Month: May 2012
Here’s something that might be good to make for Memorial Day weekend. I think it’s a great choice for summer picnics and grilling get-togethers because it’s fun and it’s actually cool and refreshing. It helps that this cake is stuffed with whipped cream and raspberries.
I got this recipe from Martha, who got this from chef Michel Roux. The one change that I made is that I replaced the potato flour with coconut flour, mostly because I had the coconut flour. I also didn’t dust the pan with the all-purpose flour but used cocoa instead. Otherwise, everything is the same. Here’s what you need:
- 1 T. plus 1 1/2 t. butter, room temperature, for baking sheet
- 1/4 c. unsweetened cocoa, for dusting
- 3 medium egg yolks
- 1 3/4 c. confectioners’ sugar, plus more for dusting
- 4 medium egg whites
- 1/2 c. unsweetened cocoa
- 1 T. plus 1 1/2 t. coconut flour
- 1 c. heavy cream
- 1 c. raspberry coulis (see note at the end)
- 1 1/4 cups fresh raspberries
1. Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper; butter the parchment and dust with cocoa. Set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and scant 1 cup confectioners’ sugar in a bowl until ribbons form; set aside. In the clean bowl of an electric mixer fitted with the whisk attachment, whisk egg whites until they reach soft peaks; add a scant 1/2 cup confectioners’ sugar and continue whisking until stiff peaks form.
3. Whisk in one-third of the yolk mixture into the egg white mixture. Fold in remaining yolk mixture using a metal spoon until it is almost fully incorporated. Sift the 1/2 c. cocoa and coconut flour into bowl. Gently fold with a metal spoon until just combined.
4. Using an offset spatula, spread batter on prepared baking sheet to form a 10 1/2-by-12-inch rectangle, about 5/8 inch thick. Transfer to oven and bake until cake springs back when touched, 8 to 10 minutes.
5. Meanwhile, line a large wire rack with a clean dish towel. Turn cake out onto prepared rack and carefully peel off parchment paper. Let stand 5 minutes to cool.
6. Now in the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream with remaining 1/4 cup confectioners’ sugar until ribbons form. Set aside.
7. Carefully transfer cake to a large piece of wax paper. Using a pastry brush, brush 1/4 cup coulis over cake. Using a serrated knife, carefully trim edges from all four sides. With an offset spatula, spread whipped cream over cake, leaving a 5/8-inch border all around. Top with raspberries. Starting from one of the long sides, gently roll up cake, using the wax paper to help you. Transfer cake to refrigerator and let chill 2 to 3 hours.
8. Slice roulade crosswise and serve dusted with confectioners’ sugar and drizzled with coulis.
Notes — Whenever I make roulades / jelly rolls, sometimes (like in this case) I end up cracking them. Most of the time it doesn’t matter because you’ll be putting frosting or whipped cream or whatever on the outside. That can help cover up stuff that’s not ideal. This cracked as well, but you serve it up sliced covered with powdered sugar and raspberry sauce and it’s still fabulous. . . As for the a quick and simple Raspberry Coulis, take a cup of simple syrup, 3 cups of raspberries (I used frozen), and the juice of a lemon. Put everything in a blender and pulse until smooth. Run through a sieve to remove seeds. But you can also check what Martha had listed; there is a link to a coulis recipe on her roulade post.
I had a whole lot of kale to use I was thinking how could I make this without having to make kale chips. When I made this, it was unseasonably hot here in SE Michigan (and 85 degrees F is very hot for that time of year — I think it was in March) and I didn’t want to turn my oven on unless I really really had to. So I saw the title of a post for a Killer Kale Pesto and wanted to give my take a shot. I didn’t want to go to the grocery so I wanted to use what I had already. Lucky for me I had everything I needed. And I was surprised at some of the similarities between what was in the recipe and what I had in my freezer.
Some of you may already know, making things like pesto are very organic and free form for me. I really don’t have specifics here since I go by feel and what the pesto looks like. And with this one, I really like the tarragon in here. It adds a nice subtle twist. And the toasted pecans give a nice butteriness. Here’s what you need:
- 1/2 c. toasted pepitas
- 1 c. toasted pecans
- 1 bunch kale
- 1/2 bunch parsley
- 4-5 sprigs tarragon
- juice of 1 lemon
- 2-3 cloves garlic, chopped
- salt and pepper to taste
- 1 c. olive oil
- 1/4 c. grated parmesan
1. Place the nuts in the food processor and pulse until finely chopped. Cut the stems from the kale and cut the spine out of the leaves. Coarsely chop and place in the food processor. Do the same for the parsley. Strip the leaves from the tarragon and place in the food processor as well.
2. Add the salt, pepper, garlic, lemon juice, and the olive oil. Process until smooth. Fold in the parmesan. Can last about a week in the refrigerator. You can freeze them in an ice cube tray to have quick portions of pesto that you can just add to warm pastas and such.
3. Don’t forget to visit me on Facebook!
Hello again everybody! Sorry for being out of commission for a little bit, but again I’ve been busy trying to keep busy. Although today, I’m feeling somewhat under the weather and flu-ey, plus my back hurts. So you know what that means for me — Cheezits and Rum! But it also means that I won’t be going to the gym (I’m up to lifting 110,425 lbs. now) so I gots me some time to post some fun stuff for y’all!
This is what I made for a little get-together to help celebrate Cinco de Mayo. You’ll need some cayenne pepper, which is said to have been used by the Mayans and the Aztecs (cultural nugget — yay!). It has been some time since I made these and I forgot the heat they impart. I don’t think it’s overwhelming, but it is definitely noticeable. It won’t hit you at first, but after the chocolate melts away is when you get that kick from the cayenne.
This recipe came from chatelaine.com, and they in turn adapted it from the book A Matter of Taste by Lucy Waverman and James Chatto. And if y’all remember my chocolate truffles cake, I prefer a more “natural” truffle — one that actually looks like the truffles you dig out of the ground. That’s why these chocolates are called truffles after all. Here’s what you need:
- 10 oz. (280 g) bittersweet chocolate
- 1/4 c. (50 mL) room temperature butter
- 1/2 c. (125 mL) whipping cream
- 1 T. (15 mL) liquid honey
- 1/2 t. (2 mL) cayenne pepper
- 1/4 c. (50 mL) cocoa powder
1. Finely chop chocolate. Place in a large bowl with the butter. Pour cream into a small saucepan and set over medium heat.
2. As soon as cream boils, remove it from the heat and then pour it over the chocolate and butter. Stir until melted and mixture is smooth. Stir in honey and cayenne.
4. Line a baking sheet with parchment, foil, or silpat. To make truffles, scoop out a small amount of the mixture with a melon baller or a very small ice cream scoop. Use your hands to shape chocolate into 1-2 inch balls. Set each ball on a baking sheet.
5. Place half of cocoa powder in a small bowl. Place one truffle in the bowl and gently roll to coat with cocoa. Shake off excess and return to the baking sheet. Repeat, adding cocoa as needed. When all are coated, place in a container in single layers separated by wax paper. Refrigerate. Will keep for up to 5 days.
Notes — Every time I make truffles I always think that it’s a good idea to always have a bain marie ready. Most recipes I find involve pouring some scalded cream into some chopped chocolate. More often than not, the heat from the scalded cream is not enough to melt the chocolate. That’s where the bain marie comes in to finish the job. . . experiment with different types and amounts of chili and see if there’s anything that you like better. . . Don’t forget to like Jereme’s Kitchen and my bakery Daisy Cakes on Facebook!