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Come Party With Me: Italian Christmas Eve - Dessert

partysugar — Wed, 17 Dec 2008 15:00:52 -0800

The holidays are the perfect time to go all out and make a show-stopping, elaborate dessert. The classic Christmas ingredient, eggnog, gets an Italian makeover in this stunning tiramisu eggnog trifle recipe.

Since it's like three desserts in one, you'll need to start making this dish at least one day in advance. To look at the recipe - it's the ultimate finish to a feast of seven fishes - read more.

Tiramisu Eggnog Trifle
From Bon Appétit

Ingredients

1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes champagne biscuits or Boudoirs (about 60 crisp ladyfinger cookies)*
1 cup semisweet chocolate chips, finely ground in processor
Chocolate leaves, recipe below

Directions

Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl.
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur.
Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
Gently press stem end of largest chocolate leaves around edge of trifle. Fill center with smaller leaves. (Can be made 8 hours ahead; chill.)

Serves 16-18.

*Available at Italian markets, specialty foods stores, and some supermarkets.

Chocolate Leaves

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40 assorted sizes of camellia leaves or lemon leaves, wiped clean
Gold dust* (optional)

Line large baking sheet with foil.
Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet.
Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes.
Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.

Makes about 40 leaves.

*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

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Come Party With Me: Foodie Thanksgiving - Dessert

partysugar — Wed, 12 Nov 2008 15:00:57 -0800

A caramelized pumpkin trifle is the perfect finish to a foodie Thanksgiving. A seemingly simple dessert, a trifle is really quite complex. Before assembling you have to make the components. In this case, the flavors of classic pumpkin pie are layered to make an exciting new dish. Candied pumpkin, pumpkin bread, and cinnamon pudding come together to create the ultimate dessert. To look at the recipe that allows you to show off your trifle dish, read more.

Caramelized Pumpkin Trifle
From Food and Wine

Ingredients

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Pumpkin Bread, (recipe below) sliced 1/4 inch thick
Candied Pumpkin (recipe below)
Softly whipped cream, for garnish
2 tablespoons finely chopped candied ginger, for garnish
Mint sprigs, for garnish

Directions

In a bowl, whisk together the sugar, cornstarch and salt. Whisk in 1/3 cup of the half-and-half.
In a heavy medium saucepan, combine the remaining 1 2/3 cups of half-and-half with the sugar mixture and the cinnamon. Cook over moderate heat, stirring constantly, until the pudding thickens and comes to a boil.
Remove from the heat and stir for 1 minute. Stir in the vanilla. Transfer the pudding to a bowl and press plastic wrap on the surface. Refrigerate until chilled.
Arrange one-third of the Pumpkin Bread slices in a large glass bowl, overlapping them slightly. Spread one-third of the cinnamon pudding evenly on top. Top with one-third of the Candied Pumpkin with its syrup.
Repeat the layering process two times. Garnish the trifle with a few dollops of whipped cream, the candied ginger and mint sprigs.

Serves 8.

Pumpkin Bread

1 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking powder
6 tablespoons unsalted butter, softened
1 1/2 cups light brown sugar
2 large eggs
1 cup fresh or canned unsweetened pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup milk

Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.

Makes one 9-inch loaf.

Candied Pumpkin

4 tablespoons unsalted butter
3 cups diced ( 1/2 inch) sugar pumpkin or butternut squash
1/3 cup sugar
3/4 cup maple syrup
1 tablespoon minced fresh ginger
1/2 teaspoon cinnamon

Melt the butter in a large heavy skillet. Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes.
Stir in the sugar until dissolved. Stir in the maple syrup, ginger and cinnamon and remove from the heat. Let cool and refrigerate until chilled, at least 2 hours or overnight.

Makes about 3 cups.

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Off to Market Recap: Trifle Dish

partysugar — Mon, 07 Apr 2008 07:28:19 -0700

While trifles are a perfect dinner party dessert, I don't serve them because I have no trifle dish. To remedy this, I asked you to help me find a fabulous trifle dish. You looked for large, clear vessels that can hold the delicious dessert, layered salads, or fun centerpieces. You saved the dishes in the Yum Market on TeamSugar with the keyword tag, Trifle Dish. The circular trifle dish is lovely, but I prefer something a little more classical. This trifle bowl that tweet hotpants found is modern yet traditional. It looks absolutely gorgeous with just the cherries inside, imagine how it will look filled with scrumptious cake, custard, and cream. To check out all of the dishes, browse the collection below.

For a detailed explanation of how to bookmark please refer to geeksugar's article.

Off to Market: Trifle Dish

partysugar — Mon, 31 Mar 2008 12:28:31 -0700

While trifles are a perfect dinner party dessert - they are best when made in advance and have a pretty presentation - I shy away from serving them because I don't have a proper trifle dish. Can you help me find a fabulous trifle dish? Look for large, clear vessels that can hold the delicious dessert, layered salads, or fun centerpieces. Save the dishes you discover in the Yum Market on TeamSugar with the keyword tag, Trifle Dish. Happy hunting and thanks for your assistance!

For a detailed explanation of how to bookmark please refer to geeksugar's article.

For a list of places that I like to shop online, read more

Bed Bath & Beyond
CB2
Cooking.com
Crate & Barrel
Ikea
Linens and Things
NapaStyle
Pier 1
Plum Party
Pottery Barn
Sur La Table
Target
Restoration Hardware
Williams Sonoma
Wishing Fish
World Market

Trifle Two Ways - Beginner and Expert

partysugar — Tue, 04 Mar 2008 09:56:11 -0800

If you are sick of heavy chocolate desserts, consider making a trifle for your next dinner party. A cold dish that is best when made in advance, a trifle consists of layers of cake, custard, fruits, whipped cream, and syrup. While the variations are endless, most trifles are served in a large, clear glass dish. I've found two recipes for you to experiment with - one uses help from the grocery store and the other is one hundred percent homemade - give both a try or combine elements from each recipe to make your own special trifle. To get started, read more.

Beginner Trifle
From Everyday Food magazine

1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped

Preheat oven to 350.
Spread coconut on a baking sheet; toast until browned, about 6 minutes.
Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside.
In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Serves 12.

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Expert Trifle
From Gourmet magazine

For cake
1/2 cup all-purpose flour plus additional for dusting
1 1/2 cups sugar
1/2 cup unsalted shelled pistachios
1/2 teaspoon salt
8 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
For assembling trifle
Sherry syrup, recipe below
Vanilla custard, recipe below
Rhubarb purée, recipe below
For topping
1 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon light Fino Sherry
2 tablespoons unsalted shelled pistachios, chopped
Special equipment: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish

Make cake: put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks.
Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks.
Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles.
Bake cake until golden and springy to the touch, 20 to 25 minutes.
Cool cake in pan on a rack 20 minutes.
Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
Assemble trifle: slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup.
Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through).
Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
Make topping just before serving: beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks.
Spoon cream over top of trifle, then sprinkle with pistachios.

Serves 8.

Make ahead: trifle can be chilled up to 2 days.

Sherry Syrup

1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry

Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes.
Cool syrup completely before using, about 1 hour.

Makes about 3/4 cup.

Make ahead: syrup can be made 1 week ahead and chilled in an airtight container

Vanilla Custard

3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours. Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.

Makes about 4 cups.

Make ahead: custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days. Special equipment: an instant-read thermometer

Rhubarb Puree

Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar

Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes.
Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely. Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.

Makes about 2 cups.

Make ahead: rhubarb purée can be made 3 days ahead and chilled in an airtight container.

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Yummy Link: Brownie Trifle

partysugar — Tue, 05 Feb 2008 14:27:31 -0800

As chocolate month continues we can't forget about the super important, incredibly delicious brownie trifle. This one is layered with chunks of brownie, chocolate pudding, toffee, and whipped cream. - Dine and Dish

Definition: Trifle

partysugar — Tue, 04 Dec 2007 08:29:31 -0800

Trifle
A delicious layered dessert. Originally from England, it usually consists of sponge cake or ladyfingers soaked in liquor. The cake is covered with jam, custard or whipped cream and garnished with shaved chocolate, fresh fruit, or candied nuts. It's best served after several hours of refrigeration.

Source

Savory Sights: Beautiful Trifle

YumSugar — Mon, 05 Mar 2007 10:57:41 -0800

Doesn't this look absolutely delicious?

TeamSugar member abbeycamp posted it in the Savory Sights Group and boy oh boy it looks delicious. Thankfully she's also posted a recipe for this raspberry, white chocolate, and almond trifle.

Now it's time for you to share! Next time you go out to dinner or make a fancy creation, snap a picture and post it in the Savory Sights Group.

To learn how to post to the group, read more

I know that this long list looks scary, but trust me, once you get the hang of it, it'll be a snap the second time around.

First of all, join the Savory Sights Group
Click "Create and Share!" on the left hand side
Choose "Blog"
Give your photo a Title
Leave the category as "general"
Change the channel to "food and entertaining"
Add keywords (for example mine for this photo were "salmon, mango salsa, fish")
Click on the "Add Image" link below the "body" box
A popup window will happen - click on "Browse" to find your image on your computer
Once you have the image chosen, click "Submit"
The popup will show you your image, choose size: "normal" - if you want, you can give it a title (which will show up as a caption)
Click "Insert" and the popup will go away
Your "body" box will now have some text in it. Leave it as is. If you want to add some text before the picture, do it before the code that has appeared.
Click Submit

So join the Savory Sights group and start posting your great photos! Yours just might end up on the YumSugar homepage!

Snack Attack: Healthy Trifle

FitSugar — Thu, 11 Jan 2007 10:00:00 -0800

Looking for a yummy snack? Or an easy breakfast?

Thank you to user Suzanne for sharing with us her snack idea for a healthy trifle recipe (and the beautiful picture of it too).

What could be better than all your “start the day” healthy foods assembled into the yummiest breakfast or snack you’ve ever tasted – and ready to just scoop into a bowl and enjoy before running out the door!

Breakfast/Snack Trifle:

1/2 cup dried unsweetened cranberries
1/2 cup fresh Blueberries
1/2 cup strawberries in bite sized pieces
6-8 (4 oz). packs Dannon Light & Fit Vanilla Cream yogurt
3/4 cup muesli or granola or crumbled protein bar or any other whole grain thing you like to start your day with...
1/3 cup raw sliced almonds
1/4 cup uncooked rolled oats

In a pretty bowl, sprinkle the cranberries on the bottom. Top with 1/3 of your yogurt to cover. Top that with the fresh fruits. Then 1/3 more of the yogurt – then sprinkle on your whole grain of choice, top with remainder of the yogurt and sprinkle the top with the sliced almonds and oats.

Why I like it: The base of this recipe is a calcium rich vanilla cream yogurt that has only 3 grams of carbs and an impressive 5 grams of protein with only 3 grams of fat. Add to that the red fruits, whole grains, nuts and the touch of vitamin C from the strawberries and you’re good to go. While you’re dishing out your morning portion, why not scoop up a bit to pack and go for a midday snack!

Have your own healthy snacks? Join the Snack Attack Group and share you ideas with everyone! You could be picked to be featured for an upcoming "Snack Attack!"

3 Desserts in 1: Chocolate Cherry Trifle

YumSugar — Fri, 15 Dec 2006 16:42:11 -0800

This three-in-one dessert integrates cake, fruit and custard into one triumphant trifle. Chocolate and cherry are a flawless couple whose flavors meld to make this both delicious and festive. This marvelous recipe combines ready-made ingredients (store bought chocolate pound cake and cherry jam) with homemade elements (chocolate custard and whipped cream) to create a luscious dessert that is genuinely yours and worth every gooey spoonful. To make this to die for dish read more

Chocolate Cherry Trifle
From Nigella Lawson

2 (approximately 12 ounces each) chocolate pound cakes
1/2 cup black cherry jam
1/2 cup cherry brandy
2 cups drained bottled sour cherries (recommended: Morello)
Custard:
4 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
1 1/3 cups plus 1 tablespoon milk
1 1/3 cups plus 1 tablespoon heavy cream
8 egg yolks
1/2 cup plus 1 tablespoon sugar
1/3 cup cocoa
Topping:
3 cups heavy cream
1-ounce bittersweet chocolate
Special Equipment: Large wide trifle bowl [or any large bowl - preferably clear so that you can see the layers]

Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries. Cover with cling wrap and leave to soften while you make the custard.

Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Once the chocolate is melted, set aside while you get on with the custard.

In a saucepan warm the milk and cream.

Whisk the egg yolks, sugar, and cocoa in a large bowl.

Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.

Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.

Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. (Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and
whisk like mad, which will avert possible crisis.) The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator.

Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.

When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.

When you are ready to decorate, softly whip the cream for the topping [if you don't have an electric mixer, this could take a while] and spread it gently over the layer of custard. Grate the chocolate over the top.

Serves 16.

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I recently made this delectable dessert and posted the step by step photo instructions in the Kitchen Goddess group on TeamSugar.