Serves 8. Best paired with Broglia La Meirana Sparkling Gavi. Recipe by Zach White, Executive Chef at The Order. From our March 2016 Cooking Class.
Ingredients for Rangoons
1 cup goat cheese
1 yellow onion, sliced
4 ounces bacon, cooked to crispy and finely diced, fat set aside
1 tablespoon minced garlic
To Prepare Rangoons
Heat fryer to 350°F. Take 1 tablespoon of bacon grease and caramelize onions until tender and golden brown. Add garlic and cook until garlic is soft. Allow to cool. In a mixing bowl, mix goat cheese with caramelized onions, garlic and bacon until fully incorporated. Lay wonton skins out on counter, and place 1 ounce of mixture in the middle of wonton skin. Eggwash the outside edges of wrapper, and fold opposite corners together, forming a triangle. Take bottom corners of triangle, eggwash, and fold together to form a pouch. Fry until golden, approximately 1½–2 minutes. Serve 2 per person.
Ingredients for the Blackberry Fig Jam
1 cup frozen blackberries
3 ounces dried mission figs, de-stemmed
⅓ cup white wine
2 tablespoon plus 1 teaspoon balsamic vinegar
1 cinnamon stick
Half an orange, peeled and juiced
1 tablespoon plus 1 teaspoon sugar
2 tablespoon plus 1 teaspoon water
To Prepare Blackberry Fig Jam
Add all ingredients to a sauce pan and bring to a simmer, stirring occasionally for about 15 minutes. Remove cinnamon stick and blend until smooth. Allow to cool, and serve with hot rangoons.