Surprise: Cannoli Martini Recipe Is In!

What's this in my mailbox? It's a book with an envelope attached to the front of the box, but, I didn't order a book. Alright, I've seen this before. The envelope will disclose that I have two options; 1) keep the enclosed book and pay the shipping cost; or 2) send it back within so many days or else receive a new book every month until I cancel the subscription. I let the box sit on my shelf unopened for several days.

Last Sunday I passed by it for the last time. I opened the envelope to see what my options were. It read, "Greetings and good news! We are delighted to inform you that you are receiving a copy of the "Taste of Home Christmas 2011" cookbook, which includes your recipe on page 138. This complimentary copy is yours to keep free of charge. It's our way of saying "Thank you!" for contributing to this one-of-a-kind holiday collection." What?! Is this for real? You never saw anyone tear open a box quicker than I did. Inside was this beautiful, full color cookbook.

I had absolutely no idea which one of my recipes they were referring to, so in a flash I flipped to page 138. Amazing! It was my Cannoli Martini Dessert recipe! At this moment I am just stunned. All I could do was gaze at page 138.

I rushed to show my son, and he pointed out that a cannoli martini is showcased in the "Enchanting Endings" photo (front left) and that it's the first recipe in that section of the book. Unbelievable!

I created the Cannoli Martini Dessert recipe back in December 2009 to compete in the online “Make it Fabulous with Fillo” Recipe Contest! sponsored by Athens Foods, the world's largest producer of fillo dough. I wanted to come up with a fancy dessert that incorporated my family's authentic vino cotto, a naturally-sweet, cooked wine gourmet syrup.

Out of 10 Finalists my Cannoli Martini Dessert recipe came in 1st Place, and it came in 3rd Place as the Fan Favorite in the Athens Foods' online vote. This was the first time I ever entered a recipe that I created into a contest. I was completely surprised to win the competition.

Two years later, I had no idea the same recipe would appear in the distinguished Reader's Digest Taste of Home Christmas 2011 cookbook.

Note: When you compare my original recipe to the one in the cookbook, you'll spot two variations that were made. To achieve the same results I do, I recommend using Vino Cotto di Montillo instead of reducing three cups of dry red wine. As for the garnish, I simply inserted a square of delicious Lindt® Intense Orange dark chocolate positioned at an angle. They went with kumquats as their garnish of choice. A kumquat is a small, oblong fruit whose taste is similar to that of a tangerine or clementine. Their thin skin is sweet and edible, which is definitely a perfect complement to this dessert. No matter which garnish you go with, I hope you'll love this elegant dessert.

The Ultimate Italian Snack Mix

Looking for a new snack mix?  You've got to try the Ultimate Italian Snack Mix!  Italian-seasoned Crispix® cereal with zesty pepperoni, Pecorino Romano, Provolone and Grana Padano cheeses make this munchy a crowd pleaser.  Looking to put an Italian twist to Kellogg's I developed this recipe in April 2011 and have received great reviews for its robust flavor.  Is it the ultimate snack taste sensation?  You be the judge!

The Ultimate Italian Snack Mix

The Ultimate Italian Snack Mix Recipe

Ingredients:

• 2 tablespoons extra virgin olive oil
• 3 cups Kellogg’s® Crispix® cereal
• 1/2 teaspoon garlic salt
• 1/4 teaspoon dried Italian seasoning
• pinch of dried parsley flakes
• hot red pepper flakes, finely ground (optional)
• 1/4 cup Pecorino Romano cheese, cut to 1/8-inch thick, 1/4-inch squares
• 1/4 cup Provolone cheese, cut to 1/8-inch thick, 1/4-inch squares
• 1/2 cup Grana Padano cheese, cut to 1/8-inch thick, 1/4-inch squares
• 1/2 cup pepperoni 1-inch round stick, casing removed, cut to 1/8-inch thick, 1/4-inch pieces

Directions:

1. Preheat oven to 225°F.
2. In a glass measuring cup, add the olive oil, garlic salt, Italian seasoning, then stir. Microwave on high for 40 seconds, then stir to dissolve most of the salt.
3. In a large bowl, add the Crispix® cereal.  Stir the seasoned oil mixture, then drizzle it over the cereal.  Immediately toss to evenly coat each piece of cereal.
4. In a 13- x 9- x 2-inch baking dish, add the seasoned Crispix® cereal.  Sprinkle with parsley.  Optional:  For a spicier snack mix, also sprinkle with hot red pepper to taste, toss to combine.
5. Bake for 5 minutes, toss, repeat, until the cereal is crunchy, about 20 minutes.  Transfer the cereal onto a paper towel lined cookie sheet, and cover with a layer of paper towel.  Allow to cool completely.
6. In a large bowl, add the seasoned Crispix® cereal, cheese squares, and pepperoni pieces.  Toss to combine.  Transfer to a serving bowl. Enjoy!

NOTE:  The seasoned Crispix® cereal can be prepared in advance and stored in an airtight container.  Do not refrigerate.  Add the cheese and pepperoni just before serving.

Is It A Salad Or Dessert?

I was craving a salad, and it had to be something different.  Getting tired of the same old thing, I rummaged through the refrigerator looking for ideas.  I found some thinly-sliced prosciutto and a bag of mesclun mixed lettuces and greens--then bang, it hit me!  Off to the store I went.  In my carriage went a package of dried apricots and goat cheese.  Meandering through the aisles wasn’t an option this time.  I was hungry and my creative juices were flowing. 

The combination of tender lettuces and greens with tangy, yet sweet pieces of dried apricots and the saltiness of fresh prosciutto was amazing.  The sweet fig-like flavor of the authentic vino cotto drizzled over the salad pulled the whole thing together, minimizing the piquant taste of the goat cheese.  Was I eating a dessert?  No, but it certainly tasted like one.

This salad was quick and easy to prepare and made a delightful presentation, perfect for any holiday table or dinner party.

Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto Recipe


Ingredients 

• 5-6 slices prosciutto, thinly-sliced 
• 5 ounces mesclun mix (fresh baby lettuces and greens)  
• goat cheese (or substitute grated Pecorino Romano, Grana Padano, Parmesan or Feta cheese)  
• 6 ounces dried apricots, cut to 1/4-inch pieces  
• olive oil  
• Vino Cotto di Montillo  
• freshly-ground black pepper

Instructions 

1. Cut a prosciutto slice in half lengthwise, then cut into thirds crosswise (6 sections per slice).  Tightly roll up each section, then cut it in half.  Repeat. 
2. Onto each salad plate, add a handful of lettuce, a few morsels of goat cheese, apricot pieces, and prosciutto rolls. 
3. To serve, drizzle with olive oil and vino cotto, then top with black pepper.  SERVES 4
   

Mesclun Mix with Goat Cheese, Apricots, Prosciutto and Vino Cotto

vino cotto