This is a recipe from my friend Diane who is an excellent baker! I made the filling this weekend and it is delicious! I also made cream puffs and filled them instead of canolli shells.
2½ cups milk
8 T. cornstarch
2½ c. sugar
3 lbs Ricotta cheese
1 T. vanilla
1 c. ground semi-sweet chocolate
Pistachio nuts, ground
Bring milk to a boil over low flame. Mix cornstarch and sugar and add milk slowly, mixing well. Return to flame and cook about 30 minutes stirring often, until mixture thickens. Set to cool. Beat the cheese until creamy. Add the cornstarch custard, vanilla and ground chocolate. Fill pastry shells. Dip both ends in ground pistachio, top with powdered sugar.
Monday, July 27, 2009
Monday, July 20, 2009
Fresh Ricotta Cheese
1 gal. Whole milk
1 qt. buttermilk
Pinch of salt
Combine ingredients in a large kettle and slowly heat to 180°. Curds will separate out. Strain in cheesecloth or fine mesh colander for 15 min. Chill.
Ricotta Cheese II
8 c. whole milk (or 4 c. whole & 4 c. 2%)
1 tsp. salt
2 T. fresh lemon juice
1. Line a large strainer with 4 layers of cheesecloth and place in large bowl. Set aside.
2. In a heavy bottom 4-quart saucepan, heat milk with salt to boiling at medium high. Stir occasionally to prevent scorching.
3. Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon transfer curds to lined strainer. Drain 3 minutes.
4. Use right away or put ricotta in a clean bowl and refrigerate for up to 1 week. Can be eaten as is, used for lasagna or conolli filling. (See recipe next week.)
Ricotta Cheese III
1 gallon milk
1 T. Epson salt
Bring to a boil then let stand about 5 minutes. Transfer curds to a cheesecloth-lined strainer in large bowl and let drain. You can even twist the cloth to remove additional liquid.
When soaking grains like wheat, barley, etc. 1 T. of the whey with water will remove the phytic acid from the grain before cooking. This tip is from my son-in-law, Rob.
Filling
2½ cups milk
8 T. cornstarch
2½ c. sugar
3 lbs Ricotta cheese
1 T. vanilla
1 c. ground semi-sweet choc
Pistachio nuts, ground
Bring milk to a boil over low flame. Mix cornstarch and sugar and add milk slowly. Mixing well. Return to flame and cook for 30 minutes stirring often. Set to cool. Beat the cheese until creamy. Add the cornstarch custard, vanilla and ground chocolate. Fill pastry shells. Dip both ends in ground pistachio, top with powdered sugar.
1 qt. buttermilk
Pinch of salt
Combine ingredients in a large kettle and slowly heat to 180°. Curds will separate out. Strain in cheesecloth or fine mesh colander for 15 min. Chill.
Ricotta Cheese II
8 c. whole milk (or 4 c. whole & 4 c. 2%)
1 tsp. salt
2 T. fresh lemon juice
1. Line a large strainer with 4 layers of cheesecloth and place in large bowl. Set aside.
2. In a heavy bottom 4-quart saucepan, heat milk with salt to boiling at medium high. Stir occasionally to prevent scorching.
3. Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon transfer curds to lined strainer. Drain 3 minutes.
4. Use right away or put ricotta in a clean bowl and refrigerate for up to 1 week. Can be eaten as is, used for lasagna or conolli filling. (See recipe next week.)
Ricotta Cheese III
1 gallon milk
1 T. Epson salt
Bring to a boil then let stand about 5 minutes. Transfer curds to a cheesecloth-lined strainer in large bowl and let drain. You can even twist the cloth to remove additional liquid.
When soaking grains like wheat, barley, etc. 1 T. of the whey with water will remove the phytic acid from the grain before cooking. This tip is from my son-in-law, Rob.
Filling
2½ cups milk
8 T. cornstarch
2½ c. sugar
3 lbs Ricotta cheese
1 T. vanilla
1 c. ground semi-sweet choc
Pistachio nuts, ground
Bring milk to a boil over low flame. Mix cornstarch and sugar and add milk slowly. Mixing well. Return to flame and cook for 30 minutes stirring often. Set to cool. Beat the cheese until creamy. Add the cornstarch custard, vanilla and ground chocolate. Fill pastry shells. Dip both ends in ground pistachio, top with powdered sugar.
Monday, July 13, 2009
My Own Veggie Patties
I happened to have a zucchini and a carrot and just "threw" them together to make these delicious veggie patties! You can add or substitute veggies of your choice, which I will do the next time. Enjoy!
1 medium zucchini
1 carrot
½ onion
½ c. instant potatoes
½ c. grated Italian cheese
2 eggs
Couple shakes of Trocomare and Spike, Hot and Spicy
Shake of salt & pepper
Olive oil cooking spray
Put zucchini, carrot and onion in food processor to shred. Put in bowl with potatoes, cheese, eggs and spices. Mix thoroughly. Spray cookie sheet and put scoops of veggie batter on tray, flattening a little. Bake in 425º oven for about 10 minutes on each side. Serve with hot sauce, if desired.
1 medium zucchini
1 carrot
½ onion
½ c. instant potatoes
½ c. grated Italian cheese
2 eggs
Couple shakes of Trocomare and Spike, Hot and Spicy
Shake of salt & pepper
Olive oil cooking spray
Put zucchini, carrot and onion in food processor to shred. Put in bowl with potatoes, cheese, eggs and spices. Mix thoroughly. Spray cookie sheet and put scoops of veggie batter on tray, flattening a little. Bake in 425º oven for about 10 minutes on each side. Serve with hot sauce, if desired.
Monday, July 6, 2009
Stromboli
This recipe came from my friend, Bernie, who brought it to the picnic I was at last week.
2 packages Betty Crocker Pizza Crust ( Found at Wegmans in the pizza sauce area) or make your own
3/4 Lbs Genoa Salami (must be Genoa)
½ lb. sliced mozzarella cheese.
½ each red, yellow and orange peppers.
½ sweet Vandalia onion
2 cloves garlic
6 pepperoncini, seeded and sliced in quarters.
6 hot pepper rings sliced in half.
Olive oil
Mixed Italian Seasonings
Egg
Sesame seeds
White Balsamic Vinegar
1) Mix pizza crust per instructions add more flour or water to make a soft, non-sticky dough.
2) Spread aluminum foil over a 12 x 18" baking sheet
3) Spray foil with Pam.
4) Spread dough the length and width of pan.
5) Position salami down the center length of the pan.
6) Prepare peppers as follows:
a.)Cut peppers in strips along with onion, pepperoncini,garlic and ring peppers.
b.)Saute` in about 3 T. olive oil along with enough balsamic vinegar to give the mixture somewhat of of a bite. Add 2 or 3 shakes of mixed Italian Seasonings.
7) Add pepper mixture on top of salami.
8) Add sliced mozzarella cheese on top of peppers.
9) Roll one side of dough to center than overlap the other on top.
10) Seal ends
11) Mix egg with some water. Brush on top of Stromboli.
12) Shake sesame seeds on top.
13) Bake at 350º for 25 minutes or until golden brown on top.
14) After cooking brush again with egg mixture.
15) Cool, cut in strips about 1/2 inch and cut those in half.
16) MUST enjoy with your favorite beer! Great Finger Food!
2 packages Betty Crocker Pizza Crust ( Found at Wegmans in the pizza sauce area) or make your own
3/4 Lbs Genoa Salami (must be Genoa)
½ lb. sliced mozzarella cheese.
½ each red, yellow and orange peppers.
½ sweet Vandalia onion
2 cloves garlic
6 pepperoncini, seeded and sliced in quarters.
6 hot pepper rings sliced in half.
Olive oil
Mixed Italian Seasonings
Egg
Sesame seeds
White Balsamic Vinegar
1) Mix pizza crust per instructions add more flour or water to make a soft, non-sticky dough.
2) Spread aluminum foil over a 12 x 18" baking sheet
3) Spray foil with Pam.
4) Spread dough the length and width of pan.
5) Position salami down the center length of the pan.
6) Prepare peppers as follows:
a.)Cut peppers in strips along with onion, pepperoncini,garlic and ring peppers.
b.)Saute` in about 3 T. olive oil along with enough balsamic vinegar to give the mixture somewhat of of a bite. Add 2 or 3 shakes of mixed Italian Seasonings.
7) Add pepper mixture on top of salami.
8) Add sliced mozzarella cheese on top of peppers.
9) Roll one side of dough to center than overlap the other on top.
10) Seal ends
11) Mix egg with some water. Brush on top of Stromboli.
12) Shake sesame seeds on top.
13) Bake at 350º for 25 minutes or until golden brown on top.
14) After cooking brush again with egg mixture.
15) Cool, cut in strips about 1/2 inch and cut those in half.
16) MUST enjoy with your favorite beer! Great Finger Food!
Subscribe to:
Posts (Atom)