Lots of good stuff today ...
Cheers!
Cheers!
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contest BEGIN! Cheesy Weekend II
- Thread starter The Hot Pepper
- Start date
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Cheesy Italian Drip beef? Hmmmmmgrantmichaels said:Lots of good stuff today ...
Cheers!
Sandwiches were last week, but plated yeah.
Kidding, I am only an observerThe Hot Pepper said:
Pimpin
Don't forget all entries have to be spicy (a spicy element) = desserts too. 
hot stuff said:
Hmmmm. Holding your cards close, eh? Lots of teasing and ensuing intrigue in this TD!
Sandwichestctenten said:
Cannoli
Shell Ingredients:
Filling Ingredients:
Directions:
1. Mix all shell ingredients except for the Marsala in a bowl with a pastry cutter until it is crumbly. The butter and egg yolks should be thoroughly mixed.
2. Next, add in the wine 1 oz at a time,untilyou are able to mix it with your hands.
3. Form mixture into a ball and let sit uncovered for about 30 minutes.
4. If you dont have metal cannoli tubes, create your own while you wait for the dough to be ready. For each tube you make, youll need a 12×12 inch sheet of aluminum foil. Fold the sheet in half, then wrap it tightly around a dowel thats about 1 1/4 inches in diameter. Allow the foil to overlap on the dowel about 3 times to strengthen it. Then slide it off the dowel to make a few more. Thats it!
5.Once dough is ready, roll it out so its almost paper thin, on a well-floured surface. Cut circles with a pastry cutter.
6.Roll each circle of dough around a cannoli tube, overlaping the ends and pressing to seal, flaring out the edges slightly.
7.Fry one or two at a time in hot melted shortening (about 360∞F) for approximately 1 minute, turning to brown all sides.Remove from hot grease and drain on paper towels, seam side down.Let cool a minute or two before trying to remove metal tube.
8.To remove the metal tube, hold cannoli shell down on the paper towel and carefully slide the tube out one end.Leave cannoil shells on paper towel, seam side down to cool completely.
9. Next, make the filling. Combine ricotta cheese, powdered sugar, hot pepper powder and vanilla extract. When ready, add chocolate chips to the mixture be sure not to over mix.
10. Allow filling to chill for 30 minutes. Then pipe into cooled cannoli shells. Garnish with powdered sugar!
First time making these from scratch. They were pretty good, although not worth the work since they are so readily available here. The shells were very light and crunchy. The cannoli cream had the taste but was a bit watery. Pretty happy with my first attempt. The chocolate lava powder gave the cream a nice burn!!
Shell Ingredients:
- 4 cups all-purpose flour
- 2 tbsp brown sugar
- 1/4 tsp of salt
- 3 tbsp of softened butter
- 2 egg yolks
- 1/2 tsp of nutmeg
- 2 tsp cinnamon
- 3/4 cup sweet Marsala wine
- shortening, for frying
Filling Ingredients:
- 4 cups whole milk ricotta cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
JHP Chocolate Lava Powder - 1/4 cup semisweet mini chocolate chips
Directions:
1. Mix all shell ingredients except for the Marsala in a bowl with a pastry cutter until it is crumbly. The butter and egg yolks should be thoroughly mixed.
2. Next, add in the wine 1 oz at a time,untilyou are able to mix it with your hands.
3. Form mixture into a ball and let sit uncovered for about 30 minutes.
4. If you dont have metal cannoli tubes, create your own while you wait for the dough to be ready. For each tube you make, youll need a 12×12 inch sheet of aluminum foil. Fold the sheet in half, then wrap it tightly around a dowel thats about 1 1/4 inches in diameter. Allow the foil to overlap on the dowel about 3 times to strengthen it. Then slide it off the dowel to make a few more. Thats it!
5.Once dough is ready, roll it out so its almost paper thin, on a well-floured surface. Cut circles with a pastry cutter.
6.Roll each circle of dough around a cannoli tube, overlaping the ends and pressing to seal, flaring out the edges slightly.
7.Fry one or two at a time in hot melted shortening (about 360∞F) for approximately 1 minute, turning to brown all sides.Remove from hot grease and drain on paper towels, seam side down.Let cool a minute or two before trying to remove metal tube.
8.To remove the metal tube, hold cannoli shell down on the paper towel and carefully slide the tube out one end.Leave cannoil shells on paper towel, seam side down to cool completely.
9. Next, make the filling. Combine ricotta cheese, powdered sugar, hot pepper powder and vanilla extract. When ready, add chocolate chips to the mixture be sure not to over mix.
10. Allow filling to chill for 30 minutes. Then pipe into cooled cannoli shells. Garnish with powdered sugar!
First time making these from scratch. They were pretty good, although not worth the work since they are so readily available here. The shells were very light and crunchy. The cannoli cream had the taste but was a bit watery. Pretty happy with my first attempt. The chocolate lava powder gave the cream a nice burn!!
Legit 1010
The Hot Pepper said:Don't forget all entries have to be spicy (a spicy element) = desserts too.
Sweet + heat + cheese..........
Great combination!!!
I bet the flavor of that chocolate superhot powder paired really nicely with that creamy, cheesy filling. Well done! Those shells look really well executed, too.
Get back in your kitchen, grab a beer and get to work! We've been waiting on your fondue for friggin' days!
paulky_2000 said:
Get back in your kitchen, grab a beer and get to work! We've been waiting on your fondue for friggin' days!
Hybrid Mode 01 said:
Guests won't be here till 5:30......
...plus...the night skeet-shoot is about to begin....
All prep-work is completed.....it's all over but the cryin' !
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