Page 18 - fdo_5dec15

FEATURED RECIPE

Trifle

Submitted by Pauline Hill to Ontario Folk Dancer Cookbook vol. I .

As promised in the October magazine, and in time for the holiday
season, here is Pauline’s Trifle recipe, annotated by Ruth Ostrower:
“Her recipe is one that lists ingredients and makes suggestions,
but doesn’t always give precise quantities as this is one recipe
that is definitely a matter of personal preference. Here’s what I
tend to do.”

Plain cake Pound or (sometimes I buy a sponge cake, sometimes
Fruit I make the cake that can be used for a jelly roll)
I tend to make a ‘red’ trifle – so I go with raspberries,
1 pint of jelly blueberries and strawberries and sometimes cherries.
1 pint of custard Fresh or well-drained frozen can be used.
Alcohol Made with fruit juice and plain gelatin (I use red jello
– strawberry, raspberry or cherry)
Imagination Either make your favourite egg custard from scratch or
Whipped cream mix one egg yolk into Bird’s custard
Working on the red theme I typically use cherry kirsch.
Many people use a full-bodied medium sweet sherry
to go with just about any fruit combination.
Critical ingredient
To serve.

1. Line a large bowl with the cake (I typically just put it on the bottom,
some people also go up the sides)

2. Sprinkle liberally with alcohol. Add layer of fruit, then add jelly which
has been cooled slightly. Allow to set. Add custard and allow to set.

3. Repeat – cake, alcohol, fruit, jelly, custard.
4. Decorate the last layer of custard with nuts, fruit, whipped cream, etc.

(that’s the imagination). For a really good, boozy, trifle, feel free to whip

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