A Chef’s Special Holiday Yule Log
Wednesday - December 26, 2007
Pastry Chef Barbi Meinel visits the show this week to share some holiday dessert ideas.
This show aired originally in December 2003.
EGG NOG YULE LOG
For Tomato Spice Cake:
* 1 cup butter
* 3 cups sugar
* 1 egg yolk
* 1 teaspoon vanilla extract
Cream butter and sugar, then stir in egg yolks and vanilla.
* 1 cup tomato sauce
* 1/2 cup water
Combine and place in a bowl.
* 3 cups flour
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon nutmeg
* 1 teaspoon allspice
Sift together and mix into sugar-egg yolk mixture alternately with tomato sauce mixture until just combined.
* 3 egg whites
* 1 cup sugar
Whip egg whites until they are foamy and slowly add sugar until it forms soft peaks. Fold in cake batter.
Spread batter onto a lined half sheet pan and bake at 350 degrees for about 15-20 minutes and toothpick comes out clean. Cool completely.
For Egg Nog Filling:
* 2 cups vanilla pudding
* 2 tablespoons butterscotch schnapps
* 2 tablespoons brandy
* 2 tablespoons rum Mix liquor with 2 cups of your favorite vanilla pudding.
For Spiced Meringue:
* 3 egg whites
* 1 cup sugar
* 1/4 cup water
* 1/4 teaspoon cinnamon
* 1/4 teaspoon nutmeg
Whisk egg whites just until foamy. Boil sugar and water until it reaches soft ball stage or 240 degrees on a candy thermometer. Slowly drizzle a steady stream into foamy egg whites on the side of the mixing bowl while mixer is on high speed until meringue cools to room temperature and is glossy and forms stiff peaks. Sprinkle with cinnamon and nutmeg and whisk in just a little until incorporated.
Spread the filling onto three fourths of the cake, starting along the edge of the length of one side of the cake. Start rolling from pudding side until you form a log shape. Cut off both ends. Place on serving platter and spread meringue on the cake log to resemble bark. Quickly run a propane torch flame over meringue until brown and toasty.
Garnish with fresh fruits dipped in cinnamon sugar.
MACADAMIA NUT SHORTBREAD CHOPSTICKS
* 3 cups butter
* 2 cups sugar
* 1 1/2 teaspoons salt
* 8 egg yolks
Cream butter, sugar and salt. Add in egg yolks and set aside.
* 2 cups flour
* 2 cups mochiko
* 1/2 cup macadamia nuts, finely chopped
Mix together flour, mochiko and macadamia nuts. Mix flour mixture into butter mixture. Spread or press dough onto a half sheet pan and bake at 350 degrees for approximately 20-30 minutes. Let cool partially and cut into sticks while still warm. When cookies are completely cool they will be easier to take out of the pan to package or eat.
Cookies should be kept in an airtight container.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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