Not every at bat will be a homer, some are base hits, sometimes you strike out.
Last night was an extra base hit. The flavors were good, the presentation adequate
but, for me, it lacked snap. The mahi-mahi recipe was good, not great. I won’t do it again and won’t post the recipe. The rice was very good (thanks to Keith B.) The dessert was a cake I saw online. Again the flavor was good but the presentation – no so much.
Rice: Cut corn from a fresh ear and saute in a little butter and EVO until tender. Boil about 3/4th’s cup of water with 3-4oz of tomato juice. Remove from heat, add rice, corn and a little cut cilantro. Let the rice soak up the liquid and fluff with a fork.
The chocolate rolls were excellent (tasted like tootsie roll) made from chocolate fondant and white gum paste. Full disclosure: usually I make my own fondant and gum paste, but I have not been able to make a good chocolate fondant. I bought this at Michael’s.
rolled together, cut into rectangles and rolled up loosely. The cake was too high for what it was. The layers should have been half as high, 1/2″ rather than 1″. the cake would have been lower resulting in smaller portions but easier to balance.
Cake: the cake is a white velvet made in a jelly roll pan.
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 3 egg whites
- 1 teaspoon vanilla extract
- In a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
- Blend shortening and 1 1/2 cups sugar. Mix in the flour mixture. Add 3/4 cup milk; beat for 2 minutes. Add egg whites, 1 teaspoon vanilla and 1/4 cup milk. Beat well.
- Grease and flour 8 1/2 x 12″ Jelly Roll pan. Pour the batter into the pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake layers on a wire rack
The chocolate base for the cake is made by melting 2 squares of semi-sweet chocolate ( I use a double boiler) and adding 2 or 3 tablespoons of HOT heavy cream. Mix it well and when still hot and pliable spread a thin layer on waxed paper. The size should be about 1/3rd of the size of your cake pan.
Cut the cake into thirds so each will be about 8″ x 4″. Place the lower layer in the still warm chocolate. Frost the top of that layer with butter cream frosting. Add the second, and third layers with frosting in between.
I tried a number of ways to make the orange drizzle frosting. The easiest was to melt some apple jelly, add some orange essence and some orange food coloring. The best tasting was to mix 1/4 cup filtered orange juice (running through a coffee filter clarifies the OJ), adding 1 cup sugar and 1/2 packet of gelatin. I may want to cut back on the gelatin. bring it all to a boil then refrigerate until thick. Spread over the top letting it drizzle down the sides. Make a little royal icing (1 tsp meringue power, 1/2 cup powered sugar and 1 – 2 tablespoons warm water, depending on how thick you want the icing) and “glue” a chocolate roll on each piece of cake using the royal icing. Note: one of mine would not stick to the orange glaze so I pushed a toothpick through the icing into the cake.
Why is a nice easy chicken parmigiana, linguine and maybe a chocolate souffle sounding good to me? Or maybe wings at Bru’s room.