a platter and a clean work area. Also have ready a small, size 24 ice cream scoop.
- Lay one wrapper on the work area. Dip your finger in the water, and paint the edges of the wrapper with the water.
- Put two scoops of the chicken mixture in the center of the wrapper.
- Bring up the one corner, and then bring up the corner next to it. Seal the two edges together. Bring up the third corner and seal it to the first two, then bring up the fourth corner and seal that one as well. Put a little water on the outer edges and flatten them to the sides. You should have a little purse with a stub in the middle.
- Continue doing this until you have used up all the chicken mixture. Cut one of the wrappers up in strips for testing the oil.
- In a large sauce pan, put the oil and get it heated to 350.
- Have ready a sheet pan and a cake rack. Put the cake rack in the sheet pan and put that next to you to put the fried food on. Have ready a scoop to take the food out of the oil, a Chinese one is best.
- Put one of the strips in the oil to test if the oil is ready. The oil will be ready if the strip immediately comes to the top.
- Put two of the purses in the oil at a time. Fry on one side for about a minute, then turn and fry for 5 seconds. Remove from the oil and put on the prepared cake rack.
- Continue doing this until all the purses have been deep-fried. You can then fry the rest of the strips to have as a snack.
- To make the sauce, mix the mustard and mayonnaise together. Serve on the side in a nice serving bowl.
You can use wonton skins and make appetizer size purses.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Nouveau)
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.