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June 2, 2000/28 Iyar 5760, Vol. 52, No.39
Trifles make perfect dessert for the 'cheesecake holiday'
LINDA MOREL
Jewish Telegraphic Agency
While Jews of Ashkenazic descent have nicknamed Shavuot "the cheesecake holiday," there is a competitor seeking to bump this traditional dessert off its milky white pedestal - the English trifle.
The famed English trifle is a creamy rich confection layered with pieces of cake, luscious fruits, custard, whipped cream, and an occasional dash of liqueur.
Occurring seven weeks after Passover, Shavuot - the Hebrew word for weeks - revolves around the day
Moses descended from Mount Sinai and presented the Torah and the Ten Commandments .
Several theories have circulated explaining why Shavuot has been linked to dairy foods. According to "The Jewish Book of Why" by Alfred J. Kolatch, there are three different theories. The first is that dairy foods - and honey - should be eaten on the day the Torah was received on Mount Sinai because of the saying in the Song of Songs, "honey and milk under thy lips."
Another reason is given in Exodus 23:19: "The choicest first-fruits (Shavuot holiday) shalt thou bring to the House of the Lord. Thou shalt not seethe (cook) a kid in its mother's milk."
And the third is that after the Israelites received the Torah at Mount Sinai, they did not have enough time to produce a meat-based meal, so they prepared a dairy meal.
Because trifles incorporate several of Shavuot's food groups - dairy, fruits and wheat - they are a fitting way to acknowledge this harvest festival, and are especially refreshing in summer when cold food is welcome.
The holiday begins this year the evening of June 8. since the holiday's second night falls on a Friday night, people may take the opportunity on this special Shabbat to celebrate with family and friends, and to introduce a sensational new dessert.
Trifles are prepared several hours in advance, served cold, and taste more scrumptious the following day.
As the recipes below indicate, trifles are prepared in steps. Have a 12-cup glass bowl on hand.
A Berry Easy Trifle
Marinated Fruit:
2 pints strawberries, hulled and sliced
1 pint blueberries, stems removed
2 1/2-pint containers of raspberries
1/2 cup strawberry preserves
2 tsp. sugar
1 tsp. lemon juice
1 tsp. vanilla extract
Reserve five strawberries with stems, five raspberries and 10 blueberries for topping. Place the remaining berries, sugar, lemon juice and vanilla into a large bowl and mix. Marinate while preparing the next steps.
Whipped Cream:
1 1/2 pints heavy cream
1 1/2 tsp. sugar
2 tsp. vanilla
Place these three ingredients in a large bowl and beat with an electric mixer on high until firm peaks form. Do not
overbeat. Reserve.
Assembly:
12-16 ounce pound cake (homemade, bakery bought, supermarket variety or frozen)
1 cup seedless strawberry preserves
Cut cake in 1/4 inch slices. Spread one side of each slice with preserves. Arrange in the bottom of a 12-cup glass bowl, cutting slices to fit, if necessary. Cover cake layer with fruit, followed by a layer of whipped cream. Starting again with cake layer, repeat twice (three layers in all), ending with whipped cream. Cover and refrigerate for six hours. When ready to serve, top with reserved berries in center of trifle.
Banana Peach Trifle
Vanilla Custard: (Can be made two days in advance, if covered and refrigerated).
2 cups whole milk
1 tbsp. vanilla extract
3/4 cup sugar
6 egg yolks
On a low flame, bring milk and vanilla to a slow boil in a saucepan. Let bubble for 30 seconds. Remove from heat. Add sugar, stirring well. Cool for 15 minutes. In a medium-sized bowl, beat egg yolks for 1 minute on high speed. Pour cooled milk mixture into bowl and whisk well. Return contents of bowl to saucepan and stir over low flame for 6-8 minutes, or until sauce thickens and coats the back of a spoon. Do not boil, or sauce will curdle. Pour into a bowl. Reserve.
Marinated Fruit:
6 peaches, skinned, pitted, and sliced
4 large bananas, skinned and sliced into 1/8 inch rounds
2 tsp. sugar
1 tsp. lemon juice
1 tsp. vanilla extract
Place these five ingredients in a large bowl and mix. Marinate while preparing the next steps.
Whipped Cream:
1 1/2 pints heavy cream
1 1/2 tsp. sugar
2 tsp. amaretto
Place these three ingredients in a large bowl and beat with an electric mixer on high speed until firm peaks form, about 3 minutes. Do not overbeat.
Assembly:
12-16 ounce pound cake (homemade, bakery bought, supermarket variety or frozen)
A few sprigs of fresh mint for topping (optional)
Cut pound cake into 1/4-inch slices. Arrange in the bottom of a 12-cup glass bowl, cutting slices to fit, if necessary. Cover cake with a layer of fruit. Spoon custard on top of fruit, followed by a layer of whipped cream. Start with a layer of cake again, repeating twice (three layers in all), ending with whipped cream. Cover and refrigerate 6 hours. Decorate with sprigs of mint on top.
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