Cream Puffs with Chocolate Raspberry & Strawberry Cannoli Fillings

The recipe for the shells makes 8 large puffs.  Each of the following recipes for the cream fillings fills 8 puffs.  You will need to double the cream puff recipe to use both fillings.  

*Tip: If you plan on making both cream fillings, you can beat 1 c of heavy cream and set aside. Divide in half and add to each filling according to the directions.

Cream Puff
1 stick of butter
1 cup hot water
1 T sugar
1 c all-purpose flour
4 large eggs

Preheat oven to 425*.  Prepare a baking sheet with parchment paper or a silicon mat. Add first 3 ingredients to a heavy bottom saucepan and bring to a full boil. Add the flour all at once and beat rigorously with a wooden spoon until the mixture leaves the side of the pan and forms a ball. Remove from heat.  Add eggs, one at a time, beating until each is incorporated and mixture is smooth & shiny. Drop mixture into 8 spoonfuls onto prepared baking sheet, 2" apart.  You can also fill a pastry bag fitted with a large star tip and pipe the batter into 8 mounds. Bake at 425* for 10 minutes; reduce oven temp to 350* and continue baking for another 15 minutes. Keep a close eye and make sure they are golden around the edges, but do not burn.  Remove from oven an set aside to cool.  With a serrated knife, remove shell 2/3 of the way down and set aside.  Fill half with raspberry cream and half with strawberry cannoli and replace the caps.  Drizzle with white chocolate.

Chocolate Raspberry Cream Filling
6 oz. mascarpone cheese
1/2 c sifted confectioners' sugar
1/4 c seedless raspberry jam
4 oz. chopped bittersweet chocolate, melted
1/2 c heavy cream, whipped

Add the mascarpone cheese, sugar and jam to the bowl of an electric mixer.  Beat until smooth.  Slowly add the melted chocolate and beat until incorporated.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Spoon or pipe filling onto each cream puff bottom and replace the top.

Strawberry Cannoli Cream Filling
1 c whole milk ricotta cheese
1/2 c sifted confectioners' sugar
1/2 tsp. vanilla bean paste or 1 tsp. vanilla extract
1/2 c heavy cream, whipped
1 pint fresh strawberries, cut into thin slices

In the bowl of an electric mixer, beat the cheese, sugar and vanilla.  In a clean, separate bowl, beat the heavy cream until stiff peaks form.*  Fold into the cheese mixture. Add a few slices of strawberries to each cream puff bottom, spoon or pipe filling onto the strawberries, and top off with remaining strawberry slices before replacing the tops.

For the drizzle, melt 4 oz. of good white chocolate (I use Ghiradelli) and 3/4 T vegetable shortening in a microwave safe bowl. Heat for 30 seconds initially and then 10-second intervals thereafter. Check after each interval as white chocolate seizes up easily.  If the chocolate is not melted but the bowl is hot, remove from microwave and begin stirring. Sometimes the heat from the bowl is all that is needed to melt the chocolate. Drizzle over the cream puffs.

Indulge yourself and those around you!

Tomato, Ricotta & Basil Tart

Ingredients

1 pint Whole Milk Ricotta

2 large lemon, zested

1/2 cup Grated Parmesan

1 Egg, lightly beaten

1 teaspoon Kosher Salt

2 tablespoons Parsley, finely chopped

2 tablespoons Chives, finely chopped

1 sheet Puff Pastry

2-3 various Heirloom Tomatoes, sliced

1/2 cup Basil Leaves, torn

Flakey Sea Salt

Olive Oil

Black Pepper, freshly cracked

Parmesan cheese for garnish

Up to a day ahead of time, make the Ricotta mixture.  The flavors will continue to blend and enhance the longer it sits.

In a mixing bowl combine the Ricotta, Lemon Zest, Parmesan, Egg, Salt, Pepper, Parsley, Chives and 1 tablespoons of Olive Oil. Mix to thoroughly incorporate and refrigerate until ready to use.

Preheat your oven to 400°F. Place your Puff Pastry on a baking sheet and roll it slightly in to more of a rectangle shape. Fold the edges in and using your thumb and forefinger, create fluted edges. Blind bake for 10 minutes.  This ensures that your tart is not soggy or under baked in the center.  Cool. Next, spread the cooled pastry with the Ricotta filling. Bake until golden brown and bubbly looking on top, 20-25 minutes. 

Remove from the oven and slide on to a cutting board. Start layering your sliced Tomatoes across the top. Next add the torn Basil, a drizzle of Olive Oil, Cracked Pepper, a little more Parmesan and some flaky Salt. Slice in to 9 pieces and serve.

Adapted from The Chew.

Mangia!

Blackened Shrimp Chowder

Ingredients

2 T butter
2 celery stalks, chopped
1 red onion, chopped
3 baby bell peppers, various colors, chopped
2-1/2 T flour
2 10 oz. cans clam juice
1 13 oz. can coconut milk
1/2 C water
3 T Old Bay blackening spices
1 tsp. dried basil
1-1/2 lbs. large shrimp, peeled & tailed removed
10 oz. pkg. frozen corn
2 T capers
8 oz. mascarpone cheese

Heat butter in a Dutch oven.  Add celery, onion and pepper; stir 5-6 minutes over medium heat until tender Stir in flour to coat. Add claim juice, coconut milk, water, blackening spice and basil. Bring to a boil. Reduce heat. Add shrimp, corn and capers. Cook 2-5 minutes or until shrimp are bright pink. Remove from heat. Stir in mascarpone and continue stirring until melted. Serve with fresh basil leaves and polenta.  Polenta can go in the bottom of the bowl and the chowder on top, or you can serve it on the side.

Sit back and enjoy every spoonful!

3 Cheese No-Bake Cheesecake w Amaretti Crust

AMARETTI CRUST

3 ounces amaretti cookies (about 20)

2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed

Pinch of kosher salt

5 tablespoons unsalted butter, melted

CHEESECAKE

1 teaspoon unflavored powdered gelatin

3/4 cup chilled heavy cream

Two 8-ounce packages cream cheese, softened

3/4 cup fresh ricotta cheese

3/4 cup sugar

Pinch of kosher salt

1/4 cup mascarpone cheese or sour cream

1/4 cup fresh lemon juice

MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the amaretti with the graham crackers and salt until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.

MAKE THE CHEESECAKE In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.

 In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.

 Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated. Fold in the whipped cream. Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set 3 hours.

 Unmold the cheesecake and serve with fresh fruit, if desired.

Adapted from Food and Wine.

Enjoy!