Sunday, October 24, 2010
baked cheese rangoons: who needs fried?
It's been one of those weekends. An attempt at french onion soup was satisfying in taste (sweet and buttery) but lacking in color . But these - my new addiction - came out very nicely. The deep fried ones from your local chinese takeout are so good but so bad, so I looked for a baked alternative. Hardly any fat is needed. Two ingredients: wonton wrappers and cream cheese. Some people use duck sauce, but I like my condiments to be made out of real food and not chemicals, so I tried a mix of Sriracha sauce and apricot jam. The result: the best sweet and spicy sauce I've ever had. No joke.