If there are just a few things I’ll remember about my first trip to Boston, I hope the cannolis will be on that list forever. While exploring the city on foot, we discovered Mike’s Pastry in the North End. I’m still unsure if Bostonians actually think this place is a tradition, or consider it a tourist trap. Either way, I was entranced by the sights and smells.
Mike’s version shaped my guidelines for all future cannoli – 1.) It must have a crisp shell, 2.) It has to be filled with lightly sweetened ricotta, and 3.) Not a requirement, but if there are pistachios or mini chocolate chips dotting the ends, it’ll get bonus points in my Cannoli Hall of Fame Scrapbook (not a real thing / should be). Even though I went rogue and used strawberries instead of shells today (it’s too hot to turn on the oven and bake shells), I still met 2 out of my 3 requirements. Not too shabby.
Today’s #SundaySupper is all about recipes inspired by Sara Moulton, and the event is being hosted by Isabel at Family Foodie, the founder of the #SS movement. I was excited for this theme for several reasons. Sara, the author of Everyday Family Dinners, is a fellow alumna of the University of Michigan! Watching her on some of the earliest broadcasts of the Food Network is still a memory seared into my culinary brain. She made cooking seem accessible to the home cook, but she didn’t dumb it down, and I appreciated it. She taught people how to make simple yet special meals using basic kitchen skills.
I found a recipe on Sara’s website for Stuffed Strawberries inspired by cannoli, and I was sold. I recommend that you serve these immediately (or refrigerate them for just an hour if you need to), because to be honest, they get a little watery after that. Despite that drawback, I love the flavors – the tangy vanilla- and lemon-flecked ricotta plays well with the sweet strawberry, and the bit of crunch sprinkled on at the end adds a texture contrast. Its a fruity Boston-inspired sweet treat for when it’s too damn hot to turn on the oven.
- 8 ounces ricotta
- 1 pound fresh strawberries
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- Chopped pistachios or mini chocolate chips, for garnish (optional)
- Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Place in refrigerator for one hour.
- Meanwhile, using a small melon baller or spoon, hollow out insides of strawberries.
- Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips, if desired. Serve immediately, if possible, or refrigerate up to 1 hour.
Adapted from Sara Moulton’s Stuffed Strawberries
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement?It’s easy. You can sign up by clicking here → Sunday Supper Movement.