{"id":754,"date":"2009-06-10T16:09:53","date_gmt":"2009-06-10T23:09:53","guid":{"rendered":"http:\/\/gregbaker.ca\/blog\/?p=754"},"modified":"2009-06-16T15:47:59","modified_gmt":"2009-06-16T22:47:59","slug":"trifle-recipe","status":"publish","type":"post","link":"http:\/\/gregbaker.ca\/blog\/2009\/06\/10\/trifle-recipe\/","title":{"rendered":"Trifle Recipe"},"content":{"rendered":"<p>The trifle that I regularly make is always a big hit.  This is particularly joyous because it&#8217;s not very hard to make.  The recipe is from the (annoyingly, out-of-print) <a href=\"http:\/\/www.chapters.indigo.ca\/books\/New-Canadian-Basics-Cookbook-Carol-Ferguson\/9780141006222-item.html\">New Canadian Basics<\/a> cookbook, with a few mods by me.  If you find a copy of Basics, buy it and live by it.<\/p>\n<p>We served it at our <a href=\"http:\/\/gregbaker.ca\/blog\/2008\/12\/21\/open-house-menu\/\">open house<\/a> and I posted a vague recipe then.  Daniela wanted me to be more explicit, so&hellip;<\/p>\n<h4>Trifle<\/h4>\n<p>This makes a big party-sized bowl.<\/p>\n<ul>\n<li>2 pound cakes (or similar cakes from grocery store) cut into 1&#8243; cubes<\/li>\n<li>1 C fruit coulis (recipe below)<\/li>\n<li>6 C fruit pieces (berries, peaches, mango,&hellip; whatever is available.  Use canned\/frozen if you must.)<\/li>\n<li>6 C custard sauce (recipe below)<\/li>\n<li>2 C whipping cream<\/li>\n<\/ul>\n<ol>\n<li>Make the other recipes below.  They need to cool, so leave some time.  (I usually do them the day before.)  Eat a few handfuls of the cake pieces while you&#8217;re getting stuff together.<\/li>\n<li>For the first layers, use about a third of each:  cake pieces, fruit coulis, fruit pieces, custard.<\/li>\n<li>For the next layers, repeat step 1 twice more, using the rest of each ingredient.  Cover and refrigerate for 4&ndash;8 hours.<\/li>\n<li>Whip cream and spread on top.  Garnish with some berries.<\/li>\n<\/ol>\n<h4>Fruit Coulis<\/h4>\n<p>This makes more than the trifle needs, but there&#8217;s nothing wrong with having some berry sauce in the fridge.  Reasonable substitution: decent berry jam thinned with a little fruit juice or sherry.<\/p>\n<ul>\n<li>1 kg bag of frozen fruit (mixed fruit or mixed berries)<\/li>\n<li>water<\/li>\n<li>sugar<\/li>\n<li>cornstarch<\/li>\n<li>1\/4 C sherry (optional)<\/li>\n<\/ul>\n<ol>\n<li>Put 1\/4 C of water and 1 tbsp of cornstarch in a jar\/tupperware.  Shake to combine.  (Goal: no cornstarch lumps.)<\/li>\n<li>Combine 1\/4 C water, 1\/4 C sugar, and the berries in a saucepan.  Cook over medium heat, stirring occasionally.<\/li>\n<li>When the berries have started to cook, add half of the cornstarch mixture and stir.  Make sure the mixture boils to cook the cornstarch.<\/li>\n<li>Look and taste.  Add more cornstarch mixture if it needs to be thicker; sugar to taste; cook longer if there are too many berry chunks.<\/li>\n<li>Turn off heat and stir in sherry.<\/li>\n<\/ol>\n<h4>Custard Sauce<\/h4>\n<p>Makes about 6 cups.  You could probably substitute 6 cups of custard made with a custard powder, but I have never tried.<\/p>\n<ul>\n<li>3\/4 C sugar<\/li>\n<li>6 tbsp (=3\/8 C) cornstarch<\/li>\n<li>4 1\/2 C milk<\/li>\n<li>6 eggs<\/li>\n<li>1 tbsp vanilla<\/li>\n<\/ul>\n<ol>\n<li>In a big microwavable bowl, combine the sugar, cornstarch, and milk.  Whisk to combine.<\/li>\n<li>Microwave on high for 3 minutes.  Whisk to combine and break up any lumps.  Repeat until it thickens.  (It will boil a bit: covering the bowl saves cleanup.)<\/li>\n<li>In a smaller bowl, beat the eggs.  Whisk in a little of the hot mixture.  (You&#8217;re preventing egg lumps here: add hot mixture to eggs slowly while whisking, until you have added about as much mixture as you had eggs originally.)<\/li>\n<li>Microwave for a few more minutes.  Stop and whisk every minute or so.  Continue until the whole thing has cooked (thickened and maybe boiled a bit).<\/li>\n<li>Add the vanilla.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The trifle that I regularly make is always a big hit. This is particularly joyous because it&#8217;s not very hard to make. The recipe is from the (annoyingly, out-of-print) New Canadian Basics cookbook, with a few mods by me. If you find a copy of Basics, buy it and live by it. We served it [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-754","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/comments?post=754"}],"version-history":[{"count":10,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/754\/revisions"}],"predecessor-version":[{"id":764,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/posts\/754\/revisions\/764"}],"wp:attachment":[{"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/media?parent=754"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/categories?post=754"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gregbaker.ca\/blog\/wp-json\/wp\/v2\/tags?post=754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}