August 11, 2013

 

So I decided to hit 2 birds with 1 stone with this recipe. Per my sister’s request (she’s visiting by the way), cannolis were on the menu. However, I don’t believe cannolis go very well with my theme for the week – “The Best Ever Tailgate Recipes.” Who knows if this dip even belongs in that category, but I’m making it work because it’s delicious and also great for a large crowd. It’s also seriously one of the easiest recipes you will ever try to tackle. Tackle…football…get it? No? Ok…So win, win…win. So we all know that the football season is quickly approaching. This is a bittersweet moment around here. Sure, I hate to see Summer go, but with Summer going, means football season is coming. With football season coming, means tailgating is upon us. What goes well with tailgating besides lots and lots of beer? Well, food of course! I think the goal with tailgating recipes, is to keep it simple and delicious. This cannoli cream dip is the perfect way to kick off the week. It can be ready in a jiffy. It’s perfectly sweet and the perfect dessert for a large crowd.

 

 

 

 

 

 

Words of Wisdom:

1. Get creative with your dippables! Annie’s chocolate bunnies were on sale. I was originally going to go the traditional chocolate graham cracker route. Chocolate bunnies are the same…exact…thing. This tidbit is only important if you were confused by the chocolate bunnies in the photos =). The fried wontons/spring roll wrappers are the perfect dippable for this recipe because they taste like a cannoli shell. It’s like getting all of that wonderful cannoli flavor in one bite without actually having to make the cannoli! Fruit is another great dippable.

FYI: Dippable = those ingredients that can be dipped in dip. <-- Who knows if this is a word/the correct spelling for the word. =)

2. Cannoli creams are great, and there are many many versions. In the recipe, orange zest and orange juice or two of the ingredients you may find out of the ordinary. I like to have my cannoli cream a little on the citrusy side. Kara, however does not. When I made this for her, I eliminated the orange. You can add or delete. This is all based on personal preference. Mascarpone is also an optional ingredient. In my opinion, it only adds to the dip’s fluffiness. Let’s be honest, fluffier is always more awesome.

3. This dip should keep for a couple of days. If I were making it for a tailgate, I would make it the night before. I believe it needs a couple of hours to set up anyway.

I thought a wine-like beer would go great with this recipe. Something on the stronger side was also in order. This time we decided to go with Victory’s Old Horizontal American Barleywine. It’s a great barleywine that does not lack in flavor or strong-ness. It’s a great sipping beer, which goes great with desserts. It’s slightly citrusy and florally, and if you are using citrus in this recipe, it really pairs well on those notes. Give it a try! This beer should be hitting the shelves in just a couple of months since it is a winter brew. Keep an eye out!

I hope everyone had a great week! See you tomorrow!

 

 

Cannoli Cream Dip with Fried Wonton Triangles

From Cooking and Beer | Desserts | Italian

Cannoli Cream Dip is the perfect alternative to your traditional cannoli recipe. Much easier to tackles and tastes just as good!

00:40
00:30
00:10

cal Calories 281kcal

High fat Total Fat 16g

High sat-fat Saturated Fat 9g

chol Cholesterol 38mg

sodium Sodium 119mg

carbs Total Carbohydrate 32g

Serving size 84g Calories from fat 147kcal Fiber 1g Protein 5g Sugar 25g
12 servings

Ingredients

  • FOR THE CANNOLI CREAM DIP
  • 8 ounces ricotta cheese, whole milk
  • 8 ounces mascarpone cheese, softened to room temperature
  • 1 cup confectioner’s sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 1 cup mini chocolate chips
  • 1 pint strawberries, hulled, for dipping
  • chocolate graham crackers, for dipping
  • FOR THE FRIED WONTONS
  • 10 wonton wrappers, or spring roll wrappers, cut into 2 inch triangles
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • vegetable oil, for frying

Directions

  1. For the cannoli cream dip, combine the ricotta and mascarpone in a large bowl. Gently, fold the two ingredients together to combine. Set aside. In the bowl of your stand mixer, with whisk attachment fixed, combine the confectioner’s sugar and heavy cream. Turn the speed onto medium to medium-high and mix until stiff peaks form, approximately 6-7 minutes. Once your cream has reached this consistency, gently fold the whipped cream into the cheese mixture. Next add the cinnamon, orange zest and orange juice. Stir again to combine. Add the chocolate chips, reserving a tablespoon (for garnish). Stir again to combine. Cover and refrigerate for at least 1 hour before serving. Garnish with the rest of your mini chocolate chips.
  2. For the fried wontons, pour the vegetable oil in a large saucepan 1 inch up the side of the pan. Heat the vegetable oil to 350 degrees F. While the oil is heating up, combine the ground cinnamon and sugar in a small bowl. Set aside. Starting with one wonton triangle, gently place into the hot oil. Let fry on one side for 1-2 minutes and then flip and fry for another 1 minute. Remove from oil and transfer to a paper towel lined plate. Immediately sprinkle with the cinnamon and sugar mixture. Repeat this step for the rest of the wontons. At this point, you can fry a couple at a time, as long as you don’t overcrowd the pan. Also, watch the heat of the oil. It may drop with the amount of wontons you decide to add to the pan. Adjust the heat on your burner accordingly.
  3. Serve the cannoli dip with the fried wontons, strawberries and chocolate graham crackers. Will keep in the refrigerate for 2-3 days. Enjoy!

Tips

  • Hardware: * Large Bowl * Rubber Spatula * Stand Mixer (with whisk attachment fixed) * Measuring Cups * Measuring Spoons * Thermometer * Large Saucepan * Paper Towel-Lined Plate * Cutting Board * Sharp Knife * Small Bowl * Tongs *

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