Whether you are going out with top hat and cane, Or staying home with a glass of Champagne,
Here is a toast to all the memories my friend, As we give a fond farewell to this year’s end.
May the New Year be all the best it can be, I hope you will spend some good times with me.
I want to take this time to thank all of my readers who have shared my blog with me. You have been with me as my husband and I have explored the back roads of Maine and New Hampshire. You have followed us through France, Italy, Austria and Germany.
You have been as interested in the antique boats and cars we have seen as you have with our garden fresh tomatoes.
There has been lots of good food, either from the restaurants we have visited or from my kitchen.
I have gotten to know so many of you through your wonderful blogs and you have awarded me with three awards. I am excited to say that my blog was named “Best Food Blog of the Year” by Wineguys Radio and TV. They also named my recipe, New Year’s Lobster Pot Pie “Recipe of the Year.” I was invited to spend a few minutes on the radio with them to talk about the recipe. It was so much fun!
As we end the year, I thought I would share a sweet treat with you.
You will need fresh, crispy cannoli shells. For the adventuresome, of course you can make your own. For those who don’t have the time or inclination, there are very good ready made shells.
For the cream, you will need a 15 oz. container of whole milk ricotta, 1/4 c. confectioners sugar, 1/2 tsp. vanilla, 2 tsp. Marsala or Grand Marnier (my favorite), a tsp. or more of grated orange rind, and a pinch of cinnamon. Mix well until combined and smooth. To the cream, you can add chocolate chips or chopped candied citron. Refrigerate for at least two hours before filling the shells. Pipe into the shells and decorate with finely chopped chocolate, chocolate chips or chopped pistachios if you want to be traditional.
Thank you again for your wonderful comments and friendship. May you have the best New Year ever.