by Sabine Baltz chef at Fratelli's
During a trip to Memphis I met up with Sabine Baltz chef at Fratelli's in the Garden at the Memphis Botanic Garden. She prepared a delightful cannoli dish that was featured during my half hour show P. Allen Smith Gardens. She was also kind enough to send me a copy of the recipe so that I could share this dish with you. Don't let the ingredient list prevent you from trying this dessert. All are available at grocery stores and specialty markets. For the best flavor I do encourage you to use fresh ricotta and mascarpone. And while cannoli sounds gourmet, it is extremely easy to prepare.

Ingredients: 2 cups ricotta cheese

1 cup powdered sugar

1/2 cup mascarpone cheese

1 1/2 teaspoons orange zest

1/4 teaspoon vanilla extract

1/4 cup minced, crystallized ginger

1/4 cup minced, dried tart cherries

2 ounces semisweet chocolate, chopped

12 prepared cannoli shells

powdered sugar and chopped nuts to garnish

Special Equipment: Pastry Bag

Instructions: Blend the cheeses, orange zest, powdered sugar and vanilla in a food processor until smooth. Depending on the size of your food processor you may need to add half of these ingredients, process, add the remainder, and process again.

Add the ginger and cherries. Process until finely chopped and blended in with the cheeses.

Add the chocolate pieces and pulse the food processor blade until the chocolate is well incorporated. Don't over process.

Scoop the filling into a pastry bag and pipe into the cannoli shells.

Chill the cannolis for about 2 hours.

Serve with a light dusting of powdered sugar and chopped nuts sprinkled on each end.

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American Indian Prints

by dotti1011 on October 11, 2012 10:27
You used American Indian Prints in a small space; I would like to know the site where the prints were found. I think the prints was of a chief wearing red garments or red headdress.

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