Tea Time Tradition

I've recently gotten into the habit of putting sugar and lemon in my tea. I've always preferred plain but now I'm craving the tart sweet addition. I usually prefer my brew without anything. Now I no longer like the simple strong taste but want to amp up my cup.

Hot tea doesn't always have to have the addition of lemon and plain white sugar. You can sub lime juice for the lemon to make it more exotic . I thought of doing that and it would be refreshing in iced tea. You can also try brown granulated raw sugar too. Lavender infused honey is also a great sweetener and it can be used in both hot and iced teas. Another popular taste is mint. This too goes well in any kind of black tea . Wild mint grows in abundance so you can even pick some during a hike or from your backyard.

What teas go well with flavoring? I found just a simple black oolong goes well. I do like the slightly orange flavored Lady Grey for my morning cup however it doesn't need anything. Red or bush teas just require a simple sweentener like a half teaspoon of honey or sugar. I was drinking this last year thanks to the HBO series .The #1 Ladies' Detective Agency.It is a robust tea more suited to winter than summer.Other teas that require no additions are the soothing chamomile and the sturdy Earl Grey varieties.

Well, for now I'll enjoy my afternoon tea English style. I like the way my oolong mixes with lemon and sugar to create a relaxing drink. All I need to finish it are some scones and clotted cream.

Cannolis - That Sicilian Treat

Sicily is known for a lot of things: its ancient culture, its; beautiful beaches and of course its variety of foods, including pastries. The last has a srtandout universally loved by everyone. This is the cannoli, a crisp fried tube filled with a creamy ricotta mix. There have been variations on the recipe but the original one is the best.

Cannoli which is the plural started in Palermo during the Carnevale season leading up to lent. The tubes were representative of fertility and possibly first served a the harem of Caltisenetta indicating an Arab influence, The shells themselves are made from butter flour, vegetable oil and sometimes a dash of cinnamon for added flavor and color. These are then fried in hot oil and left to drain on paper towels. The filling traditionally is a blend of ricotta or marscapone cheese, and confectioner‘s sugar blended to a creamy consistency. Chocolate chip are added as are citron and candied cherries to give it color and taste. Once the cannoli are filled the ends can be dusted with chopped green pistachios. The cannoli should be eaten when the shell is crispy and fresh otherwise the filling will sog up the pastry.

There are some variations to it. Fro one you can buy premade cannoli shells which does save a lot of time and trouble. I’ve bought these and found they were OK. I also vary mine with filling them with pudding and ice cream for a different spin. Some New York bakers do their own thing, such as dipping the shells in dark chocolate or adding unusual flavors such as root beer and peanut butter and jelly to the fillings. The best cannolis , though are the traditional ones with little or no change to the original recipe.

Cannolis are a wonderful treat, They offer both a crispy crunch and a soft sweet filling. They’re a wonderful dessert with a cup of hot steamy espresso, especially now during the fall.