I had mentioned I was working on a project with my pound cakes. I was making boxes for a wedding shower and thought I would cut the pound cake into the shape of R in honor of the shower recipient. I am pretty big on always trying to make things personnel. Needless to say I had tons of left over pound cake, actually three gallon zip lock bags full. I thought about making a bread pudding but that just seemed too sinful and then I was given the idea of a trifle. I have never made a trifle before but have always enjoyed eating them. Now, I will be honest my first attempt did not turn out like I would have liked so I just went back to the drawing board and found a simple solution to my problem.
I did not have an actual trifle dish so I just used a large Souffle dish I had (32 oz). I am always up for getting new products for my kitchen but I have to be honest…I just have no more space in my tiny little place and just have to think a little outside the box!
Berry Trifle
2 ½ Cups of Pound Cake
Lemon Cream
Cooked Berries
Lemon Cream
Lemon Curd
3 Lemons
1 Lemon Zested
2/3 Cup of Sugar
2 Egg Yolks
4 Tablespoons of Butter
Mix together Lemon Juice, Zest, Sugar, and Egg Yolks. In a saucepan over medium heat adding butter and stirring for about 7-10 minutes until mixture begins to thicken. Strain it through a sieve and let cool. This will make about 1 Cup.
Whipped Cream
½ pint of heavy cream
2 Tablespoons of Sugar
1 Teaspoon of Vanilla
In mixing bowl whip the cream, sugar and vanilla until soft peaks hold. Fold in a half a cup of Lemon Curd until well combined
Berries
Juice from 1 Lemon
3 Cups of Berries- I used Strawberries, Raspberries and Blueberries
2 Tablespoons of Sugar
In a large saucepan combine all of the ingredient and cook liquids begins to bubble about 5 to 7 minutes. Let cool completely before assembling the Trifle
On the bottom of 32 oz Dish place ½ of the pound cake so that it is completely covering the bottom. Pieces fitting tightly next to one another. Evenly spread half of the berries over the pound cake followed by half of the cream. Repeat this process one more time. Finish my topping off the top of the trifle with some fresh berries. Refrigerate until ready to serve. Serves 4-6
Posted on: September 24th, 2007
Posted by Patty in Fruit, Ideas, Recipes, Sweets, Uncategorized.
1 Comment »
This summer I have definitely been obsessed with CORN- from Corn Muffins, Blue Corn Muffins, Corn Salad and now Corn Chowder. I think it is perfect timing as we are entering the transition period between summer and fall. Also I was just in Denver earlier this week and it was 45 degrees definitely would have enjoyed this chowder I had made over the weekend!
5 ears of Corn (corn cut off from ears)
1 Red Bell Pepper (chopped into ¼ inch cubes)
2 medium Onions (chopped into ¼ -1/2 inch cubes)
2 small Leeks (sliced thinly)
1 Cup of Chopped Celery
1 Russet Potato (Peeled and cubed in ½ inch cubes)
6 Slices of Bacon
4 Sprigs of Fresh Thyme
2 Tablespoons of Butter
1 Tablespoon of Olive Oil
2 Cups of Milk
3 Cups of Vegetable Stock
Salt and Pepper to taste
In a fying pan cook the bacon. Remove and pat bacon dry and chop. Remove 1 tablespoon of the bacon grease from the frying pan in place it in the pot and add two tablespoons of butter. Sauté the Onions, leeks, and celery for about five minutes. In two other separate pots cook the corn and potatoes- drain and set aside. Add Peppers to onions and sauté for about two minutes, followed by the potatoes, corn, and bacon. Pour stalk and milk with thyme and let simmer on low heat for about 20-30 minutes. I think it taste best when you let it stand for a while to let all the flavors combined with one another.
Posted on: September 13th, 2007
Posted by Patty in Recipes, Soup.
No comments »
I have been working on a project involving pound cake. I got the cakes down. Now you will have to stay tuned to the next stage of this pound cake project and how it turns out.
Chocolate Pound Cake
2 Sticks of Unsalted butter, softened
3/4 Cup of Brown Sugar
3/4 Cup of Sugar
6 oz. of Vanilla Yogurt
1/4 Cup of Whole Milk
3 Eggs
1 1/3 Cup of Flour
2/3 Cup of Cocoa Powder
1/2 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3.5 Ounces of Melted Dark Chocolate
Preheat Oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan
Whisk together Flour, Cocoa Powder,Baking Powder, and Salt. In a separate bowl beat together butter and sugars with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest, vanilla, and yogurt. Reduce speed to low and add flour mixture and milk mixing until just incorporated. ( If you mux too much it will become more elastic the batter)
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean. About 60- 70 minutes Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Classic Pound Cake
This recipe I got from Gourmet and think is simply delicious.
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
2 sticks Unsalted Butter, softened
1 1/2 cups Sugar
1 1/3 Cup of Flour
3 large Eggs
1 teaspoon fresh Lemon zest
1 teaspoon Vanilla
1/2 cup whole milk,
Preheat oven to 350
Generously butter loaf pan – 9- by 5- by 3-inch metal loaf pan
Whisk together flour, baking powder, and salt. In a separate bowl beat together butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out clean, 60-70 minutes. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Posted on: September 6th, 2007
Posted by Patty in Recipes, Sweets.
1 Comment »
Cheers! Sandra. R.
Trifle – Berry Trifle with Pound Cake