Best Vanilla Roasted Black Plums With Toasted Lemon Cake And Ginger Ice Cream Recipes

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ROASTED PARSNIP AND VANILLA CHOCOLATE SOUP



Roasted Parsnip and Vanilla Chocolate Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 pounds parsnips (about 4 or 5 large parsnips)
1/4 cup canola oil (2 tablespoons to brush on parsnips and 2 tablespoons to brush on bread for croutons)
8 tablespoons butter (1 stick or 1/2 cup)
1 large white onion, chopped
2 quarts chicken stock
1 whole vanilla bean, preferably Tahitian (sold 1 or two to a jar in the spice section of the store) or 1 tablespoon vanilla extract (preferably from real vanilla bean as opposed to artificial flavoring)
Salt and pepper
1 loaf French bread
1 tablespoon canola oil
1/4 cup dark cocoa powder
1 cup vanilla white chocolate chips (recommended: Hershey's Premier White Chips)
1 cup heavy cream
1 fresh lemon or lime, halved crosswise (1/2 to squeeze into batch of soup and 1/2 to cut into wedges to serve to guests)
2 tablespoons minced fresh dill leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Peel parsnips, and cut into 1-inch chunks, brush lightly with oil and place on a baking sheet lined with heavy duty aluminum foil (for easy cleanup). Roast until the parsnips begin to soften (as tested with a knife blade) and until the tips begin to turn golden brown. This takes about 40 minutes. Remove from oven and let rest for a few minutes while you start the other ingredients in the stockpot. (Leave oven on for toasting of croutons.)
  • Melt the butter over medium-low heat in a large stockpot and gently saute the onion until translucent. (This takes about 10 minutes, but the more important thing is that they look translucent.) Add the chicken stock, slice open the vanilla bean lengthwise and scrape the seeds into the pot and add along with the vanilla pod itself. Increase heat to medium, add the roasted parsnips, and bring to a boil. Season with salt and pepper, cover and let cook until the parsnips are completely tender, about 20 minutes.
  • Once you have the soup underway, toast the croutons in the oven which is already preheated to 400 degrees F. Cut the epee loaf into 3/4-inch thick slices. Brush the bread with oil and place on a foil lined baking sheet (important for cleanup purposes). Sift dark cocoa over the bread and toast briefly in the oven, just to make crispy. Remove and set aside.
  • Stir the white chocolate chips into the soup and cook for a further 5 minutes, to allow them to melt and to integrate flavors.
  • Remove soup from heat, discard vanilla pod, and stir in heavy cream. Using an immersion blender, blend until smooth. (Remember, when using an immersion blender, the blade end has to be immersed, or it will make a big mess.) Squeeze fresh lemon or lime juice into the pot and stir to combine. (Note: If you hold the sliced end of the fresh lemon or lime against your palm while you squeeze in the juice, the seeds are likely to stay in the rind.)
  • Ladle soup into bowls and garnish with fresh dill. Serve with lemon wedges and dark chocolate dusted croutons.

LEMON-VANILLA CAKE ROLL



Lemon-Vanilla Cake Roll image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 17

Cooking spray
6 large eggs, separated, at room temperature
1/2 teaspoon fresh lemon juice
1 1/2 cups confectioners' sugar, plus more for dusting
1/4 cup vegetable oil
1/4 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 large egg whites
1 1/3 cups granulated sugar
1 vanilla bean, split lengthwise and seeds scraped
Pinch of salt
3 sticks unsalted butter, cut into pieces, at room temperature
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup lemon curd

Steps:

  • Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and lemon juice in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup confectioners' sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes.
  • Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until smooth. Sift the remaining 1 cup confectioners? sugar, the flour, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir about one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 12 to 14 minutes.
  • Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
  • Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks form, 6 to 8 minutes. Beat in the butter, 1 piece at a time, until combined (the mixture may look curdled). Add the lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes.
  • Gently unroll the cake. Spread 2 cups of the frosting over the cake about 1/4 inch from the edges, then top with a layer of the lemon curd; swirl together. Reroll the cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake.

GINGER ICE CREAM



Ginger Ice Cream image

Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don't overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.

Provided by Melissa Clark

Categories     ice creams and sorbets, dessert

Time 25m

Yield 1 generous pint

Number Of Ingredients 9

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
3 tablespoons grated fresh ginger
1 cinnamon stick
1 whole clove
1/8 teaspoon fine sea salt
4 large egg yolks
1/3 cup candied ginger, finely chopped, plus more for garnish if you'd like

Steps:

  • In a medium pot, combine cream, milk, sugar, ginger, cinnamon, clove and salt. Bring to a simmer over medium heat, then cover, remove from heat, and let steep for 1 hour.
  • In a medium bowl, whisk the yolks. Whisking constantly, slowly whisk about a third of the cream into the yolks, then whisk yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
  • Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions, adding the candied ginger during the last few seconds of churning. Serve directly from the machine for soft serve, or store in freezer until needed. Serve topped with extra candied ginger if desired.

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