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Black Forest Cherry Cake Roll
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
1 cup frozen, pitted tart red cherries
1-1/2 teaspoons cherry liqueur or brandy
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
4 egg yolks
1/2 teaspoon vanilla
1/3 cup granulated sugar
4 egg whites
1/2 cup granulated sugar
Sifted powdered sugar
1/3 cup sugar
2 tablespoons water
2 slightly beaten egg yolks
1-1/2 teaspoons cherry liqueur or cherry brandy (optional)
1/2 teaspoon vanilla
1/2 cup unsalted butter, softened
1/4 cup semisweet chocolate pieces, melted and cooled
Chocolate curls (optional)
Directions:
1. For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
2. For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
3. Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
4. Bake in a 375 degree F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
5. For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
6. To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over butttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
7. To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.
Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.
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Honey Nut Pork Stir Fry
Ingredients:
3/4 cup orange juice
1/3 cup honey
3 Tbsps. soy sauce
1 Tbsp. cornstarch
1/4 tsp. ground ginger
2 tsps. vegetable oil
2 large carrots\cooked, sliced diagonally
2 celery stalks, sliced diagonally
1 lb. boneless pork chops, cut into thin strips
1/2 cup cashews or peanuts, chopped
Directions:
Combine first 5 ingredients in a bowl and mix well. Heat half the oil in a heavy nonstick pan over medium high heat. Add carrots and celery and stir-fry 3 minutes. Remove vegetables and set aside. Heat remaining oil in same skillet and stir-fry pork 3 minutes. Return vegetables to skillet. Stir in sauce mixture and nuts. Cook over medium high heat until sauce thickens and comes to a boil.
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Appetizer Cheese Torte
Ingredients:
14 ounces Brie cheese wheel
1/2 cup butter
1 Clove garlic -- minced
1/3 cup walnuts -- chopped
1/3 cup finely chopped ripe olives
2 tablespoons chopped fresh basil
Directions:
Carefully slice the Brie horizontally into three layers. Combine the butter, garlic, walnuts, olives, and basil in a small bowl. Blend until well mixed. Evenly spread the butter mixture between the layers of the cheese and gently press cheese layers back together. Cover in plastic wrap and refrigerate. 15 minutes before serving, remove from refrigerator. Serve with crackers.
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Chicken Scallopini with Lemon Herb Sauce
Ingredients:
2 tsps. Italian herb seasoning
4 boneless skinless chicken breast fillets, about 4 oz. each
1/2 cup all purpose flour
2 Tbsps. olive oil
2 Tbsps. unsalted butter
1/2 tsp. lemon zest
1/3 cup chicken stock
2 Tbsps. lemon juice
Directions:
Sprinkle herb seasoning over chicken. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge chicken in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, saut‘ chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to a serving dish. Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm. Add 2 tsp. remaining flour to skillet and cook about 1 minute, stirring constantly until smooth. Whisk in chicken stock and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken. Remove from heat. Stir in remaining butter until incorporated. Serve sauce over chicken.
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Roast Goose with Cranberry Orange Stuffing
Ingredients:
1 lb. pork sausage
1 lb. seasoned stuffing mix
1/2 cup unsalted butter
1 large onion\cooked, finely chopped
5 celery ribs, coarsely chopped
1-1/2 cups dry white wine
3/4 lb. fresh cranberries
9 oz. mandarin oranges, or canned cumquats, drained and quartered
1/2 cup chopped pecans
1/4 cup Grand Marnier or other orange liqueur
2 eggs, lightly beaten
2-1/4 lbs. fresh or frozen goose, thawed
kitchen string
aluminum foil
hot water
Directions:
Heat a heavy nonstick skillet over medium high heat. Saut‘ sausage 4-5 minutes, stirring frequently to crumble meat, until no longer pink. Discard excess drippings and transfer meat to a bowl. Stir stuffing mix into sausage. Melt butter in the same skillet over medium heat. Saut‘ onion and celery 8-10 minutes or until softened. Stir in wine and simmer another minute. Pour over stuffing mixture. Add cranberries and next 3 ingredients and mix thoroughly. Stir in eggs and salt and pepper to taste.
Position rack in center of oven and preheat to temperature 400‘F. Season inside of goose with salt and pepper. Fill with stuffing. Truss goose to hold shape. Place goose on a rack set in a large roasting pan. Rub skin with salt. Pierce skin (not meat) with a fork. Place remaining stuffing mixture in a buttered baking dish. Cover with foil and bake alongside bird for the last 50 minutes of roasting.
Roast goose about 30 minutes, until skin begins to brown. Discard fat from pan. Add about 1 quart hot water to pan. Continue roasting goose 1 hour. Pour off water and fat from pan. Add another quart of hot water to pan. Turn goose breast side down and continue roasting 1 hour. Discard water and fat. Turn goose breast side up and continue roasting about 45 minutes, until thermometer inserted in thigh registers 185‘F, covering breast with foil if it gets too brown. Transfer goose to a platter. Tent with foil to keep warm.
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Lamb with Honey Mustard
Ingredients:
4 boneless lamb loin chops, about 6 oz. each
clove garlic, halved
1 tsp. rosemary, or 1 Tbs. fresh, chopped
2 Tbsps. honey
1 Tbsp. coarse mustard
Directions:
Turn on broiler. Rub both sides of lamb chops with garlic. Sprinkle with rosemary, and salt and pepper to taste. Press spices into lamb chops with hands. Combine honey and mustard in a small bowl and set aside. Arrange lamb chops on a lightly oiled broiling pan. Brush with honey mustard. Place pan about 6 inches from heat source and broil 4-5 minutes. Turn lamb chops and brush with honey mustard. Broil another 4-5 minutes for medium-done meat.
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Bacon Wrapped Scallops
Ingredients:
3 tablespoons soy sauce
1/4 teaspoon hot pepper
1 1/2 teaspoon grated fresh ginger
1 teaspoon finely chopped lemon grass
1 tablespoon vegetable oil
12 large sea scallops -- halved
12 thin slices bacon -- halved crosswise
24 wooden toothpicks -- soaked in water
Directions:
In a bowl, combine the soy sauce, chili sauce, ginger, lemon grass, and oil. Add scallops and toss well. Set aside to marinate for 1 hour. Preheat broiler.
Remove the scallops from the marinade and pat dry. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the wrapped scallops on a broiler pan and broil until the bacon becomes crispy, 2 to 3 minutes per side, turning once. Serve immediately.
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Ancient Mutton Broth
Ingredients:
Scrag end of neck of mutton
shank bones
onion
various vegetables
herbs
salt
barley grains
pepper
Directions:
The mixture would be covered in a pan with water; and simmered until the bones were clean and the vegetables soft. The mixture was then strained into a basin. Next day the fat would be skimmed off, and the clear broth poured into a pan to heat up with a handful of barley and pieces of meat and vegetables. The broth was again simmered until the barley was soft, and the broth served in bowls with pepper, salt and oatcakes.
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Beer Cheese Spread
Ingredients:
8 ounces mild cheddar cheese -- shredded
8 ounces cream cheese -- softened
1/2 teaspoon Worcestershire sauce
1 green onion -- minced
1/4 cup beer -- at room temperature
dash cayenne pepper
Directions:
In a large mixing bowl, combine all ingredients. Mix with electric mixer until well blended and fluffy, scraping sides often. Serve with crackers, bread, or veggies.
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Champagne Cocktail
Ingredients:
1 dash of Bitters
1 dash Simple Syrup
Champagne, to fill
Directions:
Place the bitters and simple syrup in Champagne flute. Top off with Champagne. Garnish with lime twist. |
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