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Appetizers | |
Christmas Party | |
| Wonton Cups 3 tablespoons unsalted butter grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 teaspoon all-purpose flour 1/4 cup milk Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 1/2 ounces mild goat cheese, softened 2 teaspoons finely grated lemon zest 1 tablespoon white wine vinegar 2 large eggs, separated 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Chopped chives, for garnish | |
| Heat 3 tablespoons of butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each wonton cup and top with a sprinkle of parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives. | |
| Recipe makes 24 cups | |
Unrated | |
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