Tuesday, March 25, 2008

#23 - New Dessert Each Month

As part of my "101 things in 1001 days" project, I wanted to start cooking more...and new things! Things that I have never tried - but always wanted to.

For March's new Dessert I wanted to go with something that I could use to celebrated St. Patrick's Day. Oh we all know the typical stuff of Corned Beef and Cabbage with Soda Bread. But what is a typical dessert? I browsed the internet and came up with this recipe.

Rhubarb and Raspberry Jam Roly - Poly

Filling: 1/2 lb rhubarb, chopped (about 2 cups)
1/2 cup sugar
1 tbsp water
1/2 cup raspberry jam

Dough: 2 cups flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
10 tbsp frozen unsalted butter
2/3 cup ( or more) iced water
1 tbsp whipping cream with 1 tbsp sugar

For filling : Combine rhubarb, sugar and 1 tbsp water in medium saucepan. Stir over medium heat until sugar dissolves. Cover; cook until rhubarb softens to thick pulp, stirring often, about 8 minutes. Mix in jam. Cool. Can be made one week ahead. Cover. Chill.

For Dough : Sift flour, sugar, baking powder and salt into large bowl. Using large holes in box grater, grate frozen butter into mixture; stir to blend. Cover and freeze atleast 15 minutes. Add 2/3 cup iced water to flour mixture, tossing to form soft dough. Trasfer to floured surface and knead to form ball. Roll out dough to 12 x 9 rectangle.

Spread 6 tbsp filling over dough leaving 1 inch border all around. Starting at long edge, roll up jelly roll style; seal seam. Place seam side down and seal ends. Brush with glaze. Bake at 400F for 30 minutes. Cool briefly.

Vanilla Custard Sauce

1 1/2 cups half and half
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup sugar

Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover and let steep 30 minutes. Whisk yolks and sugar in medium bowl until thick. Gradually whisk half and half with vanilla bean into yolk mixture. Return mixture to saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes. Do Not Boil! Pour into bowl. Chill uncovered until cold, atleast 2 hours. Discard vanilla bean before using.

Reviews: DD loved it!
Hubby said was good but thought with custard, an apple filling might be
better. Time to search for an Apple Roly-Poly :-)


Canadian Saver said...

Oh I would enjoy that... looks great!

I am enjoying your blog! I think it's neat your a-z reading goal!! Good luck with everything :-)

Emily said...

Jamie, that dessert looks great! I can't to see what else you make.