Pumpkin Wontons with Pumpkin Mascarpone and a Vanilla Bean-Cinnamon Maple-Syrup Glaze for Joanne’s “Recipe Impossible Challenge”

Several weeks ago, Joanne of Eats Well With Others announced that she was having a Recipe Impossible Challenge sponsored by Marx Foods. The challenge was to use a winter squash as well as at least two mystery ingredients (contributed by Marx Foods) to create a recipe to help Joanne attain an “orange hue”. Well, if you are a reader of my blog, you know that I LOVE LOVE LOVE winter squash and when she mentioned this challenge, I wanted in. And for some crazy reason, she picked ME to participate.

In a tiny, unassuming box from Marx Foods, I received product samples of the following:

• Aji Panca Chilies
• Pasilla Negro Chilies
• Maple Sugar
• Coconut Sugar
• Ginger Salt
• Espresso Salt
• Fennel Pollen
• Madagascar Vanilla Beans

It was a tough choice, but I went with these three gems for my recipe…

And since I seemingly cannot get enough of the stuff, I picked pumpkin for my squash.

And the recipe was born.

Pumpkin Wontons with pumpkin Mascarpone and a vanilla bean-cinnamon maple-syrup glaze (A Lemongrove Avenue Orig.)

Ingredients:

• refrigerated wonton wrappers
• 3/4 cup pumpkin puree plus 2 tbs
• 3 tbs maple sugar
• 2 tbs coconut sugar
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 cinnamon sticks
• 1 vanilla bean
• 1/2 cup mascarpone cheese
• canola oil (for frying)
• granulated sugar (for dredging)
• 1 egg (for egg wash)

Make it:

Bring to a boil maple syrup, vanilla bean (cut lengthwise, scooping seeds into syrup and then placing bean into syrup) and 2 cinnamon sticks. Be careful it does not boil over! Reduce to a simmer for a few minutes and then turn off heat and let it cool completely.

In a medium mixing bowl, mix pumpkin puree with 2 tbs maple sugar, 2 tbs coconut sugar, nutmeg and cinnamon. Put filling in piping bag or plastic bag with corner cut. Squeeze puree (just a dollop) into middle of wrapper. Lightly brush all four edges with egg wash. Fold into triangle, making sure to smooth edges and remove air pockets.

With oil heated to appropriate frying temperature, place wonton (one at a time) into oil using tongs. Depending on depth of your oil (mine was not that deep), you may need to flip a time or two. Remove when it starts to turn light golden, it doesn’t take long at all. Dredge in powdered sugar mixture. *I made powdered sugar using 1 tbs coconut sugar and 1 tbs maple sugar and processing it to a fine powder. I added a bit more granulated sugar to the other two sugars.* Let cool.

For pumpkin mascarpone, add mascarpone cheese to bowl as well as 2 tbs pumpkin puree. Add another 2 tbs or so of vanilla bean-cinnamon maple syrup. Mix together. Put in piping bag or plastic bag with end cut off and squeeze a dollop onto serving plate.

Arrange wontons on serving plate. Garnish with cinnamon stick and vanilla bean if desired. Drizzle glaze on top of wontons. Devour.

And there you have it. Possibly one of my favorite things I have ever made. Not to mention eaten. I may or may not have eaten all of these by myself. Not to mention a few that were freshly fried (obviously for quality control purposes).

I had so much fun coming up with an idea and executing it. And I am extremely pleased with the way it came out! Thanks Joanne and Justin at Marx Foods!

On November 1st (mark your calendars NOW) you will be able to see my recipe and the other entries at the Marx Foods site. If you like what you see here, and let’s be honest… these look pretty damn good don’t they?, then please please PLEEEEAAASE vote for my entry.