And the Winner is…Capers Catering
Earlier this winter, Capers Catering’s Sous Chef, Adam Favorito, competed in a Girl Scout Cookie
competition, put on to benefit The Girl Scouts on Eastern Massachusetts. The premise of the competition was to use a
Girl Scout cookie, flavor of your choosing as an ingredient in a dish. While many chef focused on creating desserts,
Adam decided to create a savory item.
Using Orange Cranberry Crisp cookies, Adam made this delicious hors d’oeuvres – Cranberry
Orange Turkey Rangoons with Creamy Sage Dip, and he won first place! It was all very
exciting, and we are proud of his win.
Cranberry Orange Turkey Rangoons with Creamy Sage Dip
1 T parsley finely chopped
1 sage leaf finely chopped
¼ lb. ground turkey thighs
2 T finely grated Parmesan
1 t whole milk ricotta
½ t orange zest
1 T + 1t dried cranberries plumped in hot water and finely chopped
1 large egg
1 heaping T of finely ground Orange Cranberry Crisps
15 store bought wonton wrappers
1 egg beaten with a whisk (for egg wash)
Preheat deep fat fryer to 350 degrees F
Gently stir together all ingredients up to and including the Orange Cranberry Crisps in a medium bowl until combined. Cover in plastic wrap pressing against the filling, place into the fridge until ready to use.
Place the 15 wonton wrappers on a clean counter-top and using a small ice cream scoop (about a tablespoon) place a small ball of filling in the center of the wonton wrapper. Brush the outsides of the square with the egg wash and then gently fold 1 point of the square to the other touching the points and pressing down. Continue along the rest of the edges working out any air bubbles with your fingertips until a smooth triangle shape with a lump of filling in the middle is achieved. Take a small dab of egg wash and put it on the center of the lump of filling. Take one corner and fold it in on itself, touching the dab of egg wash and holding it in place. Repeat with other corner. Once all the rangoons are shaped, place them on a small plate and cover with a piece of plastic wrap and place in the refrigerator until ready to use. Prepare the dip.
1 ¼ cup milk or light cream
8 sage leaves
1 bay leaf
2 T unsalted butter
2 T all-purpose flour
1 t lemon zest
¼ t freshly grated nutmeg
Salt and pepper to taste
In a small sauce pan, warm the milk until just about to simmer, add sage leaves and bay leaf and cover to steep and infuse for 45 minutes. Meanwhile in a medium heavy sauce pan over low heat melt the butter. Remove from heat, whisk in the flour and then return to low heat. Cook, uncovered, stirring occasionally with a wooden spoon or spatula until the roux is just fragrant but not too darkened, 2 to 3 minutes. Remove sage leaves and bay leaf from milk, rewarm infused milk and slowly whisk into roux. Bring sauce slowly to a simmer whisking to prevent lumps from forming. Continue slowly cooking until a consistency of a think cream soup is achieved, 8 to 10 minutes. Strain sauce through fine mesh sieve and add the lemon zest, nutmeg, salt and pepper.
Once fryer is preheated and the dip is ready, get a plate lined with several layers of paper towels. Gently fry 3 to 4 of the rangoons at a time making sure not to crowd them in the basket. If they begin to float, where one side is cooking and the other isn’t, place the other basket over the top to submerge the whole Rangoon insuring it will cook evenly. When they are nice and golden brown place them on the plate lined with paper towels to soak up excess oil. Enjoy!