CANADIAN CRANBERRY TRIFLE
Rich pound cake, hand-whipped custard and tart cranberries give you so much to celebrate. In the summer, I make this showstopping dessert with fresh-picked blueberries and homemade blueberry wine. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.
Nutrition Facts : Calories 430 calories, Fat 14g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 209mg sodium, Carbohydrate 71g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY CRANBERRY TRIFLE
This tangy, tantilizing trifle will make a stunning centerpiece for your dessert table - and couldn't be easier to prepare! Just beat a few ingredients in a pretty glass bowl and refrigerate.
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sweetened condensed milk and water. Add pudding mix; beat about 2 minutes. Chill just until thickened, about 15 minutes. Fold in whipped topping.
- Spoon 1/3 of pudding mixture into 12 cup serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture.
- Repeat with remaining cake cubes, pie filling and pudding mixture.
- Cover and chill overnight. Garnish as desired.
Nutrition Facts : Calories 255.9, Fat 11.1, SaturatedFat 8.8, Cholesterol 12.5, Sodium 132.1, Carbohydrate 36.7, Fiber 0.1, Sugar 35.3, Protein 3.3
CLASSIC TRIFLE WITH BERRIES OR CITRUS
Trifles are as adaptable as desserts get. As long as you have layers of cake, custard, some kind of fruit or jam, and a fluffy cloud of whipped cream on top, they make festive desserts that you can vary as much as you like. While most trifles are boozy - the cake soaked with sherry or other spirits - orange juice makes a fine alternative, especially if you pair it with syrupy sugared orange segments. Or go more traditional, and use berries and sherry. This trifle is more about the interplay of soft vanilla-scented custard, whipped cream and fruit, with only one layer of cake at the bottom of the dish. If you'd like a higher cake-to-custard ratio, add more ladyfingers as directed in Step 9. And don't neglect the garnish. Topping the trifle with sliced almonds or amaretti lends crunch and looks pretty, too.
Provided by Melissa Clark
Categories parfaits and trifles, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the custard: In a large bowl, combine sugar, cornstarch and salt. Add egg yolks and whisk until smooth.
- In a medium saucepan, heat cream, milk and any of the optional flavorings over medium heat until simmering.
- Slowly whisk 1/2 cup hot cream mixture into yolk mixture until well mixed. Whisking egg mixture constantly, slowly pour in remaining cream. Pour the egg mixture back into the saucepan and place it over medium-low heat.
- Cook custard, stirring continuously especially around the bottom and edges of the pot, until the custard has thickened enough to mound on the spoon, 5 to 10 minutes. Don't let it come to a boil, but a few simmering bubbles is fine. If it starts to curdle at any point, remove pot from the heat and whisk it intensely. It should smooth out.
- Once the custard is thick, scrape it into bowl, whisk in vanilla, and press a piece of plastic wrap directly onto its surface. Let the custard cool for at least 30 minutes. At this point, custard can be chilled for up to 3 days, or used to assemble the trifle. Pluck out cinnamon stick or cardamom pods, if using, just before assembling trifle.
- Prepare the fruit: If using berries, put them in a bowl, sprinkle with sugar to taste, and use a fork to mash them. If using oranges, supreme them: Cut the tops and bottoms off each one, squeezing the juice from the severed pieces into a bowl. Using a paring knife, cut the peel and all the white pith off the fruit. Working over the bowl to catch the juices, slice the segments away from the membrane, letting fruit fall into the bowl. It's OK if the segments fall apart; you're going to break them up anyway. When all the segments are cut out of the membranes, squeeze the membranes over the bowl to release as much of the juice as possible. Sprinkle oranges with sugar, to taste, and, using your hands, break the segments up into pieces. You want a pulpy, juicy mix in the bowl. There should be a lot of liquid. Let oranges or the berries macerate for 20 minutes.
- To assemble the trifle, spread the ladyfingers on one side with a thick layer of jam or marmalade. Put the ladyfingers, jam-side down, in the bottom of a medium (6- to 8-cup) trifle dish or any other serving bowl or dish (or use individual dishes, cups or glasses). You want to cover the bottom completely and, if you are using a bowl, go a little bit up the sides; break up the ladyfingers if needed to make them fit.
- Sprinkle sherry (or whatever liquid you are using) over the ladyfingers, making sure they are well moistened. Be generous: You don't want any dry bits.
- Spoon fruit and all their juices over ladyfingers. Top with custard. If you like a higher cake-to-custard ratio, you can break up a few more ladyfingers and scatter them on top of the custard, then drizzle with more sherry. Press a piece of plastic wrap directly onto the surface and refrigerate for at least 3 hours or up to 24 hours.
- When ready to serve, using an electric mixer or a whisk, beat the cream and confectioners' sugar until fluffy; it should hold a light peak. Spoon whipped cream on top of trifle and garnish as you like. Serve immediately. (Leftovers will keep covered in the refrigerator for 2 or 3 days.)
INDIVIDUAL CRANBERRY TRIFLES
If you don't have enough individual parfaits, you can make this dessert in a trifle bowl. Either way, it's sure to bring you rave reviews. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14-16 servings.
Number Of Ingredients 10
Steps:
- Prepare, bake and cool angel food cake according to package directions. Cut into 1-in. cubes; set aside. In a large bowl, combine cream cheese, confectioners' sugar, sour cream and vanilla; beat until smooth. Fold in whipped topping. In a bowl, combine the cranberry sauce, sugar and orange zest. , In individual parfait glasses or a 3-qt. trifle bowl, layer half of the cake cubes, cranberry mixture and whipped topping mixture. Repeat layers. Refrigerate until serving. Garnish with cranberries and mint if desired.
Nutrition Facts : Calories 440 calories, Fat 16g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 313mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY TRIFLE
Cranberry Trifle is a show-stopping, yummy dessert that's perfect for the holidays! And, so easy. Recipe is adapted from Dec. 2008 edition of Everyday Food. Note: Use a 3 quart trifle/serving dish.
Provided by BecR2400
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Make compote:.
- In a medium saucepan cook the cranberries, 2 cups of sugar, 2 cups of water, ginger, and orange zest for about 5-8 minutes over medium-high heat, until some of the berries just begin to burst. Let compote cool completely.
- Make Cream Filling:.
- Using an electric mixer, beat cream cheese, brown sugar, 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3 quart trifle dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice more, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with freshly grated orange zest (or candied orange zest), if desired.
Nutrition Facts : Calories 738.4, Fat 39.1, SaturatedFat 23.3, Cholesterol 241.8, Sodium 368.9, Carbohydrate 95.1, Fiber 3.7, Sugar 54, Protein 6.4
CHERRY TRIFLE
"I wanted to make a dessert that was light, refreshing and simple," shares Margo Seergrist of Shelton, Washington. "The chocolate syrup in this tempting trifle is a sweet surprise, and everyone loves the topping of toasted coconut and almonds."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form., Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice. Top with half of the pie filling, half of the pudding and 1/4 cup of chocolate syrup. Repeat layers. Top with whipped topping and remaining syrup. Sprinkle with coconut and almonds. Cover and refrigerate for at least 4 hours.
Nutrition Facts :
A MID WINTER'S CHERRY CRANBERRY TRIFLE
A tangy, tintilating treat for your holiday guests, you make it the day before so you can enjoy the party too!!
Provided by Chef mariajane
Categories Dessert
Time 15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine Eagle Brand and water. Add pudding mix; beat about 2 minutes. Chill until just thickened, about 15 minutes. Fold in whipped topping.
- Spoon 1/3 of the pudding mixture into 3L: serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat with remaining cake cubes, pie filling and pudding mixture.
- Cover and chill overnight.
Nutrition Facts : Calories 371.6, Fat 16.5, SaturatedFat 10.2, Cholesterol 29.8, Sodium 321.3, Carbohydrate 52.3, Fiber 0.3, Sugar 36.6, Protein 4.8
More about "a mid winters cherry cranberry trifle food"
CRANBERRY TRIFLE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (18)Total Time 1 hr 15 minsCategory DessertCalories 387 per serving
CRANBERRY TRIFLE RECIPE - SERIOUS EATS
From seriouseats.com
BERRY TRIFLE WITH CRANBERRY JELLY - HEALTHY FOOD GUIDE
From healthyfood.com
CHERRY SPICE CAKE TRIFLE RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 9 hrs 15 mins
CHERRY-CRANBERRY TRIFLE - REDBOOK
From redbookmag.com
Cuisine AmericanEstimated Reading Time 2 minsServings 1
TOWERING CHERRY TRIFLE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary McCartneySteps 10Difficulty Easy
CHERRY TRIFLE RECIPE - BBC FOOD
From bbc.co.uk
CRANBERRY TRIFLES | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
MIDWINTER DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
40 MIDWESTERN RECIPES THAT WILL KEEP YOU WARM ALL WINTER LONG
From tasteofhome.com
BEST COOKING RECIPES IN 15-MIN: A MID WINTER'S CHERRY …
From world15minrecipes.blogspot.com
CRANBERRY TRIFLE (EASY CHRISTMAS DESSERT) - HAVOC IN THE …
From havocinthekitchen.com
EASY MID-WINTER DINNER MENU IDEAS - ALLRECIPES
From allrecipes.com
MIDWINTER DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
MIDWINTER DEFINITION & MEANING | YOURDICTIONARY
From yourdictionary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love