{"id":18732,"date":"2011-03-22T23:01:12","date_gmt":"2011-03-23T03:01:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18732"},"modified":"2011-03-22T23:11:51","modified_gmt":"2011-03-23T03:11:51","slug":"apple-cranberry-fried-wonton-with-rum-vanilla-dipping-sauce%e3%82%8a%e3%82%93%e3%81%94%e3%81%a8%e3%82%af%e3%83%a9%e3%83%b3%e3%83%99%e3%83%aa%e3%83%bc%e5%85%a5%e3%82%8a%e6%8f%9a%e3%81%92%e3%83%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18732&lang=en","title":{"rendered":"Apple Cranberry Fried Wonton with Rum Vanilla Dipping Sauce<br>\u308a\u3093\u3054\u3068\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u5165\u308a\u63da\u3052\u30ef\u30f3\u30bf\u30f3\u3001\u30e9\u30e0\u9152\u5165\u308a\u30d0\u30cb\u30e9\u30bd\u30fc\u30b9\u6dfb\u3048"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6464.jpg\" rel=\"lightbox[18732]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18733 aligncenter\" title=\"IMG_6464\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6464.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6464.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6464-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Apple Cranberry Fried Wonton with Rum Vanilla Dipping Sauce<\/strong><br \/>\n<em>March 14, 2011<\/em><\/p>\n<p>It&#8217;s been fun using wonton wrappers to create different things. Here is a sweet treat made from wonton wrappers. Wrap cooked apple (apple, sugar, lemon juice) and craisins in wonton wrappers and deep fry. Mix sugar and cinnamon in a paper bag. Drop the fried wonton in the bag and shake well. They are great by themselves, but they are also very tasty when served with rum vanilla dipping sauce made from melted vanilla ice cream mixed with rum.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6473.jpg\" rel=\"lightbox[18732]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18735\" title=\"IMG_6473\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6473.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6473.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6473-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6476.jpg\" rel=\"lightbox[18732]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18736\" title=\"IMG_6476\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6476.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6476.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6476-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p><strong>\u308a\u3093\u3054\u3068\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u5165\u308a\u63da\u3052\u30ef\u30f3\u30bf\u30f3\u3001\u30e9\u30e0\u9152\u5165\u308a\u30d0\u30cb\u30e9\u30bd\u30fc\u30b9\u6dfb\u3048<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff13\u6708\uff11\uff14\u65e5<\/em><\/p>\n<p>\u9903\u5b50\u306e\u76ae\u3092\u4f7f\u3063\u3066\u9903\u5b50\u4ee5\u5916\u306e\u3082\u306e\u3092\u4f5c\u308b\u306e\u3001\u307e\u3060\u7d30\u3005\u3068\u3060\u3051\u308c\u3069\u7d9a\u3044\u3066\u3044\u308b\uff08\u30a2\u30a4\u30c7\u30a2\u304c\u3068\u3060\u3048\u3066\u3044\u308b\u306a\u3093\u3066\u5642\u3082\u30a2\u30ea\uff08\u82e6\u7b11\uff09\uff09\u3002<\/p>\n<p>\u4eca\u56de\u306f\u30b9\u30a4\u30fc\u30c4\u3067\u767b\u5834\u3002<\/p>\n<p>\u7802\u7cd6\u3068\u30ec\u30e2\u30f3\u6c41\u3067\u3055\u3063\u3068\u716e\u305f\u308a\u3093\u3054\u3068\u30c9\u30e9\u30a4\u30af\u30e9\u30f3\u30d9\u30ea\u30fc\u3092\u76ae\u306b\u5305\u3093\u3060\u3089\u6cb9\u3067\u63da\u3052\u308b\u3002<br \/>\n\u7d19\u888b\u306b\u7802\u7cd6\u3068\u30b7\u30ca\u30e2\u30f3\u3092\u5165\u308c\u3066\u3088\u304f\u6df7\u305c\u305f\u3089\u305d\u3053\u306b\u63da\u3052\u305f\u3066\u3092\u5165\u308c\u3066\u3088\u304f\u632f\u3063\u3066\u307e\u3076\u3059\u3002<\/p>\n<p>\u305d\u306e\u307e\u307e\u3067\u3082\u826f\u3044\u306e\u3060\u3051\u308c\u3069\u3001\u30e9\u30e0\u9152\u3092\u305f\u3063\u3077\u308a\u5165\u308c\u305f\u30d0\u30cb\u30e9\u30a2\u30a4\u30b9\u30af\u30ea\u30fc\u30e0\u3092\u5c11\u3057\u6eb6\u304b\u3057\u305f\u30c7\u30a3\u30c3\u30d4\u30f3\u30b0\u30bd\u30fc\u30b9\u306b\u3064\u3051\u3066\u98df\u3079\u308b\u306e\u3082\u7f8e\u5473\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6466.jpg\" rel=\"lightbox[18732]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18734 aligncenter\" title=\"IMG_6466\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6466.jpg\" alt=\"\" width=\"367\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6466.jpg 367w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/03\/IMG_6466-322x450.jpg 322w\" sizes=\"auto, (max-width: 367px) 100vw, 367px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><em>Our greatest glory is not in never falling, but in rising every time we fall.\u3000\uff5e\u3000Confucius<br \/>\n\u30b9\u30b4\u30a4\u3053\u3068\u3063\u3066\u3044\u3046\u306e\u306f\u3001\u4e00\u5ea6\u3082\u8ee2\u3070\u306a\u3044\u3053\u3068\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u8ee2\u3093\u3067\u3082\u8ee2\u3093\u3067\u3082\u305d\u306e\u305f\u3073\u306b\u7acb\u3061\u4e0a\u304c\u308b\u3068\u3044\u3046\u3053\u3068\u3002\uff5e\u3000\u5b54\u5b50<\/em><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Apple Cranberry Fried Wonton with Rum Vanilla Dipping Sauce March 14, 2011 It&#8217;s been fun using wonton wrappers to create different things. Here is a sweet treat made from wonton wrappers. Wrap cooked apple (apple, sugar, lemon juice) and craisins in wonton wrappers and deep fry. Mix sugar and cinnamon in a paper bag. Drop [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-18732","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18732","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18732"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18732\/revisions"}],"predecessor-version":[{"id":18891,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18732\/revisions\/18891"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}