Summer Holiday Berry Trifle

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Holiday Trifle

by Nanny Bubby

When I was about 10 years old my Aunt Irene began to invite us to her home along with other family and friends for all of the Jewish holidays. Each holiday she served this amazing Berry Trifle. What we loved about her trifle as kids is that she used those amazing Nilla Vanilla Wafer cookies to layer the trifle. That just got us all excited and made us laugh. We could hardly wait to dive in. At 10 years old, I hated sweets and never ate them. But this one, I loved! Maybe because she made it with love and I could taste it. This recipe uses either pound cake or vanilla wafers, which ever strikes your fancy. Enjoy!

Total Time:

2 hours

Serves:

9

Ingredients

For the Trifle

  • 2 frozen pound cakes or 1 ½ boxes Nilla Vanilla Wafers
  • 1 c. seedless raspberry jam
  • ½ c. Grand Marnier liqueur
  • 1 pint fresh raspberries
  • 1 pint fresh strawberries

For the Grand Marnier Cream

  • 3 c. whole milk
  • 10 large egg yolks at room temperature
  • 1 c. sugar
  • 4 Tbsp. sifted corn starch
  • 1 tsp. pure vanilla extract
  • 2 tsp. Grand Marnier liqueur
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. heavy cream

For the Topping

  • 1 c. cold heavy cream
  • 2 Tbsp. sugar
  • ½ tsp. pure vanilla bean paste

Directions

  • First, make the Grand Marnier Cream.
  • Heat the milk in a medium saucepan over medium heat and bring to a strong steaming simmer just before the boiling point. Remove from the heat.
  • Beat the egg yoks and sugar on medium high speed in the bowl of an electric mixer fitted with the paddle attachment until eggs are pale and thick. About 3 to 5 minutes depending on the mixer.
  • With the mixer on low, sprinkle on the cornstarch. Beat on medium speed until combined, scraping down the bowl as you go with a rubber spatula.
  • Very slowly, pour the hot milk mixture into the egg mixture while mixing on low speed and then pour the entire mixture back into the pan.
  • With extreme patience cook over low heat, stirring continually until the mixture thickens about 5 to 7 minutes. Do not take your eye off of it. When it begins to thicken it goes very quickly and will become scrambled eggs unless you continue to stir and remove it from the heat.
  • Immediately pour the mixture through a fine sieve over a large bowl. Use a spatula to scrape and help the custard ease through the sieve into the bowl.
  • Stir in the vanilla, Grand Marnier, butter and heavy cream and place plastic wrap directly on the custard and refrigerate until cold.
  • Next, make the Trifle.
  • Cut the pound cake into ¾ inch slices.
  • Sprinkle each slice with Grand Marnier liqueur and spread raspberry jam over one side.
  • Place a layer of cake jam side up (or a layer of Vanilla wafers spread with jam on top) on the bottom cutting or breaking the pieces to fit.
  • Top with a layer of combined berries and then the Grand Marnier cream on top. (Save some raspberries to decorate the top of the trifle.)
  • Repeat the layers adding three or more layers depending on your bowl size. End your last layer with cake or wafers covering the top, jam side down.
  • Finally, make the Topping.
  • Whip the cream in the bowl of an electric mixer with a whisk attachment for about three minutes on high until it begins to thicken.
  • When it thickens slowly add the sugar and vanilla paste, and continue to whip until it forms soft peaks.
  • Decorate the top of the trifle with the whip cream in two concentric circles on the outside edge and in the middle. Top with the remaining fresh raspberries.

Video

Notes

TIP: It’s best to serve this beautiful dessert in a large Trifle bowl. This is a clear, glass bowl on a pedestal that allows the lovely layered dish to show through the glass. It is also known as a pedestal bowl or glass footed bowl.

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Stuffed Squash Blossoms

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Stuffed Squash Blossoms

by Nanny Bubby

I had never prepared or even eaten Zucchini Blossoms before. I love that MY cooking confidence coach came to my rescue and said let's do it together. We created this recipe from a combined experience of tastes and experience! It is always such a joy for me to cook with her. I hope you enjoy it too! And Remember, "Spread Love Like Butter"

Total Time:

45 minutes

Serves:

7

Ingredients

For the Filling

  • 1 c. ricotta
  • 1/2 anchovy fillet
  • 1 tsp. dried and crumbled oregano
  • 1 tsp. grated lemon zest
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper

For the zucchini Blossoms

  • Blood Orange Olive oil for frying
  • 1 1/4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 12 oz. chilled club soda or perrier
  • Zucchini blossoms stamens removed; about 12-16
  • Sea Salt

Directions

  • To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tbs. ricotta mixture.
  • In a large pot, heat about 2'' oil over medium heat until a deep-fry thermometer reads 360°-375°.
  • Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter).
  • One by one, dredge the blossoms in batter, shaking of the excess; gently lay them in the oil, without crowding the pan.
  • Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
  • Transfer to paper towels to drain.
  • Sprinkle with sea salt and devour while hot.

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Sauerkraut Dry Fermenting Recipe

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Sauerkraut (Dry Fermenting Cabbage Recipe)

by Nanny Bubby

Total Time:

Serves:

Ingredients

  • 1 cabbage sliced quartered and then sliced thin
  • 2 Tbsp. Himalayan Pink Salt or Kosher Salt
  • 1 outer leaf of cabbage cut round the size of the top of a lid

Directions

  • Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
  • Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
  • After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
  • Pack the wilted cabbage down into your canning jars.
  • Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
  • Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water.
  • You might need to weight it with a clean rock or buy a fermenting weight.
  • Screw your lid on tightly keep in a cool dark place for 2-5 weeks.

Video

Notes

Note: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn't see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.

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Puttanesca Sea Bass

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Sea Bass Puttanesca from Food Network

by Nanny Bubby

Puttanesca Sauce is easier to make than you think!

Total Time:

Serves:

Ingredients

  • Salt
  • 6 whole anchovy fillets in oil
  • 1/2 c. white wine
  • One 24-oz jar crushed tomatoes
  • 1 c. mixed kalamata pitted olives
  • 2 Tbsp. capers if in brine or salt, rinse with water
  • 4 large fresh basil leaves chopped or hand-torn
  • 4 medium cloves of garlic chopped or slivered
  • Pinch of crushed red pepper optional
  • 4 sea bass fillets or other firm white fish, 6 to 8 oz. per serving
  • 1 lb. whole-wheat spaghetti or pasta of your choice
  • Fresh Italian parsley chopped or pulled leaves, for garnish
  • High-quality extra-virgin olive oil for drizzling
  • Parmesan or pecorino for grating or shaving

Directions

  • Bring a large pot of salted water to a boil.
  • Heat a large flat-bottom sauté pan over medium heat. Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine. Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using. Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes. Add the sea bass on top of the sauce. Cover the pan and poach the fish in the sauce for 6 to 8 minutes.
  • Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes. Drain thoroughly.
  • Transfer the fish to a warm plate. Toss the pasta into the sauce to heat and coat evenly. Place the pasta on a serving plate and top with the sea bass. Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese. This is one fish dish that can stand up to added cheese.

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Popcorn with Sriracha or Chipotle

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Sriracha or Chipotle Microwave Popcorn

by Nanny Bubby

This is about the best Game day recipe ever! Let your passions be your guide! Feeling aggressive? Go hotter! Not sure, go milder. Either way, you will be hearing yummmmm! Enjoy!

Total Time:

15 minutes

Serves:

6

Ingredients

For Sriracha Popcorn

  • 1 bag organic microwave popcorn
  • ½ stick unsalted butter melted
  • 2 tsp. Sriracha mixed into the melted butter poured over popcorn
  • Toss with 1 tsp. course sea salt or more to taste

For Chipotle Seasoned Popcorn

  • 1 bag organic microwave popcorn
  • ½ stick unsalted butter melted poured over the popcorn
  • 1 tsp. Chipotle chile powder sprinkled over the popcorn
  • 1/2 tsp. Smoked Paprika powder sprinkled over the popcorn
  • Toss with 2 teaspoons course sea salt.

Directions

  • Get creative! Use the amounts that fit your taste buds.
    Enjoy! Remember, "Spread Love Like Butter"

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