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Appetizer
Mexican
About 2-3 dozen puffs
1 hour 15 minutes
50 minutes
A nice blend of cheese, heat and a little sweet!
1 cup Melissa's organic red quinoa
1/4 pound unsalted butter - softened
2 eggs
1 3/4 cups whole milk
1 cup corn meal
2 teaspoons baking powder
Sea salt and freshly ground pepper to taste
1 fresh red Fresno pepper - minced
2 red apples - peeled, diced small
1/2 cup Melissa's Dried Roasted Sweet Corn
1 cup cheddar cheese - shredded
1 cup Gruyere cheese - shredded
1 fresh Serrano pepper - minced
3 fresh jalapeno peppers - minced
1 fresh Anaheim pepper - roasted, peeled, seeded
1 green bell pepper - minced
1/2 cup cider vinegar
4 tablespoons cider vinegar
2 1/2 cups granulated sugar
1 package liquid pectin
Place the red quinoa in a blender and pulverize it into a powder. Set aside. Preheat the oven to 425ºF.
In a bowl, whisk together the butter, eggs and milk until well combined. In another bowl, combine the quinoa, corn meal, baking powder, salt and pepper.
Mix the dry bowl into the wet bowl. Stir in the red fresno pepper, apples, dried corn and the cheeses. Spoon the batter into lightly greased mini muffin pans and place into the oven. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Makes about 2-3 dozen puffs.
In a saucepan, combine everything except for the pectin. While stirring, bring to a boil. Remove from the heat and stir for 5 minutes to slightly cool.
Stir in the liquid pectin, return to the burner and bring to a vigorous boil. Continue to boil for 2 minutes, stirring occasionally. Remove from the heat and let cool for 10 minutes.
Place in the refrigerator for about 15-20 minutes to firm up. Remove from the refrigerator and give it a stir. To serve, place the puffs on a platter and top with the jelly. If desired, you can preserve any extra jelly using normal canning techniques.
