Viking Range

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When it’s cool outside in July it’s a perfect day to crank up all 4 burners! #culinarydiva preparing a few summer casseroles and preserves while g/f, e/f, d/f brownies #bake in the oven. My #vikingrange is my beloved workhorse. by leahpodollan http://ift.tt/1tBeuDU

When it’s cool outside in July it’s a perfect day to crank up all 4 burners! #culinarydiva preparing a few summer casseroles and preserves while g/f, e/f, d/f brownies #bake in the oven. My #vikingrange is my beloved workhorse. by leahpodollan http://ift.tt/1tBeuDU

Join the Viking Cooking School in Greenwood Mississippi for Date Night on Saturday, Aug 9 or Friday, Oct 17.

Recipes:
Wild Mushroom Truffle Flatbread with Arugula and Artisan Cheese
Surf and Turf: Roasted Strip Loin Persillade with Butter Poached Lobster Tail
Asparagus with Champagne Sabayon
Red Velvet Whoopie Pies with Mascarpone Vanilla Bean Cream
Sample Recipe:
Stuffed Peppadews

3 tablespoons canola oil
1 tablespoon toasted sesame oil
1 egg white
24 wonton wrappers
2 tablespoons toasted and/or black sesame seeds
Sea Salt
Preheat oven to 350 degrees F. Whisk the oil and egg white in small bowl to blend. Stack wonton wrappers and cut half, from corner to corner, creating a triangle. Place the triangles on parchment paper-lined baking sheets.

Whisk the oils and the egg together and brush each wonton wrapper triangle with of oil mixture and sprinkle with half of seeds and sea salt. Bake until golden, about 13 minutes.

Makes 48 chips.