Summer Appetizer Soiree
249 Highland Avenue Rochester, NY 14620-3036 p. 585.461.1000 f. 585.442.7577 www.cce.cornell.edu/monroe
Summer Appetizer Soiree
Cream Cheese Stuffed Strawberries
with
Chef Ellen Adams, Certified Personal Chef A Red Hot Dish and Great Food Too!
June 9, 2014
Vegetable Quesadillas (makes 4 quesadillas) 4 (10-inch) flour tortillas 1 can whole kernel corn, drained 2 Cups fresh spinach 1 cup grated cheese, sharp Cheddar or Mexican blend 1 can black beans, drained 1 Cup salsa Cooking Spray Sour cream, for garnish Combine the corn, cheese, black beans and salsa in a bowl and stir to combine and microwave the bowl until warm Lay the tortillas on a cutting board or other flat surface Spread some of the vegetable and cheese mixture on 1 tortilla. Top with some spinach and then another tortilla and press down to seal together Warm a skillet over low heat and spray with cooking spray Add the tortillas to the skillet and cook until lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, carefully, turn the tortilla over and cook the other side until brown and the cheese has melted Use a spatula to transfer to a cutting board. Let the quesadilla rest a couple of minutes before cutting into 6 wedges. Repeat with remaining tortillas Serve with sour cream
20 whole large strawberries, hulled 8 ounces cream cheese, softened 1/4 cup confectioners' powdered sugar 1/4 teaspoon vanilla or almond extract 2/3 cup chopped pecans Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a crisscross cut. Fan wedges just slightly, taking care not to break them. Set aside. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve. Cheddar & Green Apple on Crostini’s ¼ stick of butter, melted 1 loaf French bread, sliced into 1/2 inch slices 2 - 3 green apples 1/2 cup brown sugar Small block of cheddar cheese Preheat oven to 350F degrees Toast French bread slices on baking sheet in oven until golden Using a wire cheese slicer or sharp knife, slice Brie into thin slices Cut green apples into thin slices Melt butter in a Ziploc bag Mix brown sugar, apples and melted butter together in the bag. Top each slice of bread with two slices of apple and a slice of cheese. Place on baking sheet. Bake until cheese melts (approx. 4-5 minutes). Watch carefully so that cheese doesn't burn
Building Strong and V ibrant N ew Y ork Communities Cornell Cooperative Extension in Monroe County provid es equal program and em ploym ent opportunities
Cornell Cooperative Extension in Monroe County is supported by public and private funding. Primary cooperative partners are the County of Monroe, the State of New York, Cornell University, and the U.S. Department of Agriculture.
Black Bean and Corn Salsa Grilled Vegetable Bruschetta (serves 4) 2 Tbsp. olive oil 1 red pepper, thinly sliced 1 sweet onion, thinly sliced 1 zucchini, sliced ½ lb mushrooms (porcini, shiitake or white) 2 cloves garlic 4 slices of rustic bread (ciabatta, olive bread, etc.) 2 Tbsp., fresh basil, chopped Preheat oven to 350 degrees Slice the bread into ¼” slices and lay on a baking sheet. Cut the garlic in half and using the cut side, rub each piece of bread with the garlic. Spray the bread and garlic with cooking spray Toast the bread in the oven for approximately 8-10 minutes or until lightly toasted, set aside Place the vegetables in a plastic bag and drizzle with the olive oil. Shake the bag to evenly coat the vegetables Heat a grill pan over medium heat and add the vegetables. Grill vegetables in an even layer until soft and starting to brown Remove the leaves of the fresh basil and chop enough to make 2 Tbsps. Stack the warm vegetables on the toast and sprinkle with the chopped basil
1 (15 oz.) can yellow corn, drained 1 (15 oz.) can white corn, drained 2 (15 oz.) cans black beans, drained and rinsed 1 (14.5 oz.) can Italian-style diced tomatoes, drained 1 bunch finely chopped cilantro 5 green onions, finely sliced ½ Cup red onion, finely chopped 1 red bell pepper, seeded and chopped 1 tablespoon minced garlic 1/4 cup lime juice 1 avocado - peeled, pitted, and diced 2 tablespoons olive oil, or to taste 3 cucumbers (sliced for dipping) Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Peel the cucumbers and slice into ¼” slices and serve with the salsa
Summer Appetizer Soiree
Cream Cheese Stuffed Strawberries
with
Chef Ellen Adams, Certified Personal Chef A Red Hot Dish and Great Food Too!
June 9, 2014
Vegetable Quesadillas (makes 4 quesadillas) 4 (10-inch) flour tortillas 1 can whole kernel corn, drained 2 Cups fresh spinach 1 cup grated cheese, sharp Cheddar or Mexican blend 1 can black beans, drained 1 Cup salsa Cooking Spray Sour cream, for garnish Combine the corn, cheese, black beans and salsa in a bowl and stir to combine and microwave the bowl until warm Lay the tortillas on a cutting board or other flat surface Spread some of the vegetable and cheese mixture on 1 tortilla. Top with some spinach and then another tortilla and press down to seal together Warm a skillet over low heat and spray with cooking spray Add the tortillas to the skillet and cook until lightly brown, about 2 minutes. Using a spatula, gently lift the edge so you can check. When 1 side is brown, carefully, turn the tortilla over and cook the other side until brown and the cheese has melted Use a spatula to transfer to a cutting board. Let the quesadilla rest a couple of minutes before cutting into 6 wedges. Repeat with remaining tortillas Serve with sour cream
20 whole large strawberries, hulled 8 ounces cream cheese, softened 1/4 cup confectioners' powdered sugar 1/4 teaspoon vanilla or almond extract 2/3 cup chopped pecans Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a crisscross cut. Fan wedges just slightly, taking care not to break them. Set aside. In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve. Cheddar & Green Apple on Crostini’s ¼ stick of butter, melted 1 loaf French bread, sliced into 1/2 inch slices 2 - 3 green apples 1/2 cup brown sugar Small block of cheddar cheese Preheat oven to 350F degrees Toast French bread slices on baking sheet in oven until golden Using a wire cheese slicer or sharp knife, slice Brie into thin slices Cut green apples into thin slices Melt butter in a Ziploc bag Mix brown sugar, apples and melted butter together in the bag. Top each slice of bread with two slices of apple and a slice of cheese. Place on baking sheet. Bake until cheese melts (approx. 4-5 minutes). Watch carefully so that cheese doesn't burn
Building Strong and V ibrant N ew Y ork Communities Cornell Cooperative Extension in Monroe County provid es equal program and em ploym ent opportunities
Cornell Cooperative Extension in Monroe County is supported by public and private funding. Primary cooperative partners are the County of Monroe, the State of New York, Cornell University, and the U.S. Department of Agriculture.
Black Bean and Corn Salsa Grilled Vegetable Bruschetta (serves 4) 2 Tbsp. olive oil 1 red pepper, thinly sliced 1 sweet onion, thinly sliced 1 zucchini, sliced ½ lb mushrooms (porcini, shiitake or white) 2 cloves garlic 4 slices of rustic bread (ciabatta, olive bread, etc.) 2 Tbsp., fresh basil, chopped Preheat oven to 350 degrees Slice the bread into ¼” slices and lay on a baking sheet. Cut the garlic in half and using the cut side, rub each piece of bread with the garlic. Spray the bread and garlic with cooking spray Toast the bread in the oven for approximately 8-10 minutes or until lightly toasted, set aside Place the vegetables in a plastic bag and drizzle with the olive oil. Shake the bag to evenly coat the vegetables Heat a grill pan over medium heat and add the vegetables. Grill vegetables in an even layer until soft and starting to brown Remove the leaves of the fresh basil and chop enough to make 2 Tbsps. Stack the warm vegetables on the toast and sprinkle with the chopped basil
1 (15 oz.) can yellow corn, drained 1 (15 oz.) can white corn, drained 2 (15 oz.) cans black beans, drained and rinsed 1 (14.5 oz.) can Italian-style diced tomatoes, drained 1 bunch finely chopped cilantro 5 green onions, finely sliced ½ Cup red onion, finely chopped 1 red bell pepper, seeded and chopped 1 tablespoon minced garlic 1/4 cup lime juice 1 avocado - peeled, pitted, and diced 2 tablespoons olive oil, or to taste 3 cucumbers (sliced for dipping) Stir the yellow and white corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, and garlic in a large bowl. Gently mix in the lime juice and avocado. Peel the cucumbers and slice into ¼” slices and serve with the salsa
