Sunday, June 21, 2009
Trifle with Strawberries, Cream, & Sherry
This recipe I found and adapted based on the idea that "less is more". Unfortunately, many Americans have taken the concept of trifle and added fake-tasting fruity glaze with processed or chemically flavored colors and additives, whipped hydrogenated oils in the place of real cream, and even canned fruit. If you like to eat food dyes and ingredients created in a chemistry lab, stick to Hostess products. If you want to enjoy the flavor of rich cream, fresh succulent strawberries, and warm sherry... try my way.
Try to use organic products whenever possible. The difference in the flavor is phenomenal. I like to use King Arthur brand flours and Daisy brand sour cream.
1 1/2 cups flour
1 1/2 cups sugar
1/2 cup butter
1/2 cup sour cream
1/8 tsp baking soda
Set oven to 350ºF. Cream butter, sugar, sour cream, and eggs. Add flour and soda. Mix well. Pour into 8"x4" bread loaf pan. Bake for 45 minutes, or until done.
Simple Cream Custard:
1 quart Half & Half (organic)
1/4 cup sugar
Heat milk to a simmer or medium-high heat. Whisk milk slowly into beaten eggs in a bowl. Return to heat and cook, stirring until coats spoon (will not be very thick).
Cover with paper towel (or cloth towel) and refrigerate for at least 3 hours until thickened.
Wash and slice fresh farmers market strawberries. Create a layer of sliced cake in the bottom of a trifle bowl. Sprinkle with Cream Sherry (to taste). Top with custard and strawberries and repeat twice. Finish with a layer of whipped cream:
Simple Whipped Cream:
1 cup heavy cream
2 T sugar (or to taste)
Whip to firm peaks.