As many of you know, the Midwest has been experiencing a very cold and snowy winter. As of today we’ve had 20 days with below O degree (F) temperatures. Six more days and we’ll beat a record from sometime in the 1800’s. Frankly, that’s a record I’m not interested in beating. I don’t mind the snow, but honestly, it’s hard to enjoy it when it’s minus nine outside. Fortunately, we have managed to get our fair share of sledding in this winter which always makes us happy.
So let’s talk about something warm and toasty. Even if it’s summer in your neck of the woods, this dish would make a fun appetizer. It’s our Toasted Bacon and Apple Tortellini from Super Sunday’s Chopped Challenge. I’m going to get right down to business, as I hope to post all the winning recipes from the challenge in a timely manner.Then we can get back to cooking around the world. Thanks again to everyone that followed along that day. We had a lot of fun and have finally recovered (we didn’t want to be in the kitchen for a few days after that marathon!). So now on to the winning appetizer.
This basket came to us from our very own little sous chefs, Mr. N and Miss A. They very much thank you for their votes. They were quite excited! Mike and I on the other hand were a bit puzzled what to do with tortellini for an appetizer, but the kids had some fabulous ideas. Miss A instantly had a pasta salad in mind. Mr. N knew we had to stuff the tortellini with bacon. So that’s how we began.
For our homemade tortellini we referred to Chicago John’s tutorial on using won ton wrappers for the dough. (Glad I remembered that one!)
Mr. N really enjoyed making the tortellini. Even Miss A asked if she could make a few, which concerned Mr. N for a moment as he was suspicious of sabotage from the other team. Ultimately he let her try her hand at pasta making as well.
Now came the fun part. I reminded Mr. N of the Toasted Ravioli we made a long, long time ago to represent Missouri and St. Louis. I suggested we deep fry our little tortellini to make them feel more appetizer-like. Well, one mention of the words “deep fry” and he was in complete agreement. So after cooking the tortellini we dredged them in flour, egg and panko before deep frying them to a crisp, golden brown.
The only thing left was to come up with a sauce. Since we used a filling with apple and bacon, we thought a sweeter cream sauce was in order. We combined mascarpone, cashew cream and white wine in a small sauce pot before heating it over a low flame until it was blended, nice and creamy. You could easily use heavy whipping cream in place of the cashew cream, but if you’re so inspired, it was delicious. There are an abundance of cashew cream recipes out there, but we used a simple blend of raw, unsalted cashews (soaked in water), lemon juice, vegetable stock and a little bit of almond milk. Just toss it into a food processor and run until smooth and creamy.
So there you have it, team Cleaver’s Toasted Bacon & Apple Tortellini. It was 4 spoons for both Mr. N and Miss A, and 3 spoons from the grown-ups. While these were quite tasty, I’m not sure we’ll make them again. They are rather involved and frankly I prefer my tortellini as a main course with a nice light creamy mushroom sauce (fortunately we have a bunch saved in the freezer that didn’t make it to the frying stage). Not to mention if we’re going to deep fry, there are quite a number of foods I’d rather splurge on before these; but a winner is a winner. It was definitely a lot of fun to make and great to have both kids so active in the kitchen this year. This has become quite the “sporting event” around here this time of year!
Print this recipe: Toasted Apple and Bacon Tortellini
Now before I sign-off, I’ll give you a brief run down on the competition’s dish. After all it was completely the brainchild of our little Miss A (who recently got all dolled up for the annual daddy daughter dance).
The salad started with a bed of Romain lettuce which was topped with the cooked four-cheese tortellini, apple slices, pear slices, bacon crumbles, fresh basil and peanuts. The salad was dressed with an Asian-inspired dressing of sesame oil and ume plum vinegar. The sauce and peanuts weren’t the biggest hit, so we recommend a different choice of nut – walnut or pecan perhaps – and going with either less sesame oil, or another more subtle oil. The salad was served cold and was pretty good (but take our recommendations for adjustments into account).
Have a great week everyone! We’ll be back soon with our winning main course recipe. In the meantime, aren’t they just too cute?! If someone figures out how to stop time and keep these little ones from growing up so fast – please let me know. 😉