lemon curd, pound cake and gingersnap trifle. This week I am back to the basic berry and cake trifle. Truth be told (which I did confess when I served this dessert), I intended on making an angel food cake layered with berries and cream…but the angel food cake did not come out of the pan looking its best so this was plan B. Not a bad backup plan at all!
Start with a layer of cake, add some berries, top with cream and repeat as many times as necessary until you either reach the top of the bowl or you run out of ingredients. Trifles are flexible and there is no pre-set method that you must follow. Just keep layering foods you like in a dessert and you can’t go wrong.
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Thursday, May 31, 2012
Wednesday, May 30, 2012
I rarely leave the library without a new cookbook and this past visit was no exception. For me, reading a cookbook is like shopping without spending money or like tasting food without eating any calories! You get the pleasure of finding new recipes and ideas without the trouble of buying new jeans to fit your expanding waistline. This week’s treasure is “The Tuscan Sun Cookbook” by Frances Mayes and Edward Mayes. The photography by Steven Rothfield is inviting and the recipes are approachable for the home cook. Here is what will be my first of many attempts at one of the book’s recipes: Roasted Tomato used as a topping for bruschetta.
Home cooking doesn’t get much easier than this: slow roast the tomatoes tossed with some olive oil and herbs, then use the juicy goodness to top bruschetta or a cracker or even a sandwich. The tomatoes are even good enough to stand on their own as a side dish.
Ingredients and Directions:
Tomatoes, cut in half (cherry tomatoes are suggested, I used grape tomatoes)
herbs such as rosemary, thyme, oregano (fresh or dried)
salt and pepper
Toss the tomatoes with olive oil and herbs. I left the garlic whole so that I could remove it before serving but you can also mince the garlic and toss it with the tomatoes. Add salt and pepper.
Roast at a low temperature of 200 degrees F for two hours. Begin with the tomato halves with the cut side facing up, then turn after an hour and continue to bake.
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Tuesday, May 29, 2012
I’m still loving lemon curd in EVERYTHING so here comes another easy dessert with an emphasis on lemon. You can buy lemon curd at the store or make your own with this quick lemon curd microwave recipe.
Ginger and lemon are a perfect pair. For the gingersnap crust I based the recipe on Martha Stewart’s Graham Cracker Crust in her book, “Martha Stewart’s Pies and Tarts”. I simply used gingersnap cookies rather than graham crackers.
1 1/2 cups gingersnap crumbs
6 TB butter
3 TB sugar
pinch of salt
Using a food processor pulse the cookies, sugar and salt until they reach a fine, crumb texture. Add the butter and pulse again until you have the ingredients combined.
Press in greased tart pans or muffin cups. I made my crusts on the thick side (1/2 inch at least) because I find they are easier to take out of the baking pan and they hold their shape nicely. If you prefer a shallow crust adjust accordingly.
Bake at 375 degrees F for about 10-13 minutes, or until the crusts are slightly browned. Let cool completely.
Add a dollop of lemon curd to the cooled crusts and top with raspberries.
And there you have an easy, bite-sized summer dessert!
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