Diane Williams is from San Fernando Valley but has resided in Northern California for the last 20 years, where she and her husband raised their son and daughter. Diane grew up cooking with her mom and two sisters who share their love of making home cooked meals for family and friends. She is honored to share this recipe with fellow Gloria Ferrer fans. This being Diane’s first cooking competition, she is thrilled to be chosen as a finalist!
This appetizer by L.A. Semi-finalist, Diane Williams, pairs gloriously with our Sonoma Brut sparkling wine. Ground beef, bacon, and Point Reyes Farmstead blue cheese are married together in a decadent won ton bite. The Sonoma Brut with its bright acidity and crisp Asian pear notes, act as a complimentary counter-balance to the creamy earthly flavors of the Point Reyes original blue cheese. This appetizer was selected as the only semi-finalist to move on from Los Angeles to compete in the Glorious Bites final competition in Sonoma. We are eager to see how this meat and cheese marvel will compete with the other two finalists from Austin and D.C.
1/3lb. Ground grass fed beef.
1 Small to medium-sized egg, beaten
2 T Onion, minced
3-4 Cloves garlic, minced
4 T BBQ sauce
2 T Worcestershire
3-4 Slices of bacon, slightly cooked in microwave, chopped
1 Wedge of Point Reyes Blue Cheese
20 Won Ton Wrappers extra in package if needed
Vegetable or Canola Oil for frying
2 T Cornstarch and Water for Won Ton glue.
1 Jar of Fig Preserves
1-2 T Garlic, minced
2 t Jalapenos, minced or to taste
3-4 T Soy Sauce
Place dipping sauce ingredients in a saucepan. Cook until melted together, cool.
- Pour oil into heavy bottom pan or fryer. Heat to 350
- Fork Pt. Reyes into crumbles and place back into refrigerator
- Mix first eight ingredients together
- Mix cornstarch and water in small bowl for glue. Put about 1/4t of beef mixture and 1/4t of blue cheese, from refrigerator, on a corner of the wrapper. Roll toward opposite corner covering meat and cheese. Pinch ends together gluing with cornstarch mixture. Repeat process, keep won tons under damp paper towel. Fry until golden or just when the cheese starts to melt. Drain on paper towel. The recipe can be doubled. Enjoy!
For a printable pdf version of this recipe click here.
Join us for the FINAL event on October 15th, at our winery in Sonoma. Leslie Sbrocco, award-‐winning author, speaker, consultant, and television host, known for her entertaining approach to wine and food, will be the emcee for the finals. Our guest judge, Sara Deseran, is a longtime San Francisco-based food writer and the editor-at-large for San Francisco magazine, as well as the Director of Marketing and Branding for Tacolicious. Chef Jennifer Lutrell, the Executive Chef at The Fork of Point Reyes Farmstead Cheese, the company’s on-property Culinary & Educational Center, will be doing a live cooking demo. It is a truly glorious culinary event, not to miss! For tickets and more information click here.