DRIED CHERRY AND GINGER CANNOLI
For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.
Yield Makes 25
Number Of Ingredients 11
Steps:
- Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
- Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.
SESAME CANNOLI WITH GINGER
This is an iconic dessert for me. I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street. Making these at home, I am holding them up to the standard of an Italian bakery. These cannoli come together in two parts: make the shell, thin and crispy, and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h25m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the shells: Sift the flour, granulated sugar and salt into a medium bowl. Work the butter pieces in with your fingers. Then add the egg yolk. Work in the white wine until a smooth dough forms. Wrap the dough in plastic and let rest for a few minutes while you make the filling.
- For the filling: Sift the powdered sugar, allspice and ginger into a medium bowl. In another medium bowl, whisk the ricotta until smooth and then add it to the dry ingredients; mix to blend. Beat the cream until fairly stiff and gently fold it into the ricotta mixture with a rubber spatula. Stir in the chocolate chips. Lightly zest the lemon and stir it into the ricotta. Refrigerate.
- To roll and fry the shells: Heat the oil to 350 degrees F in a heavy-bottomed medium pot. Meanwhile, spread an even layer of flour on a flat surface and flour a rolling pin. Roll the dough until very thin (about 1/8-inch thick). Cut out 3- to 4-inch rounds, using a glass or a small bowl; you should have about 12 rounds. Wrap each one around a cannoli mold, pressing to enclose. Flare the edges out slightly from the mold. Use a pair of tongs to submerge the shell in the hot oil. Fry until crispy, 2 to 3 minutes. Remove from the oil and immediately slide the shell off the mold. Set aside to cool. Repeat for all the rounds.
- To fill the cannoli: Just before serving, use a pastry bag to pipe the ricotta filling into the cannoli shells. Fill the shells from both sides so that the cream fills the length of the shell. Sprinkle the sesame seeds generously onto the ricotta on each end. Dust with powdered sugar. Serve immediately.
DRIED CHERRY SCONES
Provided by Food Network
Time 48m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven: 325 degrees F.
- Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Combine wet ingredients and mix into dry just until moistened. Add cherries. Mixture will be very sticky. Turn onto floured surface and knead 4 to 5 times with floured hands. Pat out to 1/2-inch thick and cut circles. Brush tops with egg wash. Sprinkle tops with sugar and sliced almonds. Place on greased baking sheet. Bake for 15 to 18 minutes.
CHICKEN WITH CHERRY-GINGER CHUTNEY
Tired of the same old chicken? Dress it up with this quick-and-easy chutney, made from a dash of ginger, tart dried cherries, and fresh apple slices. 30 min start to finish!
Provided by Annacia
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub chicken with salt, pepper, and 1/4 teaspoon each of the ginger and cinnamon.
- In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink).
- Transfer to serving platter; cover, keep warm.
- Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes.
- For sauce:.
- Stir together brown sugar,1 1/4 cup water, vinegar, and remaining ginger.
- Add to skillet; cook and stir 30 seconds. Serves 4.
Nutrition Facts : Calories 283.3, Fat 11.4, SaturatedFat 1.5, Cholesterol 68.4, Sodium 80.7, Carbohydrate 16.4, Fiber 2.6, Sugar 11.9, Protein 29.1
DRIED CHERRY CAKE
Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
Provided by Judy Taubert
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
- In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
- Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 37.2 g, Cholesterol 16.4 mg, Fat 11.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 154.1 mg, Sugar 23.3 g
HAZELNUT-PISTACHIO GRANOLA WITH DRIED CHERRIES AND CANDIED GINGER
Tart cherries, hazelnuts, salty pistachios, and zingly little bits of candied ginger make this crunchy, easy granola sing. Put it in mason jars and give it away as Christmas gifts! Or keep it all for yourself. Either way, it's all good.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
- In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
- Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
- Line a large rimmed cookie sheet with parchment paper or a silicone mat.
- Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
- Let cool, then mix in the dried fruit.
- Store in an airtight container (it should keep for up to a month at room temperature).
SWEET CHERRY GINGER JAM
You can make wonderful jams with sweet cherries. The key is to add something that offsets the sweetness.
Provided by Renee Pottle
Categories Canning
Time 1h
Yield 4 (half-pints)
Number Of Ingredients 5
Steps:
- Add the cherries, sugar, lemon juice and water to a large Dutch oven.
- Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
- Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point. Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
- Add the crystallized ginger stirring to evenly distribute throughout the jam.
- Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
- Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
- Process the jars in a water bath canner for 15 minutes. Remove and let cool completely
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DRIED CHERRY AND GINGER CANNOLI RECIPE | BON APPéTIT
From bonappetit.com
Servings 25Estimated Reading Time 50 secs
- Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not purée).
- DO AHEAD: Filling can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.
- Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.
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