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Cranberry Bars And Wonton Ravioli By Chef Nikki Miller-Ka

11:38 AM, Nov 25, 2012   |    comments
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Cranberry Bars Recipe

Makes 40 bars

Ingredients
For the crust:

2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
pinch of kosher salt

For the filling:

6 eggs at room temperature
3 cups granulated sugar
2 tablespoons grated grapefruit or lemon zest (from 4 to 6 lemons or 1 large grapefruit)
1 cup fresh cranberry juice or canned cranberry sauce
1 cup flour
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Line a 9X13X2-inch baking pan with aluminum foil.

For the crust, cream the butter and sugar together with an electric mixer fitted with the paddle attachment until lighter in color. Whisk together flour, salt and add to the butter mixture until just combined. Pour into the 9X13X2 pan and press mixture down (with your fingers or the back of a spoon) into an even layer.a 9 by 13 by 2-inch baking pan, building up edges on all sides. Bake the crust for 15 to 20 minutes, until very lightly browned.

For the filling, whisk together the eggs, sugar, lemon zest, cranberry juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set and does not jiggle when the pan is gently shaken. Let cool to room temperature.

Dust with confectioners' sugar and cut into triangles.

NOTE: To make fresh cranberry juice, combine 3 cups of fresh cranberries with 1/2 cup of water and let simmer in a medium saucepot for about 5 minutes. The cranberries will pop open and soften into a puree. Strain this mixture of skins and seeds. The result is juice.

Wonton Ravioli Recipe

½ cup sweet potato, cooked, mashed
2 oz. roasted turkey breast, minced
½ cup fresh pomegranate seeds
1 whole egg
2 Tablespoons Parmesan cheese, grated
¼ tsp black pepper, ground
1 Tablespoons fresh parsley, chopped
48 wonton wrappers (3" square)

Bring 3 to 4 quarts of water to a strong boil in a large pot.
Combine the first 7 ingredients (sweet potato through parsley) in a medium bowl. Lay the wonton wrappers on a flat work surface, and wet them lightly around the edges by brushing with a little water. Divide the filling among the wrappers, mounding approximately 1 teaspoon in the center of each.

Fold each wrapper over to form a triangle, and press gently around the edges to seal. Carefully place the filled wontons in the boiling water, moving them gently at first so they don't stick to the bottom of the pot. After a minute or so they will float to the top. Continue boiling gently for about 5 minutes. Drain and serve with a sauce drizzled over the top.

Nikki Miller-Ka
Personal Chef/Chef Instructor
Owner, Nik Snacks
http://niksnacks.blogspot.com
http://twitter.com/niksnacks

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