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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
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
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
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
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
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
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.
In-Town moves from
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