Just Desserts
it was a small gathering of 10. dad was in town for his annual visit from florida…. and a few good friends with their children. there was turkey on the table ( with emmett’s most delicious gravy ) and all the usual fixin’s. this year i decided to farm out the appetizers instead of desserts.
this year i was inspired to make dessert after hearing that dai due was offering up mincemeat. who makes mincemeat any more ? well jesse & tamara & co. started 6 months ago. first with fresh/dried apricots - plums & figs. next adding spice - fresh pears & apples. then layering in flavors of citrus with candied & juiced grapefruits & oranges - and adding new crop pecans and a bit of beef suet for authenticity. they then booze it up with ‘copious amounts of brandy’ = a labor of love packed in a jar !
making pastry with dai due’s fresh lard ( yes ! lard is better than butter ) - i made tartlets with the flakiest crust ever. a real traditional treat !
and for something pumpkin…… a ‘hand-me-down’ recipe of pumpkin roulade with pumpkin cream cheese filling topped with caramel & pecans. this cake is very moist & rich in flavor. it’s easy to make and a real crowd pleaser…. so i am handing it down the line. Enjoy !
Pumpkin Roulade
4 eggs
1 1/2 c sugar
1 1/2 c pumpkin puree ( 3/4 can )
1 c + 2 T flour
1 1/2 tsp salt
1 1/2 tsp soda
1/4 tsp cinnamon
filling:
12 oz cream cheese
1/2 c pumpkin puree ( remaining in can )
1 T cognac or brandy
1 c powdered sugar
beat eggs in kitchen aide with whisk for 1 minute. add sugar and beat for 2 minutes. add pumpkin puree.
sift dry ingredients together. slowly add dry ingredients until just mixed thoroughly.
cut parchment to fit a 10 X 14 sheet pan. butter on both sides. pour batter onto sheet pan. bake 350 for a 15 -20 minutes.
let rest 5 minutes. run knife along sides of pan and invert cake onto a large linen towel dusted with powdered sugar. peel the parchment off cake. lightly dust cake with powdered sugar. while warm - gently roll up - allowing the towel to roll up with the cake. refrigerate.
to make filling - use paddle and whip cream cheese til smooth. add remaining pumpkin puree and cognac. add powdered sugar.
when roll is cooled - slowly unroll. spread filling evenly over cake - and roll up again. cover with linen cloth and refirigerate.
to make caramel sauce - slowly caramelize 1 1/2 c sugar in a flat bottom pan. stirring when sugar starts to brown around edges. it will look lumpy and messy until all sugar melts and is a lovely brown color. remove from heat and carefully & slowly pour in heavy cream - stirring all the while. add til desired consistency -1 - 1 1/2 c.
when ready to serve - pour caramel over the roll & top with pecans.
( even better the next day - for breakfast ! )
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