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Lemon Cream Roulade

Lemon Cream Raspberry Roulade

lemon roulade.jpg

Serves 10

Ingredients

CAKE:

5 large eggs, separated

2/3 cup granulated sugar, divided

2 tablespoons freshly squeezed lemon juice

1 Tbsp. grated lemon zest

2/3 cup flour, sifted

1/2 teaspoon cream of tartar

1/8 teaspoon salt

3 tablespoons confectioners' sugar

½ cup raspberry jam

FILLING:

2/3 cup sugar

1/4 cup all-purpose flour

1/4 cup freshly squeezed lemon juice

1 large egg, lightly beaten

1 tablespoon grated lemon zest

1 ¼ cups heavy cream, whipped

Procedure

Preheat oven to 350o F. Butter the bottom of an 11 x 17 x 1-inch jelly roll pan. Line the bottom with baking parchment

Make the cake:

1.Using an electric mixer, beat egg yolks on medium-high speed until light in color. Gradually add the granulated sugar. Beat until thick, add lemon juice and zest. Add the flour on low speed.

2. In a separate bowl, beat egg whites until frothy. Add the cream of tartar and salt. Beat until firm peaks form. Using a large rubber spatula, fold 1/4th of the whites into the batter, gently fold in the remaining whites. Pour into the prepared pan.

3. Bake for 15 minutes or until golden brown. Release the edges with a knife. Invert onto a large sheet of parchment paper dusted with the confectioners' sugar. Peel off the lining paper from the cake and roll the cake, working from the long side, in the dusted parchment paper. Cool with the seam side down.

Make the filling:

4. Combine the sugar, flour, lemon juice, egg, and lemon zest in the top of a double boiler. Place over simmering water and cook, stirring occasionally, for 15 minutes or until thick. Set aside to cool until tepid. Fold whipped cream into lemon mixture in three additions. Unroll the cake, spread with raspberry jam. Top with 2/3 of the lemon cream, and re-roll. Place seam side down on a serving platter. Roulade may be made up to 24 hours ahead. Just before serving, garnish with remaining lemon cream and dust with confectioners' sugar.



IRISH SODA BREAD

Makes 2 x 8" rounds

Ingredients

4 cups sifted unbleached all-purpose flour plus 2 to 3 tablespoons for kneading

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon caraway seeds*

1/2 cup unsalted butter, at room temperature

1 ½ to 2 cups dark raisins, plumped**

1 1/3 cups buttermilk

1 teaspoon baking soda

2 large eggs

1 large egg white

1 large egg yolk

1 teaspoon water

 

Procedure

1.  Preheat oven to 375 degrees.  Position oven shelf to the lower third level of the oven.  Butter 2x 8" layer pans or line cookie sheet with parchment paper.

 

2.  In a large mixing bowl, sift the flour, sugar, baking powder, and salt together.  Stir in the caraway seeds if desired.

 

3.  Cut the butter into 1/2" cubes and add it to the flour mixture.  Using a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal.  Stir in the raisins.

 

4.  In a small bowl, blend together the buttermilk, baking soda, whole eggs, and egg white.  Stir liquids into the flour mixture blending together with a fork.  When liquids are absorbed, turn the batter onto a floured surface.  The mixture will be sticky.  Knead lightly  until the dough is smooth.

 

5.  Divide the dough in half.  Shape each piece into a ball, flatten slightly, and place into the layer pan or side by side on parchment lined pan..  Using a razor blade, cut a 4" cross about 1/2" deep in the center of the ball.

 

6.  Combine the egg yolk with the water and brush on the surface of the dough.  Bake for 45 to 50 minutes or until golden brown.  Let cool completely before slicing.

 

*optional

**Soak raisin in warm water for 15 minutes. Drain and use as directed above

 

 

Upcoming classes

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Ninety Acres

Cooking w/ Julia Feb. 14&15 11-2:00

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Quick Chicken Soup

One of my winter favorites!

chix soup.jpg

 

Ingredients

1 1/2 to 2 Tb vegetable oil or to coat bottom of pan

1 large sweet onion, chopped

3 large carrots, peeled and cut in medium dice

2 to 3 stalks celery, washed and cut in medium dice

6 cups chicken stock

2 cups diced cooked chicken

2 cup cooked noodles or 1 cup cooked rice or grain

Fresh Thyme sprigs

Kosher Salt and pepper to taste

2 Tb chopped parsley

Procedure

Place the oil in a heavy pot and heat.

1.  Add the onions and sauté until they are almost clear.  Add carrots, celery and sauté three to four minutes.  Season with pepper.  Add the chicken stock and bring to a boil, then immediately reduce to a simmer and cook, with the cover askew, 15 minutes or until the vegetables are tender. 

 

2.  Add chicken, noodles or rice and adjust the seasoning, remove from the heat, and mix in the parsley and or herbs.

 

 

*optional

 

Chewy Ginger Spice Cookies

Chewy Ginger Spice Cookies

40 cookies

 

Ingredients

4 ½ cups all-purpose flour

1 Tbsp. ground ginger

2 tsp. baking soda

1 ½ tsp. ground cinnamon

1 tsp. ground cloves

½ tsp. salt

3.4 cup solid shortening

3/4 cup sweet butter, softened

2 cups granulated sugar

2 eggs

½ cup molasses

1 cup granulated or coarse sugar for rolling cookies in

 

Procedure

Preheat oven 350 degrees

On a sheet of wax paper sift together flour, spices and salt: set aside 

In a large mixing bowl or standing mixer with paddle attachment beat shortening until softened. Gradually add sugar and beat until fluffy. Mix together eggs and molasses, add to sugar mixture and mix well.

Add ½ of the flour and mix well. Add remaining flour and just mix to combine.

With a 1 Tbsp. ice cream scoop, shape cookies into 1-inch balls (1 tbsp. per ball. Roll cookies into sugar and place on a parchment lined sheet pan about 2-inches apart.

Bake cookies for 12-14 minutes or until fluffy and brown. Cool cookies 2-3 minutes before transferring to a wire rack.

Store cookies in a plastic container to keep them chewy for up to 2 weeks or freeze until ready to serve.

 

Kathleen K. Sanderson

 

 

 

Pecan Sandwich Cookies

Pecan Sandwich Cookies

32 large 60 small cookies

 

Ingredients

4 cups all-purpose flour

2 cups confectioners’ sugar

½ tsp. salt

1 lb. Sweet butter (unsalted)

2 tsp. vanilla extract

2 cups finely ground pecans

1x 10-12 ozs. Jar raspberry preserves, apricot preserves or blueberry preserves

Powdered sugar for topping 

1 part powdered sugar to 1 part all-purpose flour mixed for rolling out

 

Procedure

1. In a mixer equipped with a paddle blend together 4 cups flour, sugar and salt. Add butter, vanilla and nuts and continue to mix until dough forms a ball.

 

2. Remove dough from mixer and divide into two portions. Flatten to create discs and wrap in plastic wrap. Refrigerate dough for several hours (or 3-4 days).

 

3. Remove dough from refrigerator 20 minutes before ready to roll.   Preheat oven 350°F.

 

4. Roll dough between two sheets of wax paper using a flour/ powdered sugar mixture to prevent from sticking to 1/8-inch thick. Cut cookies into desired shape and place on a parchment lined cookie sheet. Bake cookies 12-14 minutes or until golden. Cool cookies and freeze at this point if desired. Repeat process with remaining dough.

 

To Assemble cookies. Place base side of ½ of the cookies on a clean work surface. Top each with a small dab of jam (I use a baby spoon). Top each cookie with remaining top and sprinkle with powdered sugar. Store in a tin container until ready to serve.

 

Kathleen K. Sanderson

 

                             

 

 

 

 

 

 

 

 

                             

 

 

 

 

 

 

 

 

Cookies and Cream!


SEA SALTED CHOCOLATE CHIP COOKIES
Yield: 1 1/2 dozen 5-inch cookies or 3 dozen medium

Ingredients
3-1/2  cup all-purpose flour                                                                                                     1 1/4 tsp. baking soda                                                                                                             1 1/2 tsp. baking powder

 ½ tsp. coarse salt  (kosher)                                                                                                   2 1/2 sticks (1 1/4 cups) unsalted butter                                                                                 1 cup light brown sugar                                                                                                         1 cup plus  granulated sugar                                                                                                 2 large eggs                                                                                                                           2 tsp. natural vanilla extract                                                                                                   1-1/4 lb. bittersweet chocolate chunks                                                                                 Coarse sea salt (Maldon)

Method
Preheat oven to 350°F.
Sift flour, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 4 to 6 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

When ready to bake, line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 

Scoop 6 x 2 ½ -ounce mounds of dough (the size of generous golf balls) onto each baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Adapted from Jacques Torres                                                                                                                                  

MARSCAPONE & STRAWBERRIES Marinated in Balsamic Vinegar
Yield: 6-8 servings

Ingredients
3 pints strawberries, sliced if large
3-4 tablespoons granulated sugar, more to taste
1/4 cup balsamic vinegar
1 tsp. vanilla bean paste*
8 oz. mascarpone cheese
2 Tbsp. pistachio nuts

Method

1.  Put the strawberries in a bowl and scatter generously with the 2 Tbsp. sugar followed by the balsamic vinegar. Stir and allow to marinate for at least 30 minutes and up to 2 hours. 

2. Mix the vanilla seeds with the mascarpone cheese and sweeten to taste with remaining sugar. 

3. For each serving, place a spoonful of mascarpone on a plate, cover with a generous heap of strawberries and drizzle on some of the balsamic juice and a sprinkle of pistachio nuts. 

Kathleen Sanderson