CHRISTMAS TRIFLE
A holiday tradition in our house for over twenty years.
Provided by DaDD
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h45m
Yield 12
Number Of Ingredients 16
Steps:
- Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices.
- In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps.
- Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.
Nutrition Facts : Calories 279 calories, Carbohydrate 43 g, Cholesterol 70.1 mg, Fat 10.5 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 185.8 mg, Sugar 14.8 g
TRIFLE
Steps:
- Preheat oven to 375 degrees F. Make sponge cake. Beat eggs and add sugar gradually, beating until combined. Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume. Remove bowl from heat and continue to whisk until cool. Fold in sifted flour and lemon rind. Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes. Turn onto a rack to cool.
- To make custard, heat milk with the vanilla bean until boiling. Beat yolks with remaining 1/2 cup sugar until thoroughly combined. Pour in hot milk and whisk together. Place custard into saucepan on low heat and stir until thickened. Remove from heat, take out vanilla bean, and allow custard to cool.
- Assemble trifle. Fill centers of lychees with raspberries. Mix together sherry, brandy and port. Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice. Allow to cool. Cut sponge cake in half and then cut one half into eighths. Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees. Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly. Place the remaining raspberry filled lichees in the center. Cut the 3 remaining pieces of cake into thin slices and lay on top - add the rest of the alcohol. Place into the refrigerator to set. When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top. Cover with the cooled custard and place in the refrigerator to set for 1 hour. Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds. Keep in the refrigerator.
CHRISTMAS TRIFLE
OHHH this was so good and Christmasy colors were wonderful. The eggnog was very tasty in there. A fuss free dessert that looks time consuming.
Provided by CookingMonster
Categories Dessert
Time 20m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
- Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
- Serves 16-20.
- Note: This recipe was made with commercially prepared eggnog.
Nutrition Facts : Calories 235.3, Fat 6.9, SaturatedFat 3.5, Cholesterol 37.3, Sodium 231.8, Carbohydrate 41.8, Fiber 1.8, Sugar 34, Protein 3.2
CHRISTMAS TRIFLE
Using store-bought pound cake and lemon curd for this dish is a guaranteed time-saver. This trifle can be prepared in advance and stored in the refrigerator until it's ready to be served.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 trifle
Number Of Ingredients 7
Steps:
- In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
- Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
- Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
- Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator until ready to serve.
CHRISTMAS TRIFLE
A flavorful blend of cake, pudding, eggnog and fruit will make folks think you really spent a lot of time putting together this fancy but fuss-free dessert.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened., Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Nutrition Facts :
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21 TRADITIONAL CHRISTMAS FOOD IDEAS FOR YOUR DINNER PARTY
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- Roasted turkey. It’s no surprise that turkey is the star of the traditional Christmas dinner in North America. There are dozens of ways to cook this bird to perfection, but a long slow roast is by far the most popular.
- Glazed ham. Ham is another traditional main dish served at Christmas dinner. The secret to getting it right is making a glaze that is both flavorful and crispy when it comes out of the oven.
- Slow-roasted brisket. Brisket is also a mainstay at many family’s dinner tables. When cooked properly, it becomes tender, juicy, and packs a powerful flavorful punch.
- Roast beef. Who could forget roast beef? It’s especially popular in England and Ireland and has made its way to the United States. It’s delicious right out of the oven and makes great leftovers to be enjoyed throughout the week.
- Codfish. Eating codfish on Christmas Eve is a tradition in many southern European countries and in Italian-American homes alike. It’s one of the most popular delicacies enjoyed during the Feast of the Seven Fishes, a celebration of seafood.
- Roasted potatoes. Roasted potatoes are the most often served side at Christmas. It’s not hard to see why: you can flavor them in dozens of different ways, and they complement the main dish every single time—be it meat or fish.
- Mashed potatoes. Mashed potatoes are a close second. Because they’re not too intense in flavor, they let the main dish shine. Yet, their creaminess adds interest to the meal.
- Sweet potatoes. Sweet potatoes have a more complex flavor profile, and so have conquered a spot on the traditional Christmas dinner table.
- Scalloped potatoes. Once again, potatoes have gained another spot on this list. This time, sliced finely and broiled in a rich, creamy sauce.
- Stuffing. Stuffing is yet another important part of Christmas dinner for most families. It pairs well with a juicy roast turkey and all the other side dishes and sauces often served on the holidays.
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