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Thread: REC: Trifling Trifles

  1. #1
    Terry Pulliam Burd Guest

    Default REC: Trifling Trifles

    Christine asked (outside of Usenet) about a couple of trifle recipes I
    plan to make for Christmas Day dinner. The first is very, very simple
    and an old TNT recipe from a Scots friend. The second is new to me
    and, while I've not given it a test drive, reads like great good fun.
    It's called a "Summer Trifle," but here in SoCal, summer is just a
    date on the calendar:

    @@@@@ Now You're Cooking! Export Format

    Trifle

    desserts

    pound cake
    berries
    jam; same as berries
    American golden custard
    whipped cream
    sherry

    Cut cake to fit trifle bowl and soak with sherry (about 1/2 cup). Let
    sit overnight. Cook custard according to directions and chill. Shortly
    before serving, spread jam on cake, cover with jam, spread custard
    over jam and top with whipped cream. Top with berries.

    Contributor: Anne Hughes

    Yield: 12 servings

    @@@@@ Now You're Cooking! Export Format

    Summer Fruit Trifle

    desserts

    12 ounces cream cheese; room temperature
    1/2 cup plus 2 T. sugar
    2 cups whipping cream; chilled
    2 teaspoons vanilla extract
    4 nectarines; halved, thinly sliced
    1 pint raspberries
    1 pint blueberries
    1 teaspoon cinnamon
    6 tablespoons apricot jam
    3 tablespoons dark rum
    1 pound pound cake; cut into 1/2 inch slices

    Beat cream cheese and 1/2 cup sugar in large bowl until light.
    Gradually beat in cream. Add vanilla; beat until medium-stiff peaks
    form. Spoon 2/3 cup cream cheese mixture into pastry bag fitted with
    medium star tip and refrigerate. Set remaining cream cheese mixture
    aside.

    Combine fruit, 2 tablespoons sugar and cinnamon in another large bowl.
    Mix jam and rum in small bowl to blend. Arrange enough cake slices in
    bottom of 3 quart trifle bowl to cover. Brush with 3 tablespoons jam
    mixture. Top with 2 cups of fruit. Top with half of cream cheese
    mixture in bowl. Top with another layer of cake. Brush with 3
    tablespoons jam mixture. Top with 2 cups of fruit, then remaining
    cream cheese mixture. Cover with another layer of cake. Brush with
    remaining jam mixture. Top with remaining fruit. Cover; chill at least
    3 or up to 8 hours.

    Pipe cream cheese mixture in pastry bag atop edge of trifle and serve.

    Notes: Bon Appetit

    Yield: 16 servings

    Terry "Squeaks" Pulliam Burd

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  2. #2
    sf Guest

    Default Re: REC: Trifling Trifles

    On Fri, 16 Dec 2011 22:26:45 -0800, Terry Pulliam Burd
    <[email protected]> wrote:

    > Christine asked (outside of Usenet) about a couple of trifle recipes I
    > plan to make for Christmas Day dinner. The first is very, very simple
    > and an old TNT recipe from a Scots friend. The second is new to me
    > and, while I've not given it a test drive, reads like great good fun.
    > It's called a "Summer Trifle," but here in SoCal, summer is just a
    > date on the calendar:
    >


    Aha! So this is where you posted, thanks.
    --

    Ham and eggs.
    A day's work for a chicken, a lifetime commitment for a pig.

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