Fruit with Cannoli Cream

Fruit with Cannoli Cream – This beautiful dish can be served as a brunch side dish or light dessert.  I enjoy finding creative ways to serve, try serving in a martini glass for something different.

Fruit with Cannoli Cream

Serves 4

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream

Pinch of sea salt

Stir the ricotta, cream and sea salt in a medium bowl to blend.

1/3 cup whipping cream
3 tablespoons honey
Pinch ground cinnamon

Using an electric mixer beat the cream, honey, and cinnamon in a large bowl until semi-firm peaks form.

Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon honey
1 tablespoon fresh lemon juice

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes.

2 kiwi, peeled, cut into 1/2-inch pieces

Add the kiwi.

3 tablespoons sliced almonds, toasted or pistachios

1 tablespoon cinnamon c.a.n.e sugar or the c.a.n.e sugar of your choice

Cannoli shells or a shortbread cookies

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds or pistachios.  Then sprinkle with cinnamon cane sugar.  Serve the cannoli shell or cookie on the side.  

 

Green Beans with Sautéed Shallots and Vermouth

Serves 4 to 6 
 

1 teaspoon sea salt of your choice

1 pound green beans, stem ends snapped off
 

Bring 2 ½ quarts water to a boil in a large sauce pan over high heat; add sea salt and green beans, return to boil and cook until beans are bright green and crisp-tender, 3 to 4 minutes.  Meanwhile, fill large bowl with ice water.  Drain beans in colander and transfer immediately to ice water.  When beans no longer feel warm to touch, drain in colander again and dry thoroughly with paper towels.  Transfer beans to gallon-sized zipper-lock bag, seal and refrigerate until ready to use, up to 3 days.
 

(To blanch, dress and serve the beans without holding them first in the refrigerator, increase the blanching time to 5 to 6 minutes and don’t bother shocking them in ice water.  Instead, quickly arrange the warm beans on a serving platter and top with the sauce you’ve prepared as the beans blanch.)
 

2 tablespoons unsalted butter (4TBS total)

4 large shallots, sliced thin (about 2 cups)
 

Heat 2 tablespoons butter in small skillet over medium heat until foaming; add shallots and cook, stirring frequently until golden brown, fragrant and just crisp around the edges, about 10 minutes.  Set skillet aside.

Heat ¼ cup water and beans in 12-inch skillet over high heat; cook, tossing frequently, until beans are warmed through, 1 to 2 minutes.  Season with sea salt and pepper to-taste and arrange neatly on warm serving platter.
 

2 tablespoons dry vermouth

2 tablespoons unsalted butter

Sea salt  (Recommendations:  Fumee’ de Sel, Murray River or Garlic seasalt)           

Freshly ground pepper to-taste
 

Meanwhile, return skillet with shallots to high heat, stir in vermouth, and bring to simmer.  Whisk in butter, 1 tablespoon at a time; season with sea salt and pepper to-taste.  Top beans with shallots.