Gridiron Grub: Peach Bourbon Wonton with Gorgonzola Mornay Sauce
If you saw the first post in our Gridiron Grub series, you know that I am a fan of the Philadelphia Eagles. If the fact that I am writing about football food once a week doesn’t turn you off, the fact that I am an Eagles fan might.
Philadelphia sports fans get a pretty bad rap and only some of it is deserved. We’ve been accused of throwing snowballs at Santa, cheering when opposing players get hurt, throwing batteries on the field and earlier this year, there was coverage of this disgusting incident. Particularly well known is Section 700 of the old Veteran’s Stadium. It was home to a group of especially rowdy and inebriated fans.
I have had a difficult time getting excited about this year’s team considering we traded one of the most respectable guys in the league and are now starting the infamous Ron Mexico. Because of this, I have been reminiscing about some of the great times I have had with friends at games through the years.
This week’s recipe I put together as a testament to the 700 Section and all the other fans out there like me. Fiery and sweet; fun and a little boozy.
Boozy Bird Wonton: Peach Bourbon Wonton with Gorgonzola Mornay Sauce
The filling takes a little prep but only has a handful of ingredients. The play of luscious fleshy peaches, crisp chestnuts, spicy habaneros, the warm tang of bourbon and moist chicken is a winner on a crisp fall day.
1 lb Shredded chicken, 1 diced peach, 5 or 6 diced water chestnuts and 1 cup of the Peach and Bourbon sauce below.
Peach and Bourbon Sauce:
1 c peach preserves (our local farmer’s market is closing in a few weeks but still has plenty of their homemade preserves and jams as well as the fresh peaches used in the filling), ¼ c Wild Turkey, 1/2 c butter, 2 tbsp brown sugar, 3 minced habaneros.
In a saucepan first melt the butter then add preserves, sugar and peppers. Stir occasionally until preserves start to melt and then add bourbon before setting to simmer for a few minutes.
After you have mixed the filling together and let it cool slightly, spoon 1 teaspoon of it into the center of each wonton. Moisten edges with water. Bring opposite points together; pinch to seal.
Place each wonton onto greased baking sheets and brush over them with a 50/50 mix of melted butter and olive oil before baking in a 375 degree oven for 8-10 minutes or until golden brown.
Gorgonzola Mornay Sauce:
Mornay Sauce is a bechamel with cheese added. Typically it is a firm or semi firm cheese but I love the tang blue cheese adds. My basic bechamel recipe is still from my first cookbook, The Joy of Cooking.
Take 1 ¼ c of milk and set to simmering in a sauce pan. Take a bay leaf and with 2 cloves, pin it to 1/4 onion. Let this all mix for about 10 minutes.
In another pan add 3 tbsp butter. Put in 2-3 tbsp of flour and stir together for your roux, keep it on medium low. Now mix together the infused milk with the roux and add about a cup of gorgonzola or however much to reach the consistency you want. Using the blue cheese doesn’t result in the traditional ultra smooth and creamy sauce but it is a favorite of mine to pour on almost anything.
Try the wonton with a dusting of ancho salt (50/50 mix of ancho powder and sea salt) and the Gorgonzola Mornay on the side and a tall frosted glass of Victory Hop Wallop or your drink of choice. Enjoy the games and Go Iggles!
Previously in Gridiron Grub:
Jalepeno Poppers: Roasted Tomatoes and Chevre Chiles