I had a dinner party about a week ago at my home. Wee Bear and I invited three couples to a six course dinner starting with the savory Jalapeno crackers, Thyme Roasted Marcona almonds and Veggie shooters. Once seated, I served Pumpkin Soup with popcorn garnish.Following much crying for seconds, I served the Field greens, pear and gorgonzola salad, that I would have blogged about today, but, a request came in from Rae in Toronto, for "Spice Roulade with Apple filling" and a creamy "custard sauce". Rae wants to served this yummy cake for Thanksgiving. I like to honor requests as quickly as possible, which is usually three weeks out, but, Thanksgiving is two blogs away!! So here goes Rae!!
Spice Roulade with Custard Sauce
Adapted from Eva Kenly
1 1/2 c. walnuts (7 ounces)
3/4 c. sugar
2 T. flour
3/4 tsp. baking powder
1 tsp. ginger
2 tsp. cinnamon
1/4 tsp. cloves
dash of fresh nutmeg
5 eggs, at room temperature and separated
pinch of salt
2 T. powdered sugar
Using the same food processor bowl (no need to clean), add the egg yolks and 1/4 cup sugar, process until light in color. Transfer to bowl with the nut mixture and mix well, using a spatula or spoon.
In another clean bowl, beat the room temperature egg whites with salt until peaks form. Gradually add remaining 1/4 cup sugar and continue beating until firm, but not dry.
While the cake is cooling, in a large saucepan, heat the butter, add the apples, apricots, lemon juice and zest and cook, over low heat, until tender. Add sugar to taste and cook over high heat until all liquid has evaporated, stirring constantly.
Unroll the cake carefully and spread the filling. Roll up again, with the help of the towel being careful to not roll the towel into the interior. It will roll easily, as it has already been in the position while it cooled.
If ends appear dry and unattractive, cut them off diagonally and pop them in your mouth! Place on serving platter and sift the powder sugar over the top! YUM!
1 c. milk
1 c. heavy cream
1/2 tsp. vanilla
5 egg yolks
1/2 c. sugar
In a heavy saucepan, bring the milk and cream to a boil. Redusce heat, add vanilla, and simmer for 4 minutes.
*Caramel sauce would also be yummy with this.
*Garnish with a couple mint leaves (optional) I didn't on the red plates as I didn't want the dessert to read Christmas. But on the white plate above I did.
|I found my Turkish apricots at Whole Foods, however, I have used other brands and found them good.|
Custard Sauce Photo's
The main course of my dinner party was Beef Wellington, which I do differently than tradition. I will be featuring this elegant dish in December as a Holiday option. I served it with Blues cheese and rosemary scallop potatoes and haricot verts with almonds.
See you on Wednesday, my favorite "Field greens, Pear and gorgonzola Salad"!! Buy your pears now, so they will be ripe for Thanksgiving! To hurry the process, put them in a paper bag along side a banana!