Fresh Herb Cheese And Bacon Beggars Purses Recipes

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FRESH HERB, CHEESE AND BACON BEGGAR'S PURSES



Fresh Herb, Cheese and Bacon Beggar's Purses image

You'll wonder why these elegant appetizers are called beggar's purses the moment you bite into their cheesy, bacon-filled deliciousness.

Provided by My Food and Family

Categories     Meal Recipes

Time 47m

Yield 18 servings

Number Of Ingredients 7

3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4 slices cooked OSCAR MAYER Bacon, crumbled
1-1/2 tsp. chopped fresh chives
1-1/2 tsp. chopped fresh thyme
dash ground black pepper
12 sheets frozen phyllo dough, thawed, divided
3 Tbsp. olive oil

Steps:

  • Beat first 5 ingredients with mixer until blended. Stack 4 phyllo sheets, brushing each sheet lightly with oil before stacking. Cut stack lengthwise in half, then crosswise into thirds to make 6 (4-inch) squares. Repeat with remaining phyllo sheets.
  • Spoon 1 rounded tsp. cream cheese mixture onto center of each stack; gather 4 points, then pinch just above filling to seal. Place, 1 inch apart, on baking sheet. Refrigerate 15 min.
  • Heat oven to 375ºF. Bake purses 10 to 12 min. or until golden brown.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 0 g, Protein 2 g

BEGGARS' PURSES



Beggars' Purses image

Provided by Melissa Roberts

Categories     Shellfish     Appetizer     Dinner     Pan-Fry     Chive     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 (First course) servings

Number Of Ingredients 11

For crêpes:
5 tablespoons unsalted butter
1 cup whole milk
1/2 cup all-purpose flour
2 large eggs
1/4 teaspoon salt
2 tablespoons chopped chives
For purses:
16 to 20 long chives (from 1 bunch)
3/4 cup sour cream (preferably at room temperature)
4 ounces domestic caviar such as osetra or rainbow trout

Steps:

  • Make crêpe batter:
  • Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
  • Blanch whole chives:
  • Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
  • Make crêpes:
  • Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
  • Assemble purses:
  • Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.

BEGGARS PURSES FILLED WITH SHRIMP AND SCENTED WITH LEMON AND THYME



Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme image

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 beggars purses

Number Of Ingredients 14

1 1/2 cups cooked shrimp, finely diced (about 12 medium shrimp)
1 lemon, zested
1/4 lemon, juiced
1 1/2 tablespoons minced fresh thyme leaves
2 tablespoons extra-virgin olive oil
Salt and pepper
20 blades fresh chives
Crepes, recipe follows
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup water
2 eggs
4 tablespoons unsalted butter, melted
Pinch salt

Steps:

  • Start by making the aromatic shrimp filling: Combine the first 5 ingredients in a small bowl and stir to combine. Season the mix with salt and pepper, to taste. Set aside.
  • In a small saucepan, bring 1-inch of water to a boil over medium-high heat. Place the chives in the water and blanch for 1 minute. Remove the chives and squeeze them dry in a paper towel. The chives will be all bunched up in a ball at this point, so carefully separate them and set them aside.
  • To assemble your purses: take a crepe and cut it in half. Place a heaping tablespoon of the shrimp filling in the middle of each half of crepe and draw up the sides of the crepe as to make a pouch of filling resembling a purse. Carefully twist the crepe around at the top and lay it on its side, holding the crepe closed at the top. Slip a chive under the crepe and tie it around the twisted top in a knot to secure the purse. Trim away any extra crepe and length of chive. After practicing this technique a few times you will get the hang of it and they will come together nicely. These may be made ahead of time and frozen for up to 1 month.
  • To make the crepe batter, combine the flour, milk, water, eggs, 2 tablespoons of butter, and salt in a blender. Blend on high until the batter is smooth. Cover and let the batter sit for 30 minutes. This is essential in creating strong crepes which will hold up to the stress of tying them into your beggars purses. Place a 7 1/2-inch nonstick crepe pan over medium heat. Brush a little of the remaining melted butter into the pan with a pastry brush. Ladle 2 tablespoons of crepe batter into the pan and swirl to coat the entire pan evenly. Cook the crepe until it is set and the bottom is golden brown. Using a heat-proof rubber spatula, flip the crepe over and cook on the second side until it is lightly browned as well. Continue making crepes with remaining batter. Set aside covered with a dish towel until you are ready to assemble your beggars purses.

BACON, PEA, AND FRESH HERB PASTA



Bacon, Pea, and Fresh Herb Pasta image

Fresh parsley, dill, chives, and sweet peas all bring a springy herbaceous quality to this pasta that benefits from a salty bite of bacon and a tangy hit of goat cheese.

Provided by Martha Stewart

Categories     Pork Recipes

Time 20m

Number Of Ingredients 9

Salt and pepper
1/2 pound short pasta, such as cavatappi
1 1/2 cups peas, fresh or frozen
4 ounces bacon, cut into 1/2-inch pieces
4 ounces fresh goat cheese
1 1/2 cups fresh parsley
1/2 cup chopped fresh dill
1/4 cup sliced fresh chives
1/2 lemon, zested and juiced

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. If using fresh peas, add 2 minutes before pasta is done cooking; if using frozen, add just before draining. Reserve 1 cup pasta water, then drain.
  • Meanwhile, in a large skillet, cook bacon over medium until crisp, 8 to 10 minutes. With a slotted spoon, remove bacon and drain on paper towels. Discard all but 1 tablespoon bacon fat from skillet.
  • Increase heat to medium-high; add pasta, goat cheese, and 3/4 cup reserved pasta water and stir until goat cheese melts. (Add remaining pasta water, if necessary.)
  • Stir in bacon, parsley, dill, chives, and lemon zest and juice; season with salt and pepper.

Nutrition Facts : Calories 394 g, Fat 13 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g

CRISPY BEGGAR'S PURSE



Crispy Beggar's Purse image

This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.

Provided by PianoCook

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 25

20 spring roll wrappers, Shanghai-type
1 ounce dried shiitake mushroom
4 ounces beanthread noodles (transparent noodles)
12 ounces raw prawns, peeled and coarsely ground
1 cup ground pork
2 teaspoons salt
1 teaspoon fresh ground black pepper
4 tablespoons green onions, finely chopped
3 tablespoons garlic, finely chopped
2 tablespoons fresh cilantro, finely chopped
2 teaspoons shaoxing rice wine or 2 teaspoons dry sherry
1 teaspoon sugar
2 teaspoons sesame oil
1 egg white, lightly beaten
8 green onions, greens only, blanched, for wrapping
2 1/2 cups peanut oil, for deep-frying
2/3 cup water
2 tablespoons sugar
3 tablespoons Chinese white rice vinegar or 3 tablespoons cider vinegar
3 tablespoons tomato paste or 3 tablespoons ketchup
1 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 teaspoon cornstarch
2 teaspoons water
2 teaspoons chili flakes or 2 teaspoons chili powder

Steps:

  • If frozen, defrost the spring roll skins thoroughly. Soak the mushrooms in warm water for 20 minutes. Squeeze out the excess liquid. Remove and discard the stems and finely chop the caps. Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and discard the water. Cut into 3 inch lengths.
  • Put the prawns and pork in a large bowl, add salt and pepper and mix well. Then add the rest of the ingredients except for blanched green onions and frying oil, noodles and mushrooms and stir them well into the prawn and pork mixture. Wrap the bowl with plastic wrap and chill it for at least 20 minutes.
  • For the sauce, mix the cornstarch and water. Place all the ingredients for the sweet and sour sauce, except the cornstarch mixture and chili in a pan. Bring to a boil, stir in the cornstarch mixture and cook for 1 minute. Stir in the chili flakes. Let cool and set aside.
  • When you are ready to stuff the dumplings, put 2 tablespoons of the filling in the center of each spring roll skin. Dampen the edges with a little water and bring up the sides of the skin around the filling. Pinch the edges together at the top so the dumpling looks like a small, filled bag. Tie with a green onion. Continue, to use up all the filling.
  • Heat a wok over high heat. Add the oil and, when it is moderately hot, add a handful of dumplings and deep-fry for 3 minutes until golden and crispy. If the oil gets too hot, turn the heat down slightly. Drain on paper towels and fry the remaining dumplings. Serve immediately with the sweet and sour sauce.

Nutrition Facts : Calories 1062.1, Fat 93.6, SaturatedFat 15.8, Cholesterol 89.8, Sodium 1733.6, Carbohydrate 43.9, Fiber 3.2, Sugar 7, Protein 15.3

BEGGAR"S PURSES WITH CRAB



Beggar

Make and share this Beggar"s Purses with Crab recipe from Food.com.

Provided by Bergy

Categories     Crab

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 lb lump crabmeat (artificial is fine or canned)
1 tablespoon mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoons green onions, minced
1 teaspoon parsley
1/2 teaspoon cayenne pepper
salt and pepper
6 stalks chives, blanched
6 crepes (All Purpose Dinner Crepes Batter All purpose dinner crepe)

Steps:

  • Mix together all the ingredients except the crepes and the blanched chive stalks.
  • Lay out the crepes on a flat surface and place a heaping tbsp of the crab mixture in the center of each crepe.
  • Draw up the crepes to make a bundle and tie a chive stalk arounf the neck of the bundle.
  • Serve immediately.

Nutrition Facts : Calories 86.1, Fat 1.1, SaturatedFat 0.1, Cholesterol 57.4, Sodium 304.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 17

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