Ah, the cannoli; whether you love to fill them with ricotta, mascarpone or sheep's milk this traditional Italian dessert is always a favorite. Cannolo translates from the Italian as "little tube". Though many variations of the classic recipe exist, here I fill my little tubes with cinnamon-spice-coffee ricotta. The air-fried shells are light and flaky. The finished product is decidedly decadent. Enjoy!
A café Americano, consisting of espresso with added boiling water, is a staple in most coffee houses. Some say it acquired prominence during WWII. American soldiers in Italy found the espresso offered quite different than that of the brewed coffee they were accustomed to drinking at home. By adding hot water to their Italian espresso, the drink became much more palatable. The amount of water added varies by location. In the United States, the ratio is typically one part espresso to one part water, although some prefer one to two. The addition of water to espresso results in a beverage with similar strength to that of brewed coffee, but retaining the distinct flavor of espresso. To find your preferred ratio a bit of experimentation may be needed. Here I prepare an Americano using the one to one ratio. My version is decidedly sweet due to the addition of caramel cream topping. Enjoy!
Galliano the most popular liqueur of the 1970s, is composed of sweet vanilla and anisette upper notes and citrusy, woodsy/juniper undertones. This flavorful combination of more than 30 herbs (the exact combination being a meticulously guarded secret) pairs remarkably well with The Queen Bean's espresso. I am revisiting our textured, earthy friend Galliano by combining it with espresso, cream, and chocolate liqueur. The result is an unusual and flavorful cocktail. Enjoy!