Rollin’ Roulade

     Happy New Year! My Frame-By-Frame baking cookbook struck again with its slightly inconvenient recipe for a roulade, which I guess can mean anything rolled up, likely edible (and not to be confused with the musical technique). Originally a coffee walnut roulade, the sticky outcome of Iris and my efforts was more of a spice-cream cheese roulade. All the better, though! This was definitely a new experience for the two of us, having to beat egg whites…and their yolks, with an electric mixer. After adding all the baking spices in the cupboards, almond & vanilla extract in place of the coffee extract, and the typical dry ingredients, we poured the mixture (not much of a dough) onto a baking sheet and moved it to the oven while we worked on the filling. Lacking necessary/most ingredients for the classic icing swirl, we opted for a cream cheese frosting instead, using only cream cheese, sugar and vanilla extract. The most important part of the process was likely the patience possessed while we waited for the roulade to cool in its ultimate rolled shape right after it came out of the oven. You see, if you let it cool flat and then spread the icing, when you come to roll the whole thing up, it will tragically and literally rip to shreds. There’s little else more frustrating than having your baked good come out looking wonky because you couldn’t wait long enough. Moral of this episode isss: restrain thyself; your occipital lobe will thank you for it.

3.5 eggs and countless minutes later, we have this

Folded, not stirred (bahah wow…)

Looks….uh

The moment of truth
Look at that aesthetically pleasing confection


Coffee and Walnut Roulade
From Frame by Frame Baking by Love Food
Serves 6

Ingredients
Butter or oil, for greasing
3 eggs
1 egg white
1/2 cup superfine sugar, plus extra for sprinkling
1 tsp coffee extract
1/2 cup all-purpose flour, sifted
1/4 cup finely chopped walnuts
Roughly chopped walnuts, to decorate

Filling
3/4 cup heavy cream
1/3 cup confectioner’s sugar, plus extra, sifted for dusting
1 tbsp coffee liqueur

  1. Preheat the oven to 400° F/200°C. Grease a 13×8.5 inch jelly roll pan and line with nonstick parchment paper (any baking sheet will do, though the paper is important).
  2. Place the eggs, egg white, and sugar in a bowl over a pan of very hot water. Whisk with an electric mixer until pale and thick enough to leave a trail (completely stiff is unnecessary).
  3. Whisk in the coffee extract, then fold in the flour and finely chopped walnuts lightly with a metal spoon.
  4.  Spoon into the pan, spreading evenly. Bake in the oven for 12-15 minutes, until golden brown and firm.
  5. Sprinkle a sheet of parchment paper with superfine sugar (that might have helped, but we didn’t do it). Turn out the roulade onto the paper and peel off the lining paper. Trim the edges (oops).
  6. Quickly roll up the sponge from one short side, with the paper inside. Cool completely (try hard).
  7. For the filling, place the cream, sugar, and liqueur in a bowl and whisk until the mixture begins to hold its shape.
  8. Carefully unroll the roulade, remove the paper and spread the cream over. Roll up carefully

Serve the roulade dusted with confectioner’s sugar and topped with roughly chopped walnuts.  <!– @page { margin: 0.79in } P { margin-bottom: 0.08in 

Ithaca Dining Installment #2: Sushi O Sake

To celebrate Danielle’s birthday, I took her to Sushi O Sake, the Japanese restaurant across from the commons that I have yet to see crowded. It could only have to do with their above average prices, because their dishes are quite nice. We started with the crispy shrimp dumplings, which could have stood to be 50 cents less, but they eliminated my hunger until the rest of dinner came. I bit into it wondering if we received the right order because the shrimp was chopped into bits resembling an unfortunate encounter with a steamed pork dumpling. But it was definitely shrimp and definitely acceptable. Then came picking the sushi rolls, which probably took over 10 minutes. We finally decided on the Key West,  Salmon Lovers, and Atlantic. We’re fairly confident that the Key West had crab in it (kinda chewwy…), for I could not recall quite why I ordered it and the mayo covered most everything, the Salmon Lovers was more or less salmon on salmon, literally, and the Atlantic had more salmon. Past experiences with legitimate sushi/raw fish did not bode so well for my palate, but I could stomach this raw salmon – heck I had a bunch of it! Next time I’ll probably shoot for something in Collegetown with student-friendlier prices, but we had a successful night nonetheless.
Fried dumplings with a side of pickle ALL the veg

Work=cut out…and what’s under that spicy mayo/scallions/caviar

No dessert, thanks.