Darling Hors D'Oeuvres~

 Kathleen organized a Super Bowl Hors~ d'Oeuvres Darling Sunday~
I pondered what to make and even made a Pate a Choux w/ crab filling but they weren't my favorites..We ate them as a light lunch today..They were fine for that.
I went back to a tried and true..
A recipe I am certain I got from Bon Appétit or Canadian Living:) years and years ago.
A friend made them first for a cocktail party.They were the first to go~
Since then..they are the first to go here also.
My daughters make them and my daughter's MIL makes them at the resto she runs and cooks for.
They are always a hit..They may sound fussy..But they are not.

Spicy pork with orange hoisin sauce in wonton cups~I give them 4 stars.



The little accompaniement sauce is so delicious.A perfect marriage.


I place them..all baked on white platters.. the sauce on the side..w/ a few chinese soup spoons to spoon the sauce over each bite sized wonton.
Si Bon!



How nice to be able to use a dipping dish..a few spoons and lovely platters~ Chinese parasols are a cute addition too..:)


While I was working w/ wontons and pork..I also made Chinese Raviolis..
You simply boil..not steam them and serve with peanut dipping sauce.





With a side of fried rice.. just terrific..


The filling is different for these.. an egg is added.. some cornstarch.. lots of cabbage..It is a recipe I saw on "Du Coeur Au Ventre" last night with guest chef Jean Chen..Host..Daniel Pinard~
Very good show.I appreciate everything I learn on it.Very informative.




Thanks to my friend Susan...

Here is the recipe I misplaced!

Recipe as follows..
Sauce:
½ cup hoisin sauce
3 tablespoons frozen orange juice concentrate, thawed
2 green onions, minced
1 tablespoon chili-garlic sauce
1 teaspoon (packed) grated orange peel
Filling:
1-1/4 pounds ground pork
3 large green onions, chopped
3 large garlic cloves, finely chopped
2 tablespoons hoisin sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1-1/2 teaspoons (packed) grated orange peel
1 teaspoon salt
1 large egg yolk
2 12-ounce packages wonton wrappers
Vegetable oil
FOR SAUCE: Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared up to 2 days ahead; cover and refrigerate)
FOR FILLING: Mix first 10 ingredients in medium bowl.
Position rack in bottom third of oven; preheat to 475 degrees. Using 2-3/4 inch round cutter, cut out round from each wonton wrapper. Brush 1 side of each round with vegetable oil. Gently press wonton rounds, oiled side down, into mini muffin cups. Fill each wonton round with heaping 1 teaspoon of pork filling. Bake wonton rounds with filling, 2 pans at a time, until wonton is crisp and filling is cooked through, about 15 minutes. (Can be made 1 day ahead. Refrigerate until cool, then cover and chill. Rewarm uncovered on baking sheet in 475 degree oven until heated through, about 12 minutes.) Transfer to platter. Spoon orange-hoisin sauce atop wonton cups or let your guests add their own.