Chocolate Ice Cream Cake Roll

I was looking forward to having some dear friends for dinner, however, I had a problem as to what to serve for dessert. For years I've become used to making them gluten-free goodies, as my friend was diagnosed a number of years ago with Celiac disease. I would often make a nut torte or a berry trifle ... but now her husband cannot have nuts or seeds ... further limiting my choices ... no more berry or nut desserts.

I don't like to make the obvious gluten-free desserts .. Crème Brûlée or Flourless Chocolate Cake .. as those desserts are always available. I prefer to make items that she normally can't eat ... wanting it to be a special treat to dine at our house.

Some of her favorite dessert items that I make are a Pumpkin Roulade and home-made ice cream, so I thought perhaps an ice cream roll might be something she would not normally be able to have and that she would enjoy.

I find that jelly roll recipes lend themselves well to substituting gluten-free flour for all-purpose flour because the recipes are normally low in flour. The batter is usually leavened by the use of eggs. This recipe was easy to make, turned out great and was enjoyed by all.

I used home-made mint ice cream, but any favorite ice cream can be used. I saved a little of my ice cream base and added some semi-sweet chocolate to it to make an accompanying sauce, but you can serve it plain, use a store-bought fudge sauce or make a raspberry or strawberry sauce if using a plain ice cream such as vanilla.

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Chocolate Ice Cream Cake Roll
(Serves 10 to 12.)

• 8 extra-large eggs, separated and at room temperature
• 1 cup sugar
• 1/3 cup unsweetened cocoa
• 2 tablespoons all-purpose flour or gluten-free blend for a GF dessert
• 1 quart ice cream of choice, store-bought or home-made
• Chocolate sauce or raspberry sauce for serving
• Jelly-roll pan lined with parchment paper

Position rack in middle of oven and preheat to 350°F.

Chocolate Ice Cream Cake Roll
Easy to Make Gluten-Free

Combine the egg yolks and 1/2 cup of the sugar in a large bowl and blend with an electric mixer on high speed until the mixture is thick and pale in color. Reduce the speed to low and add the cocoa and flour.  Mix until well blended.

In another large bowl, with clean beaters, beat the egg whites with the remaining 1/2 cup of sugar until soft peaks form. Using a rubber spatula, gently fold into the cocoa mixture.

Spread the batter in the prepared pan and smooth the top to make it even. Bake until the top looks dry and feels spongy, 9 to 12 minutes. Turn the pan halfway through baking to cook evenly.

Remove from the oven and cover loosely with a lightly dampened clean towel until cool.

Meanwhile, if you are using store-bought ice cream, soften it by leaving it at room temperature for awhile, or by  microwaving it 15 seconds at a time until softened to a spreadable consistency. If making home-made ice cream, place the ice cream base into the mixture and process until it is spreadable.

Run a knife around the cake's edges. Dust the top with cocoa. Lay 2 sheets of plastic wrap over the top to extend slightly beyond the pan edges. Place a baking sheet on top and invert the pan. Lift off the pan and the paper.Trim the cake to even the edges.

Spread the ice cream to within 1 inch of the edges. With the aid of the plastic wrap, starting from a long side, roll up to form a long, firm roll. Wrap it with plastic wrap and then aluminum foil.

Freeze for a least 2 hours and up to 1 month. To serve, cut into slices and pass with chocolate or raspberry sauce.

Green Salad with Caramelized Pears

This flavorful salad can be adjusted according to preference ... walnuts instead of pecans, blue cheese instead of feta or goat, add dried cranberries to make a little more festive dish. No matter what you choose, it makes a lovely first course.

Green Salad with Caramelized Pears
(Serves 4.)

• Maple dressing, recipe follows
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon light brown sugar
• 1/2 cup pecan halves or pieces
• 2 large firm but ripe pears, peeled, cored and sliced
• 3 cups mixed baby lettuce or favorite mix of greens, rinsed and dried
• 1/4 cup crumbled feta or goat cheese (optional)
• Freshly ground pepper

Green Salad with Caramelized Pears

Make the dressing and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the sugar and pecans, reduce the heat slightly, stirring constantly cook the pecans until they have a nutty smell and are slightly caramelized. Remove pecans to a plate and let cool.

Add the pears and cook, stirring occasionally until tender and slightly caramelized but still retain their shape, 5 to 6 minutes. Remove from the heat and cool on a plate.

Place mixed greens in a large bowl and add enough dressing to lightly coat. Toss and divide the greens among 4 salad plates. Arrange the pear slices over each salad and top with the nuts and cheese (if using). Drizzle lightly with additional dressing and freshly ground black pepper. Serve.

Maple Dressing
• 1/4 cup maple syrup
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 cup canola or vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

In a medium bowl, whisk together the maple syrup, vinegar and mustard. Add the oil in a steady stream and whisk until emulsified. Season with salt and pepper to taste.

On Deconstructed Food ...

Perhaps one of the most overrated food fads has to be what is referred to as “Deconstructed Food.” I can’t help but think that the whole thing is a bit pretentious … and, let’s face it, a way to charge huge sums of money for a few, miserly pieces of plated food.

When I was in culinary school, my instructor proudly took his visiting parents to dinner at one of the first of these “fufu” restaurants in Los Angeles. Upon leaving, his angry dad scolded him saying “Never again take me to a place where I leave hungry after paying that kind of money!” I must say I thought this would be a short lived fad, but it has not only endured, it has grown over the years.

Making Deconstructed S'mores

I’m not sure where it all started. I think perhaps it was chef Ferran Adrià of the famed El Bulli Restaurant in Catalonia, Spain who invented the concept. Our local Washington, DC chef, José Andrés, who apprenticed under Adrià, certainly introduced the concept to this area with his MiniBar.

The concept is interesting and clever. There really is a lot of science involved in the whole thing, but I don’t think too many people spend much time contemplating the deconstruction of food. And I think even less are willing to spend their hard-earned money on these morsels.

So when the grandkids were here awhile back, I was quite shocked and extremely amused by a comment made by then 7-year old Emma while we were making s’mores. 

The scene was a bonfire on Bethany Beach … lots of kids, holding long sticks, were busy roasting their marshmallows. Among the group, Abby, Emma and Gavin were intently getting just the right char on their chunky marshmallows. We had brought along Hershey bars and graham crackers for them to make s’mores. Handing out the Hershey bars, I noticed Emma promptly started to devour hers. “Don’t you want to save it for the s’mores?” I asked. “I’m having mine deconstructed.” was the reply.

Just too funny, this coming from a 7-year old! I don’t think many adults could give the definition of deconstructed food. Who knew what a sophisticated foodie she was!

Old-Fashioned Potato Salad with Herb Vinaigrette

What says picnic, tailgate or other outdoor feast more than potato salad???

I love potato salad and don't think it just belongs on the picnic table. It has a prominent place on my holiday lunch buffet along with the spiral cut ham, deviled eggs and a green salad.

This salad is full of flavor and only gets better in the fridge.

Old-Fashioned Potato Salad with Herb Vinaigrette
(Serves 6.)

• Herb Vinaigrette (recipe follows)
• 1-1/2 pounds red potatoes, scrubbed and cut into bite-sized pieces
• 1 large celery rib, chopped
• 1/4 cup scallions, chopped
• 4 strips of bacon, cooked, drained and chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 teaspoon sugar, or to taste
• Salt and freshly ground black pepper, to taste

Old-Fashioned Potato Salad with Herb Vinaigrette

Make the vinaigrette and set aside.

Boil the potatoes until just tender, approximately 15 to 20 minutes. Drain and let cool slightly. Place the potatoes in a large bowl and pour the vinaigrette over them, mix carefully.

When the potatoes have cooled, add the celery, scallions, bacon, eggs, mayonnaise and sugar. Season with salt and pepper and gently toss. Refrigerate for at least an hour before serving; adjust the seasoning and serve cold.





Herb Vinaigrette
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon dried basil, crumbled
• 1/4 teaspoon dried thyme, crumbled
• Salt and freshly ground black pepper, to taste

Whisk all ingredients together in a small bowl and reserve for later use.

Slow Roasted Baby Back Ribs

With the summer winding down and the nights starting to feel a little chilly, what better time to enjoy a nice slab of tender baby back ribs. These ribs are slow roasted in a low oven then finished on the grill, making them easy to prepare.

Be sure to remove the membrane on the underside of the ribs so that the seasonings can penetrate and fully flavor the meat. These ribs are finished on the grill, but can be finished under the broiler as well. They are very flavorful and literally fall off the bone.

Serve them with beans and some creamy coleslaw.

Slow Roasted Baby Back Ribs
(Makes 4 to 6 servings.)

Dry Rub
• 1 tablespoon coarse kosher salt
• 1 tablespoon (packed) light brown sugar
• 1 1/2 teaspoons dry mustard
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper

Basting Sauce
• 1/2 cup (packed) light brown sugar
• 1/2 cup apple butter
• 1/4 cup bourbon whiskey
• 1/4 cup apple cider vinegar
• 3 tablespoons apple cider
• 2 tablespoons Dijon mustard

Ribs
• 2 racks baby back pork ribs
• 1 large onion, sliced
• 1 cinnamon stick, broken
• 1/4 teaspoon ginger
• 2 bay leaves
• Few black peppercorns
• 1/2 cup apple juice
• 1/2 cup grape juice

Preheat oven to 250°F.

Slow Roasted Baby Back Ribs

Dry rub – mix all ingredients in a small bowl to blend. Set aside.

Basting sauce – whisk all ingredients in medium bowl to blend. Set aside.

Ribs – place rib slabs bone side up on table. Slide knife under the membrane and against the end bone to separate the membrane from the slab. With a dry paper towel, grasp the edge of the membrane and pull. The entire membrane should separate from the rib.

Rub 1 tablespoon of the dry rub mix into both sides of each slab. Place ribs in large roasting pan. Cover and chill for 4 hours or up to 1 day.

Lift ribs from pan. Scatter onion, cinnamon, ginger, bay leaves and peppercorns in pan. Pour in apple and grape juice. Return ribs, meat side down, to pan and cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 1/2 to 3 1/2 hours. Uncover, cool for 20 to 30 minutes, then lift out of pan and lightly scrape off any bits of onion, peppercorns, etc.

Prepare barbecue (medium-high heat), or you can finish the ribs under the broiler instead. Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on both sides with basting sauce. Grill until sauce becomes glazed, about 3 minutes per side. Transfer ribs to a cutting board. Cut between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.