Well I guess it’s safe to say my Zucchini Blossom Anonymous meetings aren’t going too well……sigh…..but what can I say, there just so darn good, and so versatile!! Who knew??? I am seeing those little blossoms in a whole new light! I am also going to announce my CSN Giveaway winner, they have been so good to our blogging community, and will be my first choice for any new Le Creuset pieces! So read on to find out who the winner is!
I got the inspiration to make this Incredible Blossom from my neighbor, she is the lucky recipient of any baked goods I do make so I don’t fel compelled to eat them all and put on even more weight! She had mentioned to me that Grandmom wanted Cannoli’s, and it just so happened I had some shells in the house, I mean you never know when you might need a Cannoli! A few days later I had the ah ha moment……..I have the technology………I can make them better!!! Cannoli Blossoms, yup you got it right, I stuffed those lovelies with my Cannoli Cream and then I dipped them in Chocolate. Now I do have to say in my excitement, my chocolate didn’t come out quite right it wasn’t as smooth as it should have been, I had envisioned the chocolate just draping my lovelies slightly….but I think you will get the idea, and they were delicious!!! Times like these I wish I was back in the restaurant business, but thankfully the feeling passes…lol. I hope you love the idea as much as I did, and if you have the chance to make them, you won’t be sorry!!
Of course I also made Grandmom some Cannoli’s
1 Cup Marscapone
1 Cup Ricotta Cheese
⅔ Cup Super Fine Sugar
1 Tbsp Lime Zest
1 Vanilla Bean
1 Tsp Pure Vanilla Extract
½ Cup Bitter Sweet Chocolate (chopped into small bits)
This is my recipe for Cannoli Cream, I had Marscapone on hand so I used it, and honestly it will make a better filling than all Ricotta. You also don’t have to worry as much about straining your ricotta and really drying it out, the Marscapone helps tighten up the mixture. Now here is the secret to keeping your cannoli filling thick and not having it get watery. Superfine Sugar, that’s it. Almost every recipe I have ever seen says to use 10x sugar, but an old Italian Grandmother told me her secret, and it works! If you can’t find Superfine or Bar Sugar you can always pulse your regular sugar in your food processor for a bit, just don’t pulse too much or you’ll end up with 10x.
I also made a quick salad for our dinner that night, using a few Rainier Cherries, salted Pistachio’s, Cucumber Ribbons, Yellow Grape Tomatoes and my crowning touch of toasted baguette with Creamy Goat Cheese! Add a nice balsamic vinaigrette and you have a wonderful concert of flavors!
For Dinner we had Grilled Shrimp on a Round of Grilled Polenta! Now I don’t want you to think I made the polenta from scratch, while at Wegman’s I found prepared seasoned Polenta in rolls. It had a nice texture and grilled up well, it was seasoned with Italian spices. For my Grilled shrimp I simply marinated them in a little olive oil with my new African Seasoning Blend from Kula Isinongo samaZulu, click on the link to learn more about it. I used enough of the spice this time about 2 tablespoons and the flavor of the shrimp was incredible!
After Dinner we enjoyed a Cannoli and a Cannoli Blossom……..sigh…….how I do love summer time…….the living is truly easy!
And now for the moment everyone has been waiting for, the announcement of my $80.00 CSN Gift Card winner! The winner was picked by assigning each comment a number in sequence starting with 1 for the first comment and ending in 172 for the last comment. I used the Random number generator at Random.Org and the number that it generated was number 16. Our winner is Sara from Cupcake Muffin. Congratulations to Sara, and a big thank you to all of my wonderful friends for all of the great comments they left. I hope you all know just how much I appreciate your comments, and your friendship. Our little world wide blog community has truly enriched my life, and I am better for knowing all of you!! Till next time my friends….