Peach Cornbread Trifle Food

PEACH & CORNBREAD TRIFLE

Steps:

• Cornbread
• In a cast iron skillet or oven-proof baking dish, add butter and place in preheated 425°F (220°C) oven.
• Meanwhile, stir together cornmeal, flour, sugar, salt and baking soda. Set aside.
• Whisk together buttermilk, eggs and vanilla, then gently fold into dry ingredients until just moistened.
• Rotate the preheated skillet to evenly coat it with the melted butter. Pour batter into the skillet and return to oven.
• Bake cornbread until golden brown and a toothpick inserted in center comes out clean, about 20 minutes.
• Transfer skillet to wire rack. Let cornbread rest 5 minutes before removing from skillet.
• Vanilla Pudding
• In medium saucepan set over medium heat, add milk and vanilla bean and cook until bubbles form at edges.
• Meanwhile, in a bowl stir together sugar, cornstarch and salt, then whisk into hot milk. Continue to cook and whisk until mixture thickens enough to coat the back of a spoon. Do not boil. Remove from heat, remove vanilla bean and stir in butter. Cover with plastic wrap, making sure plastic is touching surface of pudding, and chill completely in the refrigerator before serving.
• Sautéed Peaches
• In a medium saucepan set over medium heat, combine peaches and sugar and salt, and cook until peaches have softened and sugar is completely dissolved, about 15 minutes, stirring frequently. Let mixture cool to room temperature before serving.
• Plating
• Place ½ cup (125 mL) of cornbread into the bottom of 4 stemmed glasses and press down gently with the back of a spoon to form a base, then add ½ cup (125 mL) of vanilla pudding to each and top with a ¼ cup (60 mL) sautéed peaches. Serve immediately.

PEACH AND CORNBREAD PANZANELLA

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
• Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
• For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
• For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
• Drizzle olive oil over the top. Place slices of prosciutto over the top.

SWEET ROSEMARY CORNBREAD TRIFLE WITH FRESH PEACHES AND FRESH RASPBERRIES

Steps:

• Start with custard mix half& half and whipping cream add whole vanilla bean and beans that have been scraped from the bean in the cream mixture in a medium size pot on medium low heat. Let heat for about 8-10 minutes stirring about every 2-3 minutes.
• Mix dry ingredients for custard together in small bowl. When cream mixture is heated remove whole vanilla bean. Mix dry mixture with cream mixture using a whisk to mix completely no lumps. Place on medium heat on stovetop and whisk until it begins to thicken about 6-8 minutes.
• Mix egg yolks well in a small bowl then add to custard mixture on stove top continue whisking till all egg yolks are incorporated. Whisk on stove top for about 3-5 minutes it will begin to thicken up then remove from stove top pour into a medium size bowl top with plastic wrap onto the custard so film will not form on top place in refrigerator for about an hour.
• Heat oven to 425 degree Place tied up rosemary and 1/2 cup extra virgin olive oil in 9x13 aluminum or glass pan place in oven for 3-5 minutes remove pan from oven and remove rosemary.
• Add cornbread mixture bake in preheated 425-degree oven for 15-20 minutes or until top is lightly brown, remove from oven and cool.
• Peel, and slice and chop peaches place in medium size bowl add brown sugar and toss the pour peach schnapps' on top and toss again set aside. Rinse raspberries lightly place on paper towel until ready to assemble trifle.
• Whip cream with confectioners sugar until almost stiff peaks. Place in small bowl and refrigerate until you are ready to serve.
• In trifle bowl start with 1/3 of crumbled cornbread then top with 1/3 of custard followed by fresh peaches. Add 1/3 of crumbled cornbread, 1/3 of custard mixture the top with 2/3 of fresh raspberries. Layer last of custard and top with remaining peaches and raspberries. Sprinkle with cornbread mixture.
• Serve in small bowls or martini glasses.

STRAWBERRY PEACH TRIFLE

Steps:

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries.

FRESH PEACH TRIFLE

Steps:

• Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended.
• Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.

PEACH MELBA TRIFLE

Steps:

• In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate., In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.

PEACH TRIFLE

Steps:

• To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks.
• Cook, stirring constantly over medium heat until thickened.
• Remove from heat and stir in the vanilla.
• Place wax paper directly on surface to prevent a skin forming,cool.
• To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl.
• Pierce the cakes with a fork.
• Sprinkle 1/2 combined liqueurs and juice over sponge cake.
• Cover with 1/2 chopped peaches.
• Pour 1/2 warm custard over top,making sure some seeps onto cake layer.
• Repeat layers.
• Top with whipped cream.
• Decorate with sliced peaches& almonds.