Category Archives: CRANBERRY SAUCE

CANNOLI TIRAMISU’ IN A GLASS OR CUP

0tirpmi Last week I, A FOOD OBSESSION, had my first POP UP Dinner and I hope it’s not my last.  It was an amazing amount of fun, anxiety, great kitchen work, planning and working with some great people.  Through a Facebook food group I’m in, the MERRICK GIRLS WEEKNIGHT RECIPES group, my blog and my posts became known to the owner and chef of a Merrick, Long Island NY restaurant beautifully located on the water, ANCHOR DOWN SEAFOOD BAR AND GRILLE.  Chef Stephen Rosenbluth and his wife Jennifer had the idea to have me come to their restaurant on a Sunday night, create a special menu showcasing my recipes that I would cook with his wonderful kitchen staff and serve to members of the group.  FANTASTIC!!!  It would so much fun meeting all these people I’ve been in the group with for the last 2 years as well.  So I came up with a seafood menu and somehow it just evolved into a celebration of my Sicilian heritage.  Now TIRAMISU is hardly Sicilian.  It’s a Northern Italian creation most likely from the late 60’s -80’s up in the northern province of VENETO.  It’s said to be derived from the more traditional Zuppa Inglese layered dessert once very popular throughout Italy.  Growing up there was no TiraMiSu’, which translates as   PICK ME UP alluding to the Espresso which is the main flavor in the dessert.  I remember Zupp’Inglese as a child but no TiraMiSu’ which is historically correct.  America started seeing this dessert in the early 80’s or so and it took off.  If you tell me that as an ItalianAmerican in the NYC area you knew what Mascarpone Cheese was before the arrival of TiraMiSu in the 80’s i say…i don’t think so.  LOL..  TiraMiSu took over as the standard offering in all the Italian American and Italian restaurants in the USA.  It’s everywhere now.  Some versions good, some not so good.  It’s an Italian Crisp LadyFinger (called SAVOIARDI) layer, soaked in Espresso and sometimes a Liquore, then layered with an egg enriched Mascarpone and Whipped Cream layer, scented with Vanilla.  There’s some unsweetened cocoa dusted over the top and it’s chilled and sets up beautifully.  But let’s get back to what it’s doing here in my Sicilian PopUp.  I thought I’d play on the idea of a traditional Tiramisu but make it SICILIAN and a nice light ending to the meal.  I made a basic cannoli cream and added that to a wine glass. The Savoiardi were only 1/2 dipped into a syrup we made with Espresso, sugar, Marsala, Orange Peel.  All Sicilian flavors. The LadyFinger was place into the cream with the dry end up.  A drizzle of the syrup…a grating of Orange zest and a cherry completed the dessert.  Sicily in a cup…deconstructing a classic Northern dessert.  I think you have the idea now and you will want to make this for a party or dinner.  Let’s make CANNOLI TIRAMISU’!!

for 8 servings…have 8 stemmed glassed

takes..about 5 hours (not because it’s difficult, but the cream should be made at least 5 hours and chilled before making the dessert, overnight is best)

3 cups of drained RICOTTA pressed thru a sieve, or 3 cups of Impastata  Ricotta.

To drain wrap into a cheesecloth and hang over your kitchen faucet with a bowl underneath it.  This is the difference between the texture of Pastry shop Cannoli cream and loose runny homemade cannoli cream.  It’s worth the extra work.

1 drop CINAMMON OIL, or 1 TSP. GROUND CINNAMON

1/4 CUP SEMI SWEET CHOCOLATE CHIPS

1 CUP SIFTED CONFECTIONER’S SUGAR

1/2 TSP VANILLA EXTRACT

8 IMPORTED ITALIAN SAVOIARDI (LADY FINGERS)

3 TSP. ORANGE ZEST

8 CHERRIES, GLACE’, CANDIED, or MARASCHINO (DRAINED AND BLOTTED)

Using a mixer beat the cheese till smooth.  Add the cinnamon and the vanilla. Beat till blended in.  Now add the sugar slowly and when all incorporated raise the speed and beat until it’s smooth and no lumps are present.Fold in the Chip.  Cover tightly and refrigerate.

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THE SYRUP

2 CUPS STRONG BLACK ESPRESSO

2 STRIPS ORANGE PEEL

JUICE OF ONE ORANGE

1/2 CUP MARSALA

3/4 CUP GRANULATED SUGAR

WHISK together in a saucepan till the sugar is dissolved. Add the orange peel. Bring to a boil then reduce and simmer until it’s reduced by almost 40%.  Let cool.anchordown22816 086

Now add a small amount of the syrup to the bottom of the 8 glasses. Into each glass fill 1/3 of the way with the cannoli cream.  One by one, dip 1/2 of the SAVOIARDI into the Syrup and let the excess run back into the pan.  Now place it into the glass on top of the cream.  When finished with all 8, garnish with a drizzle of the syrup, divide the orange zest over the 8 cups, and add a cherry to finish.anchordown22816 006Now serve!!  It’s a tiramisu’ idea with the flavors of Sicily…who doesn’t love CANNOLI???? The happy diners at the PopUp all enjoyed their desserts.   It was a pleasure cooking with Chef Rosenbluth and staff and a pleasure working with and finally meeting the Girls of the Merrick Girls Weeknight Recipe Facebook Group.  You can find the group and join it on Facebook at :

https://www.facebook.com/groups/MerrickGirlsWeekdayRecipies/

And you can dine at ANCHOR DOWN SEAFOOD BAR AND GRILLE in Merrick LI :

http://www.anchordownny.com/

 

Tell Chef Stephen, Jennifer, Chef Jason and Murph, Christian, Bev, and  Megan you read about them on my blog!!!

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CRANBERRY SAUCE BY A FOOD OBSESSION, THANKSGIVING STAPLE

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It’s the night before Thanksgiving, and all through the house…hopefully there is no chaos in your Thanksgiving Eve.  There was a time when this night was the best night to bar hop thru Manhattan or wherever you live but it’s settled into a night with the family and getting ready for Thursday’s onslaught of family, friends, and lots of foods.  Can you imagine a Thanksgiving Day table without turkey and it’s Cranberry Sauce?  If you don’t care for cranberry sauce this may be a good time to go back to the Candy Crush game you were just playing.  If you DO care for Cranberry Sauce you will fall into a few different camps…there’s the IT MUST BE FROM A CAN, because that’s the way it was and always should be.  Respect that people, do not ever get between a Thanksgiving diner and their heartfelt sentiments, ever.  No dissing the canned.  Then another camp is the I HATE IT..ok, we’ve already dealt with that group of malcontents.  Another camp is the SCREW TRADITION LET’S MIX IT UP…a colorful group, to be commended for free thinking and wild abandon…is that an ancho chile dusted pecan in that raw chop of cranberries, limes, oranges and honey?  Kudos to the free thinkers!  There’s the NO WHOLE BERRIES group, they can get vicious if a stray whole berry makes it’s way onto their plate.  Be vigilant.  And then there’s the WHOLE BERRY WITH SOME INTERESTING ADDITIONS WITHOUT TURNING THE WHOLE THING UPSIDE Group…I fall into that one.  Familiar enough to the canned, whole berries for a daring culinary adventure of sorts, and a few additions to just make you think you could maybe win on Chopped or TopChef.

Let’s make Cranberry Sauce with a hint of orange, spice, and Rosemary.

1 cup sugar
1 cup water
1 12-ounce package of fresh Cranberries

1 sprig fresh Rosemary

1 tsp. finely grated orange zest

1/4 tsp. ground allspice.

Combine sugar and water and rosemary in a saucepan. Bring to  a boil then add cranberries, return to the  boil. Reduce the  heat and boil gently for 10 minutes  Stir occasionally with a wooden spoon and gently apply pressure to some of the berries to ensure their popping.cranbrys Remove from heat as the berries should have all popped and thickened the sauce.  This is not be as “jelled” as the canned stuff but will have some body to it.  Add the Allspice and the orange zest now and blend.  Cover this and let it sit for at least 1 hour.  Then empty it into a bowl, removing the rosemary sprig.  Cover and refrigerate and serve the next day.  Warm, Spicy, Bright.  It brings all the flavors together that match your turkey or even pork and chicken.

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I could eat this on it’s own, like a bowl of it…OK, i have a thing for anything cranberry.  I hope you have a wonderful Thanksgiving!!  Happy Cooking!!!