Tag-Archive for ◊ Spring ◊

18 Mar 2012 Salmon Spinach Breakfast Roll

I’m pretty sure this recipe will make my Top Ten list for 2012.  It’s certainly the best recipe I’ve come across so far this year–and the one that has gotten me back into the business of blogging, which was no small feat. This is a delicious make ahead special occasion breakfast/brunch dish.  Keep it in mind for Easter, Mother’s Day, Father’s Day, Graduations, as well as anytime you have overnight or early morning guests.

My friend Karin made this at our Cookbook Club’s Snow Holiday.  I ate it the morning she made it, and had it again for the following three mornings! Loved it.

Karin learned to make  this from her cousin in Germany who had made it for an Aunt’s milestone birthday celebration. The original recipe is full of German words, quantities stated in grams, and a few ingredients mentioned in the directions but not in the ingredient list, but we’ve fixed that for you. Truthfully, both Karin and I wouldn’t have made this if we hadn’t eaten it before reading the recipe.  Cream cheese and eggs never appealed to me, and neither did the thought of eating cold omlette. Just overlook those things!  Be smarter than we would have been. This recipe is a winner. Don’t hesitate to make it. Remember to plan ahead;  make, assemble and roll this the night before your special occasion.

Since I ate this for four days, I know it stays fresh and delicious for at least that long, but I probably wouldn’t push it  much longer than that.

I know this is thinking a bit far ahead, but wouldn’t the green spinach, the “red” salmon, and the make-ahead-ability make this perfect for Christmas morning?   Salmon Spinach Breakfast Roll

  •  approx. 1/3 cup grated Parmesan cheese
  • 4 oz. fresh baby spinach, roughly chopped
  • 3 green onions, sliced (can substitute some finely diced and sauteed onion or shallots)
  • 6 whole eggs
  • salt and pepper to taste
  • 2 oz shredded swiss or gruyere cheese (about 1/2 cup)
  • 8 oz. cream cheese with herbs, divided use, at room temperature (don’t even be tempted to try to make this with cold cream cheese)
  • 8 oz. thinly sliced lox-style salmon
  • Bagels, toast, or mixed greens, to serve
  • a few teaspoons of capers, optional, for garnish
  1. Preheat oven to 375 degrees F. (200 degrees C.)
  2. Line a jelly roll pan with parchment paper and lightly spray with Pam or spread with butter.
  3. Sprinkle grated Parmesan cheese onto the parchment paper.
  4. Beat 4 oz of the softened cream cheese and then beat in the eggs. Stir in the chopped spinach, sliced green onions,  the Swiss or Gruyere cheese, and salt and pepper to taste.  Stir well. (It will probably look like you have used  too much spinach, but it’s OK. The spinach will reduce significantly when cooked.)
  5. Pour egg mixture carefully over the Parmesan cheese onto the parchment lined jelly roll pan. Bake  at  375 degrees F.  for 10 min.
  6. Remove cooked eggs from oven. Let cool in pan.
  7. When cool, flip omlette over and onto a long piece of plastic wrap.  Remove parchment paper.
  8.  Spread remaining softened cream cheese on top of eggs.  Lay thinly sliced smoked salmon over the cream cheese, covering the entire omlette.
  9. Roll egg-cheese-salmon omlette tightly in plastic wrap–you can roll from either end, making a bigger spiral serving fewer people or a small spiral serving more people with lighter appetites– and place in refrigerator overnight (at least 8  hours).
  10. Remove roll from refrigerator about an hour before serving (just to remove the chill). Slice, arrange on platter (sprinkle with capers, if desired) and serve. (The first day we put this on lightly toasted bagel halves, the following days on slices of sourdough toast. Can we also served on a bed of greens as a light salad.)

THANKS for stopping by my kitchen today.  Aren’t you glad there was a new recipe posted?  Me, too! I hope there’s another one tomorrow…or the next day.

 

 

21 Aug 2011 Lemon Layer Cake

I haven’t been doing too much cooking lately.  It’s been too hectic.  My beloved “empty nest” imploded.  My two youngest moved back home for the summer, and brought with them all their stuff, most of it unwashed and unsorted. One of them brought a living and breathing human house guest for the summer, and had other friends stay with us for upwards of a week, too.  The other one had frequent overnight guests, four or five a week.  Then my elder daughter, her son and boyfriend moved in for a week, out for a week, then back for three weeks, then finally they moved into the house seven houses down.  They drop in at least twice a day, dropping off and picking up my grandson.  Borrowing my mixer.  Picking up some boxes they left in the garage.  Checking out the contents of the refrigerator. Then our house guest left. Then my younger daughter left, too.  She went to Ghana.  Yes, Ghana, Africa.  Not all her stuff fit into the two suitcases she was allowed to take.  She packed 93.7 lbs of stuff into those two suitcases.  She left her other ton of belongings here, unwashed and unsorted. Tomorrow my son moves out and into an apartment with three other boys, four hours from here.  He was going to go today, but not all his laundry is done.  All of his laundry may never be done.  He’s taking most of his stuff with him.  And a lot of my stuff, too.  Plus I’ve been trying to teach him how to cook before he goes. I can’t have him starving to death or trying to survive on convenience foods…

So, cooking for me has been down low on my list, but cookbook club sent out an e-vite.  It was time for a “Signature Cake” meeting.  I had to start cooking, and it had to be good, and it was probably going to have to be a little bit complicated.  A “Signature Cake”,  as I see it, is show-y cake,  one that we might become known for (remembered for?!), a special cake our family and friends might look forward to–even ask for–on birthdays and occasions; a from scratch layer cake, with a filling, and a frosting.  I had seen the recipe for “Lemon Layer Cake” in several America’s Test Kitchen magazines (YES, several!  Did you know ATK cycles their recipes through various publications?  I didn’t either, but I have this recipe in two magazines, and neither one of them is a “Best of…”!  I was a little surprised-and yes,  disappointed- to discover this little secret.)

Anyway, after being soooo busy and not cooking, I suddenly had to jump into creating a “Signature Cake” and the one I chose really was a bit of a project.  But it’s worth it!  It looks spectacular.  Look!

The white cake is delicious, very tender, not overly sweet, and sturdy enough to support the lemon filling without compressing. The lemon filling has a perfect texture, with a spot-on, bright and tangy lemon flavor.  The frosting is a “seven minute” or boiled frosting, which I had never made before, but I fell in love with it’s marshmallow-y creaminess which was a wonderful foil to the tangy lemon filling.  (I also loved the fact that the frosting had no butter and no powdered sugar.) I will definately be making this cake again. But I’d have a plan.  I’d do it in three parts.  Day one, make the lemon filling.  Day two, bake the cakes.  Day of party, make the frosting and assemble the cake.

A few other hints:

First thing, before you get everything else ready, cut 1 cube of butter into 1/2 inch pieces, and put in the freezer.  You will need to use these frozen butter cubes in the lemon filling.

I was tempted to grate the rind of a few lemons to add to the lemon filling.  I am so glad I didn’t.  The lemon filling was tangy enough as it was.  I think adding lemon rind would have ruined it.

Don’t be afraid of the frosting. You’ll need an instant read thermometer, a double boiler, and an electric mixer…but it’s really pretty easy to make (and it’s fat free and yummy!)

I frosted this cake the night before it was to be served, I don’t think that was a good idea.  The frosting seemed to loose a bit of it’s volume.  I think you could layer the cake with the lemon filling the night before, cover with plastic wrap (or a cake dome) and refrigerate, but I think the frosting needs to be made, and applied to the cake, just a few hours before the cake is to be served.

Lemon Layer Cake

America‘s Test Kitchen

For the filling:

1 cup fresh lemon juice (from about 6 lemons) (you’ll need an additional 1T. of lemon juice for the frosting)

1 teaspoon unflavored gelatin (less than one package, so measure out a teaspoonful)

1 1/2 cups granulated sugar

1/8 teaspoon table salt

4 large eggs

6 large egg yolks (reserve all of the egg whites for the cake)

8 tablespoons unsalted butter, cut into 1/2-inch cubes and frozen

For the cake:

2 1/4 cups cake flour, plus more for dusting the pans

1 cup whole milk, at room temperature

6 large egg whites, at room temperature (leftover from making the filling from the six egg yolks)

2 teaspoons vanilla extract

1 3/4 cups granulated sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons unsalted butter, cut into tablespoons, softened but still cool

Fluffy White Icing

2 large egg whites

1 cup granulated sugar (7 ounces)

1/4 cup water

1 tablespoon fresh lemon juice (from 1/2 lemon)

1 tablespoon corn syrup

Begin by Preparing the Filling: Measure 1 tablespoon of the lemon juice into a small bowl and sprinkle the gelatin over the top to soften.

Heat the rest of the lemon juice, the sugar, and salt in a medium saucepan over medium-high heat, stirring occasionally until the sugar is dissolved and the mixture is hot but not bubbling. In the bowl of an electric mixer, whisk the whole eggs and egg yolks until blended. Slowly whisk the lemon syrup into the eggs, then return the mixture to the saucepan over medium-low heat. Cook stirring constantly, until the mixture reaches 170 degrees on an instant read thermometer  Stir in the softened gelatin until completely dissolved.

Remove the pan from the heat and stir in the frozen butter until the butter has melted and the mixture is smooth. If desired/necessary, pour mixture through a fine mesh sieve into a non-reactive bowl (I skipped this step). Cover the surface with plastic wrap and chill until firm, at least four hours or up to two days. Stir mixture to loosen before spreading on cake layers.

To Make the Cake: Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

In a large measuring cup, whisk together the milk, egg whites and vanilla. In the bowl of a standing mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt at low speed. With the mixer running on low speed, add the butter pieces one at a time until the mixture resembles fine, even crumbs. Stop the mixer and add all but about 1/2 cup of the wet ingredients. Beat the batter at medium speed until it is pale and fluffy, about 1 1/2 minutes. With the mixer running on low, slowly pour in the rest of the wet ingredients, then crank the speed back up to medium and beat for 30 seconds more. Scrape down the bowl and beat for 30 more seconds.

Divide the batter equally among the two cake pans and smooth the tops. Bake for 23 to 25 minutes, or until a toothpick comes out clean–do not overbake. Let the cakes cool in the pans for 10 minutes, then remove the cakes from the pans, peel off the parchment and cool completely, right side up.

When the filling has chilled and the cake layers are cool, begin assembling the cake. Slice the cake layers in half horizontally. Place one layer golden side down on a serving platter, and tuck a few strips of parchment paper under the edges of the cake to protect the platter. Spread a third of the lemon filling on the cake layer, leaving a 1/2 inch border around the edge of the cake. Repeat twice more with cake layers and filling. Place the top layer of the cake golden side up.

To Make the Icing: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using icing spatula, spread frosting on cake. Serve.

Notes From ATK… Leftovers can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to 3 days.

Thanks for stopping by my kitchen today. I am glad I was home and cooking.  I hope you make this cake for an upcoming special occasion. It’s worth the effort…and you may become “famous” for it!

Polly

31 Jan 2011 Strawberry Sandwiches

I have never seen a recipe published for this sandwich, but it’s one of my favorites (probably because it’s more like dessert than a sandwich.  I have my demons, and all of them are sweet…).  I first encountered this sandwich on the campus of San Diego State University, in the late 1970’s, then I never saw it anywhere else, except in my own kitchen. I’ve made my version a lot over the years, usually for tea (tea-the-meal, the one with finger sandwiches, scones, little cakes, and  served on fancy china).  I love tea-the-meal.  It’s a grazers delight; little bits of everything, and everything tasty and pretty. But I digress, back to the Strawberry Sandwich.  (I have never been able to spell “sandwich” without spell check…, it just doesn’t look right without another “h” in there. And I digress yet again…) With strawberries now showing up in our farmer’s markets (yes, in January!) I had a hankering for this sandwich, so I made one, or two.

Like I said, this s-a-n-d-w-h-i-c-h is a great addition to any tea, but it’s a good treat to serve at play dates (PB&J for the kids, SBS for the moms), pack for a walk or a picnic, or to pull together if someone stops by and you want to keep them around for awhile.  The trick to pulling these together at the last minute?  Keep a loaf of raisin bread in the freezer!  Pull out 2 or 4 slices when needed, by the time you get the honey and cream cheese out, the strawberries sliced, and the tea brewing, the bread will be defrosted and ready to use.  These sandwiches would also be good for a Valentine’s Day treat, or a special Mother’s Day event. My daughter had a catering gig on Sunday and I suggested this sandwich to round out a fabulous spread of finger sandwiches. This sandwich could fit in anywhere!  I really can’t understand why no one else makes it.

So, a big Thank You to the cafeteria ladies of San Diego State University for this lovely sandwich.  I hope you get your day in the sun 🙂

Strawberry Sandwich

For each sandwich:

2 slices of good quality raisin bread or cinnamon-raisin bread

approx 1T cream cheese (whatever kind you like, full fat, low fat, no fat…)

approx 1 teaspoon honey (or a little less)

3-4 strawberries, thickly sliced, rounded edges set aside for another use.

Thinly spread the cream cheese on both sides of the raisin bread.  On one side, drizzle the honey and spread evenly over the cream cheese.  On the other slice, lay thick, flat slices of strawberry.  It’s bit of a jigsaw puzzle to get them all to fit without leaving too much space between the slices, but it’s only a small puzzle, nothing intimidating.  Put the bread with honey on top of the bread with the strawberries.  For easiest slicing, flip the sandwich over.  Cut off all the crusts, and then slice as desired.  I usually get three rectangular shaped finger sandwiches from each, but in the picture above I cut in half on the diagonal.  Eat within a few hours.  The sandwich does not keep long, and definitely not overnight.

Thanks for stopping by my kitchen today!  If you are looking for a more savory sandwich to serve with this, check out the post for Smoked Chicken & Almond Sandwiches!