Boursin’s story began in 1957, in a small Normandy village, located in France, when cheese maker François Boursin set up a factory producing soft cheese. At that time, he had no idea his name would become internationally famous.
Boursin Garlic & Herbs was launched in 1963 and quickly became a household name across France. Sixty years later, the original recipe remains unchanged and food lovers in more than 35 countries have spread their passion for Boursin all around the world. Perfect on bread, as appetizers or in a creamy sauce for main or side dishes. Since 2011, Boursin has been made in Canada in St. Hyacinthe, Québec, by Agropur, the Canadian dairy co-operative, for Bel Cheese Canada, the Canadian arm of Bel Group, the France-based multinational.
There are seven flavors of Boursin Cheese sold in Canada: Garlic & Fine Herbs, Shallot & Chive, Bouquet of Basil & Chive, Cranberry & Pepper, Cracked Black Pepper, Fig & Balsamic, Apple & Maple.
Boursin is sometimes dubbed a Gournay cheese, Gournay being the name of the region in Normandy where Boursin was first made. The cheesemaker used the name when he was first asked to classify the cheese for customs purposes.
Today, I’m making a simple little dessert using some crescent dough with some Apple Maple Boursin. The apple flavor and the silkiness of maple syrup perfectly complement Boursin’s incomparable texture along with some apples, dates and pepita seeds. The whole combination creates an exceptional sweet and savory cheese pairing with minimal effort.
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Apple Maple Boursin Crescents
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Instructions
Filling
In a saucepan, melt butter. Add prepared apples & sauté until they start to soften, about 10 minutes. Add spices, honey & dates. Combine & cook for another minute. Remove from heat & allow to cool to lukewarm.
Topping
In a small dish combine pepitas, sugar & cinnamon. Set aside.
Pastry
In a medium bowl, stir together flour, sugar, baking powder & salt. With a pastry blender, cut in cream cheese & shortening until mixture resembles coarse peas. Stir in milk. On a lightly floured work surface, knead dough gently 20 times.
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Roll out dough into a 12 X 8-INCH rectangle. Cut into 8 triangles. Crumble Boursin in a dish then divide into 8 equal portions.
Top each triangle with a portion of the Boursin. Divide apple filling into 8 equal amounts then top each triangle with a portion of apple filling.
Roll each triangle up 'croissant" style. Place them on a parchment lined baking sheet.
Combine egg & water to make egg wash & brush some over each roll. Sprinkle with prepared topping.
Bake for 15-20 minutes until golden brown. Remove from oven & place on a wire rack to cool.
Recipe Notes
• Alternately you could use refrigerated crescent rolls to speed up the process if you wish.
One of the many aspects of Mexican food that has been essential for so many years is chicken. Chicken has played a massive role in both Mexico’s food and culture for centuries. Today, it is still one of the most popularly consumed forms of protein across the country and can be added into any dish perfectly.
What many of us recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale. Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in North American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many North Americans.
This cheesy salsa chicken casserole is a good example of Mexican American cuisine which is modified Mexican cuisine under the influence of American culture.
Salsa has become North America’s favorite condiment. Unlike most sauces, salsa is easy to make and endlessly customizable, but because of the simplicity of the concept, freshness is key to making a great salsa.
Salsa is one of those foods that’s easy to prepare and magically highlights the flavors of your fresh seasonal produce. Not all salsa has to be spicy, and it can be adjusted for personal tastes.
The history of salsa is a fascinating journey that spans centuries and continents. What began as a simple, spicy sauce for the ancient peoples of the Americas has evolved into a global culinary sensation. The blending of indigenous and Spanish ingredients, coupled with regional creativity, has given us a wide array of salsas that cater to every palate.
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Cheesy Salsa Chicken Casserole
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Instructions
Preheat oven to 375°F. Lightly grease a 9 x 13 inch baking dish.
In the baking dish, mix the uncooked rice, chicken broth, refried beans & about half of the jar of salsa.
Season the chicken pieces with preferred seasoning & push them down into the rice mixture. Drain mushrooms & sprinkle over chicken.
Cover the dish tightly with foil. Bake for 35-40 minutes, or until the chicken is cooked through (165°F internal temp) & the rice is tender.
Remove the foil, pour the remaining salsa over the top, and sprinkle generously with shredded cheese.
Return to the oven uncovered for 5-10 minutes, or until the cheese is melted and bubbly.
Let it stand for 5 minutes before serving to allow the sauce to set. Top with sliced green onions, cilantro or sour cream if desired.
Recipe Notes
• No-prep Rice: If you want a faster cook time, use 3 cups of pre-cooked rice (or leftover rice) & reduce the chicken broth to 1/2 cup.
• Creamy Version: Stir 100 gm of softened cream cheese into the rice/bean mixture before adding the chicken for a creamier texture.
• Faster Cooking: Use shredded rotisserie chicken instead of raw, reducing the bake time to just 20 minutes to heat through.
French toast is a breakfast staple for the ages. It has a long history and is eaten in many forms all over the world. It is often enjoyed much like we usually serve it, but many countries give it a local twist. In India, savory French toast with spices, green chili, chopped onions, and salt is popular. Scottish French toast is often served with sausage between two slices like a sandwich. In Hong Kong, French toast doubles as a decadent peanut butter sandwich. New Zealand French toast is enjoyed with bananas, bacon, cinnamon, and maple syrup. Creole French toast kicks it up a notch — the milk and egg soaking mixture is spiked with alcohol, often whiskey.
When you hear the word ‘cornbread,’ what comes to mind? The next question is ‘have you ever tried cornbread French toast’? Over the years I’ve made a lot of different versions of French toast and cornbread, but I’ve never combined the two. Although cornbread might be considered simple and dated, it is the cornerstone of soul food. I’ve always been a cornbread fan. Undeniably, I love it! The smell and taste of fresh cornbread are definitely nostalgic for me.
Traditional cornbread is a quick bread leavened with baking powder, but this loaf is leavened with yeast. It works like all other yeast breads, mixed and kneaded by hand or a stand mixer, and left to rise and ferment before being shaped and eventually baked.
Unlike traditional quick bread, this yeast-based version rises beautifully, creating a light yet sturdy loaf with a golden crust.
Using cornbread for making French toast today, turned out to be amazing! There’s something so comforting about thick slices of egg-soaked bread cooked on a hot griddle, making the outside golden and crispy while its custard-like inside stays soft and rich.
Whether you’re in the mood for a simple slice of toast or a sandwich loaded with your favorite meats and vegetables, this bread will elevate your meal, believe me.
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Cornbread French Toast
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Instructions
Cornbread
In a small saucepan, combine milk, 1 tablespoons butter & salt. Over medium heat, bring to a simmer. It's ok if the butter does not completely melt. Remove from heat. Slowly whisk in cornmeal, stirring until smooth. Stir in honey. Set this cornmeal mixture aside to cool.
In the bowl of a stand mixer, combine brown sugar & yeast in water. Stir to dissolve. Let stand until foamy, 5 to 10 minutes. Add eggs, cooled cornmeal mixture & 1/2- 3/4 cup flour. Beat at medium speed for about 2 minutes. Stir in enough remaining flour to make a soft dough. As soon as the dough pulls away from the pan, stop adding flour.
Turn out dough onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth & elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
When risen, punch down dough; knead 30 seconds. Grease a 9”x5” loaf pan. Sprinkle 1 1/2 tsp cornmeal over bottom and sides of each pan. Shape dough into a loaf & place in prepared pan. Allow to rise 30 to 45 minutes, or until doubled in size.
Preheat oven to 375 F. Slash top of loaf as desired. Brush with melted butter; sprinkle with remaining cornmeal. Bake 30 to 35 minutes or until bread sounds hollow when tapped on bottom. Remove loaf from pan. Cool on a wire rack.
French Toast
In a small bowl, combine the milk, eggs, cinnamon & brown sugar. Whisk until well combined. Slice cornbread
Heat a non-stick griddle to a medium-low heat. Lightly butter the griddle. Carefully dip the cornbread into the egg mixture, gently shake off the excess & place on griddle. Don't allow the cornbread to soak in the mixture - just a quick dip.
Cook for 3-4 minutes on each side, adjusting the temperature to keep it from burning. Repeat until all cornbread has been cooked, adding additional butter if necessary. Hold the other pieces in a warm oven to keep them warm.
Serve with bacon & poached eggs or maple syrup, fresh berries & a sprinkling of powdered sugar.
Who says you can’t have a Linzer cookie in April? Add some lemon-y zing and a butterfly shape and what’s not to love! A descendent of the famous Linzer torte, it’s hard to go wrong with a shortbread-like dough that melts in your mouth and a sweet/tart filling that glues it all together. Linzer cookies employ the same basic recipe as a Linzer torte, but the dough is cut into cookies and form a sandwich around the filling. The top cookie has a small cutout in its center to show off the filling underneath.
The Linzer Torte, the Austrian mother of the Linzer Cookie, is the oldest known written recipe in history. A copy of the recipe was found in the Veronese Admont Abbey’s journals, dated 1653! The tart was baked like a pie with a buttery almond crust, filled with black currant preserves and topped with a latticework crust. The recipe was developed using a crust made of nuts since they were easier to come by at times than wheat for flour. While a black currant tart is a perfect way to end a meal, bakers came up with a cookie version they could stock in their shops.
When the Linzer torte was bought to North America in the 19th century, it became very popular. Today, the Linzer cookie is still very commonly used not only for the holidays but anytime of the year in different applications.
This cookie is crisp if served on the same day it is assembled but becomes soft when stored with filling.
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Lemon Poppy Seed Linzer Butterflies
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Instructions
Shortbread
In a large bowl, cream butter, white sugar, powdered sugar, vanilla, lemon juice & lemon zest with an electric mixer until light & fluffy. Reduce speed to low & add the flour & salt. Continue to mix until well incorporated. Slowly add poppyseeds & mix until just combined, about 1 minute.
Remove dough from bowl, form into a disk & wrap tightly in plastic wrap. Chill for at least an hour or overnight.
Lemon Curd
Fill a medium saucepan, about halfway full with water & bring to a boil. Reduce heat to a simmer. Fill a large bowl with ice water & set aside.
In a glass or metal bowl, whisk together egg, egg yolks, sugar, lemon juice, lemon zest & salt. Set over the saucepan of simmering water, ensuring that the bottom of the bowl is not touching the water. Whisk the mixture constantly until it reaches 170 F. Immediately remove the bowl from the heat, add butter & whisk until smooth. Place over the bowl of ice water. Cover with plastic wrap making sure it is touching the lemon curd surface so a 'skin' will not form. Let mixture stand at room temperature until cooled & thickened.
Baking
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Roll out shortbread dough on a large sheet of parchment paper to 1/8-inch thickness. Using a butterfly cookie cutter, cut out 36 cookies. Leave 18 of them as is & cut some designs in the wings of the remaining 18 cookies. At this point you may need to place the cookies in the freezer for about 10 minutes so you can remove them easily to the baking sheet without destroying their shapes.
Line a cookie sheet with parchment paper & transfer cookies to baking sheet. Bake for about 8-10 minutes or until just baked. Place cookies on a wire rack to cool completely.
Assembly
Spread desired amount of lemon curd on the bottom cookies. If desired, dust the tops with powdered sugar. Lightly press on a top cookie to sandwich the curd. Repeat with remaining tops. Store in the refrigerator for up to 3 days.
Recipe Notes
• Don’t hesitate to speed up the process by purchasing a jar of lemon curd. There are a lot of real good ones available.
Somewhere along the way, I became interested in the iconic Old Bay Seasoning. It seemed I was forever looking for that special something that would elevate seafood dishes from basic to ‘wow’ that’s good! Once I tried Old Bay seasoning it became a pantry staple for me.
Old Bay seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company, and produced in Maryland, USA. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.
Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that sailed the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co around 1990.
Old Bay is known for its savory, aromatic, quite salty, and reasonably spicy flavor. The presence of warm, slightly sweet spices balanced by the fairly modest amount of heat from red pepper and dry mustard harmonizes beautifully with the distinct flavor of celery seed.
While it was initially marketed as a seasoning for seafood, specifically crab, Old Bay has since become a versatile ingredient in a wide range of dishes, including poultry, meats, vegetables, soups, stews, and snacks. It adds depth of flavor and a touch of nostalgia to recipes, evoking memories of summertime seafood boils. Its versatility has made it a staple in kitchens worldwide.
It definitely adds some flavor to these stuffed shells I’m making today.
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Creamy Seafood Stuffed Shells
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Instructions
Pasta
Cook pasta according to package directions.
Filling
Melt 2 Tbsp butter and oil in a large skillet over med-low heat and sauté onions until tender. Stir in the clam juice and chicken broth and bring the mixture to a boil.
Once boiling, add in the shrimp, scallops, crab meat & 1/4 tsp. Old Bay seasoning. Return to a boil, then reduce heat & let simmer for 4-5 minutes until the seafood is cooked through (shrimp is pink & scallops opaque). Drain the seafood, reserving the liquid. Set aside.
Sauce
Set a large saucepan over med-low heat & melt the remaining 1 cup butter. Stir in the flour & mix until smooth. Gradually add in the milk & reserved liquid while continuously stirring. Sprinkle in 1 tsp of the seasoning. Bring the sauce to a boil & cook, continuing to stir, for about 2 minutes until thickened.
Remove from the heat; stir in cream and half of the cheese. Stir 3/4 cup white sauce into the seafood mixture.
Assembly/Baking
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Drain and rinse pasta. Spread 1/2 cup white sauce in a 13x9-in. baking dish. Fill each of the shells with the seafood mixture & place in rows over the sauce. Top with remaining sauce & cheese. Sprinkle with the remaining seafood seasoning.
Bake, uncovered, until golden brown & bubbling, about 30 minutes. If desired, top with additional chopped green onions.
EASTER GREETINGS!
Easter is synonymous with spring; it represents a time of renewal. The winter months are now in our rear-view mirrors, and we can look forward to those wonderful summer days. Fresh new buds are on the trees, just waiting to burst out as the season unfolds. Everything speaks of new life and fresh hope. Spring is so unique (even if we still have snow on the ground in our part of the country).
Whether or not you’re religious, Easter has some pretty magical facets to it. I remember as a kid the ‘secret bunny’ leaving colorful eggs and little baskets filled with a few goodies. My sisters and I always got a new Easter dress and ‘straw bonnet’ to wear to the church service. Then of course, the wonderful Easter meal itself.
According to legend, the Cornish game hen was actually ‘invented’. The original breeder was a woman by the name of ‘Tea’ Makowsky. At the age of 15, she moved to Paris, France finding work at both a milliner’s shop and a cheese shop. It was here she met her husband, and they married in 1933. Fleeing from the Nazis, they settled in the USA. After a fire destroyed their farm in 1949, the Makowskis, began experimenting and came up with a cross breed of Cornish game cocks and Plymouth Rock hens. The result was a plump little bird that matured quickly with all-white meat. In less than 5 weeks, the chicken was ready to be sold.
By the 1950’s, the Cornish Game Hen was fabulously popular. The usual weight is about 500-700 grams, which makes it ample for an individual serving. I remember in the 1970’s, Cornish game hens were considered to be a very upscale or exotic dinner and quite expensive.
I haven’t made any of these little ‘birds’ for a long time so I though they would make a nice Easter meal for Brion & I this year.
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Roasted Cornish Hens w/ Mushroom Barley Pilaf
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Instructions
Remove the giblet packet (if present) from the cavity of the game hens. Carefully rinse the game hens under cold water. Thoroughly pat dry with paper toweling. Let sit at room temperature for 30 minutes.
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Make sure that the hens are completely dry: if not, pat dry again with paper toweling. Cover each hen with garlic mayo. Combine spice mixture in a small cup then sprinkle over hens. Set hens aside.
Set a large, heavy-bottomed, oven-safe skillet or Dutch oven over medium heat & add the olive oil. Add the shallots, fresh mushrooms, barley, salt, & pepper. Sauté until the vegetables have softened slightly & the barley begins to give off a nutty, toasted fragrance, 5–7 minutes. Bring the heat to high while stirring & add the wine. Continue stirring until about half of the wine has been absorbed/reduced. Stir in the vegetable broth & rehydrated mushrooms. Remove from the heat.
Set a small rack into the bottom of the pot. Place the hens on top of the rack (balance them against the sides of the pot, if necessary).
Place the pot on the oven's middle rack & roast for 50 minutes, turning the pot a half turn once during the roast.
Check the temperature of the hens by inserting an instant-read thermometer into the meatiest part of the thigh: the final temperature must reach 165 F. Continue roasting as needed. Also take note of the degree of browning: if the hens are browning too much, cover them with a piece of foil. If they are not browning enough, turn the broiler on high for the last ~5 minutes of cooking (estimate based on the temperature of the thigh meat). Watch carefully to prevent burning and give the pot a half-turn once during the broil.
Remove the hens to a cutting board & rest for 10 minutes. Remove the rack from the pot & fluff the mushroom-barley pilaf with a fork. Before serving pilaf, sprinkle with finely grated parmesan if you wish.
Recipe Notes
- To rehydrate the mushrooms, bring 3 ½ cups of water to a boil in a saucepan. Add the mushrooms, turn off the heat, and lid the saucepan. Let sit for 45 minutes. Remove the rehydrated mushrooms (reserve the liquid in the saucepan!). Rinse well, then pat dry with paper toweling before mincing. Strain the rehydrating liquid through a strainer lined with a layer of paper toweling. Keep this liquid to use for the vegetable broth.
- The game hens should be sitting slightly above the level of the liquid. The rack insert from a pressure cooker/instant pot will work well to set the hens on top, balanced against the sides of the pot.
CELEBRATING GOOD FRIDAY!
Here’s a savory twist on the classic Easter hot cross bun you might enjoy!
One of the food items I love most about the Easter season is . . . Hot Cross Buns! Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.
The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.
Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.
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Bacon & Egg Hot Cross Buns
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Ingredients
Other Ingredients to Assemble Brunch Buns
Ingredients
Other Ingredients to Assemble Brunch Buns
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Instructions
Buns
In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
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In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
Grate cheese & slice tomato or ready tomato sauce.
On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes
• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.
The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin.
Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.
Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals.
This is an easy version of beef noodle stir fry, but the taste is really good!
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Beef Noodle Stir Fry
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Instructions
Sauce
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
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Recipe Notes
Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.
Today, March 28th, marks the date of my mother’s birth. Although she left this earth 48 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.
When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed making. Baking was a ‘job’ she really seemed to enjoy, and our family certainly reaped the benefits of that.
Carrot cake is considered a spring dessert primarily due to its strong association with Easter celebrations, the bright, vibrant color of carrots representing the season. With Easter being just a week away I thought it would be a fitting recipe for today’s blog.
While it’s difficult to pinpoint the exact first instance of carrot cake being made in Canada, it’s likely that it became popular in the mid-20th century, alongside its rise in popularity in the United States. In the 1970’s, carrot cake was perceived as being ‘healthy’ due to the fact that carrots, raisins and nuts are all ‘good for us.’ Then along came that glorious cream cheese frosting that forever bonded the pair. While raisins are undoubtedly the oldest compliment to carrots, pineapple, apples or applesauce as well as walnuts have all become modern day add-ins of choice.
Today’s blog recipe for layered pineapple carrot cake is moist, not too sweet and filled with crushed pineapple and pecans. I’ve used a fluffy, pineapple cream cheese frosting for the filling as well as topping for this decadent dessert.
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Pineapple Carrot Cake
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Ingredients
Pineapple Cream Cheese Frosting
Ingredients
Pineapple Cream Cheese Frosting
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Instructions
Cake
Place crushed pineapple in a fine mesh sieve over a bowl & push down on pineapple with a spoon to eliminate excess moisture. Set aside.
Preheat oven to 325 F. Line three 8” round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
In a large bowl, mix all of the dry ingredients together. In a separate bowl, gently whisk eggs then stir in remaining wet ingredients, including drained pineapple, just until combined. DON'T OVERMIX.
Stir wet ingredients into dry ingredients just until moistened, then stir in 2 ½ cups grated carrots until evenly combined, being careful NOT TO OVERMIX.
Divide batter equally between prepared pans. Gently tap the pans a few times on the counter to get rid of air bubbles. Bake for 30-40 minutes, or until toothpick inserted into center comes out clean & the cakes begin to pull away from sides of pans.
Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
Pineapple Cream Cheese Frosting
Using an electric mixer, beat the cream cheese & butter until creamy. Beat in the sour cream, vanilla & salt. Gradually beat in powdered sugar until the desired consistency is reached. Mix in pineapple preserves.
Assembly
Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled cake.
Top cake with ¾ cup frosting & spread evenly. Top with a second cake & spread evenly with ¾ cup frosting. Top with remaining cake.
Create Crumb Layer by scooping 1 cup of frosting into a smaller bowl. Frost cake starting with the top and working down until the cake is evenly frosted, removing any excess frosting. Refrigerate cake 30 minutes or until crumb layer has set. Refrigerate remaining frosting until ready to use.
Frost the outside of cake with the remaining frosting. Decorate as you wish. Serve cake cold or at room temperature.
Recipe Notes
As you may have noticed in the blog picture, I divided the batter into thirds. We gifted a friend with a 2 layer cake & Brion & I kept 1 layer for us.
For the decorations, I simmered some dried apricots in the extra pineapple juice for a few minutes then sliced them & added some pepita seeds as well as black sesame.
Egg roll soup is a modern culinary creation that reimagines the flavors of a traditional Chinese American egg roll in a deconstructed, liquid form, aiming to capture the flavor profile of the fried appetizer (typically cabbage, carrots, and pork or sausage) without the labor-intensive wrapping and deep-frying process.
The North American egg roll itself was invented in New York City in the early 1930s as a variation of traditional Chinese spring rolls. While some traditional, Chinese-influenced soups use similar ingredients (like egg drop soup), egg roll soup specifically mimics the savory, cabbage-heavy filling of the North American-born fried egg roll.
The soup gained popularity in the 2010s as part of the ‘deconstructed’ food movement and the rise of specialty diets like Paleo, Keto, and Whole30. Just as modern egg rolls often contain no egg in the filling, egg roll soup rarely includes eggs, instead focusing on the savory-umami profile created by sesame oil, garlic, and ginger. To mimic the crunch of the missing wrapper, many versions are topped with fried wonton strips or crispy noodles.
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Egg Roll Soup
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Instructions
In a large pot, heat vegetable oil over medium heat. Add the ground pork (or chicken) & cook until browned, breaking it up with a spoon.
Add the onion, garlic & grated ginger to the pot. Sauté for 2-3 minutes, until fragrant & the onion is softened.
Stir in the shredded cabbage & carrots, cooking for an additional 2 minutes until the vegetables begin to soften.
Pour in the chicken broth, soy sauce, rice vinegar, sesame oil & black pepper. Bring the soup to a simmer over medium heat.
If desired, add red pepper flakes for a spicy kick. Simmer the soup for 10-15 minutes until the vegetables are tender & flavors are well combined.
Serve hot, garnished with sliced green onions.
