Tuesday, December 3, 2013

The Seasonal Plate-Part Two

“A party without cake is just a meeting”
Trifle is a dessert dish made with thick custard, a variety of fruits, sponge cake, fruit juice or jelly. Sometimes a small amount of alcohol is used to moisten the cake. These ingredients are usually arranged in layers. Trifles are often served at Christmas time.  

Gingerbread Trifle
Cook's note: If you like a lot of lemon flavor add another tablespoon of curd to whip cream. Lemon curd can be found in the jelly aisle.
serves 8
  • 1 box of gingerbread mix
  • 1 jar lemon curd
  • 1 pint whipping cream
  • 2 TB. lemon zest
  • Toasted pecans
  • Prepare gingerbread mix according to box directions
  • Whip cream and fold in 6 TB. lemon curd and lemon zest
  • Use martini glasses or parfait glasses for individual servings or a glass compote 
  • Place a layer of crumbled cake in the bottom of glass, add a layer of lemon cream mixture and repeat with another layer of cake then lemon cream mixture
  • Sprinkle with toasted pecans 
 Wild Rice and Cranberry Side Dish
recipe serves: 6 
Cook's notes: This side dish is a perfect accompaniment to a holiday meal. 
  • mixed greens
  • 1-1/2 cups wild rice, rinsed
  • 6 cups chicken stock 
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 cup dried cranberries
  • 3/4 cup toasted pecans or walnuts, coarsely chopped
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons extra virgin olive oil
Citrus Dressing:
  • 1/4 tsp. cumin and 1/4 tsp. cinnamon
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup freshly squeezed orange juice
  • 1 Tablespoon minced fresh ginger or 1 tsp. ground ginger
  • 3 Tablespoon honey
  • 1/3 cup olive oil
  • In a blender combine all dressing ingredients, add salt and pepper to taste, set aside
  • Cook wild rice in chicken broth for 45 minutes or until rice is tender
  • Sauté garlic and chopped onions in 2 TB. olive oil for 6 minutes until onions are translucent. Reduce heat and continue to cook onions until slightly caramelized
  • Add pecans or walnuts to sauté pan and cook over medium heat until toasted - watch closely so they don't burn! 
  • In a serving bowl combine the cooked rice, onions/garlic, chopped parsley and dried cranberries. Add 1/3 cup of the citrus dressing to wild rice mixture. Continue adding dressing until just moistened. Refrigerate
  • Server wild rice pilaf over mixed greens   
  • Another option is to omit toasted nuts and add cashews with sliced water chestnuts and mushrooms instead.

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