Luxardo Cherry Trifle with Botlle

Luxardo Cherry Trifle

Luxardo Cherry Trifle

According the Oxford Dictionary a Trifle is British noun meaning.

a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream.

I love trifles as they are a great way to use odd pieces of  this and that and compose into a comforting dessert enjoyed by all. You can make a large one or series of smaller individual ones for your guest in glasses when entertaining. I have served trifles when catering and they are always well received. I’m not going to provide an exact recipe , but show you how I assembled this through pictures and words. Add your own embellishments. I used Luxardo products as my flavor basis and theme. I love the richness, sweetness, aroma and flavor of the luxurious maraschino cherry  liqueur. A jar of the cherries is really a worthwhile splurge to amp up your cocktails, deserts, or mocktails. My new thing as the weather gets warmer is to add a cherry and some of the syrup to my lemonade.  This trifle uses both the liquer and about half the jar of cherries. You can use more if you wish.


 

The Components of The Trifle are:

Close up of Cherry Trifle

Crème Anglais ( a thin custard) ( Here is a good recipe you will need to double.)  Save half of your crème to fold into the  Whipped Cream.

I actually used 7 yolks, and 3/4 cup of sugar that I grinded old dried vanilla beans in ( I never throw anything away and this was left from homemade extract). You can infuse a split vanilla bean in the milk/cream as it heats. I wanted a yolkier custard. Be sure not to overcook as it will curdle and scramble quick. If it does, you may save it by running it through a blender. It should coat a spoon but it wont be very thick. Also another pro tip is to strain your custard  through a fine mesh sieve when complete, before cooling.

Heavy Cream whipped ( I always use 40 percent heavy whipping cream)

( About 3-4 cups whipped until stiff. Add some  of Luxardo Cherries syrup and a few teaspoons of sugar to sweeten. You will be adding sweetened  cooled cream anglais  to this as well, so be careful with the sugar.

Frozen Cake ( yellow cake, pound cake, chocolate cake , etc.) I always have some plain cake in the freezer left over from a project. You want a denser cake to absorb the liqueur.

Luxardo Liqueur

Luxardo Cherries

Cocoa Powder

Step One:

Make a Bottom layer of Frozen Cake cut into cubes. Drizzle Luxardo Liquor over the cake to soak.  Don’t over drench.

Soak the Cake with Luxardo Liquer

Step Two:

Pour Crème Anglais over the soaked cake

Pour Creme Anglais on top of  Luxardo soaked cake

 

 

 

Step Three:

Add some Luxardo Cherries sporadically around the edge.

Add Luxardo Cherries

Step Four:

Cover first layer with Whipped Cream mixed with half of the Cream Anglais. Add some of the Luxardo cherry syrup to the mix and fold gently. Be sure your bowl is cold  when whipping.

WhIpped Cream mixed with Creme Anglais for Luxardo Cherry Triffle

Step Five:

Repeat all the steps until bowl is filled. Sprinkle top with a dusting of Cocoa Powder.

Chill and allow to set for several hours before serving , so the flavors meld.

Enjoy!

 

 

 

 

 

Easy blender coconut ice cream with toasted coconut and rum

Easy Three Ingredient Blender Coconut Ice Cream

Easy blender coconut ice cream with toasted coconut and rum

I don’t know about you, but I’m longing for the sunshine. In a fit of cabin fever after an endless deluge of  frozen rain and snow, I brainstormed this quick recipe using pantry ingredients on hand. All you need is a food processor or extraction bullet type blender to make this. Impress your friends or family with your homemade ice cream that just takes enough time to freeze first, then blend. It’s  so easy your kids can help out. It’s all about presentation and taste. No one will know it involved two canned pantry items and some flavoring extracts. Make it kid friendly or grown up with a drizzle of dark rum.

coconut ice cream in ice tray

I suggest a deep silicone based ice tray like this for portion control and ease.  Two deep cubes make a nice serving. When frozen overnight it still has a slight softness due to fats in the coconut milk. This aides in the way it blends ups creamy.

cococonut ice cream cubes

Serve alone or topped with toasted coconut ( unsweetened coconut toasted in a dry skillet until golden). I used banana extract for added flavor. Use vanilla, banana. coconut or pineapple extracts. Instead of dark rum, try Kahlua, banana liquor, or coconut flavored rum.

Here is the recipe.

Easy Three Ingredient Blender Coconut Ice Cream
Author: 
Recipe type: Ice Cream
Prep time: 
Total time: 
Serves: 4 servings
 
3 Ingredient Blender ice cream
Ingredients
  • 1 can Coconut milk approx. 13.5 oz
  • 1 can sweetened condensed milk approx. 14 oz
  • 1 tsp banana extract
Instructions
  1. Blend cans of coconut milk, condensed milk, and flavoring.
  2. Pour into ice tray and freeze until firm ( overnight).
  3. Take a few cubes at a time, as much your blender will permit, and pulse until creamy.
  4. Serve in frozen glasses.
  5. Serve with unsweetened toasted coconut, rum, or other liquors (optional)

 

 

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Mango Caipirinhas

One of my favorite drinks is a Caipirinha. I remember being introduced to them by an old friend named Andy ,who had a Brazilian girlfriend and sought to educate me on many things Brazilian. We were at a Brazilian music event in Chicago and I drank eagerly  much to my hung over  regret the next day. They taste so good, but will sneak up on you.This cocktail had found a way into my cocktail repertoire.

In Rio de Janerio recently , I stayed hydrated with a variety of juices from the Sucos Bars scattered on every street,excellent icy cold beers, Mate Tea served from a steel drum containers that blend lemon juice and yerbe mate , plenty of water, and wound the day down with  nice Caipirinhas in traditional or exotic fruit varieties like passion fruit or mango. I felt like a Carioca ( native of Rio de Janerio). The abundance and profusion fruits in Rio amazed me. I wish I could have sampled more. Hortifruti has a amazing selection of fruits and vegetables  indigenous to Brazil. The food,climate, and lifestyle make this the perfect destination to visit. I really felt a connection in Rio and will return.

caprhrina 3

Caipirinhas are considered Brazil’s national drink. This pleasant sweet yet acidic cocktail with a kick, consists of limes, sugar, and cachaça ( a spirit made from sugar cane juice,as rum is as well)served over plenty of ice. The original simple form is wonderful, but many like to add a fruit infusion, based on the abundance and variety of fruits. If you don’t have cachaça, there is always a Caipiroska  or Caipivodka using vodka in place of cachaça.

caprihana

Mango Caipirinhas
Recipe type: Cocktails
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 shots cachaça
  • 1 lime cut into wedges, then quarters
  • 4 tsps sugar, preferably raw sugar.
  • half of a mango cubed and cut into small pieces.
  • Crushed Ice
Instructions
  1. Muddle lime, sugar, and mango fruit together.
  2. Add crushed ice to shaker.
  3. Pour cachaça over fruit and ice and shake to blend,
  4. Serve in a chilled glass with the ice.

 

 Influences and Perspectives : Brazil

Pillsbury Crescent Rockefeller

Pillsbury Crescent Rockefeller… Ideas for Holiday Entertaining

Certain Someone and I love Oysters Rockefeller. It’s one our favorite steakhouse appetizers. I love the elegance and refinement of bubbly oysters baked in their shells on a salt bed with spinach, a splash of Pernod, butter, cheese and garlic. The origins of the original dish are clouded in a veil of secrecy. It was created at the famous Antoine’s in New Orleans and named in honor of the richest man in land, John D Rockefeller because the secret ingredients were so rich. Many have tried to replicate it, but no one has, as the original recipe is a secret. Some say there is no spinach, while others say watercress and spinach. All we do know is the sauce is a blend of green  produce and the chefs at Antoine’s insist there is no spinach. Most versions I have sampled have spinach and it works all right for me and is easily attainable for the average home cook. One day I hope to have the real deal.`An anise flavored spirit like Pernod is optional, but I would highly urge you to use , as it pairs wonderfully with shellfish.

DSC_0987

Oysters Rockefeller has always been a special treat when dining out, or for a special occasion, like the holidays. Here I take a classic variation of Oysters Rockefeller and take out the fuss of shucking and shells, by using Pillsbury Crescent Rolls as a bed for luscious oysters and tasty stuffing. This will make a wonderful addition to holiday table.

 

 

 

 

 

 

Pillsbury Crescent Rockefeller
Author: 
Recipe type: Appetizer
Cuisine: Seafood
 
A variation of the classic Oysters Rockefeller
Ingredients
  • 1 package Pillsbury® Crescent Butterflake 8ct
  • 4 tablespoons butter salted
  • 2 tablespoons minced shallots
  • 2 cloves garlic minced
  • 3/ 4 cup Italian flat leaf parsley chopped
  • ¾ cup fresh spinach
  • ⅛ teaspoon crushed fennel seeds
  • ⅛ teaspoon celery seeds
  • Kosher Salt to taste
  • Fresh Ground Black Pepper to taste
  • ¼ cup shredded Parmesan plus an additional ¼ for topping
  • ¼ cup Panko bread crumbs
  • 1 tablespoon Pernod
  • 1 small approximately 8 oz jar of fresh shucked pasteurized oysters
  • Non stick spray
Instructions
  1. Preheat oven to 400 F.
  2. In a large skillet, melt the butter. Add the minced shallots, garlic and soften for 1 minute.
  3. Add the chopped parsley, spinach, kosher salt, pepper, fennel seed, and celery seed. Cook and stir until spinach and parsley have just wilted. This will take only about 2-3 minutes. Do not overcook.
  4. Remove from heat.
  5. In a glass bowl, add the spinach mixture, ¼ of the parmesan cheese, Pernod, and the Panko bread crumbs.
  6. Pulse until smooth with an immersion blender. You may also use a food processor with this process.
  7. Adjust salt and pepper to taste.
  8. Set aside.
  9. On a clean surface, unroll crescent rolls.
  10. Spray a 12 cup muffin tin with non stick spray.
  11. Using two serving spoons take a triangle of dough and fold to fit into spoon curve. Add some parmesan on both sides and press spoons together to form.
  12. With each dough shell pressed and molded, lay at an angel in the muffin tin. You can continue to press edges together with fingers. This is your crescent dough shell.
  13. Add a oyster to each “crescent dough shell”.
  14. Add a generous spoonful of spinach mixture to each oyster on crescent dough shell.
  15. Top with more shredded parmesan cheese.
  16. Place in oven and reduce heat to 375 F after 2 minutes.
  17. Bake for 8 minutes until the dough is very golden and the oysters start to bubble.
  18. Remove from oven.
  19. Carefully remove each Crescent Rockefeller from muffin tin and place on a baking sheet with lined with parchment or a silpat.
  20. Place back in oven for an additional few minutes to crisp up the edges and underside of the dough base.
  21. Serve with lemon wedges immediately.
Notes
There may be some additional filling or oysters. The recipe can be easily increased
Pernod is traditional is Oysters Rockefeller and works well with oysters. It can be omitted, but will alter the traditional taste. Other anise flavored spirits can used as an substitution.

 

Disclosure

*I have a received compensation from General Mills and my opinions are my own.

Kumquat Confit and Kumquat Pistachio Palmiers

The other day I was in Stanley’s and saw a nice punnet of kumquat’s staring at me. Do you look at some foods and think back to your first taste, which may or may not have been pleasant? That’s how I felt with kumquat’s. I wanted to love the cute miniature citrus fruit , but a distant memory of just eating one raw off someones little tree, as child always held me back. Well I’m a big girl now, 43 years of age, to be exact and it was time to acquaint myself with Kumquats again. Surely if  I cooked them down to a confit , almost candy like, they will go down well? And yes they did. Talk about a burst of sunshine and citrus finished with a hint of bourbon and cinnamon. The kumquats picked me up and tickled my tongue, as I ate it on hot buttered bread and black coffee. Preserved kumquat’s are better than orange marmalade in my opinion.The flavor more pronounced, as it’s really all concentrated in the peel.

Certain Someone is not a big jam , preserve type. He loves his  charcuterie, black coffee , good bread and butter on lazy weekend mornings. So while I made a small batch, I wanted more applications for my confit. I had small sheets of commercial puff pastry in my freezer and nuts in the cupboard.

I took my kitchen shears and cut up a small amount of the candid kumquats  to smaller pieces, as the confit was made from kumquat halves. I spread them over the defrosted puff pastry, added a mixture of pistachios and  raw sugar which had been blended to a coarse crumb, and a sprinkle of cinnamon. I then carefully rolled them up on either end, to meet in the middle.  The rolls were sliced and dipped in more of the pistachio sugar crumb and baked on a parchment lined baking sheet at 375 degrees until golden. Careful not to burn the bottoms as the sugars from the confit and  sugar crumb will caramelize. Remove from oven and let cook. You will have a nice tea or coffee time snack.


Kumquat Confit
Author: 
Recipe type: condiment, preserves
Prep time: 
Cook time: 
Total time: 
 
Candied preserved Kumquats
Ingredients
  • 1 lb of kumquats, washed, halved, and seeded.
  • 2 cups of sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon of Bourbon
  • * apple core
Instructions
  1. Halve and seed the kumquats.
  2. Place in a heavy bottomed pot with apple core.
  3. Add sugar.
  4. Slowly bring up the temp and stir and mash the fruit into the sugar until it starts to liquify slight. You don't want to burn the sugar or cook to fast.
  5. Stir in cinnamon.
  6. Cook on med heat until all the ingredients start to liquify and boil.
  7. Reduce heat until the boil is more like a simmer. Stir periodically and cook for several minutes until the fruit becomes more transparent and candied. This may take about 10 minutes more or less.
  8. The longer the cook time, the more candied the fruit. You want to make sure its spreadable and not to thick.
  9. Turn off the heat.
  10. Remove apple core.
  11. Stir in the Bourbon . The confit will sizzle a bit with the addition of the liquor.
  12. Place in clean jars.
  13. Let cool and cover
  14. Keep in the refrigerator for several weeks.
Notes
The apple core, loaded with natural pectin aides the thickening.