The Roanoker March/April 2024 - 13

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Bake at 350 degrees Fahrenheit for 30 minutes.
Remove from oven and allow to cool slightly. Remove
sausage egg soufflés from muffin tin with a spoon and
place on serving dish. Serve while still slightly warm.
LEMON LAVENDER MIMOSA
Makes one cocktail
* ½ ounce lemon lavender simple syrup
* 1 lemon lavender Storied Goods sugar cube
* 6 drops Strongwater lavender bitters
* Champagne
* Lemon peel twist for garnish
Lemon Lavender Simple Syrup:
* ¼ cup freshly squeezed lemon juice
* ¼ cup water
* ½ cup sugar
* 1½ tablespoons culinary lavender
Place lemon juice, water and sugar in a saucepan.
Stir to combine. Heat over medium heat, stirring until
the mixture begins to boil and the sugar is dissolved.
Remove from heat and add culinary lavender. Stir. Allow
to steep for 10 minutes, then strain through a fine mesh
strainer into a mason jar. Discard lavender. Cover mason
jar and refrigerate until ready to serve.
To make cocktail: Place lavender simple syrup in a
champagne flute. Add sugar cube and lavender bitters
and stir. Fill flute with champagne. Garnish with lemon
peel twist.
CHANTILLY CAKE
* 1 (14.25 ounce) box Betty Crocker Super
Moist White Cake Mix
* 1 cup water
* ½ cup vegetable oil
* 3 eggs
Preheat oven to 350 degrees Fahrenheit. Grease and
flour 2 - 9 " cake pans. Place cake mix, water, vegetable
oil and eggs in mixing bowl. Mix with electric mixer on
medium speed until all ingredients are combined. Pour
cake batter into prepared pans. Bake for 25 minutes.
Remove from oven and allow cakes to completely cool
in pans on a wire rack.
Berry filling:
* ½ cup seedless raspberry jam
* 2 tablespoons water
* ½ pound fresh strawberries
* 4 ounces fresh raspberries
* 4 ounces fresh blueberries
* Juice and zest of 1 lemon
Repeat the layers to create 3 total layers.
Place the jam and water in a microwave-safe bowl and
microwave 15 to 30 seconds or until warmed. Stir until
combined.
Hull and thinly slice the strawberries. Place in bowl
with the raspberries and blueberries. Toss with lemon
juice and zest.
Chantilly Cream:
* 2 (8 ounce) packages cream cheese
* 1 (8 ounce) package crème fraiche
* 3 cups powdered sugar, sifted
* 2 cups whipping cream
* 1½ teaspoons almond extract
In a large bowl of an electric mixer using the paddle
attachment, combine the cream cheese and crème
fraiche. Beat on medium
speed until smooth and
creamy, about 30 seconds.
Add the powdered sugar a few
spoonfuls at a time, beating
on low speed until combined.
Once the sugar is fully incorporated,
scrape down the
sides of the bowl and increase
speed to medium. Beat until
fluffy, about 30 seconds.
(Sifting the powdered
sugar will help avoid lumps in
the mixture.)
In another large mixing bowl,
beat the cream and almond
extract on medium speed
until stiff peaks form. Fold
the whipped cream into the
cream cheese mixture.
To assemble the cake: Remove
cake layers from pan and
place on a cutting board.
Carefully cut each cake layer
in half horizontally, creating 4
thin round layers.
Place one layer, cut-side
up on a cake plate. Spread
one-third of the raspberry
jam on the cake in a very thin
layer. Top with about ¾ cup
of Chantilly cream. Sprinkle
one-third of the berries over
the cream.
Top with another cake
layer, and gently press down.
Thinly spread about 1 cup of Chantilly cream over the
top and sides of the cake. Place the remaining cream in
a piping bag and decorate around the outer edge of the
top of the cake with cream rosettes. Garnish with fresh
berries. Refrigerate for at least 2 hours before serving.
Stone Spice Company Everything Sprinkle is
available at Dilly Dally in Salem, VA or online.
Route 11 potato chips are available at Roanoke
Natural Foods Co-op.
Junno's Worchestershire sauce is available at
Wine Gourmet.
Storied Goods sugar cubes are available at Wine
Gourmet and Crystal Spring Grocery and online.
Strongwater bitters are available at Wine
Gourmet and Ladles and Linens.
Culinary lavender can be found at the Roanoke
Natural Foods Co-op. I
Everything Bagel
Smoked Salmon Spread
BECKY ELLIS is a freelance writer specializing in southern food, champagne and cocktails. She loves to share tips for entertaining with bubbly. Find her creative food and cocktail
recipes along with champagne tasting notes on her blog biscuitsandbubbly.com and Instagram at @biscuits.n.bubbly.
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The Roanoker March/April 2024

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