Friday, December 25, 2009

1st Christmas Day on Duggan

The children are playing Sims Agents on the Wii. Radio 2's Christmas Day programming is playing on the computers - just waiting for the Messiah to start. I would have played the Tafelmusik recording that we made back in the 90s when I sang with the Tafelmusik chamber choir but I seem to have given away all my copies before burning one to our computer. I will clearly have to rectify this situation. I hope I can still buy a copy through the Tafelmusik head office since I haven't been able to track one down online.

At some point we'll go out for a while to deliver a present to their new best friend Bronwyn and chocolate liqueurs to Grandad - my 92 year old father. When we come home it's time to cook since Amnon and Alisa are coming for an early dinner. Eyal is planning on making a bean and escarole soup and a cheese fondue. Alisa is an inspired baker and cook and it always raises our game when we cook for her. Walnut Cream Roll is one of the amazing desserts she makes for us for very special occasions. When I tried to encourage her to add my birthday to that short list she quite rightly reminded me about the old adage about fishing. Were I to learn to bake this cake for myself I could have it any old time I want it!

Today is the day that I will tackle a Walnut Cream Roll for the first time. This is the recipe I will use. It's a combination of the recipe my MIL uses which she dictated to me from an Israeli cookbook that I can't read and a recipe I found at It turns out that she's been substituting Hazelnuts for Walnuts. Yet another reason for me to make this recipe for myself since I'm mildly allergic to Hazelnuts!

5 eggs (separate yolks and whites) 3/4 c. sugar 1/4 c. flour 1/2 tsp. salt 1 tsp. vanilla 1 1/2 c. walnuts (chopped fine) 1/2 pt. whipping cream

Beat whites, salt, vanilla until stiff peaks form. Add sugar gradually, then set aside. Beat yolks until they look a lemon color. Combine chopped nuts and flour. Fold yolks into whites then fold in flour and nut mixture.

Line a jelly roll pan with parchment paper. Spread mixture evenly and bake at 375 for 12 minutes. Remove from oven and let cool for 5 minutes. Remove wax paper from roll and spread on a cloth that is sprinkled liberally with powdered sugar and roll up while the roll is still warm. This must be done immediately because it has to be kept moist otherwise it will crack. After it has cooled, mix the whipping cream, spread on roll and re-roll and keep enough whipping cream for the top and sides of the roll. Decorate the top with chocolate shavings. Keep in refrigerator until served. Makes one roll. Serves 9.

Wish me luck!

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