Wine and Cheese Party 2013 is in the books. With each passing year I wonder whether we’re getting to an age where the atmosphere starts to shift from drunken debauchery to classy adult affair. I fear that day. And I am proud to announce that the 7th installation of my annual extravaganza was not that day. No, year 7 will not be remembered as the year we became adults, but rather as the year that the adults in our townhouse complex called the cops on our wine and cheese party.
Yup, you read that correctly. Sometime around midnight the soiree transitioned from a semi-classy, almost adult event to a fratty wine-themed drinking game event. And somewhere between rounds 1 and 20 of wine flip cup we received a knock on our door from two representatives of the Chicago PD. To be fair to our noble boys in blue, they seemed as surprised as we were to be checking up on a “rager” that was down to 12 people in their upper 20’s. Considering that our fair city had 532 homicides last year, the north-side house party beat probably isn’t top of anyone’s list. So we kindly turned our music down a notch and resumed the illusion that we’re still in college.
From what I recall, my flip cup team did not emerge victorious, but based on the wine bottle death count this morning, I think everyone was a winner.
Luckily the cops didn’t notice our 1 underage guest 🙂
(No dogs were harmed or fed wine during W&C7…no promises on cheese and popcorn though!)
- 1 cup ricotta (we used whole milk ricotta, 75% moisture)
- 1 cup mascarpone cheese (we used Trader Joe’s brand)
- 3/4 cup powdered sugar
- 1/4 tsp almond extract
- 3 ounces semi-sweet chocolate (we used mini chocolate chips, but you could also grate a block of chocolate)
- crushed pistachios, to taste (we actually used some amazing pistachio and chocolate covered toffee that we found at Trader Joe’s, but that’s certainly not necessary to make the dish work)
- Place the ricotta in a mesh strainer or a strainer lined with cheese cloth. Allow it to drain for about 2 hours. (To be perfectly honest, not much liquid came out of ours, and I’m not entirely convinced this step was necessary…but since we did technically do it, I felt like I had to mention it).
- Place the drained ricotta in a food processor and process until smooth. (Once again, not entirely sure how necessary this was. Our ricotta was pretty smooth to start with, and it didn’t seem that different post-processor).
- Place ricotta, mascarpone, powdered sugar and almond extract in a large mixing bowl. Use an electric mixer to beat at medium speed until well combined, about 1 minute.
- Fold in chocolate.
- Refrigerate at least 4 hours, or over night.
- Pipe or spoon into shells, cups, or any other creative serving vessel. Sprinkle with pistachios.
Note: We used puff pastry to make little cups in muffin tins, but to be honest we didn’t love them. The filling is amazingly delicious, and the super puffy pastry sort of overwhelmed it. Plus it would have been nice to have something a little crisper for contrast. Perhaps filo dough would have been better, or we could just splurge for pre-made cannoli tubes.
Makes about 3 cups of filling. We got about 24 cannoli cups out of it.