Rhubarb Raspberry Trifle

Ingredients

500 grams rhubarb, cleaned and cut into 1 cm. pieces

150 grams sugar

750 grams fresh raspberries

Zest of 1 lemon

4 tablespoons Grand Marnier

250 grams quark

4 slices lemon pound cake

Chopped pistachios, optional

Directions

In large saucepan, bring water to a boil. Add rhubarb slices, allow to boil for 1-2 minutes. Drain, allow to drip. Place rhubarb and 100 grams sugar in food processor, puree until smooth. Set aside.

In a separate bowl, gently mix together raspberries, lemon zest, 50 grams sugar, 2 tablespoons Grand Marnier, making sure not to squish the raspberries.

In another bowl, fold rhubarb puree with quark. Cut lemon pound cake slices in cubes, drizzle with remaining Grand Marnier.

Assemble trifle in tall glasses by placing a few cake cubes at the bottom of the glass, layer with a generous dollop of rhubarb-quark, then a few raspberries. Repeat, finishing with a few raspberries on the top.

Refrigerate for at least 1 hour to let flavors infuse with each other. Serve cold, sprinkled with chopped pistachios, if desired.

Note: If you are unable to find quark, substitue with natural sour cream mixed with whipped cream. You can also use mascarpone cheese for this.

Raspberry Sherry Trifle

Bake time: 25 minutes        Yields: 10-12 servings

Ingredients

1 (18 1/2 ounce) package cake mix (Duncan Hines Moist Deluxe Butter Recipe Gold recommended)

1 1/2 cups dry sherry

7 egg yolks

3/4 cup sugar

2 cups whipping cream

2 tablespoons icing sugar

3 (12 ounce) packages frozen sweetened raspberries, thawed

Whipped cream, optional (for garnish)

Fresh raspberries, optional (for garnish)

Mint leaves, optional (for garnish)

Directions

Preheat oven to 350 degrees F. Butter and flour 13"x9" baking pan. Prepare cake according to package directions, but use 1/2 cup of sherry in place of 1/2 cup of water. When baked, let cool in pan for 10 minutes, then invert onto wire rack to cool completely. Cut cake into large cubes, about 1 1/2" wide.

Place egg yolks, sugar, 1 cup sherry into top of a double boiler. Whisk until completely combined. Place top pan over simmering water (do not let water touch the bottom of the top pan). With a wooden spoon, stir over medium heat for about 8 minutes, until custard is quick thick (about the consistency of mayonnaise). Let cool.

Whip cream with icing sugar. Take half of whipped cream, fold into cooled custard.

To assemble:

In the bottom of a trifle bowl or a 13"x9" disposable aluminum foil pan, layer 1/3 of cake cubes, 1/3 of raspberries, and 1/3 of custard. Continue layering, ending with custard. Take remaining whipped cream, completely cover top of custard. Refrigerate at least 4 hours before serving. Serve with additional whipped cream, fresh raspberries, and a sprig of mint, if desired.

Homemade Herb Cheese

Cook time: 5 minutes        Yields: 8-10 servings

Ingredients

1 gallon whole milk

1 pint half-and-half

1 cup white vinegar

1/2 cup chopped sundried tomatoes (not in oil)

1/4 cup chopped fresh basil leaves

1 tablespoon salt

Extra virgin olive oil, to serve

Directions

Drill holes into the bottom of a round plastic storage container (approximately 6" wide and at least 4" high) and set aside. Line a colander with cheesecloth, set aside. Put milk and half-and-half into a large pot over medium heat. Cook, stirring frequently, until it reaches 195 degrees F. (There will be a slight simmer and the top will be very foamy.) Remove from the heat and slowly stir in vinegar. Put colander into sink and pour mixture into cheesecloth. When most of the liquid has passed through, add the tomatoes, basil, and salt; stir gently to incorporate. Gather up ends of cheesecloth and transfer cheese to plastic container. Set container on a rack or sheet pan to catch the whey. Put a plate on top and weigh it down with some heavy cans to squeeze out the excess liquid. Let rest 1 hour, remove cheesecloth, return cheese to plastic container with plate and weights. Refrigerate overnight. To serve, put cheese onto a plate and brush with a little olive oil.

This is so yummy on fresh bread, in eggs, or on pizza! I'm sure it is a good fit elsewhere too, but these are the ways I used it this week.

Cranberry Jelly in a Mold

Cook time: 10 minutes        Yields: 8-10 servings

 

Ingredients

1 (8 ounce) package fresh or frozen cranberries

2 1/4 cups cranberry juice

1/2 cup sugar

3 envelopes unflavored gelatin

Non-stick cooking spray

Directions

In saucepan over medium-high heat, cook cranberries, 2 cups cranberry juice, and sugar until mixture is bubbling and cranberries have burst. Meanwhile, sprinkle gelatin over remaining 1/4 cup cranberry juice to soften. Whisk gelatin mixture into hot cranberries. Strain into a bowl, let cool. Spray mold with non-stick cooking spray, pour cooled juice into mold. Refrigerate at least 3 hours or overnight. To unmold, briefly dip mold into hot water to loosen jelly.

Glazed Almond Bundt Cake

Cook time: 70 minutes        Yields: 16 servings

Ingredients

Cake:

1 cup butter, softened

2 cups white sugar

4 eggs

1 1/2 teaspoons almond extract

1 1/2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup ground almonds

1 cup milk

Glaze:

1/4 cup milk

3/4 cup sugar

1/2 teaspoon almond extract

1/2 cup toasted sliced almonds

Directions

Cake:

Preheat oven to 350 degrees F. Grease and flour a 10" Bundt pan. Mix together flour, baking powder, salt, ground almonds; set aside. In large bowl, cream together butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time; stir in almond and vanilla extracts. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour into prepared pan. Bake in preheated oven 60-70 minutes, until toothpick inserted into centre of cake comes out clean. Cool 10 minutes, invert on wire rack, cool 10 minutes longer. Place rack on waxed paper. Glaze while warm.

Glaze:

Combine ingredients for glaze. Pour over warm cake.

Chocolate Dessert Lasagna

Cook time: 40 minutes        Yields: 9 servings

Ingredients

1 (8 ounce) package no-boil lasagna noodles

2 pounds ricotta cheese

1 cup powdered sugar

1/2 cup unsweetened cocoa

2 large eggs

1 1/2 cups mini chocolate chips

1 orange, zested

1/2 cup roasted pistachios

4 ounces white chocolate, coarsely grated

Directions

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil, cook noodles for 1 minute. Drain, put into a bowl of ice water to stop cooking. Drain again, lay on paper towels to dry.

Whisk together ricotta, sugar, cocoa powder, and eggs on medium speed, scraping down sides of bowl until well blended. Stir in chocolate chips and orange zest. Spread 1/4 of cheese mixture into the bottom of an 8"x8" baking dish. Sprinkle some of the pistachios over the top, press on a layer of noodles. Repeat, ending with ricotta mixture and pistachios. Bake 35-40 minutes, or until lasagna has risen. Remove pan from oven, sprinkle white chocolate evenly over it. Let cool, cut, serve.

Rosemary Garlic Mashed Potatoes

Cook time: 65 minutes Yields: 8-10 servings

 

Ingredients

1 head garlic

1 1/2 teaspoons extra virgin olive oil

3 pounds russet potatoes, peeled and cubed

Salt

1 1/2 cups whipping cream

3 sprigs fresh rosemary

1/2 cup (1 stick) butter at room temperature

Freshly ground black pepper

Snipped fresh rosemary, optional (for garnish)

Directions

Preheat oven to 400 degrees F. Cut top off garlic, wrap head in foil leaving top cut edge exposed. Drizzle with olive oil. Roast for 45 minutes or until garlic is soft and caramelized. Set aside to cool. 

In medium pan, cover potatoes with water, add a big pinch of salt. Bring to a boil over high heat. Lower heat to medium and simmer about 20 minutes, or until potatoes are tender. Drain well. 

While potatoes are cooking, warm cream and rosemary in small pan over low heat. Strain out rosemary.

Put hot potatoes through a ricer into a large bowl. Squeeze in roasted garlic and add some of the warm cream. Mix well. Add butter, mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.