Daughter Hawthorne called this morning.
She'd just been talking to a friend
who's been in the hospital and just got home,
and her friend blurted out,
no doubt under the influence of powerful painkillers,
"I haven't eaten for 7 days!
All I want is some of Miss Rosie's Wonton Soup!"
Rosie is on a mission.
A Wonton Soup mission.
Rosie's Wonton Soup
1/2 pound ground pork
1/4 cup raw shrimp, mashed into a paste
1/2-inch knob of ginger, peeled and minced
1 scallion, sliced
1/4 tsp kosher salt
1/2 tsp toasted ground Szechuan pepper
1 TB tamari sauce
1 tsp sesame oil
1 egg white, beaten
1 1/2 tsp corn starch
NOTE: Do not store any leftover soup with wontons in it.
The wonton will kinda bloat in the soup
and make it starchy and cloudy.
Do you really think you'll have leftover soup?
Mise en place
Make a past out of the shrimp.
Combine all filling ingredients.
Aren't these pretty?
I must admit, I did not fashion these.
watched me struggling pitifully to form these little pouches.
He shook his head at me, tsk-tsking.
Well no. He doesn't tsk-tsk.
Let me rephrase that -
he looked at me like I was the village idiot
that he had to babysit for a few hours.
I was pushed aside
and he went and formed 30 perfect little filled pouches.
Wonton Soup delivered!
I hope this was healing for my Whittle Daughter.
That's not all.
Rosie had extra stuffed wontons.
So, the next day, I fried them.
350° about 2 - 2 1/2 minutes or until golden.
Remember, never crowd the pan when frying.
Crisp, blistered little pouches filled with goodness.
I still have cranberries languishing in the fridge.
Two of the male Hawthornelets were here, so I overbought on bananas, anticipating the boys would consume them all. They did not. The bananas are rapidly maturing in my bright, white bowls Glowria gave to me.
I enter this data into my feeble brain, and I come up with a cranberry/banana poundish cake. I still have the reduced pomegranate sauce from Thanksgiving to give anything a little oomph and a certain je ne sais quoi to the dish so I'll be incorporating that too.
Cranberry Banana Pound Cake
6 eggs, room temperature
1 TB vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/4 cup cream
2 sticks butter, softened
1 1/2 cups sugar
1 cup cranberries
2 TB confectioner's sugar
2 extra ripe bananas
Butter two loaf pans. I used a glass 8 1/2 x 4 1/2- inch pan and a slightly smaller aluminum pan. Place oven rack at lower middle and heat oven to 300°. Whisk eggs and vanilla in a medium bowl. Sift flour, salt, and baking powder in another bowl.Whisk sour cream and cream together in a third bowl.
Using a stand mixer with a paddle, beat butter medium-high until smooth and creamy, about 3 minutes, scraping down sides. Reduce speed to medium and gradually pour in sugar. Increase speed to medium high and beat about 5 minutes, until fluffy and pale. Scrape down sides as needed.
Reduce speed to medium and slowly stream in egg and vanilla mixture. Scrape bottom and sides and continue to mix about 2 minutes. Batter will look slightly curdled.
Reduce speed to low and add flour mixture in 3 additions, starting and ending with flour, alternating with sour cream mixture in 2 additions. Scrape down bowl as needed. Give the batter a final stir by hand.
Toss cranberries with confectioner's sugar, coating evenly, then gently fold into batter. Tap pans a few times to release air bubbles.
Bake at 300°, 1 hour 30 minutes for larger glass baking dish, 1 hour 20 minutes for the slightly smaller aluminum pan. Toothpick-test as always. Rotate pans halfway through baking and tent with foil if necessary.
Let cakes cool in pans on wire rack 20 minutes, then invert and cool completely on rack, about 2 hours.
Very fine crumb pound cake.
I like the texture.
When you're baking, it's always best to have a mise-en-place.
Everything measured and ready to go.
The bigger pan took about 10 minutes longer.