Subject: Peach Trifle
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 30 2000 - 03:58:33 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a food funny attributed to comedienne Rita Rudner. Thanks to
frequent contributor Kaye Noble for sending it in.
How come when you mix water and flour together you get glue, and then
you add eggs and sugar and you get cake? Where does the glue go?
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Depending how many people you are entertaining at your "Elegant New
Year's Eve Buffet," you will probably want to offer at least two
desserts. Here you have a recipe for a delicious peach trifle, and a
reprint of my recipe for New York-style cheesecake from last October.
If additional desserts are called for, you might consider a chocolate
cake or a platter of cheeses and fresh fruits.
Peach Trifle
A piece of homemade poundcake about
5 inches (12 cm) long, 4 inches (10 cm)
wide and 3 inches (7 cm) high, or substitute
a 12-ounce (330 g) packaged poundcake
4 Tbs (60 ml) peach preserves
1 cup (250 ml) blanched almonds, separated into halves
1 cup (250 ml) medium-dry sherry
1/4 (60 ml) cup brandy
2 cups (500 ml) heavy cream
2 Tbs (30 ml) superfine sugar
Custard sauce (see below), chilled until firm
2 cups (500 ml) fresh peaches, cut into slices,
or 2 ten-ounce (280 g) packages frozen
peaches, defrosted and thoroughly drained
Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the
peach preserves. Place 2 or 3 of the cake slices, jam side up, in the
bottom of a glass serving bowl about 3 inches (7 cm) across and 3
inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5
cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml)
of the almonds on top. Then pour in the sherry and brandy and let the
mixture steep at room temperature for at least 30 minutes.
In a large chilled bowl, whip the cream with a whisk or a rotary or
electric beater until it thickens slightly. Add the sugar and
continue to beat until the cream is stiff enough to form unwavering
peaks on the beater when it is lifted out of the bowl. To assemble
the trifle, set 5 of the best peach slices aside and scatter the rest
over the cake. With a spatula spread the custard across the top.
Then gently smooth half of the whipped cream over the surface of the
custard. Using a pastry bag fitted with a large rose tip, pipe the
remaining whipped cream decoratively around the edge. Garnish the
cream with the 5 reserved peach slices and the remaining 1/2 cup of
almonds. The trifle will be at its best served at once, but it may be
refrigerated for an hour or two. Serves 6 to 8.
Custard Sauce
3 cups (750 ml) milk
4 tsp (20 ml) cornstarch (cornflour)
2 Tbs (30 ml) sugar
2 egg yolks
1 tsp (5 ml) vanilla extract
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the
milk and the cornstarch, and stir with a whisk until the cornstarch is
dissolved. Add the remaining milk and the sugar, and cook over
moderate heat, stirring, until the sauce thickens and comes to a boil.
In a small bowl break up the egg yolks with a fork and stir in 4 to 6
tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back
into the remaining sauce. Bring to a boil again and boil for 1
minute, stirring constantly.
New York-Style Cheesecake
For the crust:
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) sugar
1 tsp (5 ml) grated lemon zest
1 egg yolk
8 tbs (120 ml) butter, softened
About 2 Tbs (30 ml) water
Mix the flour, sugar, and lemon zest in a large bowl. Add the egg
yolk and butter and blend with a fork. Work the mixture, adding a few
drops of water at a time, until a dough is formed. Form into a ball,
cover, and refrigerate for 1 hour. Roll one third of the dough on a
floured surface into a 9 inch (23 cm) round and ease it into the
bottom of a buttered 9 inch spring-form pan. This dough is fragile,
so if it breaks just patch it back together. Roll the remaining dough
in pieces and fit it against the sides of the pan, pressing the seams
together as you go.
For the filling:
40 oz (1100 g) cream cheese, softened
1+1/2 cups (375 ml) sugar
3 Tbs (45 ml) all-purpose flour
2 tsp (10 ml) grated lemon zest
5 eggs
2 egg yolks
1/2 tsp (2 ml) vanilla extract
1/4 cup (60 ml) heavy cream
Beat the cheese, sugar, flour, and lemon zest in a large bowl until
smooth. Beat in the eggs and yolks, followed by the vanilla and
cream. Pour the cheese mixture into the crust and place on a
heavy-duty baking sheet. Bake in a preheated 550F (290C) oven for 15
minutes. Reduce the oven temperature to 200F (90C) and bake 1 hour.
Turn the oven off, open the oven door, and allow the cheesecake to
cool for 30 minutes. Cake may be served chilled or at room
temperature. Makes one 9-inch (23 cm) cake to serve 10 to 12.
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