August 15, 2010

August Recipe : Summer Berry Trifle

Because it is summer, and because I can't resist berries, this month's recipe is a Trifle. I have included one recipe from Sundays at the Moosewood Restaurant, Ethnic and Regional Recipes from the Cooks for you to follow, or you are more than welcome to create your own, or use your favorite recipe. The recipe below comes from the British Isles by Tom Walsh and is described as a "Proper Trifle" (because all things british are proper). 

If you don't use the recipe, remember trifles can be made with sponge cake or pound cake, layered with whipped cream or custard, and your choice of macerated fruits. Bake the pound cake from scratch - or from your favorite box - just let us know which. 

Can't wait to see all of your creations (and sorry for the late post!) If you need additional time to post this month's recipe feel free to post the first week of September. 


A Proper Trifle
from Sundays at the Moosewood Restaurant, Ethnic and Regional Recipes from the Cooks

A Proper Custard
1 1/2 C heavy cream
5 egg yolks
3 T superfine or granulated sugar
1 1/2 tsp cornstarch

Cake/Fruit Layer
5 C broken pieces pound cake or sponge cake
raspberry jam
1/8-1/4 C sherry
1 1/2 C fresh (or frozen) raspberries or blackberries
1 large banana

1/2 pint heavy cream, whipped
1/4 C slivered almonds, lightly toasted

To make the custard, heat the cream in a small saucepan, taking care that it does not scorch. In the meantime, whisk the egg yolks, sugar, and cornstarch in a bowl. When the cream is hot, pour it into the bowl with the egg mixture, stirring constantly. Return the custard to the saucepan and stir constantly on low heat until thickened, but do not let it boil (*see my note below). Remove it from the heat and cool. 

To assemble the trifle, spread the pieces of cake with a thin layer of jam.  Put the pieces in a large bowl. (Clear glass or crystal is traditional.) Sprinkle the sherry and berries over the cake and stir. Don't bother to thaw the frozen berries ; theres less mess if they're still frozen. Peel and thinly slice the banana. Stir it in with the cake and berries. Drizzle the custard over the top. Don't expect to cover and completely encase the cake and fruit mix. 

Spread the whipped cream over the trifle. Sprinkle the almonds on top. Cover and chill for at least 4 hours. 

A british trifle differs from the American version with only one layer of cake and fruit mixed together. Feel free to assemble however you like substituting fruits in season and available to you. 

*Note: When cooking your custard, don't overcook it on the stovetop. Remove it from the heat as soon as it starts to thicken like pudding. This step usually happens quickly so keep an eye on it! 

Some links to fantastic pound cakes:
Paula Deen (where large amounts of butter are accepted!)
Ina Garten's Lemon Pound Cake (who says you can't have lemon?)
Buttermilk Pound Cake, All Recipes

August 8, 2010

This cake is special. I finally had a chance make the cake yesterday and was completely pleased with the results. We have two in the family that are not crazy about ginger, but even they enjoyed the cake. The flavors worked nicely together: the ginger and the caramel sauce. The fresh ginger was pleasant, not overwhelming. The cake was exceptionally moist. The caramel was lovely and I will make it again for a topping on other recipes. This cake deserves to be shown off and I look forward to serving this for dinner guests in the future!

August 3, 2010

Ginger Cake!
The recipe for this cake was mouthwatering just to read it. I can only imagine how wonderful this dessert must be from the original restaurant. The recipe, though it had a lot of ingredients, was easy to follow and made for a very tasty batter! I brought my friend Amy along for the ride on the day I decided to make it. So while we discussed life matters, we baked! It was a fun afternoon.
The cake turned out well and tasted great. Our only tragedy of the day was not watching the carmel closely. It took a very long time to reach the appropriate temperature and I knew we should watch it closely when the temperature began to rise, but we got busy talking and before we knew it, it was black. We were both heart broken! But, that was solved with a plate of cake. I probably disgraced the cake's creator by adding store-bought carmel as the topping, but it was still delicious! It will definitely be my birthday cake in October!

August 1, 2010

Ginger Cake!

I made the ginger cake and liked it very much! Thanks for another great recipe! Check out my full post on the Lovely Lady Baker blog.