I was browsing through Facebook and came across a recipe for Cannoli Dip posted by my cousin's wife. It is almost identical to mine except I use marscapone cheese instead of cream cheese. In addition, I add a couple of tablespoons of Marsala wine, or now and then, Strega Liqueur. YUM! So... I thought I would share, but no photos, don't think it has ever lasted long enough to photograph!
Mrs. K's Cannoli Cream Spread
2 cups ricotta cheese
8 oz marscapone cheese, softened
1 1/2 tsp vanilla
2 tbsp sweet Marsala wine or Strega Liqueur
1 1/2 cups confectioner's sugar
1 cup mini semi-sweet chocolate chips or coarsely chopped semi-sweet chocolate
1 tsp each of cinnamon and instant espresso coffee
Blend the cheeses, vanilla, and wine until smooth, but don't overdo it. Gently and slowly blend in the confectioner's sugar - so as not to shoot it all over the kitchen, ; ). Fold in the chocolate. Allow to chill overnight to meld the flavors.
When ready to serve, bring to room temperature. Mix the cinnamon and espresso powder together and sprinkle over the cheese.
This spread can be served a number of ways. First, break up large cannoli shells into chip size pieces, or serve with a mildly sweet cookie, such as shortbread, Amaretti cookies, or vanilla wafers along with coffee, espresso, tea, or a nice liqueur. I've even served this on my ricotta cookies instead of glazing them. Spread on toast with jam or fruit butter; I love it with my apricot or plum butters!
To make a simple but special dessert, slice fresh peaches in half after rubbing off the fuzz. Place in a buttered glass baking dish and roast at 350 degrees for 30-35 minutes, until soft. Add a small scoop of the cannoli cream, dress with crushed amaretti cookies and the cinnamon/espresso powder - just a bit to taste. If peaches aren't in season, canned peach halves, drained, will do just fine. Roast for 15 minutes or so, until the edges get a bit brown. Or... simply use the peaches right from the can at room temperature. Canned pear halves are very good too.
I've also used pannetone, which I've sliced crosswise like cake layers, and spread this between. I pour a little honey mixed with the liqueur over the whole thing. Another yummy!
This is a versatile spread and the sky is pretty much the limit. Enjoy!
Deliciously yours,
Mrs. K.
Showing posts with label dips. Show all posts
Showing posts with label dips. Show all posts
Monday, September 23, 2013
Friday, July 19, 2013
Pimento Cheese Spread and Kitchen Towel Swap
I was over at the Facebook page for Sweet Tea & Cindy, reading her recipe for Pimento Cheese. Well, I do love Pimento Cheese, it's one of my favorite things to eat on celery sticks, cucumber slices, or crackers. In the south, according to Cindy, they eat it on a sandwich! Yes, I will have to try that. She calls it the caviar of the south, LOL. I was born and raised in New York state, but have lived in South Florida for more years than I lived in NY. And while you can't take the New York out of this girl, I have picked up a love for all things southern. Naturally, pimento cheese is on that list.
Cindy has a great recipe -http://cindyeckhart.com/pimento-cheese-caviar-of-the-south-mamas-secret-ingredient/ - and a couple a gals commented, one adds cream cheese, another, sweet pickle relish. I had to do a bit of grocery shopping today, running through the raindrops, so I picked up what was needed and decided to make a batch last night - we should have enough to get through the weekend, but I'm not sure! Here's my tweaked version:
Pimento Cheese
8 oz block of cream cheese, softened
3 cups of mild cheddar cheese, shredded (I used a package of Sargento pre-shredded)
1 cup mayonaise (I like Duke's)
1 7oz jar of pimentos, drained
3 spoonfuls of sweet pickle relish (I didn't use a measuring spoon, just a dessert spoon)
2 - 3 teaspoons of sugar (or to taste) - trust me, this is the secret ingredient.
I just used a whisk and blended the cream cheese and mayo together, then added all the other ingredients - except the sugar, I didn't think I would need it with the relish. I blended it all up and tasted. Hmmm... something was missing, must be the sugar, so I added that. Wow, that sugar, just as Cindy says, makes the flavor pop.
This was so easy to to whip up, and tastes so, so good, I will never buy the pre-made again. Give it a try and let me know what you think.
On another Facebook page, SB Canning, I participated in a kitchen towel swap. The idea was to send... yes, a nice kitchen towel. It was suggested that you might add a kitchen magnate and/or a recipe. I found a really cute 100% cotton towel with an image of a bunch of carrots on it, green tops and all, added a pretty, ceramic kitchen magnate that said, "Housework won't kill you, but why take a chance?", and threw in a recipe for my very favorite Fresh Apple Cake, which I make all the time. It is really very good: buttery, spicy, and packed with unpeeled apples. I have tweaked that recipe a bit too because Mr. K. doesn't like nuts or raisins, which the original recipe calls for.
Years ago, 1984 to be exact, I belonged to one of those book clubs that were so popular; you know, you get ten books for a dollar and agree to buy half a dozen more over the next year. One of the first books I bought was "The Fanny Farmer Baking Book" by Marion Cunningham. I was only married a few years and was delving into baking. I cannot tell you how much I use this cookbook! Well, the Fresh Apple Cake recipe is in that book and I have been making it ever since. I figured it would be a nice recipe to include with my swap, so off it went.
The same day I sent it off, my package arrived, and what a delight it is. It included a pretty towel, small wind chimes with a wooden cardinal (my favorite bird) on top, a little spatula/scrapper, the cutest scrubby, two recipes - one for Texas Hash, the other for Pumpkin Bars, a little notebook in the shape of a handbag, I just love little notebook, two containers of tea, and... a really nice sized tea strainer with stars, moons, and suns on the rim. Marla G. was very generous and I am very grateful for all the goodies.
Cindy has a great recipe -http://cindyeckhart.com/pimento-cheese-caviar-of-the-south-mamas-secret-ingredient/ - and a couple a gals commented, one adds cream cheese, another, sweet pickle relish. I had to do a bit of grocery shopping today, running through the raindrops, so I picked up what was needed and decided to make a batch last night - we should have enough to get through the weekend, but I'm not sure! Here's my tweaked version:
YUM!
Pimento Cheese
8 oz block of cream cheese, softened
3 cups of mild cheddar cheese, shredded (I used a package of Sargento pre-shredded)
1 cup mayonaise (I like Duke's)
1 7oz jar of pimentos, drained
3 spoonfuls of sweet pickle relish (I didn't use a measuring spoon, just a dessert spoon)
2 - 3 teaspoons of sugar (or to taste) - trust me, this is the secret ingredient.
I just used a whisk and blended the cream cheese and mayo together, then added all the other ingredients - except the sugar, I didn't think I would need it with the relish. I blended it all up and tasted. Hmmm... something was missing, must be the sugar, so I added that. Wow, that sugar, just as Cindy says, makes the flavor pop.
This was so easy to to whip up, and tastes so, so good, I will never buy the pre-made again. Give it a try and let me know what you think.
*********
On another Facebook page, SB Canning, I participated in a kitchen towel swap. The idea was to send... yes, a nice kitchen towel. It was suggested that you might add a kitchen magnate and/or a recipe. I found a really cute 100% cotton towel with an image of a bunch of carrots on it, green tops and all, added a pretty, ceramic kitchen magnate that said, "Housework won't kill you, but why take a chance?", and threw in a recipe for my very favorite Fresh Apple Cake, which I make all the time. It is really very good: buttery, spicy, and packed with unpeeled apples. I have tweaked that recipe a bit too because Mr. K. doesn't like nuts or raisins, which the original recipe calls for.
Years ago, 1984 to be exact, I belonged to one of those book clubs that were so popular; you know, you get ten books for a dollar and agree to buy half a dozen more over the next year. One of the first books I bought was "The Fanny Farmer Baking Book" by Marion Cunningham. I was only married a few years and was delving into baking. I cannot tell you how much I use this cookbook! Well, the Fresh Apple Cake recipe is in that book and I have been making it ever since. I figured it would be a nice recipe to include with my swap, so off it went.
The same day I sent it off, my package arrived, and what a delight it is. It included a pretty towel, small wind chimes with a wooden cardinal (my favorite bird) on top, a little spatula/scrapper, the cutest scrubby, two recipes - one for Texas Hash, the other for Pumpkin Bars, a little notebook in the shape of a handbag, I just love little notebook, two containers of tea, and... a really nice sized tea strainer with stars, moons, and suns on the rim. Marla G. was very generous and I am very grateful for all the goodies.
*********
Before I hit the grocery store, I made a stop at my local needlework shop, Cross Stitch Cupboard, in Fort Lauderdale. The Halloween Ornament issue of Just Cross Stitch had arrived and I had reserved a copy. It is the best issue they have done so far, filled with 51 wonderful Halloween designs. There are ten, yes, TEN, designs I want to stitch. Luckily, most are smalls. By the way, the fabric that I laid my swap stash on is from the Cupboard too, Blackbird Designs - just had to have that. Oh well, I will make a pot of one of Marla's special tea blends, put on some lovely music, and take up my needle! Perhaps a few celery sticks packed with Pimento cheese on the side would not be amiss?
Just in case you would like to check out the Facebook pages I mentioned above, here are the links:
https://www.facebook.com/pages/SB-Canning/130750240327122 - everything about canning and preserving.
SB Canning's website: http://www.sbcanning.com/
My needlework shop: crossstitchcupboard.com
Deliciously yours and tangled in threads,
Mrs. K.
Subscribe to:
Posts (Atom)