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Dessert, Italian, Uncategorized

Cannoli, Part 1

Lynnae

I’m a little embarrassed to admit that I didn’t know what a cannoli was until about 4 years ago when my husband went on a business trip to Boston. While there, he had a little time to explore the popular tourist sites in Boston and stopped by Mike’s Pastry, a couple of times. He brought me home a cannoli, which admittedly is never as good when it’s a day old, but I was still hooked on the tasty dessert.

Mikes Pastry, Boston

After that, we discovered several bakeries in Detroit that serve really delicious cannoli and we were hooked. Whenever traveling, I always look to see if there is a good cannoli shop nearby.

Il Pirata Delle Cinque Terre
Mike’s Pastry, bBoston
Ferrara Bakery & Cafe, Little Italy, NYC

Feeling the craving yet? Unfortunately, Twin Falls, Idaho is not home to a cannoli shop. There are a couple of local restaurants that serve them, but, they are not quite the same. So….in true Hymas Family Favorites tradition, we learned how to make our own.

Start by making the dough.

Add the flour, sugar, cinnamon, and salt to a stand mixer with the paddle attachment. Mix on slow. Add the vinegar and mix until combined. Next, add the shortening. Finally, add the egg to the water, whisk, and add to the dough. Mix until combined, and then knead it for about 1 minute. The dough should be soft. Form it into a disk, wrap in saran wrap, and refrigerate for 30 minutes.

Next, take a generous piece of the dough and roll it out with a rolling pin.

The goal is to get to 1/16 of an inch. The easiest way to do that is with a pasta roller. I start on the widest setting (1) and step it down to a 3.

Now cut the dough with a round 3-4 inch biscuit cutter.

Pre-oil the cannoli forms and wrap the dough around the form. Dampen one edge of the dough with a wet finger and seal the dough around the form. Don’t wrap it too tightly or t will be difficult to remove after it’s finished frying. If you don’t have the forms, you can cut the dough into “chips” and serve it with cannoli cream as a deconstructed cannoli.

Put the dough on the forms into a deep fryer with the oil heated to 375 degrees. You can do this in a heavy pan on the stove top and use a thermometer, or you can use a deep fryer. I LOVE my deep fryer because it really helps to contain the mess, makes it easy to filter and contain the oil, and maintains the oil temperature for me.

The shells will need to cook for 2-4 minutes until golden brown. I start turning the shells almost immediately to minimize any hot spots. You can also turn them half way through the cooking process. When they are finished cooking, pull them out and allow them to drain for a minute. Again, the basket on the deep fryer makes this a much easier step. After they are done draining, turn them onto some paper towels to help soak up the grease.

You’ll need to get them off the forms fairly quickly. They slide off much easier when they are hot, and depending on how many forms you have, you’ll need them for the next batch. I have a total of 12 which seems to be a good number to keep the process moving while allowing time for the forms to cool off enough between batches.

They key to this is using a thin flour sack type towel. I use one end to hold the form and the other end to grab the shell and pull it off. Be careful not to burn yourself. I recommend watching the video to see the technique for this. It’s not hard, but easier to visualize than to read about how to do it.

Let the shells cool completely before filling. Here is a recipe link for the filling.

Cannoli Shells

From the Kitchen of Lynnae Hymas

Serves: 30Prep Time:  2-3 hoursCook Time: 2-4 minutes per batch (12-24 minutes total)

INGREDIENTS:

  • 3 ½ – 4 cups all-purpose flour (450+ grams)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ¼ cup shortening
  • 1 egg yolk
  • 1 cup water
  • ¼ cup white vinegar

INSTRUCTIONS:

Add flour, cinnamon, sugar, and salt to stand mixer with paddle attachment on slow.  Add the vinegar and mix. Add the shortening.  Mix the egg yolk and water together then add to the dough, which should be soft.

Knead the dough for about 1 minute and let rest in the fridge for 30 minutes.  Roll into a sheet 1/16” (pasta roller stepped down from 1 to 3).  Cut into a 3-4” circle and then wrap around a pre-oiled cannoli form.  Dampen one edge with water using your finger to seal the dough.

Heat the oil to 375°F and starting with the sealed side down cook each cannoli shell for 2-4 minutes until golden brown, turning occasionally throughout the cooking time. 

Using a thin towel, remove the cannoli from the forms immediately and allow to cool completely.  Cannoli shells may be stored in the refrigerator in an air-tight container for 1-2 months.  Makes 30 shells.

cannoli-shellsDownload
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Gelato

Lynnae

If you have ever been to Italy, you know how much Italians love gelato, which is the Italian version of ice cream. There are gelato shops on every corner. When I was there, I think we had three to four scoops a day.

While there are a few gelato shops scattered here and there, it’s definitely not as easy to find where I live. So…. here is our gelato recipe.

Gelato

From the Kitchen of Lynnae Hymas

Serves: 4-6Prep Time: 1 hour active 48 hours in refrigerator/freezerCook Time: 10-15 minutes

INGREDIENTS:

  • 2 cups whole milk
  • 5 egg yolks
  • 1 cup cream
  • ¾ cup granulated sugar
  • ¼ cup dextrose sugar
  • ¼ cup powdered milk
  • 1 tablespoon Amoretti flavoring of your choice

INSTRUCTIONS:

Heat the milk over medium heat to 175 degrees F.  While the milk is heating combine the egg yolks, cream, sugars, and powder milk.  Whisk together until thick and lemony yellow.  After the milk is heated, temper the egg mixture by gradually adding the milk and stirring constantly.  When combined, pour the gelato base back into the pan and heat it to 170 degrees F.  Once it reaches 170 degrees F, remove from heat and add the flavoring.  Strain the mixture through a fine mesh strainer, cover, and refrigerate overnight.   The next day, add to an ice cream freezer and churn on low speed until thickened, about 15-20 minutes.  Put in a container and then freeze overnight.

gelatoDownload

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Tuesday Tip-Bread Flour

Lynnae

My bread and roll making took a turn for the better a few years ago when I discovered King Arthur Bread Flour.  My breads when from alright, to a highlight at the meal.  Bread flour has a higher protein content than all-purpose flour.  It provides more structure for breads than all-purpose flour.

I wanted to conduct an experiment to see if the brand of bread flour I used mattered.  I used Pillsbury Best, King Arthur, Gold Medal, and White Lily (which I had a hard time finding in a store but ordered from Jet.com for $2.78 for 5 lbs, delivered).

I then gave my family a blind taste test of Our Best Bites World’s Best Dinner Rolls, to see which one they preferred. (I cut the recipe in half and started with 21.5 ounces of flour).  I weighed the flour for each different brand.  The King Arthur and Gold Medal batches both needed 4 extra tablespoons of flour (approx. 1.6 ounces).  White Lily took 2 extra tablespoons (approx. 0.8 ounces), and Pillsbury worked great with the amount the recipe calls for.  Turns out, they were all pretty similar in taste and texture, except for the Pillsbury brand.  It had an aftertaste we didn’t like.  As for the other three, we had a very slight preference for King Arthur and While Lily over Gold Medal.  My rank list went as follows, but the top three were really almost a tie:

1.  King Arthur
2. White Lily
3. Gold Medal
4. Pillsbury Best

Going forward, I think we’ll be switching to White Lily because I can get it delivered to my door for almost half the price.

(Note:  These are completely my own opinions.  I did not receive any compensation from any of the brands or stores mentioned in the this post.)

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Sticky Buns

Lynnae

One of our favorite breakfast treats is sticky buns! They are super easy to make and great to take to pot lucks.

5 simple ingredients:  Rhodes Dinner Rolls, brown sugar, butterscotch cook and serve pudding, butter, and nuts.  I LOVE cashews, but pecans are also delicious.

Melt the butter and sugar together in the microwave and mix until they become a syrup.  Grease the pan, place the thawed rolls in it.  Allow them to thaw enough to cut or slice them in half. 

Sprinkle the nuts and pudding mixture over the rolls, then pour the syrup over the top.

Cover and allow the rolls to double in size.  I usually make these the night before and allow them to rise overnight.  Bake at 350° for 30-35 minutes.  Cover the top with aluminum foil for the last 15 minutes.  If you don’t, you will have very well done rolls on top and raw rolls on the bottom.

 

Sticky Buns

From the Kitchen of Lynnae Hymas

Recipe by Rhodes Rolls

Ingredients

·         24 Rhodes rolls, thawed but still cold

·         ½ cup chopped pecans or cashews

·         ½ small box of non-instant butterscotch pudding mix

·         1 cup butter

·         1 cup brown sugar

Directions

Spray 9×13 pan with non-stick cooking spray.  Cut the rolls in half and place in the pan.  Sprinkle with nuts and then the pudding mix.  Melt the butter and add the brown sugar.  Heat together and mix until a syrup is formed.  Pour syrup over the rolls.  Cover with sprayed plastic wrap.

Let rise until double in size.  Remove wrap and bake at 350° for 30-35 minutes.  Cover with foil the last 15 minutes of baking.  Do not under bake.  Invert onto a serving platter if desired.  Serve immediately.

 

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Etiquette–Elbows

Lynnae

Putting your elbows on the table is frequently thought of as a no-no.  While you shouldn’t put your elbows on the table when you’re actually eating, it is perfectly acceptable to do so during a conversation.  Leaning forward and resting your elbows on the table is body language that tells other people at the table that you are intently listening to the conversation.  And as a side note, don’t fidget while you’re waiting for the meal to be served.

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Spinach Chicken Salad with Honey Mustard Dressing

Lynnae

This chicken salad is to die for!  It is a beautiful, light, and nutritious meal that is highly satisfying.  Sounds great, right? 

Start with the chicken.  Marinate two boneless, skinless chicken breasts for 1-2 hours in olive oil, balsamic vinegar, and salt and pepper to taste.  After you marinade the chicken, pound the fatter part of the chicken with a meat tenderizer (I do this is a zip lock bag), so that the chicken is of even thickness.  Use olive oil on one side of the chicken, and season with some more Kosher salt.  Grill the chicken.  Sear on each side for about two minutes to get a nice carmelization, then keep turning the chicken until it reaches an internal temperature of 165 degrees.  This will give you a beautiful juicy chicken.  Set aside and allow to cool.  To prepare for the salad, slice it against the grain in 3/4 inch thick pieces.

Next, make the salad dressing.  Just put all of the ingredients together in a measuring cup and mix with a whisk until smooth.  You can prepare the dressing and the chicken well ahead of time.

To assemble the salad, use fresh spinach as the base, and top with craisens, cheese, almonds, and bacon bits.  Fan the chicken across the top, and drizzle the dressing across the top.


Spinach Chicken Salad

From the Kitchen of Lynnae Hymas
Chicken Marinade
·         ¼ cup oil
·         ¼ cup balsamic vinegar
·         Salt and pepper to taste
Ingredients
·         2 Grilled and marinated chicken breasts
·         1 pound Spinach
·         ¼ cup Roasted Almonds
·         ¼ cup Craisins
·         ¼ cup Blue Cheese Crumbles
·         1/8 cup Bacon Bits
Directions
Mix the oil, vinegar, and salt and pepper together.  Marinate chicken breast in marinade 1-2 hours before cooking.  Grill the chicken until the internal temperature reaches 165°.  Cut into small ¾ inch strips and allow to cool to room temperature.  Add all other ingredients to a salad bowl and toss.  Add chicken and serve with honey mustard salad dressing. Serves 4.

Spinach Chicken Salad PDF

Honey Mustard Dressing

From the Kitchen of Lynnae Hymas
Ingredients
·         ½ cup mayonnaise
·         2 tablespoons honey
·         2 tablespoons yellow mustard
·         2 tablespoons milk
·         2 teaspoon lemon juice
·         ¼ teaspoon coriander
Directions
Mix all ingredients together in a measuring cup with a whisk.
Honey Mustard Dressing PDF

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Tuesday Tips-Oven Bake Your Bacon

Lynnae

I LOVE bacon, but I hate to fry it on the stove top.  It makes a huge mess and the bacon smell just sticks to me.  So, I started baking my bacon in the oven.  I cover a cookie sheet with aluminum foil (I use the 18″ width kind for this job), spray it with non-stick spray, and spread the bacon in a single layer across the pan.  The non-stick spray really is an important step.  I know bacon has plenty of fat in it, but the bacon sticks if I don’t spray it first.  Bake at 425 degrees for 15-23 minutes, depending on how crispy you like it and how thick your bacon is.  I like my bacon thick and crispy!

 

After it’s done cooking, I fold one hot pad in half and set the pan on it and a flat one so that it create a tilt. 

Place the pan on the folded hot pad as well as a flat one for the other end.  I push the bacon to the top half and let the grease run down to the bottom.

Remove the bacon and place on paper towels to absorb any extra grease.  Once the pan cools a bit, I put a couple of paper towels down to soak up/contain the grease, fold the foil up into a neat little packet, and throw it in the garbage.  No mess no fuss.  If I cooked any extra bacon, I crumble it up and store it in the fridge for bacon bits.

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Barb’s Best Chocolate Chip Cookies

Lynnae

Several years ago, one of my co-workers and good friends, Barbara, would bring the most amazing chocolate chip cookies to work to share.  They were soft and rich, and I could easily eat half a dozen in one sitting.  Give them a try.  You won’t be disappointed. 

One amazing tip I’ve learned is to cream your eggs and butter together to create beautiful, creamy emulsion.  See the picture below.  It takes a while, so don’t panic.  The cookies bake differently when I do this and when I don’t. This picture shows the whip attachment for the mixure, but I prefer to use the paddle attachment.

After the eggs and butter cream together, I add the sugars, cream, and extracts and mix, then switch to my dough hook.  Next, I add the dry ingredients that I mixed together in a separate bowl, and lastly, the chocolate chips, about 1 1/2 bags.  Guittard Milk Chocolate Chips are my favorite.  I’d definitely use a high quality chocolate chip in these.  Milk and semi-sweet both work great.  Use your favorite!

Next, drop them onto a cookie sheet.  Don’t flatten them.  I recently started using silicone baking liners, and I love them!  Another tip is don’t bake too many at a time.  I only cook a dozen at a time.

Bake at 350 degrees for 9-12 minutes.  Do NOT over bake them.  They will get hard and crunchy if you do.  The best way to tell is by looking at the bottom of the cookie.  They should be on the very light end of turning brown.  I like to leave them on the cookie sheet for an extra minute or two before I transfer them to the cooling rack.  They cook just a tiny bit more and are a little easier to handle after they have cooled for a moment.

They are the best when served with a tall glass of milk!  After they have completely cooled, store them in an air tight container so they will stay fresh and soft.

Barb’s Best Chocolate Chip Cookies

From the Kitchen of Lynnae Hymas

Recipe adapted from Barbara Leonhardt

Ingredients

  •          1 ½ c. butter
  •          3 eggs
  •          2 c. brown sugar
  •          1 ½ c. sugar
  •          1 ½ tsp vanilla
  •          1 ½ tsp coconut extract (don’t leave this out!)
  •          ¾ c. cream

Dry Ingredients

  •          4 ½ c oatmeal flour (17 ounces)
  •          4 ½ c. flour (22.15 ounces)
  •          1 ½ tsp baking powder
  •          1 ½ tsp baking soda
  •          ¾ tsp salt
  •          3 c. chocolate chips

Directions

Cream the eggs and butter together until emulsified.  Preheat oven to 350° F.  Cream the sugar.  Mix in extracts and cream.  Blend oats in blender until flour.  Combine dry ingredients together in a separate bowl and then add to sugar, butter, and egg mixture.  Combine together, then add chocolate chips.  Drop balls onto a cookie sheet and then bake for 9-12 minutes.  Allow to cool on the pan for a minute or two. Remove from pan and allow to cool on cooling rack.  Makes approx. 6 dozen cookies.

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Etiquette–Bread and Butter

Lynnae

A few weeks ago, we went to a banquet at a country club.  I found myself needing a refresher on what to do with my roll and butter.  So here’s the skinny on bread and butter.

Before eating, you should break the bread into moderate sized pieces with your fingers.  Then you can butter the bread one piece at a time.  There were some differing opinions on whether you should hold the piece of bread when buttering or hold it against your plate, not in your hand.  The most prevailing opinions said to hold the bread in your fingers.  Toast and hot biscuit halves can be buttered all at once since they taste the best when the butter is melted.

If the butter is in the center of the table with a butter knife provided, you should transfer the amount you want to use to your bread plate, or to the side of your dinner plate if there isn’t a bread plate.  If no utensil is provided, individuals may use their own clean knives or forks.

When butter is served as individually wrapped squares, leave the empty wrappers on your bread plate or tucked under the edge of your dinner plate if you don’t have a bread plate. 

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Granola

Lynnae


My mother-in-law has some delicious recipes that have become part of our family tradition.  One of these is homemade granola.

A few quality ingredients make for a great breakfast treat.  Grape-Nuts Flakes is one of the more difficult ingredients to find, but well worth the effort!

Mix all of the dry ingredients in a big bowl. 

Add the butter and honey melted together.

 

Stir until well mixed.

Place on two cookie sheets.  I put the both in the oven at the same time and switch the shelves half way through.  Stir occasionally while in the oven.
It’s also a good idea to stir the granola while it cools.  It will harden into a big chunk that you’ll have to break apart if you don’t.

 

Granola

From the Kitchen of Lorinda Hymas

Ingredients

·         9 c. rolled oats

·         3 c. Grape Nuts Flakes

·         3 c. shredded coconut

·         1 c. wheat germ (optional)

·         1 c. brown sugar

·         1 c. melted butter

·         1 c. honey

·         1 c. raw sunflower seeds

·         3 c. chopped nuts

Directions

Mix dry ingredients together.  Melt honey and butter together.  Pour over dry ingredients and stir until well mixed.  Bake at 325° F for 20-30 minutes.  Stir 1-2 times.  (Less cook time=more chewy).  Remove from oven and allow to cool.  Stir while cooling to keep the granola broken up into individual flakes.

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