Goat Cheese and Sweet Potato Wontons

These little bundles of joy are perfect for making with friends and family. They are pretty simple to make, and fun to fill. You can make the filling ahead of time and have everyone pitch in to fill the wonton wrappers. These are a perfect and tasty vegetarian appetizer and pair perfectly with a glass of bubbly or mimosas. We will surely be serving them at our next get together!

xxx Ivy & Eve

TIP: This recipe calls for what we, in the US, call sweet potatoes (which are true sweet potatoes) but in most grocery stores, they are labeled yams. Very confusing, we know. Here is an article from The Kitchn that explains it.

Makes around 30 wontons and dipping sauce.

Ingredients

• 1 large sweet potato

• 2/3 cup goat cheese

• Package of wonton wrappers

• Vegetable oil

• Salt & pepper

• 1/2 cup fresh squeezed orange juice (or fresh store bought)

• 2 tsp grated ginger

• 1 heaping tsp honey

Directions

1. Prick the sweet potato all over with a fork, and microwave on a plate for 7-10 minutes, or until soft. Set aside and let cool a bit.

2. In a small bowl, mix the fresh squeezed orange juice (we juiced our own), ginger, and honey in a small bowl. Set aside until ready to serve.

3. Scoop the cooked sweet potato into a large bowl and discard the skin. Mash until smooth.

4. Add the 1/2 of the goat cheese to the bowl, season with salt and pepper, and mix until smooth.

5. Add the other 1/2 of the goat cheese and mix lightly. You want some goat cheese chunks in the mix.

6. Fill each square wonton wrapper with 1 tsp of the mix to the center of the wrapper.

7. Lightly wet the edges of the wrapper with water (using your finger) and fold diagonally.

8. Gently squeeze the air out of the pocket and seal the edges.

9. Heat about 1 inch of vegetable oil in a pan on the stove.

10. Once hot, drop 1 filled wonton into the oil. Flip once after about 5 seconds and take the wonton out once the edges of the wrapper begin to brown. Place on a paper towel. The wonton will continue to brown after you take it out of the oil.

11. Repeat until all of the wontons are fried.

12. Serve on a large plate with the orange ginger honey dipping sauce.

13. Enjoy!

Autumn Harvest Pizza

This autumn, we are taking full advantage of all the delicious produce we can find at our local farmers market. This pizza combines the warm comfort of pureed butternut squash, creaminess of the cheese, the saltiness of the prosciutto, the sweetness of fresh pears, and for a bit of added freshness, it is topped with arugula and pomegranate seeds. The crust has the added subtleness of sage, which goes perfectly with the autumn flavors.

We usually would pair pizza with red wine, but since this pizza has no tomato sauce and lots of creamy cheese, white wine is the way to go! We paired this tasty pizza with Louis Jadot Pouilly-Fuissé. Pouilly-Fuissé is a vineyard appellation in southern Burgundy that produces mainly white wines. This wine is made from chardonnay grapes and has delicious citrus, peach, and crisp apple notes. The subtle oak really rounds out this white wine, making it very versatile. We would also pair it with chicken, fish, and creamy cheeses.

xxx Ivy & Eve

Makes four individual-sized pizzas.

Ingredients

Pizza Dough

• 4 cups flour

• 2 tsp salt

• 2 tsp dried crushed sage

• 1/8th tsp pepper

• 1 2/3 cups warm water

• 1 packet dry yeast (1/4 oz. or 7 grams)

Toppings

• Butternut squash

• Goat cheese

• Mozzarella, grated

• Prosciutto, torn into small pieces

• Pear, thinly sliced

• Pomegranate seeds

• Arugula

Directions

For the Dough

1. Dissolve the yeast in the warm water.

2. Combine all dry ingredients in a large bowl or mixer and make a well in the center.

3. Add the yeast and water and mix well.

4. Knead until the dough is silky and elastic (If you have it, use a standing mixer with a dough hook attachment).

5. Cover the bowl with a tea towel and set in a warm place for 30 minutes to rise.

6. Divide the dough into 4 balls and place on a large baking sheet lined with parchment. Place the balls 3 inches apart and rub the tops with a little olive oil.

7. Cover with plastic wrap and refrigerate overnight (if you're in a rush, skip this step and let rise for another hour).

8. When you are ready to make the pizzas, take out the dough at least 1 hour before baking.

For the Toppings

1. Preheat the oven to 400F degrees.

2. Peel and cube the butternut squash. Toss with 1 tbsp olive oil and roast for 30 minutes, or until tender.

3. Place the roasted squash in a blender or food processor and puree. Add 1 tbsp of water if the puree is too thick.

4. Preheat the oven to 500F degrees (525F if your oven gets that hot).

5. Generously sprinkle pizza sheet or upside-down cookie sheet with cornmeal.

6. Using floured hands, take 1 ball of dough and stretch into an 8-10 inch circle on the cornmeal surface (re-flouring when needed).

7. Spread the butternut puree on the dough like you would pizza sauce.

8. Top with grated mozzarella, prosciutto, dollops of goat cheese, and pear slices.

9. Bake for 7-9 minutes until the crust is golden and toppings are melted and bubbling.

10. Top with 1/2 arugula and 1/4 cup pomegranate seeds.

11. Repeat with the remaining 3 balls of dough.

12. Slice and enjoy with a glass of Louis Jadot Pouilly-Fuissé!