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California Avocado Trio

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California Avocado Trio

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Ingredients

Serves: 8

As needed California Avocado "Ice Cream" Cone (recipe follows)
As needed Salsa (recipe follows)
As needed California Avocado Crème Brulee (recipe follows)
As needed California Avocado & Roasted Corn Salad (recipe follows)
As needed California Avocado "Ice Cream" Cone
8 small corn tortillas, each cut into 4 1/2" circles
1 qt. Canola oil for frying
5 oz. Canned vegetarian refried beans
4 oz. Fresh California Avocado, coarsely mashed
As needed Salsa
As needed Yield: 2 cups
8 oz. Plum tomatoes, diced 1/4"
1 1/4 oz. White onion, diced 1/4"
1/2 oz. Jalapeño, seeded and finely diced (1 jalapeño)
1/4 oz. Fresh cilantro, chopped (1/4 cup)
1 oz. lime juice
1/4 oz. Garlic, minced (1 clove)
1 tsp. kosher salt
As needed Yield: 2 cups
As needed California Avocado Crème Brulee
1 large Fresh California Avocado*
2 oz. Crème Fraiche
2 oz. Skim milk
1 oz. Goat cheese, crumbled
1 oz. Shallot, diced (1 shallot)
1/2 oz. Jalapeño, seeded and diced (1 jalapeño)
1/2 oz. fresh lime juice
1 tsp. Fresh lime zest
1 large egg, beaten
As needed Salt and pepper to taste
1 tsp. olive oil
1/2 oz. Parmesan cheese, freshly grated (2 Tbsp.)
As needed California Avocado & Roasted Corn Salsa
As needed Yield: 2
1 lb. Corn kernels, cut from 3 ears of corn
8 oz. Fresh California Avocado, diced 1/2"
1/2 oz. Jalapeño, seeded and finely diced
1 oz. fresh lime juice
1 tsp. Fresh lime zest
2 oz. Olive oil or avocado oil
As needed Salt and pepper to taste
1/8 oz. thinly sliced scallion for garnish (1 Tbsp.)

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Salsa

  1. Prepare the salsa by mixing together tomatoes, onion, jalapeño, cilantro, lime juice, garlic, and salt. Refrigerate until needed.

California Avocado "Ice Cream" Cone

  1. Heat the canola oil to 375 degrees F. Place the corn tortillas (cut into 4 ½” circles) in the microwave for 20 seconds to soften. Roll each tortilla into a cone shape and secure with a toothpick. Fry the tortillas for 45 seconds to 1 minute until golden brown and crisp. Place on paper towel lined plate and season with kosher salt immediately.
  2. Pipe 1 tablespoon of refried beans into the bottom of each cone. Place ¼ cup of salsa into each cone. Top each cone with 1 tablespoon of the mashed Fresh California Avocado, using a small scoop or melon baller to resemble an ice cream cone.

California Avocado Crème Brulee

  1. Preheat the oven to 300 degrees F.
  2. Warm the olive oil in a pan over medium heat. Sauté the shallot and jalapeño until the shallot is translucent. Set aside to cool.
  3. Using a food processor, purée the Fresh California Avocado, Crème Fraiche, Skim Milk, goat cheese, and the cooled shallot and jalapeño mixture until smooth. Mix in the lime juice and zest, season to taste with salt and pepper, then mix in the beaten egg.
  4. Place ¼ cup of the mixture into each 2.5 oz. ramekin (8 total). Smooth the surface of each with a spatula. Place the ramekins in a pan and fill with water to reach halfway up the sides of the ramekins. Cover with foil.
  5. Bake for 30-35 minutes.
  6. Once the crème brulees have completely cooled, top each with ½ teaspoon of parmesan cheese and use a torch to brown the top.

California Avocado & Roasted Corn Salad

  1. Preheat oven to 425 degrees F.
  2. Mix the corn kernels and 1 ounce of the oil in a bowl. Pour into a roasting pan and roast for 15-20 minutes, or until nicely browned. Set aside to cool.
  3. In large bowl, mix together the Fresh California Avocado, jalapeño, lime juice and zest, the remaining 1 ounce of oil, and salt and pepper to taste. Mix in the cooled roasted corn. Place 2 ounces of the salad into 8 small ramekins. Garnish each with ¼ teaspoon of sliced scallions.

To Assemble

  1. Place one “Ice Cream” Cone, one Crème Brulee, and one ramekin of Avocado & Roasted Corn Salad on a narrow rectangular plate.

* A large Fresh California Avocado weighs about 8 oz.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Molly Buckie, Catering Manager, Restaurant Associates

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