Walnut Roulade Recipes

WALNUT-STUFFED CHICKEN ROULADES

Steps:

• Preheat oven to 375 degrees. Pulse crackers and 3/4 cup walnuts in a food processor until finely ground.
• Heat oil in a medium skillet over medium heat. Cook garlic and shallots until soft, about 4 minutes. Add mushrooms and thyme, and cook until mushrooms are slightly golden, about 4 minutes; transfer to a plate. Add spinach and water to skillet. Cook until wilted, about 1 minute. Chop spinach, and add to mushroom mixture. Stir in remaining 1/2 cup walnuts.
• Season each chicken breast with 1/4 teaspoon salt and some pepper. Lay 1 chicken breast on a plate. Spread 1/2 cup mushroom-walnut mixture onto chicken, leaving a 1/2-inch border all around. Roll, and tie with kitchen twine. Cover with crumb mixture, pressing to coat. Repeat with remaining chicken, mushroom-walnut mixture, and crumbs. Transfer to a rimmed baking sheet, and bake until golden, about 30 minutes. Untie, and slice.

PUMPKIN-WALNUT ROULADE WITH SPIKED CREAM

Steps:

• To make the cake, position a rack in the top third of the oven and preheat to 375° F.
• Lightly butter a 10 X 15-inch jelly roll pan.
• To line the bottom and sides of the pan, cut a 12 X 16-inch piece of parchment or waxed paper.
• At each of the four corners, cut a diagonal slash about 2 inches long.
• Fit the paper into the pan, folding the cut ends over each other at the slashed to form neat corners.
• Lightly butter and flour the paper, tapping out the excess flour.
• In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes.
• (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.
• Sift the flour, cinnamon, ginger, baking soda, salt, nutmeg, and cloves onto a piece of waxed paper.
• With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed.
• Spread the batter evenly into the prepared pan, being sure to reach into the corners.
• Sprinkle the batter with the walnuts.
• Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes.
• Sift confectioners' over the top of the cake.
• Place a clean kitchen towel over the cake, then top with a baking sheet.
• Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel on the baking sheet.
• Carefully peel off the paper.
• Place the paper back on the cake.
• Using the towel as an aide, roll up the cake and cool completely.
• To make the filling, in a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter, and vanilla until combined.
• Gradually beat in the confectioners' sugar until smooth.
• Unroll the cake and discard the paper.
• Spread the filling evenly over the cake and sprinkle with the crystallized ginger.
• Re-roll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap.
• Refrigerate until the filing is firm, at least 1 hour.
• (The cake can be refrigerated for up to 2 days.) To make the spiked cream, in a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, confectioners' sugar, optional rum, and vanilla until stiff.
• Transfer to a pastry bag fitted with a large open star tip.
• Transfer the roll to a long serving platter.
• Garnish the cake with swirls of the whipped cream, and sprinkle with the walnuts and crystallized ginger.
• To serve, cut the cake diagonally into thick slices.

WALNUT ROULADE

Steps:

• Line the base of a glass or ceramic dish (14 by 11 by 2 inches) with parchment paper cut to fit. Reserve.
• In a large metal bowl, whisk together egg yolks and granulated sugar until thick and pale. Stir in nuts and baking powder.
• In another bowl, beat egg whites until stiff peaks form. Fold whites into nut mixture until thoroughly mixed. Spread in an even layer on the parchment paper. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes and 30 seconds. Prick plastic to release steam.
• Remove from oven and uncover. Cover loosely with a towel and allow to stand until completely cool.
• Place a larger piece of waxed paper on work surface and sprinkle with confectioner's sugar. When roulade has cooled, turn out onto waxed paper and peel off parchment paper. If not using immediately, roll by lifting the long side of the waxed paper nearest to you and letting the roulade roll on itself, away from you. Cover with plastic wrap and refrigerate.
• When ready to serve, unroll the roulade and spread about 3/4 of the orange curd over the roulade, leaving a 1/4-inch border around the outside. Re-roll the roulade as before and decorate with remaining orange curd.

FLANK STEAK ROULADE

Steps:

• Butterfly the steak by cutting horizontally into the long side of the steak, through the middle, to within one-half inch of the other side. Open the steak and spread the sides out like an open book. Cover the steak with plastic wrap and pound it with a meat mallet to give it an even surface. Discard the plastic wrap.
• Season steak with salt and pepper. Scatter 3 tablespoons bread crumbs, parsley, currants, and pine nuts over the steak; season with cayenne pepper and red pepper flakes. Spread slices on the steak and sprinkle Parmigiano-Reggiano cheese and remaining bread crumbs over the top.
• Roll up meat firmly, starting at a cut-end, and set seam-side down. Use kitchen twine to tie steak at 1-inch intervals. Season with salt.
• Heat olive oil in a large pot over medium-high heat. Cook steak until brown on all sides, 3 to 5 minutes per side.
• Pour tomato sauce, chicken broth, white wine, and bay leaf into the pot; add enough water to just cover the steak. Bring liquid to a simmer, reduce heat to low, cover pot with a lid, and braise until meat is fork-tender, 2 1/2 to 3 hours. Transfer meat to a plate to rest for 10 minutes before slicing across the grain.
• Increase heat to medium-high and cook liquid until it is reduced and slightly thicker, about 10 minutes. Spoon sauce over sliced beef.