{"id":20082,"date":"2015-07-06T15:14:50","date_gmt":"2015-07-06T19:14:50","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=20082"},"modified":"2015-07-06T15:14:50","modified_gmt":"2015-07-06T19:14:50","slug":"trying-to-make-my-jelly-roll-roll-for-the-4th-of-july","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2015\/07\/06\/trying-to-make-my-jelly-roll-roll-for-the-4th-of-july\/","title":{"rendered":"Trying to make my jelly roll roll for the 4th of July"},"content":{"rendered":"

Henry David Thoreau admonished us to “beware of all enterprises that require new clothes” … but what about enterprises that require new cooking equipment? I suspect he would have dissed those as well. <\/p>\n

But as I was determined to bake Paul Fehribach’s Jelly Roll Cake recipe in The Big Jones Cookbook<\/em><\/a> (from the pages of which I’d previously cooked chicken and dumplings, circa 1920<\/a>) for the annual 4th of July bash thrown by John Pomeranz and Kathi Overton, and had never before made a jelly roll, I was forced to buy a new pan and send Thoreau spinning in his grave.<\/p>\n

\"BigJonesJellyRollCake\"<\/a><\/p>\n

And so, armed with a jelly roll pan, I got started.<\/p>\n

Creating the batter was easy enough (when you have the right device) …<\/p>\n

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With my wife's baking done, my apricot jelly roll (based on Chef Paul Fehribach's recipe) is now in progress!<\/a><\/p>\n

A video posted by Scott Edelman (@scottedelman) on