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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Tomato Mushroom Egg Roulade with Tomato Coulis Recipe

Brought to you by The Red Castle Inn Historic Lodgings

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Ingredients:

Instructions:
1. Make tomato filling: approximately 40 minutes prep

5 T olive oil
1-1/2 tsp crumbled dried basil
4 large shallots chopped
1-1/2 tsp crumbled dried thyme
10-12 roma tomatoes peeled and chopped
1 carrot grated
salt to taste

Heat oil in large skillet. Cook shallots for 1 minute, add all else except salt. Simmer uncovered for 30 minutes or until thickened and very little liquid remains. Add salt to taste. Cooking can take longer. Set aside. to cool, refrigerate overnight if desired.

1 lb. mushrooms.
l finely chopped yellow onion
2 oz cream cheese
*to be added in the assembly stage

Saute mushrooms in Pam until onion is soft and mushrooms are cooked through. Cool and refrigerate overnight.

2. Make tomato coulis:

1 lb yellow tomatoes
2 tsp white wine vinegar
3/4 tsp salt
1 T olive oil

Puree ingredients in blender until smooth. Press through a sieve into a bowl. Cover and chill.

3. Make roulade:

Pam a 15-1/2 x 11x 1 inch jelly roll type baking pan and line bottom and sides with parchment paper. Pam spray paper evenly. In the morning remove all from the refrigerator.

For each of 2 egg custards:

6 eggs
2 c whipping cream
1/2 tsp salt
2 T. butter

In a bowl whisk together eggs, cream and salt to combine. Pour into jelly roll pan and bake in center of preheated 325 oven for 8 minutes, rotate pan and cook for 8-10 minutes more until custard is set.

4. Assemble:

While custard is baking, warm tomato filling in microwave. In a skillet in the 2 T. butter heat mushroom onion mixture. When hot stir in 2 oz. cream cheese until melted and smooth. When egg sheet is cooked carefully spread 1/2 of tomato mixture over leaving a 1 inch border on all sides. Cover with 1/2 mushroom mixture. With long side facing you use paper to help roll into a long roll.

4. Serve:

Line a platter with a thin layer of Tomato coulis and carefully slide roll onto it with the seam side down. Cut into 8 or 10 slices. Repeat with second egg custard and second 1/2 of tomato mixture and mushroom mixture. Garnish with radish flowers and fresh basil.