Monday, September 12, 2011

Sausage Cheese Cups

>So simple, is a great addition to any brunch or an appetizer. I wanted to use the Apple Jack Farmstead cheese from Boggy Meadow Farm, in Walpole, NH. You can see my previous blog about them HERE. It is very mild, a touch of appley sweetness and a touch of spice.
24 wonton skins
4 tablespoons butter, melted
4 oz Apple Jack Farmstead Cheese ( you can use monterey jack or cheddar if you desire)
1 lb. breakfast sausage
1 shallot, or 1 tablespoon onion, minced\
4 Tablespoons apple juice or cider
2 diced apples
1 teaspoon lemon juice
1/2 teaspoon cinnamon
Pure maple syrup, for drizzling.
Preheat oven to 350.
Get out 2 muffin tins, 12 cups each. Baste both sides of each wonton wrapper with melted butter. Gently place into muffin tins. Sprinle with the Apple Jack Cheese. Bake till golden, watching closely.
Brown crumbled sausage, shallot or onion, and pepper till done. Drizzle with apple cider or juice and simmer for about 5-10 minutes. Remove from pan and set aside. Reserve any juices in pan. ( 1-2 teaspoons)
Peel and finely dice apples. Roll around in lemon juice ( for non browning and a slight tang) sprinkle with cinnamon. Sautee till tender crisp, remove from pan and let cool a bit.
Divide sausage evenly between cups. Sprinkle with apples. If desired, sprinle with a bit more cheese.
Place in warm oven just to heat through. ( Does not need to be cooked through)
Drizzle with maple syrup.
Thanks for stopping by!
Boggy Meadows Farms provided the cheese for this recipe.

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