Last month I finally got the courage to join The Daring Kitchen. The main reason why I hadn’t joined before was simple…I was scared of the commitment…kind of like a relationship. Well I’m glad I did, my first challenge was a dessert dear and close to my native land, Cannoli.
The irony is that I actually bought the Cannoli forms a few months back and they just sat in my cupboard unopened. So if this challenge had not come along they may have very well sat there much longer.
The challenge for November was brought to us by Lisa Michele from, Parsley, Sage, Desserts and Line Drives. The recipe was a combination from various cookbooks; Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
I followed the dough recipe as was written. We had the option of using white wine, Marsala or grape juice….trying to keep the recipe as authentic as possible I went with the Marsala. The dough itself was very simple to make. I made it the day before and let it sit in the fridge overnight. At first I was a bit put off by the amount of Marsala in the dough, but once fried it turned out just fine.
The dough was simple to work with; I used a pasta machine to roll out the dough…it cut down on the elbow grease and the time significantly.
For the filling I went with a Ricotta sweetened with sugar and flavored with vanilla. I also made Pierre Hermé’s Chocolate Crème Patisserie, which by the way is out of this world! Again to save some time I made the fillings the day before.
Ok, so far so good. I got up on Saturday morning and started rolling out my dough and heating up the oil ready to fry. I really despise frying and not for the reasons you may think, I despise it because it just stinks up the house…and did it ever. The stench stuck around for days, and I swear when I walk into my house I can still smell it!
Nevertheless, the end result was just unbelievably delicious. My husband devoured the Cannoli and actually said, “I don’t think I could ever eat another bakery Cannoli after having these”…I would say that’s a success because my husband takes his Cannoli very seriously.
Would I ever make these again? Sure I will, but it will have to be warm enough to fry outside..and considering it’s almost December in Toronto I probably wont be making these for at least another 6 months.
So if you love Cannoli, I urge you, I beg you to try to make them at home, you will not regret it.
It’s just a fantastic feeling when you wake up in the morning and not have to think about going to work, especially when it’s not the weekend. I thought I would treat myself today by taking a day off, just to you know, relax, take a leisurely walk, spend some time in the kitchen and of course update my blog.
Well, since I knew I wouldn’t have to work today, yesterday evening I baked up this Vanilla Bean Tart that I found on a new blog that I just fell in love with Broxholm Road. The recipe was rather simple to follow, aside from the differences in measurements (thank you Mom for giving me my very own scale). Let me tell you the best thing about this tart is the unbelievable amazing scent coming from the oven when it’s baking. I tell you it’s like nothing you have experienced before, if I closed my eyes I would have thought that I was standing in a Parisian Patteserie…yeah that good!
These are the type of simple desserts that I enjoy, plain but with a burst of flavour. As I mentioned, the recipe is pretty simple to follow, my only word of warning is be gentle when handling the dough. It’s even more finicky than pie dough, so work fast and make sure your work surface is well floured.
There are a few things that I did different, while the recipe called for whole milk I only had 1%. I must admit, I was a little worried that my custard wouldn’t thicken, but it did. By using 1% all I may have compromised is some of the richness in the taste, but to be honest who would really notice. The recipe also called for lemon rind in the dough, now this was just a personal preference on my part, I just felt that the lemon taste in the dough would take away for the vanilla custard, again just a personal preference. Although, if I make this again I may very well but a dash of Rum or Bourbon in the custard for a little extra punch. And lastly for both the custard and the dough I used regular granulated sugar, and it worked out fine.
How’s that title for a mouthful? So I wanted to try something different from my usual, you know trying to step out of my comfort zone. This recipe is by no means difficult, it’s just that it has butternut squash which I have never baked with before…or cooked with either for that matter. As much as I like to think that I have a pretty unbiased palate, I do tend to stay away from the unknown. Like the other time when I baked the chocolate cinnamon cake, it was something different, I tried it, didn’t like and will never make it again.
Tonight I thought that I would give it another go with a recipe I saw in Fine Cooking, Sweet Cakes Holiday Baking Issue. I picked up the magazine the other night while I was at the Home Depot of all places. I pretty much studied all the mouth-watering recipes during my morning commutes to work, and this one just stood out. So when I stepped off the bus today I walked into the corner fruit stand and purchased myself a butternut squash.
I rushed home, quickly checked the mail and made my way into the kitchen and got my grater out.
Having never cooked or baked with butternut squash I was a little uneasy, first I noticed how difficult it was to peel and how much more difficult it was to cut. Man, that is one hard-as-a-rock vegetable. So t here I was breaking a sweat trying grating this squash thinking that maybe it’s not ripe enough and I’ll end of with a dense cake. I quickly banished that thought from my mind and got back to the recipe only to remember that I forgot to but buttermilk. No worries I thought, I can make my own. You see the problem is the only milk I have in the fridge is 1% so I was pretty sure the cream of tartar trick wouldn’t work…and it didn’t, nor did the adding vinegar to the milk trick. Instead I opted to use plain yogurt instead, hey why not, I’ve made many delicious and moist cakes using yogurt.