Cannoli with Bing Cherry Sauce

Recipe by Executive Chef Annie Cuggino Q Restaurant & Bar, www.q-portland.com Cannoli with Bing Cherry Sauce

Photography by John Valls

LOCAL WINE PAIRING Anne Amie 'Late Harvest Müller-Thurgau' Vin Doux (Willamette Valley, OR)

CANNOLI WITH BING CHERRY SAUCE

Makes enough for a big party

CANNOLI DOUGH

4 cup flour 1⁄4 cup sugar 1 1⁄2 teaspoon cinnamon 1⁄2 teaspoon salt 1⁄4 cup shortening 2 yolks 3⁄4 cup marsala wine

RICOTTA FILLING

1 lb. ricotta cheese 1 cup powdered sugar 1/2 cup shaved dark chocolate zest of 1 orange 1/2 teaspoon cinnamon

BING CHERRY SAUCE

1 quart Bing cherries 1/2 cup sugar 1 cup port wine 1 tablespoon cornstarch 2 tablespoons water squeeze of fresh lemon pinch of salt

DOUGH

Mix flour, sugar, cinnamon, and salt in mixer bowl until well incorporated. Add in shortening and mix in by hand until coarse and crumbly. Add yolks and marsala, knead by hand until incorporated and mix with dough hook on low for 10 minutes. Chill for at least two hours before rolling. Rolling: roll using pasta roller, dusting with flour to keep from tearing. Roll to the #2 setting on pasta roller. Then cut into 3 inch circles. Wrap around cannoli rings and fry submerged until brown and crispy. Cool.

FOR THE FILLING

Mix ricotta, powdered sugar, orange zest, shaved chocolate and cinnamon on high for 1 minute. Put filling in a pastry bag and pipe the filling into the cannoli shell. Dust with a little powdered sugar. Serve with fresh bing cherry sauce and roasted pistachios.

FOR THE FRESH BING CHERRY SAUCE

Wash and pit 1 quart of bing cherries Put in a small pot with 1/2 cup sugar and 1 cup port wine Bring to a simmer. Thicken mixture with a small amount of slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) Cook briefly. 1 minute. Finish with a big squeeze of fresh lemon and a small pinch of salt. May be used as a warm sauce or served chilled.

ZINNIA & TOMATILLO

WHAT YOU’LL NEED (STEM COUNTS)

5 Dahlia ‘Cornell’

5 Dahlia ‘Jason Matthew’

5 Tricyrtis 5 Schizostylis coccinea 2 Hamamelis foliage 2 Purple Leaved Grape foliage 2 Tomatillo foliage and fruit 5 Scented Geranium foliage 5 Zinnia ‘Benary’s Salmon’ 3 Aronia foliage 7 Gomphrena 6 Zinnia ‘Persian Carpet’ 2 Lacecap Hydrangea 1 Tree Peony leaf Delightful tomatillo vines and fruit trail under gorgeous pinot and pomegranate-hued blooms; these tiny fruits add extra texture and a pop of delicate green to soften bouquet. With lush dark purple blooms held high on long dark green stems, Dahlia 'Jason Matthew' add a open structure along with smaller blooms of Tricyrtis. Paired here with Purple Leaved Grape Foliage that celebrates the end of the season, while cheery clover-like Gomphera adds attractive flashes of red to complete the arrangement.

ARRANGEMENT BY Kailla Platt, Kailla Platt Flowers kaillaplattflowers.com

PHOTOGRAPHY BY Greg Kozawa