Best Bobs Cone Oli Recipes

Cone-oli image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 1/4 cups ricotta cheese
1/4 cup cream cheese, at room temperature
1/3 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon finely grated orange zest
1/3 cup finely chopped bittersweet or semisweet chocolate (about 2 ounces)
6 sugar cones
2 tablespoons finely chopped pistachios

Steps:

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.
Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.

Cone-Oli image

Provided by Chef PotPie

Categories Dessert

Time 5h50m

Yield 6 cone-olis, 6 serving(s)

Number Of Ingredients 9

1 1/4 cups ricotta cheese
1/4 cup cream cheese, at room temperature
1/3 cup confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon orange zest, finely grated
1/3 cup bittersweet chocolate, finely chopped
6 sugar ice cream cones
2 tablespoons pistachios, finely chopped

Steps:

Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
Cover and refrigerate until thick and cold, at least 1 hour.
Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
Dust the cones with confectioners' sugar.
You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 6.3, Cholesterol 36.8, Sodium 99.4, Carbohydrate 17.9, Fiber 0.5, Sugar 9.8, Protein 7.7

Boiled Gooseneck Barnacles With Aioli image

Provided by Susan Herrmann Loomis

Categories appetizer

Time 7m

Yield 4 appetizer servings

Number Of Ingredients 9

1 pound gooseneck barnacles, rinsed
12 cups water
2 bay leaves
2 tablespoons kosher salt
1/2 medium-size onion
1/2 lemon
6 curly green lettuce leaves, rinsed and dried
1 lemon cut in four wedges for garnish
Aioli (see recipe)

Steps:

Rinse barnacles; pat dry.
Bring water to a boil with bay leaf, salt, onion and half lemon in a large saucepan over high heat. Add barnacles and stir. Reduce heat to medium high and cook until base of the barnacles turns a deep pink (no longer than 4 minutes).
Drain barnacles and cover with ice until they cool.
To serve barnacles, arrange on a platter lined with curly green lettuce leaves. Garnish platter with lemon wedges in a bowl of aioli. Serve immediately.