roulade recipe?

Question

i need a roulade recipe by the 21st. i don't want a desert recipe, but it can be included. i want like a savory roulade, but i can't seem to find anything but chocolate ones. help?

Answer 1

I'm confused you mentioned savory and not chocolate so I'm not sure if you want a main dish roulade or a dessert roulade.
Here are both

Beef Roulade

2 lbs london broil beef, sliced paper thin (by butcher)
1 large dill pickles, minced
1 medium onion, minced
1/2 lb bacon, chopped
2 large carrots, minced
2 teaspoons yellow mustard
1/2 teaspoon rye seeds (optional)
toothpicks
2 cups water
1 tablespoon flour or 2 teaspoons cornstarch
salt and pepper, as needed
Fry the chopped bacon in a very large skillet, with the carrot.
Cook until bacon is done.
Drain the bacon and carrot thoroughly, but leave 1-2 Tablespoons of fat in the skillet.
Mix the bacon, onion, carrot, mustard, and minced pickle.
Add the rye seeds if you are using them.
Lay one london broil fillet flat on a large plate.
Spread one teaspoon of the mix thinly on the fillet, spreading to within 1/4" of the edges.
You may have to use a little more or a little less.
Starting from a narrow end, roll up the steak fillet.
Fasten at end with a toothpick.
Continue until all the steak has been used.
If you have any small pieces of steak left over, chop them very finely and set aside.
Heat the bacon grease, and place the steak rolls in the skillet.
If there are any steak bits, add them to skillet.
Brown on each side.
When browned, add the water to the skillet.
Cover.
Turn to low and simmer one hour.
At the end of the hour, remove the roulade from the pan to a plate and keep warm.
Put the flour or cornstarch in a cup, shaker, or blender container and add 1/2 cup liquid from the skillet.
Mix until there are no lumps.
Turn the heat under the skillet to high and let the liquid in the skillet return to a boil.
Stir in the flour/cornstarch mix, and continue to stir as the liquid thickens.
As soon as it is the consistency you like, put the rouladen back in for 5 minutes, rolling to coat with gravy.
Serve on a large platter with gravy on the side.





Pistachio Roulade

Sponge Cake
1 cup flour
1/4 teaspoon salt
1 cup sugar, divided
6 large eggs, divided
1 teaspoon vanilla
2 tablespoons orange juice
2 teaspoons grated orange zest
1/2 teaspoon cream of tartar
Filling
12 ounces high-quality white chocolate
1 1/2 cups heavy whipping cream
1 cup pistachios, lightly toasted For the Cake: Sift together the flour and salt and set aside.
Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
Sift flour over yolk mixture.
Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
Spread the batter evenly in the pan.
Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
Remove from heat and let cool.
Whip cream until stiff.
Fold into the chocolate.
Add the pistachios, mix and refrigerate until firm (about 30 minutes).
Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
Loosen the cake from the pan edges with a small knife.
Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
Start rolling the cake from the long edge.
Lift the paper and the cake will roll onto itself once you start.
Roll tightly, wrap in waxed paper and refrigerate.
Before serving, remove the paper and cut slices on the bias.
Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.

Answer 2

Banana Roulade with Hazelnut Cream:

1/4 cup chopped hazelnuts
Cooking spray
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
6 large egg yolks
1 cup granulated sugar, divided
1 1/2 cups mashed ripe banana (about 3 bananas)
6 large egg whites
2 tablespoons powdered sugar, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup hazelnut-chocolate spread (such as Nutella)
1 teaspoon vanilla extract
1 1/2 cups powdered sugar, sifted

Preheat oven to 375°.

Place hazelnuts on a baking sheet. Bake at 375° for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel; rub off skins. Cool. Place nuts in a food processor; process until finely ground.

Increase oven temperature to 400°.

Coat a 15 x 10-inch jelly roll pan with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer at high speed for 4 minutes. Add 1/3 cup granulated sugar, beating until thick and pale (about 2 minutes). Add flour mixture, beating just until combined. Stir in banana.

Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 2/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.

Gently spread batter into prepared pan. Bake at 400° for 12 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with 1 tablespoon powdered sugar.

Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely.

Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating just until blended.

Unroll the cake carefully, and remove towel. Spread the cream cheese mixture over the cake, leaving a 1/2-inch border around outside edges.

Reroll the cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tablespoon powdered sugar. Cut cake into 14 slices.

Yield: 14 servings

Answer 3

CHOCOLATE TANGERINE ROULADE

For cake
6 ounces fine-quality bittersweet chocolate (not unsweetened)
5 large eggs, separated
1/2 cup sugar
1 tablespoon finely grated fresh orange zest
1/2 teaspoon salt
5 tangerines or 3 navel oranges
1 cup heavy cream
3 tablespoons orange liqueur such as triple sec
Dutch-process cocoa powder for dusting




Make cake:
Preheat oven to 400° F. Butter a 15- by 10 1/2-inch jelly-roll pan and line with wax paper or parchment paper. Butter and flour paper, knocking out excess flour.
In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove double boiler or pan from heat.

In a bowl with an electric mixer beat yolks, sugar, zest, and salt until thick, pale, and mixture forms a ribbon when beaters are lifted. Beat in melted chocolate until just combined. In another bowl with cleaned beaters beat whites until they just hold soft peaks. Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly. Pour batter into jelly-roll pan, spreading evenly with a spatula, and bake in middle of oven 10 minutes, or until cake is springy to the touch. Cool cake in pan, covered with a dampened kitchen towel.

With a sharp knife cut peel and pith from tangerines or oranges and cut sections free from membranes. In a bowl with an electric mixer beat cream with liqueur until it just holds stiff peaks and fold in fruit sections until just combined.

Assemble roulade:
Put a large sheet of foil (about 20 by 15 inches) on a work surface and lightly dust with cocoa powder. Invert cake onto foil and gently peel off paper. Spoon cream mixture evenly onto cake. Beginning with a short side and using foil as a guide, roll up roulade jelly-roll fashion and transfer to a platter, seam side down.

Lightly dust roulade with cocoa powder. Roulade may be made 1 day ahead and chilled, loosely covered.

Answer 4

The following recipe appears to be very similar to the one that My Oma used to make and hers was to die for.. Hope this one is as good


German Beef Roulade
Yield: 6 Servings
-Germany
1 ½ pounds Flank steak
4 teaspoon Dijon mustard
6 slice Bacon, diced
¾ cup Chopped onion
⅓ cup Chopped dill pickle
¼ cup Flour
13 ¾ ounce Can beef broth
With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat. In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth. Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.

Answer 5

Turkey Roulade


1 boneless turkey breast half, about 3 pounds
2 cups Wild Mushroom Stuffing
10 ounces thick-sliced apple bacon

Preheat oven to 350 degrees F.
On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness. Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch. Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.

On a large piece of parchment paper, lay the slices of bacon down so that they just overlap. The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.

Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap. Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly. Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil. Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155 F. Let roulade rest for 15 minutes, then slice into 1-inch thick slices

CARROT CAKE AND PECAN ROULADE

onvert Ingredients
For the candied pecans
1 egg white
1 tablespoon plus
1 teaspoon pure vanilla extract
2 teaspoons bourbon
1/4 teaspoon vanilla powder
2 cups pecan halves (3/4 pound)
1/2 cup light brown sugar

For the Roulade
2 carrots, peeled and coarsely diced (about 1 1/2 cups)
1/2 teaspoon sugar
4 extra large eggs, separated
3/4 cup light brown sugar
1 cup all-purpose flour, plus more for dusting
1 cup cake flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger

For the caramel sauce
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup water
Pinch of salt
1/2 cup heavy cream
2 teaspoons bourbon or brandy
2 tablespoons butter

For the cream-cheese icing
2 cups cream cheese
1/2 cup butter
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted




Buy the Book Method
Make the candied pecans
1. Preheat the oven to 300°F (150°C).

2. In a stainless steel bowl, whip the egg white until frothy. Stir in the vanilla, bourbon, and vanilla powder. Add in the pecans and toss until well coated. Add the brown sugar and mix until everything is incorporated. Spray a half sheet pan with vegetable cooking spray and spread the pecans out evenly. Bake for 20 to 30 minutes, until dry. Cool and chop half of the pecans in a food processor; they should not be too fine. Reserve the rest for garnish.

Make the roulade
1. Turn up the oven to 400°F (200°C). Spray a half sheet pan with vegetable cooking spray and line with baking parchment. Spray again and dust with flour.

2. In a saucepan, boil the carrots with the sugar in water to cover for 6 to 9 minutes, until very soft. Drain and puree in a food processor.

3. In a stainless steel bowl, beat the egg yolks with a whisk until slightly thickened. Gradually mix in the brown sugar and whip by hand for about 5 minutes. Whip in the carrot puree.

4. Sift together the all-purpose and cake flours with the baking soda, cinnamon, salt, and ginger, then fold into the egg yolk-brown sugar mixture.

5. In a separate bowl or in the bowl of an electric mixer, whip the egg whites until they form stiff peaks. Fold the whites into the batter. Spread evenly over the half sheet pan and bake for 10 to 12 minutes, until light golden brown. Let cool slightly.

6. Place a clean dishtowel and cooling rack on the top, invert, and remove the pan and parchment. Roll the warm cake up lengthwise in the dishtowel to approximate the roulade. It should be fairly tight. Let cool.

Make the caramel sauce
1. In a saucepan over medium heat, cook the white sugar until melted and golden in color. Add the brown sugar and cook until melted. Carefully add the water, salt, cream, and bourbon and bring to a boil. Cook until thickened. Remove from the heat and fold in the butter.

Make the cream-cheese icing
1. Soften the cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and sour cream and beat until smooth. Add the vanilla and sugar and mix just until smooth; do not overwork.

To Assemble
1. Unroll the carrot sheet cake and spread an even layer of the icing on one side. Roll up to make a single roulade 18 inches long by about 3 inches in diameter. Spread with a thin layer of the icing and roll it in the chopped candied pecans.

2. Cut into angled portions and serve with ice cream and a bourbon crème anglaise, made by adding 1 to 2 tablespoons of bourbon to the basic crème anglaise. Garnish with candied pecan halves.