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About The Asian reporter. (Portland, Or.) 1991-current | View Entire Issue (Nov. 17, 2014)
Community / Recipe November 17, 2014 THE ASIAN REPORTER n Page 11 Nine-year-old orangutan Kumar to join Inji at the Oregon Zoo TINKERING WITH TRADITION. A serving of Spiced Pumpkin Cannoli is seen in Concord, New Hampshire. This recipe provides an easy, finger-food-friendly way to get a pumpkin dessert on the table. And it’s also easy. (AP Photo/Matthew Mead) Pumpkin pie reconfigured as Thanksgiving cannoli By Alison Ladman The Associated Press W ho says the Thanksgiving pumpkin dessert has to be a pie? We decided to tinker with tradition just a bit by turning the usual pumpkin pie filling into cannoli. Same great taste, whole new packaging. Not only is this an impressive, finger- food-friendly way to get a pumpkin dessert on the table, it’s also easy. Instead of having to fuss with a pie crust, you simply purchase prepared cannoli shells, which are easily filled with the pumpkin filling. It all comes together in just minutes. In fact, the filling can be prepped the day ahead, then piped into the cannoli shells shortly before serving. We suggest garnishing the ends of the cannoli with chopped pistachios or chocolate, but feel free to improvise with whatever toppings inspire you. Chopped candied pecans would be particularly good. Spiced Pumpkin Cannoli Start to finish: 20 minutes, plus cooling time Makes 15 large or 30 miniature cannoli 1/2 cup packed brown sugar 1/4 cup all-purpose flour 2 teaspoons cinnamon 1 teaspoon ground dry ginger 1/4 teaspoon nutmeg 3 eggs 15-ounce can pumpkin puree 1 cup whole-milk ricotta cheese 30 miniature or 15 large purchased cannoli shells Chopped pistachios or chopped dark chocolate (optional) In a medium saucepan off the heat, whisk together the brown sugar, flour, cinnamon, ginger, and nutmeg. Add the eggs and whisk until smooth. Lastly, whisk in the pumpkin puree. Set the pan over medium-high heat and, whisking constantly, bring to a simmer. Cook until the mixture thickens, three to four minutes. Remove the pan from the heat and whisk in the ricotta. Set aside and allow to fully cool. When the pumpkin mixture has cooled, spoon it into a zip-close plastic bag and snip one corner. Gently squeeze the bag to pipe the mixture into the cannoli shells. Once each shell is filled, gently press both ends of each into the chopped pistachios or chocolate to lightly coat the exposed filling. Refrigerate until ready to serve. Can be prepped two hours ahead of time. The staff at The Asian Reporter wish you and your family a safe and happy Thanksgiving holiday! Inji, the Oregon Zoo’s 54-year-old orangutan, will have company soon. Kumar, a “spunky” male orang from the Gladys Porter Zoo in Brownsville, Texas, arrived in Portland this month and will join Inji and the zoo’s white-cheeked gibbons at the zoo’s Red Ape Reserve sometime in the next few months. “Kumar is a typical nine-year-old male,” said Oregon Zoo primate keeper Scott Jackson, who travelled to Brownsville last month to meet the young orang. “He’s spunky and very curious about his envi- ronment. Inji has a strong personality, so we expect that once the two are together, Kumar and Inji will get along well, and he will definitely keep Inji active.” Keepers anticipate Kumar’s presence will have a rejuvenating effect on Inji, who is the oldest Oregon Zoo resident and one of the oldest orangutans anywhere. According to the Association of Zoos and Aquariums, the median life expectancy for female Sumatran orangutans is 32, though they have been known to live to 60. Kumar arrived at Portland Inter- national Airport November 6 aboard a FedEx cargo plane, accompanied by Jack- son and veterinarian Mitch Finnegan, who travelled to Texas beforehand to ensure the orangutan’s safe journey. “The transfer couldn’t have gone any better,” said curator Jennifer Davis, who met them at the airport. “Kumar was calm during the flight, and seems to be adjusting well to his new surroundings. I’m so proud of our staff for putting in extra time working with the Gladys Porter Zoo to make this transfer as smooth as possible.” NEW SUITEMATE. Kumar, a nine-year-old Su- matran orangutan, is joining the Oregon Zoo’s elderly orangutan Inji at the Red Ape Reserve in the coming months. (Photo/Patricia Scanlan, courtesy of the Gladys Porter Zoo) Following a standard 30-day quarantine period, Kumar will spend time adjusting to his new surroundings and later be intro- duced to Inji once the zoo’s animal-care staff feels he is ready. According to the conservation group Orangutan Outreach, orangutans could completely vanish from the wild in fewer than 10 years. North American and Euro- pean zoos are participating in coordinated breeding programs to help preserve the species. To learn more, visit <www. oregonzoo.org/conserve/small-actions/ora ngutans>. AVAILABLE NOW In-Town moves from w TRUCKS $19.95 w TRAILERS w HITCHES w AUTO TRANSPORTS Plus Mileage Department of Consumer & Business Services Insurance Division - What We Do The Insurance Division of the Oregon Department of Consumer and Business Services is the state agency that regulates insurance companies and insurance agents and agencies. Consumer advocacy: Consumers with insurance complaints or questions may contact the division’s Consumer Advocacy Unit, (503) 947-7984 or 1-888-877-4894 (toll-free in Oregon). 503-538-2008 RESERVE one now Insurance company regulation: The Insurance Division licenses and monitors insurance companies doing business in Oregon to ensure they meet their financial obligations and comply with state laws and rules governing fair treatment of policyholders. Insurance agent regulation: The division licenses insurance agents, who must meet initial license requirements and complete continuing education classes to renew their licenses. Contact the Oregon Insurance Division at (503) 947-7980 for more information, or visit our website at www.oregoninsurance.org. www.insurance.oregon.gov First United Engineering