Simple Entertaining: Wonton Cups
When it comes to entertaining, I have two choices: I can knock myself out doing a menu to impress, or I can take the simple way out.
I look at it this way. I can have more people over more often with a casual menu. Or I can work myself into a frenzy to entertain a few very well.
I tend to do both, actually, but recently I’ve gone the simple route. A simple menu might start or end with versatile wonton cups that are a snap to make. They can be an appetizer or dessert, depending on whether the filling is savory or sweet . The recipe is easy to double or triple, depending on the size of your crowd.
In addition to the two filling choices below, consider any type of dip or spread. Just be sure it’s not something with too much liquid, such as salsa, that can waterlog your cups.
Try these options to fill your wonton cups:
- White Bean Dip with Pistachio and Cilantro
- Herb Garlic Cheese Spread
- Goat cheese with Tappeade
- Homemade Chocolate Hazelnut Spread
Nonstick cooking spray
12 wonton wrappers
Smoked Salmon or Berry Filling (see recipes below)
Heat oven to 375°F. Spray mini muffin tin with nonstick cooking spray. Take 1 wonton wrapper and bring the four corners together. Holding by the four corners, gently drop the wonton wrapper into the muffin tin so the center of the wrapper is over the hole of the muffin cup. Use your fingers to press the center of the wonton wrapper into the muffin cup to form a cup shape. Pleat the excess and spread out the corners of the wonton wrapper like flower petals. Bake until wonton cups are light brown and crisp, about 6 to 10 minutes. Remove from muffin tin and cool on wire rack.
Makes 12 cups
Note: Wonton cups can be made ahead and stored airtight for a few days. However, the cups need to be baked perfectly dry. If there is any moisture left in the wonton wrapper, the moisture will eventually soften the cups and make them chewy.
Smoked Salmon Filling
3 ounces softened cream cheese
1 ounce sliced smoked salmon, roughly chopped
1 tablespoon sour cream
1/4 teaspoon lemon juice
Salt and freshly ground pepper
1/4 teaspoon chopped fresh dill
6 thin slices cucumber
12 small sprigs dill
In mini-food processor, combine cream cheese, salmon, sour cream and lemon juice and pulse until mixture is smooth. Season with salt and pepper. Stir in dill. Spoon 2 teaspoons filling in each of 12 wonton cups. Cut each cucumber slice in half to make a half-moon shape. Garnish each wonton cup with a half slice of cucumber and a sprig of dill. Filling makes 1/2 cup.
Note: If you don’t have a mini food processor, just mince the salmon and combine all filling ingredients by hand, mixing with a wooden spoon.
2 ounces softened cream cheese
2 tablespoons sour cream
1 tablespoon powdered sugar, plus additional for garnish
1/8 teaspoon grated lemon peel
Blueberries, raspberries or small strawberries
In small bowl, combine cream cheese, sour cream, 1 tablespoon powdered sugar and lemon peel; mix thoroughly. Spoon 1 teaspoon filling in each of 12 wonton cups. Top with 3 or 4 blueberries in each cup and dust with powdered sugar. Filling makes 1/4 cup.
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