I don't know about you, but I'm always up for a little more fun. Appetizers in cute little edible cones fit the bill. The chicken curry salad in this pic is mesmerizingly delicious (and I will share the recipe with you soon), but the party is taken higher when you add the confetti of the sesame-flavored crunch of this cone.
I've been fantasizing about making cones for a long time. My experiments with making the cones, though have led to some heartache and muttering, but here is a winner. It's pretty cheap to make, too!
Crunchy Sesame Cones
Ingredients and special equipment:
- Package of square wonton wrappers
- A small bowl of Asian sesame oil
- And, most importantly, some metal cone shapes called "cream horn cones." I bought them at City Kitchens in Seattle, but I just found a place online that sells them: http://www.fantes.com/cannoli.html -- I used the one that's the set of 6 for $2.99. I bought three sets so that I could work in big batches.
- Preheat oven to 350˚.
- On a flat surface, lay out a few wonton wrappers (keep the others in a sealed bag while you work to keep them from drying out).
- With your fingers, spread oil evenly on the surface of each wrapper. Line up the side of a metal cone along the bottom edge of a wrapper. Place the metal cone so that the silver tip is a few millimeters shy of the bottom corner, then roll up until you reach the side edge of the wonton wrapper. Press along the seam with your fingers, then coat the outside of the cone with more sesame oil .
- If you need to fill your cones with something on the wetter side (such as this chicken curry salad), you'll need to seal the bottom tip. Otherwise, skip this step. To close the hole, flip the cone so that it stands open-side down. Fold the bottom tip over to get rid of the hole, then pinch, squeeze, and mold the tip until there are no holes or edges that look like they will open during baking.
- With a knife, trim the the top edge the way you would like it, or leave the wonton corner sticking up as is. In this picture, I have trimmed the top edge to be straight.
- If and when you've finished sealing the tip and trimming the top, press the cone, seam side down, onto an ungreased cookie sheet. It's important to press the seam onto the cookie sheet, because it will keep the cone from unraveling. Keep the metal cone inside the wonton wrapper for baking.
- When the sheet is filled with cones, place it in the oven for 7 minutes, then open the door and gently shake the pan so that the cones roll around slightly. Cook for 3 to 5 minutes more, until the cones are a light golden brown.
- Remove the sheet from the oven, and after the cones have cooled slightly, remove the metal horn cones and repeat the process.
- Fill each cone and serve in a shallow bowl full of uncooked rice, beans, or grains to support the cones vertically.
- Store cones in airtight baggies. They keep for a couple of weeks (or even longer!)