FOOD |D E L I G HT S
Tasty comfort food to prepare at home
HEADSHOT: MICHELLE VALBERG; MARGARET DICKENSON
Crispy Shrimp Dumplings make a nice snack or canapé before a meal.
O Margaret Dickenson
diplomat and international canada
ne of the joys of even cool weather has to be indulging in recipes that give us cosy comfort. Imagine biting into crisp, translucent, wonton dumplings, plump with discreetely scented wasabi shrimp, lusciously suspended in melted smoked salmon cream cheese. Next, consider a cold weather favourite — lamb shanks with a unique complexity of flavours, seducing palates to the last generous morsel. As a frosty day winner for breakfast, brunch, or a treat after outdoor activities, count on my fresh-out-of-theoven Blueberry Dutch Baby. Bon Appetit!
Crispy Shrimp Dumplings
Makes 18 pieces or 6 servings 18 peeled and cooked shrimp (count: 31 to 40) 18 wonton skins, round (diameter: 3½ inches or 9 centimetres) Several sprigs of fresh dill ½ cup (125 ml) smoked salmon cream cheese 3/4 to 1 tsp (4 to 5 ml) wasabi paste 1 egg white As required vegetable oil for deep-frying ½ cup Truffle Mayonnaise* (optional) 65
