Ginger Marmalade Roulade Food

GINGERBREAD ROULADE CAKE

Steps:

• For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line a 10 1/2-by-15 1/2-inch baking sheet with parchment paper so it fits the bottom snuggly. Butter and flour the parchment and the sides of the baking sheet.
• Whisk together the flour, baking powder, cinnamon, ginger, pepper, allspice and 1/2 teaspoon salt in a large bowl and set aside.
• Beat the egg yolks and 3/4 cup granulated sugar with an electric mixer on medium-high speed in a large bowl until the mixture is thick and falls into heavy ribbons when the beaters are lifted, about 5 minutes. Beat in the melted butter, molasses and vanilla. Sift the spiced flour mixture into the egg yolk mixture and use a rubber spatula to gently fold together until just incorporated.
• Rinse the egg beaters and beat the egg whites and remaining pinch salt with an electric mixer on medium-high speed in a large bowl until frothy. Add the remaining 1 tablespoon granulated sugar and continue to beat until soft peaks form.
• Fold one-third of the whipped egg whites into the cake batter to loosen it up a bit. Then gently fold in the remaining whipped egg whites until just combined. Pour the cake batter into the prepared baking sheet and spread it out in an even layer. Bake until the middle of the cake springs back when pressed, 12 to 15 minutes.
• To roll up or train the cake: While the cake is still hot, use a knife to cut around the sides of the baking sheet to release the cake. Dust the cake with confectioners' sugar. Spread a large clean kitchen towel (preferably not terrycloth or microfiber) over the top of the cake. Quickly invert the baking sheet onto the towel. Tap the bottom of the baking sheet and slowly lift up; the cake should release and be positioned squarely on the towel. Carefully peel away the parchment paper, making sure not to tear the cake. Trim away any rough edges if desired. Then, while the cake is still warm and starting at the long side of the cake, roll it up into a tight log, taking the towel with it. Let the cake cool completely, rolled up just like this, about 30 minutes.
• For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth. Add the confectioners' sugar, lemon juice, vanilla and salt and beat until thick and smooth. Set aside 2 tablespoons of the filling.
• To fill and roll the cake: Unroll the cooled cake and spread the filling over the top in an even layer. Then roll the cake back up (without the towel this time) and put it seam-side down on a serving platter. Dip each gum drop in some of the reserved filling and evenly space them down the center of the roulade. Dust the cake with more confectioners' sugar. Slice and serve.

PUMPKIN ROULADE WITH GINGER BUTTERCREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.
• In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.
• While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.
• Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.
• To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

GINGER MARMALADE

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RED PEPPER AND GINGER MARMALADE

Steps:

• Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
• Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
• Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
• Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
• Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.

RHUBARB, GINGER MARMALADE

Steps:

• In heavy saucepan or metal bowl, mix rhubarb and sugar.
• Let stand all night or all day.
• Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
• Drain and set aside.
• Remove pith from oranges and lemon and chop pulp, add to rhubarb.
• Bring to full rolling boil.
• Reduce heat and cook about 10 minutes, until jam stage is reached.
• Remove from heat and add ginger and rind.
• Stir 5 minutes, skim foam.
• Pour in sterile hot jars, put hot lids on and screw tight.
• Makes 7 cups.

LEMON GINGER MARMALADE

Steps:

• Prepare canner, jars, and lids.
• Measure sugar and set aside.
• Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
• In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
• Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
• Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.