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  Table of Contents

2005 Crinella Sauvignon Blanc


Sweets

Winter Dessert
Pears in Cream
Easy Cranberry Pie
Biscotti
Roasted Marone Chestnuts
     in Vino Rosso

Sweet Potatoes and Apples
Zabaglione
Pannetone
Castagnaccio
Sonoma Roasted Fruit
Panna Cotta
Saint Moritz Rice Cream
Candied Citrus Peels
Peach Leaf Custard
Torta D'Angeli
Orange Cake
Amaretti
Pepper Cookies Trieste
Cherry Fritters
Orange or Grapefruit Fritters
Apricotina
Torta Arancia
Jea's Sour Cream Walnuts
Banana Cream & Co
Pears with Banana Cream
Quick Sonoma Pie
Fruit Filling
Cannoli Cream
Italian Meringue Frosting
Peaches Noir

Cannoli Cream
Cannoli cream is another Italian classic that can be used in many ways, in crespelli or omlettes or with fresh fruit.

1 cup ricotta
1/8 cup almonds, peeled, toasted and chopped
1 tablespoon sugar
zest from half orange finely chopped
  • Dip almonds in boiling water and remove skins.
  • Put in 325 degree for twenty minutes until browned lightly. Chop.
  • Pour ricotta in food processor and blend until smooth.
  • Put in bowl and add remaining ingredients.
  • Refrigerate.
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