Averill Farm’s boiled cider takes center stage as the primary sweetener in this decidedly New England adaptation of a traditional B...
- 1/2 stick butter
- 2 Granny Smith apples (or substitute Northern Spy or other tart heirloom variety), peeled, cut, and diced into 1/2-inch cubes
- 2 Gala apples (or substitute Opalescent or other sweet heirloom variety), peeled, cut, and diced into 1/2-inch cubes
- 8 ounces spicy red pepper jelly
- 2 tablespoons lemon juice (or to taste)
- 2 tablespoons tapioca
- 1 1/2 cup of brie (or substitute sharp cheddar cheese), diced into 1/2-inch cubes (brie is most easily cut when it is very cold, near freezing)
- 1 package of wonton wrappers
- 1 jar lingonberry jam
- Oil for frying
Melt butter and cook on low heat until slightly browned. Add in diced apples and lemon juice. Cook for 2 minutes, then incorporate red pepper jelly. Once mixed, sprinkle in tapioca. Place this mixture in a bowl to cool (refrigerate to expedite this process). Once cooled, add brie (or cheddar cheese). Mix thoroughly.
Prepare a corn starch slurry to seal the wontons. Mix 2 tablespoons corn starch with 4 tablespoons water until mixture has a liquid consistency. (It should not have a paste-like consistency.)
Lay wontons on a cutting board and place ½ teaspoon of lingonberry jam in center of each wrapper. Add 1 teaspoon of the apple-cheese filling to each wonton.
Coat the edges of the wonton wrappers with the corn starch slurry. Fold up sides of the wrappers to make a “beggar’s purse.” The corn starch slurry will help hold them together. Place sealed wontons on a cookie sheet lined with parchment.
Freeze the wontons overnight. When ready to cook, deep fry wontons until golden. Serve with extra lingonberry jam.