Tuesday, October 25, 2011

Aunt Ann's Pot Roast and Very Close to Berry Chantilly Cake

This is what we served our nieces for their birthday celebration.

My mother made some of the best pot roast I ever put in my mouth. Here's as close as I could come to her way of making it:

Aunt Ann's Pot Roast

3-4 pound of your favorite cut of beef for roasting
1 cup (approximately) all purpose flour
Salt to taste
Lots of black pepper
Lots of garlic powder
Lots of onion powder
1/2 cup canola oil (She used safflower oil)
1 cup water
1/2 pound carrots, cut in 2 inch pieces
8 medium potatoes, peeled and cut in half
1 pound mushrooms, cut in half
6 ribs celery, cut in 2 inch pieces

Sprinkle roast liberally with salt, pepper, garlic powder, and onion powder. Coat with flour on all sides. Oil on all sides. Place fat side up in cover roasting pan. Roast at 300 degrees for 2 hours.

Pour in water. Add carrots and potatoes. Cover and return to oven 1/2 hour. Add mushrooms and celery. Cover and return to oven 1/2 hour. Remove roast from pan. Let rest 15 minutes before slicing and serving.

Very Close to Berry Chantilly Cake

1 box white cake mix, prepared according to package directions in 9-inch cake pans, using four pans to make very thin layers. Bake for approximately 15 minutes.

Berry Compote:
1/3 cup triple sec
1/3 cup powdered sugar
1/4 cup frozen orange juice concentrate
1/4 teaspoon orange extract

Whisk together and pour over the following fruit:
1 cup fresh strawberries, cut in half
1 cup fresh raspberries
1 cup fresh blueberries
Refrigerate for 1 hour.

6 egg yolks
¾ cup sugar
2/3 cup evaporated milk
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
4 ounces whole milk ricotta cheese
4 ounces sour cream

In top of double boiler, whisk together egg yolks, sugar and milk. Whisk over boiling water in bottom of double boiler, whisking continuously, until mixture coats spoon with thick sauce like warm pudding (about 15 minutes). Remove pan from heat to a cold water bath. Whisk for 2 minutes. Lay a sheet of plastic wrap on surface of custard. Refrigerate for 1 hour.

Whisk cream cheese, ricotta cheese, and sour cream into custard mixture.

Whipped cream icing:

2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature

Whip cream, sugar, and vanilla extract until stiff. Beat in softened cream cheese.

Pipe a border of whipped cream around edge of first layer to act as a “fence” for fruit. Place 1/3 fruit compote on cake layer. Top with 1/2 custard mixture, including juice. Repeat for layers 2 and 3. Top with layer 4. Ice cake with whipped cream and cream cheese mixture. Decorate with toasted almonds and fresh fruit.

1 comment:

  1. Hold it, lots of garlic powder, lots of onion powder, lots of black pepper!!! I got you, sounds like my mama telling me how to bake something. "Awwww you know, just enough!!!"

    Seriously it all sounds DELICIOUS! I have no doubt a success in the oven and stove.

    Will file for later with the 'super' recipes for the Big family get togethers.

    But no way I would try the cake, but we do not have a double boiler anyway. hahaha.

    Love from over here in Florida!