{"id":8129,"date":"2020-06-23T18:07:29","date_gmt":"2020-06-23T18:07:29","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=8129"},"modified":"2020-07-17T23:27:16","modified_gmt":"2020-07-17T23:27:16","slug":"the-cannoli-party","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2020\/06\/23\/the-cannoli-party\/","title":{"rendered":"The Cannoli Party"},"content":{"rendered":"

I don’t know what’s happening during a global pandemic when I can’t get a bottle of hot sauce on the internet for less than fifteen bucks, but for some reason cannoli tubes have dropped in price.\u00a0 So, while everyone is baking sourdough ad nauseum, I took advantage of the now more accessible tubes.\u00a0 I bought some with wild abandon.<\/p>\n

Well, I don’t know how wild it was, but it sounded good.\u00a0 I pictured myself dancing around the living room like no one was watching, clicking away on the internet, and envisioning myself gorging on cannolis.\u00a0 That’s not what actually happened.\u00a0 At the end of my trial run, I was exhausted and sick of dealing with them and only ate one.\u00a0 Ha!\u00a0 Isn’t that always the way?!<\/p>\n

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As with all things Italian food, there’s a myriad of ways to make the dough for the shells and the cheese for the filling.\u00a0 Everyone wants to put their own spin on it when really they should just leave it alone.\u00a0 I’ll spare the ranting on putting nonessential ingredients in things…like marinara sauce because I’ve already complained about it in the actual marinara post on here…that don’t belong there.\u00a0 Keep it simple!\u00a0 Let’s just say that cannoli shells do NOT need filtered sparkling water, mkay?!<\/p>\n

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Despite my best efforts to keep the oil at a precise temperature, let’s just say that some shells were sacrificed until I hit my groove.\u00a0 It took a minute, okay?!\u00a0 It was hard!\u00a0 I didn’t want to bother with rolling the dough through the pasta roller because…..lazy.\u00a0 I thought, “Meh.\u00a0 I can hand roll it no biggie.\u201d \u00a0Well it was a biggie because I got poofy shells that took too long to fry, came undone, or got burned.\u00a0 Cannoli tacos?\u00a0 Anyone?<\/p>\n

\"\"<\/p>\n

Let’s not even discuss the removal of the tubes from the finished shells.\u00a0 I might be\u00a0 traumatized.\u00a0 Luckily, I managed to get the hang of it before I ran out of dough and was able to put several on a plate any home cook would be proud of.\u00a0 And they were tasty.\u00a0 So I win.<\/p>\n

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Cannolis<\/h2>\n
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Ingredients<\/h3>

For The Dough:<\/h4>
  • 3<\/span> cups<\/span> flour<\/span><\/li>
  • 1\/2<\/span> cup<\/span> sweet marsala wine<\/span> you can also use amaretto or frangelico<\/span><\/li>
  • 1\/4<\/span> cup<\/span> white vinegar<\/span><\/li>
  • 1\/4<\/span> cup<\/span> sugar<\/span><\/li>
  • 1\/4<\/span> cup<\/span> lard or vegetable shortening<\/span><\/li>
  • 1\/2<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
  • 3<\/span> eggs<\/span><\/li>
  • Peanut oil for frying<\/span><\/li><\/ul><\/div>

    For The Filling:<\/h4>
    • 11<\/span> cups<\/span> whole milk<\/span><\/li>
    • 2<\/span> cups<\/span> heavy whipping cream<\/span><\/li>
    • 1\/4<\/span> cup<\/span> lemon juice<\/span><\/li>
    • 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
    • 2<\/span> cups<\/span> powdered sugar<\/span> more or less to your desired taste<\/span><\/li>
    • Mini chocolate chips<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • With the exception of one egg and the peanut oil, throw all the dough ingredients into a food processor starting with all the dry ingredients first.\u00a0 Add the wet ingredients and eggs one at a time during processing.\u00a0 Process until a dough ball forms, about 3 minutes or less.\u00a0 Remove the dough ball and any bits, wrap in plastic wrap, and chill it in the fridge for a few hours.<\/span><\/div><\/li>
      • In a heavy saucepan over medium low heat, warm the milk, cream, and salt together.\u00a0 Increase the heat to medium and bring the mixture to boil.\u00a0 Stir frequently to keep the mixture from burning.\u00a0 As soon as it starts to boil, slowly stir in 3 tablespoons of the lemon juice.\u00a0 Remove it from the heat and let it rest for a minute or two and then slowly stir it for another minute or two.\u00a0 Congratulations!\u00a0 You just made ricotta!<\/span><\/div><\/li>
      • Line a colander with cheese cloth or a tea towel and pour the cheesy liquid into it slowly...it's still hot!\u00a0 Let the cheese drain for about 20 minutes, scoop it into a container, cover it, and chill it in the fridge.<\/span><\/div><\/li>
      • Divide the dough into 4 pieces and run them through a pasta roller to your desired thickness.\u00a0 You don't want it too thick or too thin.\u00a0 After each piece is rolled, cut out circles on a floured work surface...I used my largest sized biscuit cutter...and place the rounds layered on wax paper.<\/span><\/div><\/li>
      • Heat enough oil to submerge the shells in a heavy sauce pan to about 375 on a thermometer.\u00a0 In a small bowl, beat the remaining egg and set aside.<\/span><\/div><\/li>
      • Wrap a single round of dough around a cannoli tube.\u00a0 Brush the connecting lip with a little bit of beaten egg to attach it.\u00a0 Fry until golden brown and set on a cooling rack to cool.\u00a0 Continue this process, two or three at a time, until all the shells are done.<\/span><\/div><\/li>
      • Remove the ricotta from the fridge and whip with the powdered sugar and the remaining lemon juice.\u00a0 Load the cheese mixture into\u00a0 a pastry bag or plastic bag for piping into the shells.\u00a0 Add some mini chocolate chips to a small bowl and set aside.<\/span><\/div><\/li>
      • Remove the tubes from the shells by gripping the shell with one hand and, using a dish towel in the other hand, pinch the tube with your fingers and gently twist.<\/span><\/div><\/li>
      • Fill the shells with the cheese piping from one end and then the other.\u00a0 Dip each end in the chocolate chips, sprinkle with powdered sugar, and serve.<\/span><\/div><\/li>
      • TIP:\u00a0 Store extra shells and cheese filling separately or the filling will make the shells soggy<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

        I don’t know what’s happening during a global pandemic when I can’t get a bottle of hot sauce on the internet for less than fifteen bucks, but for some reason cannoli tubes have dropped in price.\u00a0 So, while everyone is baking sourdough ad nauseum, I…<\/p>\n","protected":false},"author":1,"featured_media":8134,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2020\/06\/IMG_2708.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-277","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8129"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=8129"}],"version-history":[{"count":5,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8129\/revisions"}],"predecessor-version":[{"id":8184,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/8129\/revisions\/8184"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/8134"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=8129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=8129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=8129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}