![]() ![]() Stir constantly until the mixture thickens to the consistency of pudding, 3 to 4 minutes. Stir a couple tablespoons of the hot mixture into the egg yolks, then stir the egg yolks back into the hot mixture to temper. Stir constantly with a wooden spoon while the mixture comes to a low boil and thickens, 7 to 9 minutes. In a large saucepan set over medium heat, combine the cocoa, sugar, cornstarch and salt, and mix well. Crumble the cake into medium chunks, cover, and then set aside. Pour into the pan and bake until a toothpick comes out clean, about 35 minutes. In a large bowl, sift together the flour, sugar, cocoa, baking soda, salt and baking powder. Grease and flour a 13-by-9-inch baking pan. 15-ounces frozen Door Country cherries, defrosted.To give this recipe some Wisconsin flair, use local dairy and Door County cherries, either canned or frozen. Although you could make some shortcuts by using a boxed cake mix, store-bought pudding and Cool Whip, making everything from scratch elevates this dessert to another level (and it’s so worth the extra time). This trifle from Katie Lee Biegel via Food Network is a showstopper for a holiday gathering or your next get-together. Although a trifle dish will usually be about nine inches wide, you can also find mini trifle dishes to make individualized servings.Īnd these bowls aren’t just for trifles, you can also use them to serve up a layered fruit salad, vegetable salad, pasta salad, seven-layer dip, dirt pudding or to display fruit or baked goods. You can find a great one for $30 or less.Īlthough some trifle dishes just include the bowl, options with a glass foot elevate the dish (literally) and give it drama. I’ve had my trifle dish from Libbey for years. Recipes aside, you need a trifle dish because when you present it, you want to show off all the pretty layers. From there, you can experiment with adding a layer of whipped cream, crushed candy pieces, broken up cookies, slivered nuts, caramel or chocolate sauce, the list goes on. Instead of custard, use your favorite pudding, jelly or jam. Just defrost them in the sink in a colander before layering into your dish. If you’re in the same boat, a trifle is the perfect way to use up these types of fruits. This year, I had a bumper crop of blackberries from my garden that I froze (I was also the proud recipient of my dad’s peaches). Berries are always a winner, or pick something in season so you can buy local. You can also play around with the type of fruit you use. For the cake part, try poundcake, brownies, ladyfingers, angel food cake, or your favorite type of cake (just crumble or cube it first). ![]() The sky is the limit for a modern-day trifle. Of if you’re Rachel from “Friends,” you’d add some beef sautéed with peas and onions. Traditionally, it has three or four layers that include fruit, alcohol-soaked sponge cake and custard. And old it is - 18th century England old. Nothing says throwback dessert like a trifle. ![]()
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