Valentine's Day Recipe Roundup - @SavorySimple


I never considered Valentine’s Day to be the most romantic of holidays when I was younger.  You see, February 14th happens to be both my mother and my brother’s birthday.  Now that I’m no longer living with my parents and am, you know, married, I like to do something small to celebrate the holiday aside from calling my family.  Maybe it’s a romantic dinner for two at home, maybe we go out, maybe Jeff (cough cough) brings me some flowers.

This year we’re dining in and I’ve compiled a Valentine’s Day Recipe Roundup with over 60 options for your entire meal.  Enjoy!

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Gluten-Free Chocolate Chip Banana Cake

As days dwindle down in the month of February, I’m astounded by how much I’ve already accomplished in the new year.  There were times  (oh so many times) over the past few years when I questioned my decisions.  Going back to school, leaving my career, leaving my city… This month has really sealed it for me.  I made the right decision.  If you’re not feeling satisfaction in your current life, it is NEVER too late to start over and follow your dreams.  Fear is the biggest obstacle.  

I will soon have time to post new recipes on a regular basis but for now I’ve enlisted a few more friends to fill the void.  Today’s Gluten-Free Chocolate Chip Banana Cake is from my neighbor, Sherron of Simply Gourmet. We were blog friends before finally meeting in person and I’m so happy to know her.  She’s awesome and her blog is fantastic.  Beautiful recipes, gorgeous photos.  Make sure to visit her site and say hello!

What a delight it is to be guest posting on a page that I was a fan of long before Jennifer and I became friends. The first recipe that I saved and printed was her pumpkin ravioli.

It encouraged me to make my first batch of fresh pasta and purchase my own pasta machine. The simplicity and beauty of her photos are just a few more reasons why I enjoy Savory Simple.

It was shortly before her ravioli post that I started my own food blog, Simply Gourmet. I have been cooking forever it would seem, growing up in the restaurant business taught me a lot about food and people. I went on to become a food photographer and recipe developer/writer.

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Strawberry Swirl Dream Cake ~ @SavorySimple #Recipe

Why yes, I know that it’s the middle of winter.  But guess what?  I made this strawberry swirl dream cake entirely from frozen strawberries!  Frozen fruits and vegetables are a wonderful thing.  They might not be quite as exciting as beautiful fresh produce from the market but there’s no way I’d give up berries all year long.

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Eggnog Roulade with Rum Buttercream ~ Savory Simple

Italian meringue buttercream.  I’m not sure that anything else could ever achieve the same rich decadence as this velvety icing. Have you tried it? I’m not talking about buttercream made from whipping butter and confectioners sugar together.  No, I’m referring to the gorgeous frosting that is made by adding hot sugar syrup to whipped egg whites before butter is added.  It’s outstanding and I highly recommend giving it a try. You know what makes Italian meringue buttercream even better?  Rum and eggnog.  And how about if we take this eggnog rum buttercream and roll it up inside a delicate, fluffy eggnog roulade? Yup, you need this dessert. It has a wow factor that is perfect for holiday parties.

Please take note: this eggnog roulade with rum buttercream is a very advanced recipe. I’ve fumbled on both roulades and Italian meringue buttercream on more than one occasion. Please ask away in the comment section if you have any questions before diving in!

Eggnog Roulade with Rum Buttercream
 
Cook time
Total time
 
Author:
Serves: 8-12 servings
Ingredients
For the roulade:
  • 6 eggs, separated and at room temperature
  • ¾ cup sugar, divided in half, plus more for sprinkling on parchment
  • ¾ cup plus 1 tablespoon cake flour
  • ¾ teaspoon fresh grated nutmeg
  • 1 tablespoon butter, melted
  • Fresh grated nutmeg and cinnamon
For the buttercream:
  • 3 egg whites
  • 1 cup sugar
  • ¼ cup water
  • ½ teaspoon light corn syrup
  • 10 ounces unsalted butter, room temperature
  • 2 tablespoons eggnog
  • ½ cup dark rum
Instructions
Prepare the roulade:
  1. Preheat the oven to 400 degrees F. Line a 13 x 17-inch jelly roll pan with parchment paper, lightly greasing above and below the parchment.
  2. Whisk egg yolks with half the sugar and a splash of water to form a ribbon.
  3. In a stand mixer with the whisk attachment, beat the egg whites and remaining sugar on high speed for one minute. Turn the speed down to medium-low and whisk until the egg whites reach a soft peak (the slower speed will form a more stable meringue). To tell when the whites have reached a soft peak, remove the whisk attachment and hold it with the whisk pointing upwards. The egg whites should form a peak that slightly droops at the top.
  4. Fold ⅓ of the egg whites into the yolks with a spatula and combine well. Fold in the remaining whites.
  5. Sift the flour into the egg mixture, folding to combine. Fold in the melted butter.
  6. Pour the batter into the prepared pan. Use an offset spatula to spread the batter evenly. Then, clean around the edge of the pan with your thumb. Note: work gently but swiftly while folding the ingredients together and spreading them in the pan. The air in the whisked egg whites will make this cake very light and spongy, but the moment you begin working with the batter outside the mixer, it will slowly begin to deflate. The sooner it reaches the oven, the more volume your cake will have.
  7. Bake for 7-10 minutes, until the cake is golden and spongy on top.
  8. Loosen the edges of the cake with a paring knife. Sprinkle a generous amount of sugar onto a piece of parchment paper and invert the cake onto the sheet. Place a dishtowel on top and roll the cake tightly between the two pieces of parchment. Allow to cool for 10-15 minutes.
Prepare the buttercream:
  1. In a stand mixer with the whisk attachment, whip the egg whites on medium speed until they form a stiff peak.
  2. While the egg whites are whisking, add the sugar, water and corn syrup to a medium saucepan and cover. Bring the sugar to a boil. Remove the lid from the pan once steam has formed on the sides (this will prevent the sugar from crystalizing.) Insert a candy thermometer and cook the sugar until it reaches 235-240 degrees F.
  3. Once the egg whites have reaches a stiff peak, turn the speed to low and carefully pour the sugar syrup down the inside of the mixer into the meringue. Don’t pour too quickly or the eggs will scramble. This is called an Italian meringue.
  4. Whip the meringue on high until it comes back to room temperature. This process will take 20-30 minutes.
  5. When the meringue is cool and at a stiff peak, add chopped butter, one piece at a time, with the mixer on medium-low.
  6. Turn the mixer speed up to high and slowly add the eggnog and rum. Add a few tablespoons at a time and wait until the liquid is fully incorporated into the buttercream before adding an additional more. Repeat until all of the liquid is incorporated. If you add the liquid too quickly the buttercream will deflate.
Assemble the roulade:
  1. Gently remove the parchment from the cake. Use an offset spatula to spread the buttercream on the cake as evenly as possible.
  2. Re-roll the cake tightly. Slice off the edges for a clean presentation. Garnish with fresh grated nutmeg and cinnamon.

More Eggnog Recipes:

Savory Simple – Eggnog Cookies
Savory Simple – Baked Eggnog Doughnuts with Eggnog Rum Glaze
Savory Simple – Eggnog Pancakes
Food52 – Warm Eggnog
Martha Stewart – Eggnog Cheesecake Bars
Alton Brown – Eggnog

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It’s time for a guest post!  Today I have the lovely Laura from Tutti Dolci joining me.  I’ve been a fan of Laura’s site for quite some time now and I think her desserts are wonderful.  I want to eat everything she makes!  Please take a moment to visit her on Facebook, Twitter and her fabulous blog!

Take it away, Laura!

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