I love to entertain and bring my mini delectables to different functions. I have friends and colleagues who ask me to help them with their parties, which I’m only too happy to oblige. As John always jokes, “You have a certain reputation in these parts and you have to keep up with the demands of your public, you know”?! He is right about one thing; everyone seems not to be able to wait and see what I create next.
That’s not to say everyone doesn’t have his or her preferences of my little taste sensations. Whether it’s my Ground Beef and Mushroom Stuffed Pastry with Madeira Sauce to my Mini Chocolate Chip Tea Cakes, everyone asks for their favorites. There is an insurmountable satisfaction in knowing that what I create, what I cook for others, brings such joy. I wonder if that’s why I am so passionate about cooking. No, that’s only part of it because I love every aspect of what I do as far as the kitchen work goes. Well, not the cleaning up. We can forget about that one.
Recently I brought these Mini Cheesy Cones to an “After the Gala” party. Someone had asked for my recipe as she was entertaining a couple of days later. As I debated on telling her the recipe, I figured why not. It’s an easy recipe and there are plenty of versions of this type of cone out there, so I gave her instructions on how to prepare them. Then someone else asked me to help her with a party as a friend was traveling into town, so I brought the cones as well as some other palate pleasing appetizers.
This is an easy recipe. You can make different versions of it and still have a great tasting item. My suggestion when making the cones is only to do 3 or 4 at a time. If you do more than that, the cheese will start to harden before you can roll them. Also, I wash and cut a carrot in half. I take the smaller end and peel it to make the size and shape of the cone mold. I do this to both halves and keep one in the refrigerator to keep cold. It makes shaping the cone easier and it hardens faster.
Disclaimer: Even though my fingers are not sensitive to heat, I want to state the cheese is hot! Use precaution when molding the cheese. Wear gloves if you find it is too hot to mold while it is in its malleable state.
Mini Cheesy Cones with Avocado, Roasted Red Pepper, and Tomatoes
Makes 26 – 30 Cones
Note: When it comes to shaping the cones the cheese is hot! I want to say this and put my disclaimer on just in case someone critiques their fingers got burnt. My suggestion is wear a glove if the fingers are sensitive to this type of heat.
1 ½ cup grated Parmesan
¾ cup grated cheddar
¾ cup grated Asiago
1 Tablespoons chopped parsley
2 avocados, pitted, scooped, and finely diced
1 red pepper, roasted with skin, seeds and stem removed, finely chopped, excess liquid removed
½ teaspoon Serrano, roasted with skin, seeds and stem removed, finely chopped
3 Roma tomatoes, roasted with skin, seeds and stem removed, finely chopped, excess liquid removed
1 ear of corn
1 teaspoon olive oil
1 ½ teaspoons lemon juice
1 teaspoon red onion, minced
1 carrot cut in half and peeled to make cone mold shape
Preheat oven to 500 degrees F.
Strip kernels from ear of corn. Bring to boil a pot of salted water and blanche corn for 3 minutes. Immediately scoop corn with a slotted spoon and place in an ice bath to stop the cooking process. Strain and set aside.
Mix the cheese and parsley together. Pour a heaping tablespoon of the mixture onto a parchment lined baking sheet and lightly pat down with the back of a spoon. Repeat, leaving at least an inch between the mounds, as the cheese will spread out. Bake for 1 ½ – 2 minutes or until the cheese has melted and starts to brown a little on the edges. Take out of oven and wait one minute, (read above note) then wrap the cheese around the peeled carrot and overlap the edges to seal the sides of the cone. Roll the cone against a hard surface to make sure it seals. Slip off the carrot and place on a cooling rack.
In a small bowl combine the avocado, roasted red pepper (that was patted with a paper towel to remove excess liquid), Serrano, tomatoes, corn, olive oil, lemon juice, red onion, and salt and pepper to taste. Opening of cones is small so take a ½ teaspoon to fill the cones with the avocado mixture, gently push down to add more of mixture. Or use a cookie press that has a large open attachment. Enjoy!