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Cannoli

29 Nov

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.

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Vanilla Bean Tart

20 Nov

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.

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