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recipe: parmesan cones with avocado and red pepper

Posted By admin On September 16, 2010 @ 5:41 am In appetizers,food | 28 Comments

I am almost embarrassed to admit how many times I tried to make these cones, without success.  At least a half dozen, and that’s being conservative.  I’d heat up my skillet, throw on a tablespoon or so of freshly grated Parmesan, heat it up with high hopes… and then burn my fingers trying to lift the crisp off the pan.  And then watch helplessly as they turned dry and crackly before I could even think about taking photos.  And then I’d somehow forget what a disaster it was, because a few months later, I’d inevitably try again.

But as I was going through my recipe stack [1] the other day, a different technique stood out to me.  Baking the crisps at 500 degrees for just a few minutes would leave them hot but not burning, perfect for shaping.  Still, though, I wasn’t convinced.

For some reason, I felt like the Parmesan was the real problem — it dried too quickly.  So in this last-ditch effort at Parmesan cones, I did them a little differently: I didn’t just use Parmesan.  Instead, I added freshly grated cheddar and Asiago — a *giant* difference, let me tell you.  Not only was the flavor interesting and new, the crisps stayed soft long enough for me to mold them easily, with minimal hand-burning.  Pair them with some a little bit of avocado, corn and red pepper, and you have a foolproof appetizer for company.

Even on the seventh try.

Parmesan Cones with Avocado and Red Pepper Recipe

INGREDIENTS
1/2 cup grated Parmesan
1/4 cup grated cheddar
1/4 cup grated Asiago
1/4 avocado, peeled, pitted and diced into 1/4″ cubes
1/2 red pepper, seeds and stem removed, diced into 1/4″ cubes
1/4 cup corn
1 tsp olive oil
1/2 tsp lemon juice
Salt
Pepper

DIRECTIONS

Preheat oven to 500 degrees F.

Mix the cheese together.  Pour a heaping tablespoon of the mixture onto a silicone or parchment lined baking sheet and lightly pat down.  Repeat with the remaining cheese, leaving at least an inch between piles.  Bake for 3 minutes, until the cheese has melted.  Allow to cool for one minute, then wrap the cheese around cone molds like these [2] [or, reader Donna recommends shaping them using a peeled carrot!], or press into mini muffin tins for tuile shapes.  Allow to cool until hardened.

Mix together the avocado, red pepper, corn, olive oil, lemon juice, and additional salt and pepper.  Mix lightly so the avocado doesn’t bruise.  Fill the cones with the mixture and serve!

Makes about a dozen.


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URLs in this post:

[1] going through my recipe stack: http://www.sugarlaws.com/nine-recipes-i-havent-made-yet

[2] like these: http://www.amazon.com/gp/product/B0000CFMSP?ie=UTF8&tag=sugarlaws-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0000CFMSP

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