Double Post!
Chicken Pot Pie
and
CASSATA ALA SICILIANA (SICILIAN CAKE)
This Foodie Friday is a little different.
Chicken Pot Pie
and
CASSATA ALA SICILIANA (SICILIAN CAKE)
This Foodie Friday is a little different.
Even those of us that adore cooking
sometimes need a night off.
So how about one of these?
This Chicken Pot Pie is one you can pick up on your way down to the BEACH!
Cahall's Deli
in Gulf Shores
has the BEST
Chicken Pot Pies EVER!
Cahall's Deli
in Gulf Shores
has the BEST
Chicken Pot Pies EVER!
Cahall's Deli Chicken Pot Pie
is $14.95
on the way to the beach...
located on Highway 59 South, Foley, Al
and the phone number is (251) 970-3030 ....
Although the address says Foley Cahall's is very close to Gulf Shores...
located just up from and across the street from Old Time Pottery
So on your next beach trip be sure to pick one up.
Now for Dessert!
Now for Dessert!
CASSATA ALA SICILIANA (SICILIAN CAKE)
CAKE:
1 lemon pound cake (you can use a store bought)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Amaretto Disaronno
1/4 c. crushed pineapple, drained
10 maraschino cherries, drained and chopped
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Amaretto Disaronno
1/4 c. crushed pineapple, drained
10 maraschino cherries, drained and chopped
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped
CHOCOLATE ICING:
12 oz. semi-sweet chocolate, cut in sm. pieces
3/4 c. Amaretto
1/2 lb. sweet butter, cut into 1/2 inch pieces
3/4 c. Amaretto
1/2 lb. sweet butter, cut into 1/2 inch pieces
CAKE:
Slice horizontally into 1/2 or 3/4 inch thick slices.
Beat cheese until smooth.
Beating constantly, add cream, sugar and Amaretto.
With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering.
Gently press loaf together to make it as compact as possible.
Refrigerate for about 2 hours or until firm.
Mine was a little runny because I slightly over beat the Ricotta
Icing:
Melt chocolate with Amaretto in a small heavy saucepan over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth. Then chill until mixture thickens to spreading consistency.
Spread icing over Cassata.
Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
Slice horizontally into 1/2 or 3/4 inch thick slices.
Beat cheese until smooth.
Beating constantly, add cream, sugar and Amaretto.
With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering.
Gently press loaf together to make it as compact as possible.
Refrigerate for about 2 hours or until firm.
Mine was a little runny because I slightly over beat the Ricotta
Icing:
Melt chocolate with Amaretto in a small heavy saucepan over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth. Then chill until mixture thickens to spreading consistency.
Spread icing over Cassata.
Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
Thanks for dropping by Y'all
Thats it I am making this sicilian cake this week. It looks delish...wondering if my grandpa has ever had this cake! Thanks for the dessert idea Jessica!
ReplyDeleteLooks yummy!
ReplyDeleteI always make a cassata when my best friend comes to visit-it's her favorite! YUM
ReplyDeletexoxo Pattie
YUM! I gained 6 lbs just reading this post! That cake loks amazing@!
ReplyDelete