Tuesday, December 14, 2010

Spreading Holiday Cheer and Calories

This time of the year is full of holiday parties. As part of my recent transformation from child to adult, I've had to bring food to these events. At first it was a daunting task- I'd sit for hours flipping through my Martha Stewart cookbooks trying to find a recipe that would impress everyone. The problem was- I could never decide. That's when I called in for back-up: mom.

I need only tell her the type of event and the size of the group; she in turn provides me with at least three different ideas about what to make. Notice the word, make as opposed to 'buy' which is not allowed in my family. This year, my mom gave me some ideas for my work holiday party, but I didn't want to make them- I specifically wasn't excited about her 'bacon-wrapped water chestnut' idea (even though they are delicious!). So I thought back to my favorite appetizer when I was growing up- you know the one you stood in front of all night and chowed down on, you know when you were socially awkward and probably had braces. Was that just me?

The food that kept me planted in front of the buffet table was my mom's crab rangoon dip with Parmesan wontons. It's my favorite! So I made it this weekend to share with my coworkers, and it was a HIT! Here's the recipe; it's adapted from the cookbook: Saint Louis Days Saint Louis Nights.

Crab Rangoon Dip with Wonton Chips

3-4 tbsp. melted butter (the real stuff!!! I used organic)
20-30 wonton squares
grated Parmesan cheese (can anyone find this organic? I haven't been able to)
8 oz. package of cream cheese (I used full fat and organic)
2 tbsp. milk (I used 1% and organic)
1/4 tsp. garlic powder
6 oz. crab meat (I used Geisha brand from the can- it's already cooked!)
1 tbsp. parsley flakes
sweet and sour duck sauce (this probably negates all the organic ingredients, but oh well!)

1. Preheat oven to 375 degrees.
2. Put foil on a cookie sheet then brush butter over the sheet.
3. Cut wontons in half, place on the cookie sheet. (Interesting pattern optional)
4. Brush wontons with butter, then sprinkle with Parmesan cheese.
5. Bake in the oven for 6 minutes or until they begin to brown.

6. Let them cool on a paper towel. They should be crispy!

7. Soften cream cheese in the 'wave for 1 min, or until soft.
8. Add milk and garlic powder, stir until well-mixed.
9. Drain crab meat. Rinse with water, then pat dry with a paper towel.
10. Mix crab meat and parsley flakes with the cream cheese mixture.
11. Spread dip in a shallow (maybe 3/4 to 1 inch deep) serving dish.
12. Pour a thin layer of sweet and sour sauce on top.

Doesn't the finished appetizer look delicious? I could seriously eat this picture! This dish received so many compliments and tons of people wanted the recipe. I plan to make this recipe 3 more times before the holiday season is over- Christmas party, Christmas Eve, and Post-Christmas Party. Can't wait to share it with friends and family.

1 comment:

  1. Whole Foods Brand Parmesan isn't organic, but is RBGH free, which is most the battle. Yum!