The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Somehow September, October and November are flying by before my eyes. How is it that the Fall is almost over and the Winter is almost here? Maybe it's all the Christmas decorations in the Mall that are messing up with my perception of time?
The point is, I've been feeling a bit overwhelmed with everything going on (cooking, blogging, trying to keep my apartment clean, dancing, freelancing for Robyn, etc) and was considering skipping this month's challenge.
Then I found out that my friend Jenny was going to be in DC. When I told Jenny about the cannoli challenge, she said it sounded like fun and "pressured" me to make them! So I did.
If you want a recipe, let me know.
The dough came together really easy, and I used my pasta machine to roll it out. I also decided to buy the cannoli molds (metal tubes), instead of making my own.
The hardest part of the challenge was removing fried cannoli from the forms. A few of them broke in the process.
For the filling, instead of using ricotta, I made home-made whipped cream and spiked it with a bit of rum, orange zest and confectionery sugar. The final result was tasty without being overwhelmingly sweet.
I made only 1/2 of the cannoli recipe and ended up frying 5 cannoli. The rest of the dough is sitting in my refrigerator and will most likely go unused. This wasn't a terribly complicated challenge, but it's also not something I'm planning on making again.
My original thought of adding some chocolate sauce to the shells and covering them with chopped almonds stayed just that: a thought.
Question: other than making more cannoli, is there anything else I can do with the metal cannoli tubes?