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She Jelly Roll - Yahoo Recipe Search
Food.comI love to watch the Food Network and I saw this sandwich on one of their programs. I did not catch the name of the restaurant, but the story behind this sandwich was interesting. It said that this sandwich was created for "fussy eater" A father used to take his daughter to lunch on Saturdays at this popular restaurant in Havana, Cuba (before Castro) and the daughter was a fussy eater so there were very few things she liked. She loved strawberry jam, so the father asked the waiter to come up with a sandwich for her and so the Elena Ruth sandwich was born. I have not tried it, but when I saw the recipe, I knew it was something that I would like, however, I am not a fussy eater! The amounts of each ingredient are really to your own taste. I have estimated for the sake of the recipe format. I believe the cuban bread would be Midnight sandwich bread or any sweet bread that you like. If you try this, I hope you enjoy it! Addendum: I am adding an explanation of the difference between jam and jelly for our International members. Jam vs. jelly and then there are preserves too! All are made with fruit mixed with sugar and pectin The difference comes from the form the fruit takes. In jelly, the fruit is in the form of fruit juice, so the product is set and is smooth and sometimes slightly opaque. In jam, the fruit is in the form of fruit pulp or crushed fruit. The product is not as stiff as jelly. Preserves are made of chunks of fruit set in a syrup (made of fruit juices) or in a jam. As for the recipe, I believe it is stated to use the jam so the recipe would be true to the original way it was prepared.Food.comThis is a strange combination, but trust me, it is very good! The story goes that Elena Ruz, a society young socialite for which the sandwich is named, would stop at this little all-night restaurant, El Carmelo, in Vedado neighborhood in Havana Cuba, after leaving the dance with her group of friends. She asked the waiter if he could fix her this sandwich after she told them how to make it. After that she would always ask for the Elena Ruz Sandwich and to this day that is how the sandwich is known. This recipe has been printed on many of the Cuban Food web sites. It is great for leftover turkey. Update 03/13/2006 you can also use sweet rolls(the kind you use for a media noche). However, the real McCoy is white bread without crusts and lightly toasted and then the cream cheese would be spread, then the turkey and strawberry jelly on the other slice and voila!Taste of HomeWhen Mother baked zweiback rolls—which means "twice baked"—she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.Food and WineWhen I was a child, my family would go to my paternal grandparents’ humble farmhouse outside Grenada, Mississippi, every Christmas Eve for a celebration with my father’s three siblings and their families. We would eat snacks early in the evening (cocktail weenies in a sauce made from grape jelly and mustard were my grandfather’s favorite), move on to a traditional dinner with turkey and ham as the centerpieces, and then open presents by the fire, where each kid would at some point become momentarily hypnotized by the brilliant hues the flames took on as we tossed in the colorful wrapping paper. Almost as exciting as the exchange of presents, though—and far more pervasive in my memory—was the annual gift of my grandmother’s coconut cake.She’d present it with great aplomb somewhere during the flurry of gift-opening. It was always a three-tiered affair, which she would have stashed away in the extra fridge in the storage room behind the kitchen, so that no one could steal a sneak peek. It was glorious—a towering stack covered in pristine white coconut flakes, with layers so delicate that each slice would fall apart before the serrated knife got through it. Didn’t matter; we all adored it. Her secret to the tender, moist layers was the “poke cake” method: When the cake layers came out of the oven, she poked holes all over them and then spread sweetened condensed milk over the top to soak in. The effect was decadent, rich, and absolutely irresistible.Now that I’m grown up, Christmas gatherings are smaller, nine-person affairs that include my own family of four, my parents, and my brother, his wife, and their son. Towering layer cakes are just a bit too much for our small group, so I’ve created a more manageable homage to my grandmother’s coconut cake. It’s a coconut cake roll, which to me is just as special and oooh- and ahhh-inspiring as the layer cake upon which it’s based.I’m pretty sure my grandmother’s cake included some coconut extract, but my version uses coconut products with no artificial flavors. Mine is also a poke cake, but with sweetened condensed coconut milk (a game-changing ingredient) adding richness to a simple sheet cake with a whiff of nutty essence from coconut water. The frosting includes a combination of butter and coconut cream, and lightly salted toasted coconut chips are pressed in for a gorgeous finish and equally beautiful taste.It took me several tries to nail the texture and flavor that I remember from my childhood, but when I made this final version, I knew I had it right. One bite brought back a flurry of Christmas Eve memories—the letter board my brother got one year, my fancy fur hat and patent leather hat box, and Grandmama, every bit as stately as her cake and beaming with pride at what she’d made.AllrecipesThis brookie recipe was inspired by a co-worker who couldn't decide if she wanted brownies or chocolate chip cookies for her birthday treat. Since she said I should just pick one, I thought this up on the way home. I couldn't find a recipe like it on Allrecipes, so I created it. These brookies go quickly; I usually make a double batch in a jelly roll pan.Food.comAunt Alta really loved pizza. I found this recipe tucked into her collection, which she had clipped out of a Pillsbury ad. The crust is not traditional at all...it is very thin and will not taste like a typical risen pizza crust. She made this for me when I visited her as a young teen. She used the round pizza plate, I only have a jelly roll pan. Note:You may replace the sauce ingredients with 1- 1 1/2 cups of prepared pizza sauce, if desired. My Aunt's original version was quite mild and contained no garlic, but I like lots of garlic.Food.comI love these bars! I've been making them for years. The recipe is from my former piano teacher - and my second Mom! She taught me how to bake, and make food taste delicious!!!! ** Pan size is a jelly roll/cookie sheetFood NetworkIf you have ever seen a Japanese sushi chef reduce a chunk of cucumber to a long, thin ribbon with a paring knife, you have seen a spiral cut. It's almost impossible to describe the technique in words, although you would grasp it easily if you could see it. Meats that have been spiral cut (also known as a jelly-roll cut), stuffed, rolled and sliced like a jelly roll are popular in butcher cases, so every professional butcher knows how to do this. Ask your butcher to prepare the meat for you. Michael's notes: A fillet of beef is an expensive cut, so this is a special-occasion dish. Go to the best butcher you know, show him or her the pictures of the dish in this book, and emphasize that you need 2 pounds after the meat has been trimmed of its chain and silverskin.Epicurious**Editor's note:** _Lisa Loeb shared this recipe exclusively with Epicurious. To read more about Lisa and get a peek inside her kitchen, see our [Celebrity Kitchen Tour videos](http://epicurious.com/articlesguides/kitchenequipment/celebrityvideo/lisaloeb)._ These are Lisa Loeb's favorite cookies, a version of Mark Bittman's "Refrigerator (Rolled) Cookies," which appeared in his seminal _How to Cook Everything_. She substitutes high-in-fiber whole-wheat flour for regular all-purpose flour, uses rich dark brown sugar instead of plain, and adds natural peanut butter and an extra pinch of kosher salt for a rich, nutty flavor. Before baking, she tops each cookie with a dollop of all-fruit jam, which balances out the sophisticated saltiness with the perfect hint of sweetness. If you prefer not to use jam, before baking try sprinkling cookies with good-quality sea salt, such as _fleur de sel_, to bring out their sweetness.
