The weather is lovely so Jon is going to grill salmon steaks.
I'm making an ice cream cake roll (pictures to follow) with chocolate sauce. I'm going to fill it with mint chocolate chip ice cream instead of plain vanilla.
ICE CREAM CAKE ROLL
1 tsp. vanilla
1/4 c. cocoa (I use special Black Cocoa from King Arthur's Flour Co.)
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
Ice cream, your favorite flavor
Line flat cake pan with greased waxed paper. Separate the eggs.
Beat the yolks and sugar until lemony and light.
Whip egg white and salt to form soft peaks and set aside.
Sift together dry ingredients, gradually add to yolk mixture. (add a few drops of water if the batter becomes too dry.)
Fold in egg whites
Pour onto greased wax paper/pan
Bake at 350º for 15 minutes (cake should spring back to the touch)
Turn out onto a linen towel that's been sprinkled with confectioner's sugar
roll up (from the long side) and let cool 30 min.
Soften ice cream so that it's workable, unroll cake
Spread a generous layer of ice cream and reroll. wrap in wax paper and freeze.
HOT CHOCOLATE SAUCE:
2 squares unsweetened chocolate
4 tbsp. butter
3/4 c. sugar
1/2 c. evaporated milk
1/2 tsp. vanilla
Melt chocolate and butter and add sugar and vanilla. Stir in evaporated milk. Serve warm over slices of cake roll