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Season One

Episode 10: Balsamic Vinegar

Crispy Yam Wontons in a Hazelnut Butter Sauce

¾ lb Yams or sweet potato, peeled and cut into 2 inch pieces
3 tbsp Olive oil
3 tbsp Unsalted butter
12 Shallots, peeled & diced
1 tsp Dried sage
1 tsp Dried thyme
4 oz Cream cheese, room temperature 30 Wonton wrappers
Vegetable oil for deep frying
1/2 cup Unsalted butter
½ cup Frangelico
½ cup Hazelnuts, roasted and roughly chopped

Preheat your oven to 400F.

Toss the yams with the olive oil arrange on a baking sheet. Roast them in the oven till nicely browned, about 20 minutes. Remove from the oven and let cool a bit.

Melt the butter in a small skillet over a medium high heat and add the shallots. Sautee until translucent, about 5 minutes. Add the dried sage & thyme and sautee for a minute longer.

Combine the shallot mixture, yams and the cream cheese in a large mixing bowl and mash until well blended. Season to taste with salt and fresh cracked pepper.

Place a wonton wrapper on a clean work surface and add a spoonful of the yam mixture to the middle of the wonton.

Brush the edges of the wonton with water and fold over to form a triangle. Gently press along the edges to force out any air and seal the wonton. Repeat with the rest of the wontons.

Add about 2 inches of vegetable oil to a large suacepan and heat the oil to 350F.

Fry 4 or 5 wontons for about 1 minute, or until crispy brown, turning them over now and then with tongs. Remove them to a paper towel lined bowl and cover. Repeat with the remaining wontons.

Meanwhile melt the butter in a small saucepan over a medium heat. Add the frangelico and reduce the heat to medium low.

Spoon 1/6 of the frangelico butter sauce onto each of the serving plates and top with 5 of the crispy wontons. Sprinkle with the hazelnuts and serve.

Serves 6 as an appetizer.