Place the butter, wine and horseradish in a deep pot or Dutch oven and heat over medium-low heat. When the butter melts, add the cabbage to the pot. Stir then cover and cook over low heat for about about 15 minutes, stirring occasionally until the cabbage is tender and wilted. Add salt and stir.
Transfer to a serving platter, sprinkle with chives and top with salmon roe. Note: I get salmon roe at a Russian grocery store but look for it at seafood markets or gourmet shop. If you can’t find salmon roe, trout roe would work.
These tender Cardamom-Walnut Cookies hailing from Azerbaijan are especially popular on spring holiday Novruz, when they often adorn the khoncha, a holiday tray, along with other festive savory and sweet bakes, including the three indispensables – shorgoghal, baklava, and shekerbura.
The roll-ups are called mutekke, taking their name from the traditional tube-shaped pillow, mutekke, used to lean on at leisure. Sometimes, the cookies are called by their Russian name (in plural) mutaki.
There are several flavors that I closely associate with my celebrations of St Patrick’s Day and one of them is Irish cream liqueur. Bailey’s, Kerrygold and other brands are indulgent cream-based liqueurs that are tinged with Irish whiskey, vanilla, chocolate and other flavors – and the holiday is a welcome excuse to treat myself (and friends and family) to a taste. This St Patrick’s Day Cake Roll is a festively dyed green sponge cake is flavored with a touch of Irish cream and is rolled around an Irish cream-spiked buttercream filling. It’s an eye-catching cake that tastes even better than it looks.
The sponge cake is made by creating a batter with flour, sugar, egg yolks and green food coloring, then folding in beaten egg whites. The batter is then spread into a very thin layer on a jelly roll pan. The cake bakes very quickly at a high temperature, then is popped out of the pan and rolled up while it is still warm. The cake is cooled while it is still rolled up and the result is a sponge that can be unrolled to fill it with buttercream, then easily rolled back up. The cake can be rolled after it has cooled, but I find that the cake is most plyable when it is warm and will roll easily into a spiral without cracking. The edges of the cake might be lightly browned, or they simply might be a bit firmer than the center of the cake. As you are filling the cake, these edges can be trimmed off, if necessary.
Once cooled, the cake is filled with an Irish cream-flavored buttercream. The Irish gives the easy frosting a unique flavor and makes it a bit more festive. I reserved a little bit of the frosting to decorate the top of the cake, but feel free to finish it off in any way that inspires you. A dusting of confectioners’ sugar will provide a nice finish, as well.
St Patrick’s Day Irish Cream Cake Roll
3/4 cup cake flour, sifted
3/4 tsp baking powder
1/4 tsp salt
4 large eggs, separated and at room temperature
3/4 cup sugar
1 tbsp Irish Cream liqueur
1/2 tsp vanilla extract
1 tbsp vegetable oil
1/4 tsp green food coloring, plus more if needed
Preheat oven to 400F.
Line a 15 by 10 by 1-inch jelly roll pan with parchment paper and lightly grease the bottom and sides.
Combine the cake flour, baking powder and salt in a small bowl and whisk to combine.
In a large bowl, beat the egg yolks with an electric mixer until light, about 2 minutes, then gradually blend in the sugar. Beat in Irish cream, vanilla extract, vegetable oil and food coloring, blending until well incorporated. With the mixer on low speed, blend in the cake flour mixture.
Place egg whites in a medium bowl. Quickly clean and dry the beaters, then beat the egg whites to stiff peaks.
Gently stir 1/2 of the egg whites into the flour mixture, then fold in the rest of the whites until the batter is uniform. Pour into prepared pan and spread into the corners using a spatula.
Bake at 400F for 8 to 10 minutes, or until the cake is golden and springs back when lightly touched.
While the cake is baking, dust a large dish towel with powdered sugar.
When cake comes out of the oven, loosen edges of cake and quickly turn out the cake onto the towel. Sprinkle more powdered sugar on top of the cake
Beginning with the short side, roll cake and towel up together. Place towel-wrapped cake on a wire rack and let cool completely.
the top of the cake. Carefully re-roll the cake and place seam side-down on a serving plate.
Irish Cream Filling
1/2 cup butter, room temperature
1/2 tsp vanilla extract
2 1/2 tbsp Irish cream liqueur
2-3 cups confectioners’ sugar
In a large bowl, beat together butter, vanilla extract, Irish cream and 1 cup of confectioners’ sugar. Gradually blend in remaining confectioners’ sugar until frosting is thick and smooth.
When cake is cool, gently unwrap it and spread the inside with an even layer of the Irish cream filling, reserving about 1/3 cup for decorating
You won’t believe how easy this showstopper of a cake is to make. This Pumpkin Praline Cake with Whipped Cream Cheese Frosting would make a beautiful centerpiece on your Thanksgiving dessert table and your guests will look forward to it year after year.
This post from the archives was originally published in November of 2010, but I’m bringing it forward with updated photos and a printable recipe to remind you of this amazing pumpkin dessert!
I usually have a couple of boxes of yellow cake mix in my pantry in case I need to whip up one of Nana’s Lemon Jello Cakes – it’s always good to be prepared. But last night I was craving pumpkin cake. I had planned on throwing together a quick pumpkin spice cake from scratch until a Google search led me to this Praline-Pumpkin Cake from Betty Crocker.
Other than Nana’s Lemon Cake, I don’t use cake mixes much. Making a cake from scratch usually isn’t difficult and I do prefer to know exactly what ingredients I’m adding to the mixing bowl. But this pumpkin praline cake was calling to me and I had all the ingredients on hand.
Cake mixes definitely have their place and this cake was so delicious that I wouldn’t change a thing… except the frosting!
The original recipe instructs you to use canned cream cheese frosting, but I couldn’t do that. In my opinion, canned frosting tastes terrible, especially the cream cheese variety. This amazing pumpkin praline cake deserves better.
Instead, I made a lightly-sweetened whipped cream frosting using both cream cheese and whipping cream. It’s perfect on this cake – not too heavy, not too sweet. And it’s almost as easy as opening a tup of frosting from the store.
Make sure the pumpkin praline cake layers have cooled completely before using the whipped cream frosting or it will melt and your layers will start sliding (trust me, it happened). You might even want to put them in the refrigerator for 30 minutes after they have cooled, before frosting the cake.
After frosting, serve immediately or refrigerate the cake. This is one cake that actually tastes really great cold. In fact, I think I liked it even better after it sat in the refrigerator overnight, so it’s definitely one you could and maybe should make ahead.
Although I always look forward to pies at Thanksgiving, this is one dessert that might give Thanksgiving pies a run for their money. It’s easy to make, looks impressive, and tastes amazing!
The following recipe was adapted from Betty Crocker’s Praline-Pumpkin Cake.
More Pumpkin Recipes:
1 12 ounce package Killer hot Italian sausage
Remove the sausage from casings and crumble into a 4 quart pot. Cook until the sausage is no longer pink. Add the onions and peppers and continue to cook until the onion is completely translucent and begins to melt. Add the garlic and stir. Add the tomatoes, beans, water and fennel seeds. Bring to a boil, then lower the heat cover and simmer for 30 minutes. Remove the cover, add the red wine and simmer uncovered for 3 minutes. Serve with or without grated Parmigiano Reggiano.
Over the lunar new year holiday, my darling wife whipped up some of her signature dumplings for me and the rest of the family to enjoy.
Truth be told, the recipe isn’t hers but an adaptation of a gyoza recipe she learnt from a dear friend. Here’s the link to that recipe. http://chubbyhubby.net/recipes/kumis-gyoza/. It really is one of the best recipes on this site so I urge you — on behalf of your loved ones who will get to enjoy the fruits of your labours — to take the time to make these.
When she posted a sneak peek at the dumplings on Instagram, several instafriends asked for a quick video tutorial on how to wrap the dumplings. Now, regular readers know we don’t really do videos… but, hey, even old dogs can learn new tricks. Plus I picked up an iPhone 7 a few months back. So I tried my hand at shooting Su-Lyn wrapping one of these yummy little suckers, and voila. Hope it is not too shaky. Enjoy.
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