On Wednesday, October 19th, The Regency’s Award Winning Executive Chef, Pat Marone, served up something sweet and delicious for members of The Glen Head Glenwood Business Association at their monthly meeting, which was hosted by Jimmy Lieu, owner of Forest Kitchen and Bath at their showroom on Morris Avenue in Glen Cove.
The Glen Head Glenwood Business Association has been advocating for local businesses for more than 40 years. Their mission is “to enhance the health and profitability of local business by helping to promote, develop and protect the overall business interests of the Glen Head/Glenwood area and its economic region.”
Chef Pat and Jennifer Barrett, The Regency’s Community Relations Director, were excited to be invited to do a Dessert Demonstration for Business Association members. Jennifer spoke to everyone about all The Regency has to offer- from spacious newly renovated apartments to 5-star dining and unparalleled amenities. Afterwards, Chef Pat got started creating his mouthwatering cannolis, for a very special dessert. Everyone enjoyed learning how to make the fresh Cannoli Cream with Ricotta Impastata by watching Chef Pat’s demonstration. And of course everyone REALLY enjoyed sampling them afterwards! The recipe was distributed and some trays of cannolis and cannoli cream were raffled off to some lucky winners. A fun and tasty evening was had by all! Please visit our website at www.theregencyatglencove.com for more information about The Regency Assisted Living and for Chef Pat’s Cannoli Cream recipe, and make sure to check out more of his delicious recipes on youtube.com.
Chef Pat’s Cannoli Cream
2 Pounds Ricotta Impastata
1 ¾ Cup Confectioners Sugar
1 Tsp. Vanilla Extract
1 Teaspoon Almond Extract
1 Cup Mini Semi-Sweet Chocolate Chips
Directions:
Put 2 lbs. Ricotta Impastata into bowl
Add 1 ¾ cups Confectioner’s Sugar, 1 tsp. Almond Extract and 1 tsp. Vanilla Extract
Whisk until mixed well and creamy
Fold in 1 cup of Mini Semi-Sweet Chocolate Morsels
Taste and let chill for a half hour
Use a Pastry bag and stuff it with Cannoli Cream
Cut off tip and fill Cannoli Shells
Top with Powdered Sugar
Place a little Cannoli Cream on each plate to hold Cannoli in place. Mangia!
