The Seasonal Plate-Part Two

“A party without cake is just a meeting”

― Julia Child

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

Ingredients:

• 1 box of gingerbread mix
• 1 jar lemon curd
• 1 pint whipping cream
• 2 TB. lemon zest
• Toasted pecans

Directions:

• 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. 

Ingredients:

• 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

Directions:

• 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.