Saturday, July 05, 2014

Berry Trifle

I asked Facebook for a trifle recipe, expecting something involving Jell-O pudding mix. Instead my friend Anna, a former pastry chef, came through with this.

strawberries, blueberries, or other berries
pound cake (she likes Harris Teeter store brand) or ladyfingers
amaretto, triple sec, or simple syrup
whipped cream
pastry custard

Place a layer of berries in trifle dish. Place a layer of pound cake and sprinkle with liqueur/simple syrup to moisten. Then layer with berries, custard, and whipped cream. Repeat pound cake through whipped cream layers to fill the dish.

(photo by Anna Fraser)


Pastry Custard

4 cups milk
1 cup plus 2 tablespoons sugar, divided in half
6 eggs (2 whole & 4 yolks)
7 1/2 tablespoons cornstarch
1/4 cup butter
2 tablespoons vanilla

Dissolve first half of sugar in milk and heat to boiling. Mix eggs, cornstarch, and other half of sugar together. Temper eggs with hot milk and whisk. Heat on stove until thickened, stirring constantly. As soon as the custard starts thickening, remove from heat. Add butter and vanilla. Chill in fridge.

Thursday, February 14, 2013

Antipasto Dip

Here's a dip recipe from my Aunt Robin. I don't think I've ever had it, but it sounds interesting and she loves it. Apparently I was talking about having leftover canned artichokes at some point (probably after the Easter Soup Disaster of '09) and this is a good use for them.

14oz can artichoke hearts, drained and chopped
7oz can sliced mushrooms, drained and chopped
7oz jar roasted red peppers, drained and chopped
1 c pimento-stuffed olives, drained and chopped
1/2 c chopped green pepper
1/2 c chopped celery
1/2 c finely chopped onion
1 clove garlic, minced
1/2 c olive or vegetable oil
2/3 c white vinegar
2 1/2 t Italian seasoning
1 t seasoned salt
1 t sugar
1/2 t freshly ground pepper

Try to chop all the vegetables to about the same size. Combine artichoke hearts, mushrooms, red peppers, olives, green peppers, and celery in a large bowl and set aside. Sauté garlic and onion in oil about 3 minutes until onion is tender. Add vinegar and spices. Bring to a boil, then remove from heat and pour over the vegetables. Cover and chill for 8 hours. Use a slotted spoon to transfer to serving dish. Serve with crackers or with toasted bread as bruschetta.

Wednesday, October 24, 2012

Broccoli-Chicken Braid, round 2

I decided to get creative tonight and make a Broccoli-Chicken Braid into single serving pastries. I used:

1 tube of Pillsbury "Big & Buttery" crescent rolls
1 cup chopped broccoli
2 Morningstar chikn patties
1 cup shredded cheddar cheese
1/2 cup mayo
less than one egg white
maybe a tablespoon of slivered almonds
I didn't have any dill or red peppers, but I don't like those much anyway so I was fine with that.

First I separated the crescent rolls and laid them on a cookie sheet. I mixed everything up and divided it into more-or-less even dollops at the big end of each crescent roll. I folded up the corners, brushed with egg whites, and sprinkled with almonds. They baked for 20 minutes at 375.

Success!

Next time, I would do it with more broccoli, less chikn, less mayo, and a shorter cooking time - maybe 15-18 minutes. The extra-large crescent rolls definitely helped.


Monday, August 27, 2012

Better Butter

This spread stays soft in the refrigerator and has lower saturated fat than the same amount of butter, so it's better (than) butter!

2 T water
1/2 t salt
1/4 t lecithin
2 T dry skim milk powder
2 sticks softened butter
1 cup safflower/soy/corn/etc. oil

Put water and salt in blender first to dissolve salt. Then add the rest and blend until smooth. Pour into containers and  refrigerate. It will be a soft solid when cold, but turns back to liquid if left at room temp.

Whole Wheat Banana Bread

1/2 cup butter
3/4 cup packed brown sugar
1 egg
1 cup whole wheat flour
1/2 cup white flour
1 t baking soda
3/4 t salt
1 1/4 cup mashed banana
1/4 cup plain yogurt
1/4 - 1/2 cup walnuts

Preheat oven to 350F. Cream butter and sugar until fluffy. Beat in egg. In another bowl, sift together flours, baking soda, and salt. In a third bowl, mix together banana and yogurt. Alternate adding dry and banana to the butter mix. Stir just enough to combine well. Fold in walnuts. Bake 50-60 minutes in a bread pan. Makes 1 loaf.