Text 34830, 111 rader
Skriven 2016-01-04 10:16:04 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: hh - mc&hny 764
===========================
>  ML> "Only." Our two celebrations had 8 and 5 total diners 
>  ML> respectively.
> Yeah, I know.... perspective makes a difference.... :)

Annie is having smaller parties now, yesterday notwithstanding.
I guess having the fundraiser for Liz Miele (85 guests) and
doing the Victorian Christmas house tour last yeat (1400 guests)
burned her out.

>  ML> Today the state store was selling the stuff for $7.99 the
>  ML> fifth, which, as it's only 15% alcohol and likely not to
>  ML> taste all that good anyway, not a great deal.
> On sale for getting the stock moved now that the season is waning? 
> Haven't really a clue how much MG paid for hers...  :)

Too much no doubt! This makes me think I'll have an
egg flip for lunch in an hour or two.

>  > And food-wise, the only things even mildly out
>  > of the ordinary were the Jack Daniels flavored brownies that Alex made
>  > (very subtle flavor, easily missed), and the
>  ML> Just as well, as the woody-boozy-estery Jack flavor isn't
>  ML> for everyone.
> And there are a few teetotallers among our group as well...  :)

One's body produces more alcohol from the carbohydrate
in the brownies than one would get from the Jack. Which
reminds me that there was a news item recently about a
woman whose body produces more alcohol than the norm,
and she was pulled over for DUI but beat the rap when
she proved that she hadn't been drinking. A strange
story, and I think maybe the wrong result, because she
was definitely intoxicated, even though the alcohol
was the result of "autobrewery syndrome." I think that
her condition should be as much a barrier to her driving
as my eyesight.

> There was some talk of whether or not one might or not want to make the
> cannoli shells from scratch... 

But of course, they must be that way.

  The recipe he had for the filling
> included whipped cream, too, I think...

Could be, I could see that. Depends on whether substance
or lightness is to be the goal. I think that lightness
can be sufficiently achieved by beating the ricotta.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Cannoli  (Cream Rolls)
 Categories: Italian, Pasta, Cheese/eggs
      Yield: 6 servings

----------------------------------FILLING----------------------------------
      3 c  Ricotta cheese                    1/2 c  Finely chopped candied
  1 1/4 c  Sugar                                    Citron
      2 ts Vanilla extract                   1/4 c  Semi=sweet chocolate
pieces

-----------------------------------SHELL-----------------------------------
      3 c  Flour                               2    Eggs, well beaten
    1/4 c  Sugar                               2 tb White vinegar
      1 ts Ground cinnamon                     2 tb Cold water
    1/4 ts Salt                                2 oz Pistachio nuts
      3 tb Shortening                          1    Egg white, slightly
beaten

  FOR FILLING:  Combine and beat until smooth (about 10 min. with an
electric
  mixer at medium-high speed) Stir in, mixing thoroughly, citron and
  chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift
  together first 4 ingredients into a bowl. Cut shortening in with a pastry
  blender until pieces are size of small peas. Stir in eggs. Blend in, a
  tablespoon at a time, the vinegar and cold water. Turn dough onto a
lightly
  floured surface and knead until smooth and elastic, about 5 to 8 minutes.
  Use a small amount of additional flour if necessary to get a smooth
dough.
  Wrap in waxed paper and chill in refrigerator for 30 minutes.

  Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch
  diameter).  Set out deep saucepan or automatic deep-fryer. Add vegetable
  oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an
  oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in
  boiling water, then cool and finely chop pistachios. Roll chilled dough
an
  lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter
and
  the oval pattern. Wrap dough loosely around tubes slightly overlapping
  opposite edges. Seal edges by brushing with egg white. press edges
together
  to seal.

  Fry only as many shells as will float uncrowded one layer deep in the hot
  oil.  Fry about 8 minutes or until golden brown, turning occasionally in
  the oil.  Drain over the pan before removing to paper toweling. Cool
  slightly and remove tubes, then cool completely. Continue forming and
  frying cannoli shells.

  When ready to serve, fill with the chilled ricotta filling. Sprinkle ends
  with the chopped nuts and dust with confectioners' sugar.

  Yield: About 16 to 18 cannoli

  rec.food.recipes

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