I know the title of this post is terrible but I just could not help myself.
The past week has been spent getting into the groove of my new work, study, social life schedule. So far… so good. Luckily I came very close to passing the bar last time so this time I’m targeting the areas where I’m weak and doing a general overview. I feel much more at ease than I did last time because a lot of the information is still relatively fresh in my mind.
Also, I got my hair cut. You like?
I’ve also been pretty good at getting back into my workouts after a slight hiatus over Christmas. I scored a free Soul Cycle class yesterday with David. He kicked my ass all over the studio but I felt great (and sore) afterwards. It’s amazing what a good workout can do you my attitude. I’ve also been doing a good job of eating well, not dining out too much and not over indulging at work (which is a CHALLENGE at Susie Cakes, believe me).
However, last week I got a special treat. My friend Kelly, whom I often dine with at establishments like Plan Check, Geisha House, Tart, Ugo or Umami, invited me over to try her family’s homemade cannoli.
Kelly is Sicilian and her family makes ravioli and cannoli from scratch every Christmas. She brought extra shells and filling back to LA. It was a major treat for me. I love cannoli but rarely order when out. Living in Boston and eating cannoli at Modern Pastry, Mike’s and other shops in the North End spoiled me in college. The cannoli Kelly served me was on par with the best cannoli’s I had while living in Boston.
Her family hand makes the shells, with a deep fryer and everything. She listed the ingredients that are in the shell but I forgot most of them, except wine. Let’s face it: I never forget anything that has wine involved. The shells were crispy and delicious.
She filled the shells with the most delicious filling. The filling has heavy cream, ricotta, orange zest, vanilla, and chocolate chips. There are more ingredients, but they’re escaping me right now. The filling is whipped for a long time and came together soft, rich and delectable. I love a dessert that is made with real ingredients like heavy cream, I love them even more when you can TELL there are delicious real ingredients.
Kelly stuffed the shells with the filling and then dipped the ends in crushed walnuts.
This was so tasty. Despite the fact that it was a week after Christmas all the components tasted fresh. The filling was creamy, thick and rich but not over powering. The shells were still crispy and crunchy. Honestly, this cannolli was at least as good as the ones in Boston’s North End, if not better!
Thanks Kelly for such a special treat!