Gridiron Grub: Peach Bourbon Wonton with Gorgonzola Mornay Sauce | Endless Simmer

If you saw the first post in ourGridiron 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 throwingsnowballsat Santa, cheering when opposing players get hurt, throwing batteries on the field and even earlier this year, there was coverage of thisdisgusting 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 mostrespectable guyin the league and are now starting a convicted felon and subpar quarterback. 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.Fieryand sweet; fun and a little boozy.

Boozy Bird Wonton: Peach Bourbon Wonton with Gorgonzola Mornay Sauce

Filling:
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 Shreddedchicken, 1diced peach, 5 or 6  dicedwater chestnutsand 1 cup of thePeach and Bourbonsaucebelow.

Peach and Bourbon Sauce: 1 cpeach 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 cWild Turkey,  1/2 cbutter, 2tbsp brown sugar, 3 mincedhabaneros.

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 eachwonton. 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 ofmelted butterandolive oilbefore baking in a 375 degree oven for 8-10 minutes or until golden brown.

Gorgonzola Mornay Sauce:Mornay Sauceis a bechamel withcheeseadded. 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 1¼ c ofmilkand set to simmering in a sauce pan. Take abay leafand with 2cloves,pin it to1/4 onion.Let this all mix for about 10 minutes.

In another pan add 3 tbspbutter.Put in 2-3 tbsp offlourand 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 gorgonzolaor 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 ofVictory Hop Wallopor your drink of choice. Enjoy the games and Go Iggles!

Previously in Gridiron Grub:
Jalepeno Poppers: Roasted Tomatoes and Chevre Chiles

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