Passover Apricot Cake And Berry Compote Trifles Food

PASSOVER ENGLISH TRIFLE

Steps:

• For the ANGEL FOOD CAKE:.
• Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
• Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
• Fold in matzo meal mixture, 1/4 at a time.
• Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
• Pour batter into ungreased 10 inch tube pan.
• Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
• Remove from oven, immediately invert pan & cool.
• For the ORANGE PUDDING:.
• Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
• Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
• Cover & chill before using.
• Can be made a day ahead.
• PUT IT ALL TOGETHER:.
• Cut cake in 1-inch fingers.
• Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
• Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
• Sprinkle with 1/3 cup Sherry.
• Arrange about 1/2 the sliced fruit on and around cake fingers.
• Pour over 1/2 of pudding.
• Add another layer of cake fingers.
• Sprinkle with more sherry.
• Pour over remaining pudding.
• Cover and refrigerate until fully chilled and ready to serve.
• To serve, heap remaining fruit on top of trifle and serve at once.

APRICOT BERRY TRIFLE

Steps:

• Make the apricot custard:
• In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
• Make the red berry mixture:
• In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
• Make the blackberry mixture:
• In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
• Assemble the trifle:
• Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
• Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.

MACAROON COMPOTE (PASSOVER)

Steps:

• Cover fruits in cold water and soak overnight.
• Drain the fruit and place in a saucepan together with the orange juice, water, cloves, and cinnamon.
• Simmer gently for 30 minutes, then add sugar and lemon juice and cook for 10 minutes longer.
• While fruit simmers, preheat oven to 375 degrees F.
• Drain the fruit, reserving the liquid, and place the fruit in a shallow ovenproof casserole or pie plate.
• Add enough liquid to just cover the fruit. Sprinkle macaroons over the top.
• Bake for 15-20 minutes and serve warm or cold.

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.