Potato Cannoli Appetizer on a Stick

Maybe it's childhood memories of toasting marshmallows on open fire, or watching dad grill shish-kabobs for a special occasion, but there is something nostalgic and comforting about creating luscious little bites on a stick.

Stick food has come a long way since the trend's early days of spearing a Swedish meatball with a tooth pick! You'll find 'stick food' at local street markets, catered affairs, food trucks and even on the menus of many of the world's finest restaurants. There is no limit to what you can create that will fit beautifully on a stick.

One of my favorite stick foods is a potato cannoli. It's the perfect little hors d'oeuvre for house parties and can be served hot or at room temperature. And because enjoying time with your guests is the most important ingredient to a good party, the cannolis can be made days ahead of time.

The layers of taste and texture to this dish are remarkable. The potatoes are crunchy to the bite and then melt into a silky smoothness. The marmalade garnish offers a sweet and spicy effect on the palate – a perfect complement to a savory bite.

Enjoy ~ and until next time – Fire it Up!

Idaho Potato Cannoli with Red Onion Marmalade and Porcini Dust

Ingredients:

Potato Cannoli:

2 large Idaho potatoes

1 cup heavy cream

1/2 lb butter

kosher salt

white pepper

Red Onion Marmalade:

1 red onion, medium dice

1/2 cup honey

1 tsp red pepper flakes

Porcini Dust:

4 lbs Porcini mushrooms

Directions:

Potato Cannoli:

Peel one potato and cut it into large pieces. Cover the pieces with water in a pot and cook until tender, about 20-25 minutes, then strain and return to pot over medium heat. Add the cream and 1⁄4 lb butter and mash until creamy. Season with salt and pepper. Put in refrigerator until ready to use.

Slice the second potato into 20 paper-thin slices.

Put the mashed potatoes in a piping bag and lay the potato slices out on a worktable.

Pipe mashed potatoes on each potato slice and then roll, seasoning lightly with salt and pepper as you roll. The starch in the potato slice will help seal the roll, creating a cylinder with the mashed potato in the center.

Bake the rolled potatoes in a 350-degree oven for about 20- 25 minutes, until outside is crispy and golden brown.

Red Onion Marmalade:

Combine the honey, onion and red pepper flakes in a saucepan. Bring to a boil and simmer for 10 minutes, or until the mixture is reduced and thickened to a marmalade texture. Remove from the heat and chill until ready to serve.

Porcini Dust:

Slice the mushrooms and put in a dehydrator for 14 hours or until all the moisture is gone and the mushrooms are dry and brittle. You can find dried mushrooms at many gourmet shops too.

Process the dried mushrooms in a food processor until they have become dust. Set aside.

Assembly:

Dust the edges of the Potato Cannoli with Porcini Dust.

Skewer each Potato Cannoli lengthwise and lay on serving plate. Top with Red Onion Marmalade.

Chef Notes:

Try sweet potatoes, instead of Idaho potatoes for the “cannoli”.

Creamy gorgonzola or blue cheese from BelGioioso Cheese can be added to the mashed potato filling for a different consistency and flavor.