DELICIOUS SAVORY APPETIZERS Brie, Zucchini and Prosciutto Purses To fill one Quesalera I modified this recipe from www.yummly.com/recipe/zucchini_-brie-and-prosciutto-in-puff-pastry-purses- Recipezaar Total prep time: 30-45 minutes Cook time: 15 minutes 6-8 tablespoons olive oil or butter 3-4 cups zucchini, young, sliced thin 5 garlic cloves, finely chopped and crushed with a knife blade 1 cup parmesean cheese, freshly grated 1 ½ teaspoon black pepper, coarsely ground 2 sheets puff pastry 19 brie cubes, each about ¾ inch square 19 slices prosciutto, thinly sliced 2 eggs, beaten, add a little milk to stretch Directions: Preheat oven to 375 degrees F. Lightly grease the pockets of the Quesalera with olive oil or butter to prevent sticking. Heat olive oil in a skillet over medium high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, but not over cooked, about 5-7 minutes. Stir often. Cool slightly, then add the Parmesean and mix. Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut squares approximately 3-4 inch square- reserve the leftover pastry for more purses if need be. Place a small amount of the zucchini mixture in each square and place a Brie square atop each one, then place a slice of prosciutto atop the Brie. You may want to sprinkle with a little fresh parsley before closing the purse. Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven). Brush the purses lightly with the beaten egg, as this will help color them golden. Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
SOUTH OF THE BORDER APPETIZER This recipe requires little prep and no baking. Its a fun way to liven up a common appetizer. Prep time: 10 minutes ( I like that!!) Time to Cook: NONE!!! (even better!) 19 Tostito Scoops 1 can rinsed and well drained whole black beans Chunky Salsa grated cheese of your choice cilantro sliced jalapeno peppers Guacamole (if you wish). Place a Tostito Scoop in each pocket. Add drained whole black beans, chunky salsa, jalapeno or olive slices, small amount of grated cheese of choice, cilantro, sliced jalapeno. Couldn't be any easier! STUFFED BUTTON MUSHROOMS There are many variations to making stuffed mushrooms. Here is a simple start: Prep time: 30 minutes Time to cook: 8-10 minutes 19 medium size fresh and clean Crimini or white mushrooms 1 cup cooked rice ½ cup shredded cheese ½ cup skinned, finely chopped tomato 2 Tbsp. Parsley, finely chopped 1 ½ tsp. Salt ½ tsp. Ground thyme ½ tsp. Black pepper 1 Tsp. Lemon juice 4 tbsp. Melted butter Remove stems from mushrooms and chop and combine with all above ingredients. Before filling the caps lightly brush the inside and outside with olive oil. Fill caps with mixture Place in Quesalera oven and bake 8-10 minutes at 350-375 degrees F. Do not overcook.
While cooling sprinkle with dried or fresh oregano. THE NEW FONDUE The Quesalera is a great option to the prep and cleaning that is needed for a fondue pot. Prep time: 15 minutes Cook time: 8-12 minutes Grated Gruyere cheese Grated Provolone cheese Whole nuts pistachios, pecans, or candied pecans Raisins Green apple Diced dried apricot Nutmeg Blend the grated cheeses in the amounts of ¾ grated Gruyere cheese and ¼ amount grated provolone cheese. The fat and moisture in the provolone encourages the Gruyere to melt. Place the grated blend in each pocket to about ¾ full. Cook at 375-380 degrees for about 8-12 minutes or until bubbly. Remove from oven and add items such as a whole pistachio nut, small diced green apple, or raisin, or diced dried apricot, sprinkle with nutmeg. Cool and serve. STUFFED MEATBALLS This is a great appetizer or may fill the bill for a light dinner, accompanied by a salad and tasty bread or bread sticks. Prep time: 20 minutes Time to cook: about 10 minutes 19 home made cooked prepared frozen meatballs; sliced ¾ down the center Ricotta cheese Seasoned tomato sauce or prepared spaghetti sauce parmesean cheese Fresh basil leaves To cook: Place a small amount of red sauce in the bottom of each pocket to prevent sticking. Place a cut meatball in each pocket and fill with ricotta cheese
Bake for about 10-12 minutes at 375 degrees. Remove from oven and spoon a small amount of warmed red sauce over the meatball. Top with fresh parmesean cheese and a leaf of fresh basal leaf BITES FROM THE SEA DAN's SHRIMP APPETIZER My friend, Dan, is not only a gentleman and kind soul, but he's a champ in the kitchen. His dinner guests absolutely love this appetizer and delight in the presentation using the Quesalera. Marinade the shrimp while you are preparing other dinner items. Prep time: about 30 minutes allowing for marinade time Cook time: about 5 minutes Ingredients for one Quesalera 19 pieces cubed French bread 19 small raw shrimp 1/2 cup Extra Virgin olive oil 5-6 cloves minced garlic lemon juice from 1 lemon 1 cup cup sherry 19 shelled deveined shrimp 19 Provolone cubes Salt and pepper Marinade shelled, deveined shrimp with olive oil, sherry, lemon, salt and pepper. Rub small amount olive oil in each Quesalera pocket, place a cube of bread, a shrimp and a cube of cheese in each pocket. Drizzle with olive oil and bake at 375 for about 5 minutes. CRAB DELIGHT This recipe holds 1 Quesalera of 19 crab won tons, or for a smaller amount you may want to make only 10 won tons and use the empty Quesalera pockets for sweet chili sauce for dipping.
You may want to place a small amount of kim chee in the bottom of each pocket and top with a filled won tons. Prep time: 15 minutes Cook time: 5-8 minutes 19 Wonton Wrappers may need to be cut down to a 3 inch x 3 inch square to avoid crowding 1-1 ½ cup flaked crab meet 5 Tbsp. chopped black olives 5 Tbsp. chopped green pepper 2 Tbsp. Dried tarragon Dash of Tabasco 3/4 cup Shredded Provolone cheese Mix all ingredients thoroughly. Place approximately 1 ½ -2 tsp. of filling into wonton wrapper. With watered fingers seal the edges forming a purse or cup. The wonton may choose to open much like a lotus blossom. Cook 5-8 minutes @ 350 degrees. Serve with sweet chili sauce for dipping. PRESENTATION PLATE The Quesalera is a pretty item to be used as a presentation plate. Because the Quesalera remains very hot after cooking some preparations might be better cooked in a mini cupcake pan, then transferred to the Quesalera for decorating and presenting. Brownie Bites Follow a typical recipe for brownie bites. Cook in mini cupcake pan. When cooled transfer them to the Quesalera to decorate and present. Mini corn Muffins Bake corn muffins in a mini pan, cool, and transfer the Quesalera. Top with a candy corn for Halloween! Cake Pops Fun for kids birthday parties. Create your own cake pops or use the Quesalera as a fun presentation plate. Be sure to make, or purchase cake pops that need the stick to be straight up!
USING ATHENS Mini PHYLLO SHELLS Athen Foods makes this wonderful product. Most grocery stores stock them in the frozen food section. They can be used without needing to bake after thawing, or, some recipes may be great slightly baked. Their website has many recipe ideas using the shells. Visit Athensfoods.com. Tell them I sent you! TIP: If heating or baking the recipes using the Phyllo shells always oven bake. The shells get too soft in the microwave. DELECTABLE DESSERT PRESENTATIONS HERSHEY KISS CUPS Of course its the chocolate kiss that makes this enticing! Prep time: 20 minutes Cook Time: 5 minutes Flour 1-2 containers of Pillsbury Crescent Rolls Ricotta or Fromage Blanc cheese 19 Hershey Kisses whole or half nut of your choice Place a little flour on a flat surface. Gently open a roll of refrigerated Pillsbury Crescent Rolls onto the floured surface. Pinch the seams together so you form a solid rectangle. Cut the dough rectangle into 19 pieces. Place a small square of dough in each Quesalera pocket Place in 400 degree oven for 5-6 minutes, until lightly colored. Remove from ovenand fill each dough cup with ½ teaspoon of cheese, 1 Hershey kiss, and 1 nut of your choice. Replace in oven for 4-5 minutes. USING EGGS DEVILED EGGS
The Quesalera provides a wonderful plate for showcasing deviled eggs. This recipe is taken from Athensfoods.com and uses their Mini Phyllo Shells. Prep time: 2 hours 4-6 shelled hard boiled eggs ¼ cup mayonnaise or salad dressing ¾ tablespoon prepared mustard 1 ½ teaspoon white vinegar 1/8 teaspoon salt 19 Athens Mini Phyllo shells In a food processor, place cooled eggs, mayonnaise, mustard, vinegar and salt and any additional ingredients you may like, as dry dill, horseradish, chives, minced ham, crumbled cook bacon, sliced green olive, and pulse until smooth. Spoon or pipe 2 teaspoons of filling into each Phyllo Shell placed in each Quesalera pocket. Garnish as desired, ie: Hungarian paprika. Chill until serving. FUN SCRAMBLED EGGs or QUESALERA OMELET BITES Fun breakfast idea for kids. Easy to make in the microwave. Prep time: 5-10 minutes Time to Cook: 2 minutes in the microwave scrambled eggs depending on how many Quesalera pockets you want to fill butter diced ham or cooked crumbled bacon or bacon bits grated cheese How to Cook: place a small drop of softened butter in each Quesalera pocket you intend to fill Microwave briefly, perhaps for about 10-15 seconds to slightly melt the butter. Scramble eggs to fill the Quesalera pockets you are using, and fill each pocket to about ¾ full. Add items as diced ham, bacon bits, grated cheese. Cook at 50 % less microwave power for 1 ½ to 2 minutes or until the eggs are cooked. How to Serve: Remove from microwave, add spices of your choice, or garnish with diced red bell pepper, fresh basil leaf, fresh oregano, with allow to cool before serving.
MINI QUICHES Prepare above recipe but there is no need to melt butter in the pockets if you are going to use Phyllo mini cups. Pour the egg batter and added ingredients into Athens Phyllo mini cups. Bake, do not microwave, at 350 degrees for about 10 minutes. Add fresh or dried herbs while cooling and before serving.