Summer Holiday Berry Trifle

Holiday Trifle

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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Total Time:

Serves:

Ingredients

  • 1 package of unsweetened dark chocolate chips or pieces
  • 1 tsp. vanilla or seeds from vanilla bean
  • 1 Tbsp. butter

Directions

  • Melt in a double boiler and when melted place in a pastry pen and start writing and designing.

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Total Time:

Serves:

Ingredients

  • 1 slice Challah or Brioche bread
  • 1 egg
  • 1 tsp. orange zest
  • ¼ tsp. vanilla
  • 2 Tbs. Almond Milk or cream
  • ¼ tsp. kosher salt
  • 1 Tbs. Maple Syrup
  • Dash of cinnamon
  • 1 Tbs. unsalted butter

Directions

  • Add egg, orange zest, vanilla, Almond Milk, kosher salt, Maple syrup, and cinnamon in a bowl and mix.
  • Heat butter in skillet till bubbly. Soak the bread in the egg mixture until saturated. Cook thoroughly and until browned on both sides and serve with maple syrup on the side.

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Total Time:

Serves:

Ingredients

  • 24 Chocolate Sandwich Double Stuff cookie
  • 12 miniature peanut butter cups
  • 12 malted milk balls
  • 1 c. candy corn
  • 4 oz. chocolate chips melted in microwave

Directions

  • Take one double stuffed Chocolate cookie and remove one side leaving only the white inner frosting exposed and face up.
  • Take another whole cookie and dip the miniature peanut butter cup into the melted chips and adhere to the bottom half of the whole cookie making the Turkey’s belly.
  • Then dip the malted milk ball into the chocolate and use it to adhere to the cookie making the Turkey’s face.
  • Take 5 candy corns and insert them into the white frosting along the edge of the whole cookie making the candy corn the feathers.
  • Then snip off the white part of the candy corn tip and use that dipped into the chocolate to adhere it to the malted milk ball as his nose.
  • So easy and fun! Makes a great decoration for your dessert table or you can eat them as well.

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Apple Roses

Apple Roses

Recipe by Melissa Produce Corporate Chef Tom Fraker

Total Time:

Serves:

Ingredients

  • 2 Melissa’s Red Organic Apples
  • 1 package 2 sheets Store Bought Puff Pastry
  • ½ stick Unsalted Butter – melted
  • Cinnamon-Sugar – as needed
  • 1 package Melissa’s Cranberry Clean Snax® – crushed
  • 2 packages Melissa’s Organic Thompson Seedless Raisins
  • 1 Egg – slightly beaten
  • as needed Unsalted Butter
  • as needed Granulated Sugar
  • as needed Chocolate Dessert Sauce
  • as needed Fresh Strawberry Halves
  • Fresh Mint Leaves

Directions

  • Preheat the oven to 400ºF.
  • Remove the stems from the apples and cut them in half from top to bottom. Slice the apples thin, in half moon shapes. Using a small ring mold or piping tip, cut the core out off each slice. Place the apple slices on a plate and microwave them for 45 seconds to 1 minute until a little floppy but not mushy.
  • Roll out the puff pastry to about 1/8-inch thick and, using a pizza cutter, cut the pastry into 3-inch wide strips lengthwise. Sprinkle the pastry with your desired amount of cinnamon-sugar. Top the pastry with the apples, extending the arc of the apple slices about 1/8-inch beyond the edge of the pastry, overlapping the slices a bit. Next, top with a little Clean Snax® and raisins. Pull the bottom of the pastry up and over the filling. Semi loosely, roll the pastry up until you get just to the end. Brush the end of the pastry with the egg and press against the roll to seal.
  • Rub ramekins or other small round baking dishes with butter and dust them with the granulated sugar. Brush the tops with some more of the egg. Place the pastry roses in the baking dishes and then directly on the rack in the pre-heated oven. Bake for 40 minutes or until golden and cooked through. Remove from the oven and let cool. Carefully remove from the dishes.

Notes

To Plate
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Total Time:

15 minutes

Serves:

1

Ingredients

  • 1 rice cake
  • 2 Tbsp. Sunflower butter
  • 6 fresh raspberries
  • 2 oz. Dark Chocolate

Directions

  • Spread sunflower butter evenly over the rice cake. Place raspberries around inside perimeter of the rice cake and smash down with a fork.
  • Melt the dark chocolate in microwave about 10 seconds at a time stirring between each time until fully melted. Pour on top and smooth with the back side of a spoon. Place in refrigerator to set the chocolate.

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Grilled Peaches With Honey And Granola

I love stone fruit in the summer, especially nectarines. I rarely reach for peaches over nectarines, but this recipe would not be as good without a peach to accompany it. It looks like summer, smells like summer and tastes like summer! Enjoy!!

Total Time:

25 minutes

Serves:

7

Ingredients

  • 4 peaches cut in half lengthwise and pitted
  • 2-3 squirt avocado oil spray
  • 2 Tbsp. Blood Orange Olive oil
  • 1 qt. Vanilla flavored Greek yogurt
  • ¼ c. local honey
  • ½ c. granola homemade or store bought
  • ½ c. chopped pistachio nuts.
  • 8 to 10 fresh mint leaves

Directions

  • Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.
  • Heat a griddle to about 425° and grease with avocado oil spray. While it is heating brush the blood orange olive oil onto the meat side of the peaches. Place meat side down onto the griddle and cook for approximately 4-5 minutes until the golden brown grill marks are evident on the meat.
  • Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half. Drizzle the honey onto the yogurt and even onto the plate for décor. Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate. It will be beautiful!
  • Enjoy!

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Frozen Bananas

Frozen Bananas For Dessert

I love ………

Total Time:

40 minutes

Serves:

7

Ingredients

  • 6 bananas
  • 12 oz. package of semi sweet chocolate chips
  • 2 Tbsp. coconut oil
  • Chopped nuts of your choice
  • Sprinkles of your choice
  • Coconut
  • Anything your heart desires on your frozen banana

Directions

  • Line a baking sheet with parchment paper
  • Peel ripe bananas and cut them in half. Insert a popsicle stick in the flat side. Lay them on the baking sheet and freeze for at least 4 hours.
  • When they are frozen melt the chocolate with the oil in a microwave safe dish for 30 seconds. Stir and repeat the 30 seconds and stirring until melted. Or melt in a double boiler.
  • Roll each banana half in the chocolate and then quickly roll in the sprinkles, nuts or whatever topping you are using.
  • Freeze until the chocolate sets at least 30 minutes. Serve or freeze in an airtight container for up to a week.
  • Enjoy!

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Frozen Yogurt Bark with Fresh Berries

Frozen Yogurt Bark With Fresh Berries

When the weather starts to show signs of springtime, I crave the beauty of the colors of the summer. Even though stone fruit has not begun to ripen yet, this yogurt bark takes on the colors of springtime and summer and the berries can easily be substituted with stone fruits when it comes summertime. This is a great dessert for the spring holidays of Easter and Passover. It is light, flavorful, and delicious! Enjoy!

Total Time:

30 minutes

Serves:

8

Ingredients

  • 2/3 c. seedless raspberry jam
  • 2-3 Tbsp. Fruit flavored balsamic vinegar or plain balsamic is good
  • 1 lemon zested
  • 1 tsp. lemon juice
  • 1 qt. vanilla flavored Greek yogurt
  • ½ c. blueberries
  • ½ c. raspberries
  • 1/3 c. sliced strawberries
  • 1 oz. dark chocolate bar
  • ½ c. chopped pistachio nuts

Directions

  • Combine the jam, vinegar, zest and lemon juice in a small bowl with a whisk.
  • Line a ½ sheet pan with parchment paper. Empty the entire contents of the 1 quart yogurt onto the sheet pan and spread out evenly to cover the bottom of the pan.
  • Dollop spoonful’s of the jam mixture down the middle of the yogurt. With a wooden skewer or the point of a butter knife swirl the jam throughout the yogurt mixture.
  • Sprinkle the blueberries, raspberries and strawberries evenly throughout the yogurt.
  • Make shavings of the dark chocolate and chop pistachio nuts then sprinkle both on top.
  • Place into the freezer for a minimum of four hours, (overnight is best). To serve, break into pieces and serve in your favorite parfait glass or dessert cup.
  • Add a little extra dark chocolate when serving. That’s it. Enjoy!

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PinkGlow ® Pineapple Carpaccio

Pinkglow® Pineapple Carpaccio

By Tasha Ann Powell I love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth. This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!

Total Time:

30 minutes

Serves:

6

Ingredients

  • 1 medium PinkGlow® pineapple or yellow pineapple very thinly sliced (use meat slicer or mandolin)
  • 1 tsp. ground cardamon
  • 1 tsp. ground cinnamon
  • ½ tsp. chili flakes
  • 1 inch piece of ginger peeled and grated with a Microplane®
  • Juice from half of a lime
  • 8 mint leaves finely shredded for garnish
  • ¼ c. pomegranate seeds for garnish
  • Edible gold

For the Simple Syrup

  • 4 oz. water
  • ½ c. sugar

Directions

  • Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.

For the Simple Syrup

  • Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
  • Enjoy!

Video

Notes

TIP: The edible gold can be found at www.easyleafproducts.com

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Serves: 6

Total Time:

60 minutes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
  • 1/2 cup fresh roasted pumpkin puree refrigerated
  • 3 1/2 Tbsp buttermilk
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp honey

  • 1 Tbsp half and half

For the Glaze:

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half

 

For the Pumpkin Icing

  • 1 cup powder sugar
  • 2 Tbsp. milk or half and half
  • 1 ½ Tbsp. fresh pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp fresh ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half

Directions:

Pre-heat oven to 400 degrees.

Line a baking sheet with parchment paper or a silicone baking mat; set aside.

 In a large bowl, combine flour, powder, soda, salt cinnamon, fresh nutmeg, ginger cloves and both sugars. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a large glass measuring cup or another bowl, whisk together pumpkin puree, buttermilk, egg and vanilla, honey and half and half.

Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each rectangle into two triangles, making 8 triangles.

Place scones onto prepared baking sheet. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk and pumpkin puree. Whisk until smooth; set aside.

When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.

Allow glazes to set before serving.

 

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Homemade Pumpkin Purée

When your first introduction to any food is from a can you immediately assume that it is just way too complicated to make it fresh by yourself. I love cooking with pumpkin because I love Thanksgiving, it is without question, my favorite holiday. However, I have never really liked the taste of canned pumpkin, but I used it anyways because I didn’t know there was an alternative. When I learned for the first time how truly easy roasting and pureeing my own fresh pie pumpkins was, it was an absolute GAME CHANGER! And, it is so easy, I am not sure why anyone would ever want canned pumpkin once you taste the difference. Enjoy!

Total Time:

45 minutes

Serves:

2

Ingredients

  • 2 2-3 lb. “pie” pumpkins or “sugar” pumpkins
  • 3 Tbsp. of avocado oil

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Kentucky Derby Pie

Kentucky Derby Pie

This year of 2021, we reflect that all of the traditions of the past that we love have been interrupted by the Covid Virus in 2020. This year we have the luxury of actually being able to celebrate the 147th running of the roses on time as it has been run for 146 years. I feel the need to take pause and have the most genuine of gratitude that a horse race that has so much tradition, is returning to its rightful place and running on time. May we all, whether we love the races or not, celebrate the “normality” that the May 1st Kentucky Derby brings us. May we all be winners and celebrate with gratitude all of the wonderful American traditions that we have come to depend on. May you all be winners! Enjoy this amazing Kentucky Derby Pie!

Total Time:

1 hour

Serves:

9

Ingredients

  • ½ c. flour
  • 1 c. sugar
  • 1 stick butter melted and cooled
  • 2 eggs lightly beaten
  • 1 tsp. vanilla
  • 1 c. Chocolate Chips
  • 1 c. chopped walnuts
  • 1 unbaked deep dish pie shell

Directions

  • Pre heat oven to 325 degrees
  • Preheat oven to 325 degrees. Combine sugar and flour. Add melted butter, eggs and vanilla to flour and sugar. Stir in walnuts and chocolate chips and pour into your favorite recipe of an unbaked pie shell. Bake at 325 degrees for 45 minutes. Cool and serve warm with dollop of whipped cream or ice cream.

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Recently joined Alice Waters Master Class. I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides. She coined the term “farm to table” and everything she serves is in season and very, very earthy. Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared. Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish. This fruit compote originated with her and I have adapted it to the season. Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1 Red pear
  • 1 Anjou pear
  • 1 Bosc pear
  • 1 Honey Crisp Apple
  • 1 Granny Smith Apple
  • 1 pt. raspberries
  • 1 handful mint
  • 3 Tbs. Jam or marmalade of your choice room temperature
  • 2 Navel oranges juiced.

Directions

  • Gradually add the fresh squeezed orange juice to the jam whisking as you go. Be careful not to add too much juice at one time or the jam will become lumpy.
  • Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl.
  • Mince the mint for sprinkling on top of the compote.
  • Drizzle the orange juice/jam mixture over the top of the compote and toss. Sprinkle with the mint and serve.

Video

Fruit Compote

Recently joined Alice Waters Master Class. I was so delighted to watch her passion and joy when just touching the beauty of what the earth provides. She coined the term “farm to table” and everything she serves is in season and very, very earthy. Her gratitude and appreciation for what grows, put a smile on my face while watching and occasionally a misty eye from the beauty of her sincere passion and care she took with each beautiful item she prepared. Her food is simple, each item comes from the ground, each herb specially cared for as it goes into the dish. This fruit compote originated with her and I have adapted it to the season. Enjoy!

Total Time:

30 minutes

Serves:

7

Ingredients

  • 1 Red pear
  • 1 Anjou pear
  • 1 Bosc pear
  • 1 Honey Crisp Apple
  • 1 Granny Smith Apple
  • 1 pt. raspberries
  • 1 handful mint
  • 3 Tbs. Jam or marmalade of your choice room temperature
  • 2 Navel oranges juiced.

Directions

  • Gradually add the fresh squeezed orange juice to the jam whisking as you go. Be careful not to add too much juice at one time or the jam will become lumpy.
  • Slice all of the fruit in thin wedges about ¼ inch thick and then slice about half of those wedges in half so you have varying sizes in the bowl.
  • Mince the mint for sprinkling on top of the compote.
  • Drizzle the orange juice/jam mixture over the top of the compote and toss. Sprinkle with the mint and serve.

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I love Thanksgiving!  It is simply my most favorite holiday of the year.  When I was a very young child, I always remember my grandmother’s family traveling to Las Vegas from Los Angeles to be with us for Thanksgiving.  I loved everyone “Gathering” together in the kitchen each family member making their most prized dish for the holiday table.  I remember eating things on Thanksgiving that we never ate any other time of year.  Like stuffing, Apple Streusel, Kishke, (don’t ask) and homemade cranberry sauce!  I used to look forward to this holiday because of the people who we only could share love with once a year, and the foods that brought us all together.  

I always want to re-create that love every year for myself and my family who were not even on the planet when I began to experience this kind of love in the kitchen.   This recipe is by Ina Garten.  I have tried many times to change this mousse to make it my own, but nothing can re-create the magic that Ina has put into this recipe.  Any one ingredient put in or left out would be noticed and change the perfection of her creation.  This is the most amazing dessert to put into Tiger Pumpkins and it can be done many hours before dinner.  Enjoy!

To Roast the Pumpkins

Serves:

6 – 8

Total Time:

30 minutes

Ingredients:

  • Miniature Tiger Pumpkins (one for each one of your guests)

  • Organic coconut oil spray

 

Directions:

Pre-heat oven to 300 degrees.

Cut off the tops of the pumpkins.

With a grapefruit or serrated spoon, scrape out the meat and seeds, being careful not to scrape the bottom too thinly.

Once hollowed out, spray the inside of the pumpkin with the organic coconut oil spray.

Sprinkle with salt.

Wipe the outside of the pumpkins with a paper towel to remove the extra oil so they do not char in the oven.

Place upside down on a cookie sheet lined with a cooking rack and bake with the tops off but also in the oven for 15 minutes. Watching closely to be sure they do not crack or split. You will know they are done when they no longer smell raw and have a sweet pumpkin aroma to them.

 

To Make the Pumpkin Mousse

Serves:

8 – 10

Total Time:

2 hours 45 mins

Ingredients:

  • 1 cup half-and-half
  • 1 (29-ounce) can pumpkin puree
  • 2 cups light brown sugar, lightly packed
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 extra-large egg yolks
  • 2 packages (4 teaspoons) unflavored gelatin
  • 2 ripe bananas, finely mashed
  • 1 teaspoon grated orange zest, plus more for garnish, optional

Topping:

  • 2 cups cold heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

 

Directions:

Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

 Add the banana, and orange zest to the pumpkin mixture and mix well.  

Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, Set aside to cool.

For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into each individual Tiger Pumpkin and pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled. Enjoy!

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Holiday Trifle

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!

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.

Serves:

8 – 10

Total Time:

2 hours

For the Grand Marnier Cream

Ingredients:

  • 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

 

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 yolks 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.

For the Trifle

Ingredients:

  • 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

 

Directions:
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.

For the Topping

Ingredients:

  • 1 C. cold heavy cream

  • 2 Tbsp. sugar

  • ½ tsp. pure vanilla bean paste

 

Directions:

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.

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Total Time:

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Serves:

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Ingredients

Cake

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  • 2 c. sugar
  • 3 c. grated carrots
  • 4 eggs room temperature
  • 1 ½ c. sunflower oil
  • 8 oz. cream cheese room temperature
  • 1 tsp. Kosher salt
  • 2 tsp. baking soda
  • 1 tsp. pure vanilla extract
  • 1 ½ cups chopped pecans

Frosting

  • 8 oz cream cheese room temperature
  • 1 stick butter room temperature
  • 1 lb. box powdered sugar
  • 1 tsp. pure vanilla extract
  • Pre-heat oven to 350 degrees.

Directions

For the Cake

  • Combine the flour, sugar and carrots in the mixer on low speed.
  • Add the eggs, oil, cream cheese and mix on medium for one minute.
  • Add the rest of the ingredients and mix on medium for another minute.
  • Pour into two 8-inch cake pans and bake for 50 minutes or until a toothpick comes out clean.
  • Cool on a rack out of the pan.

For the Frosting

  • Cream thoroughly the cream cheese and butter.
  • Sift and slowly add the powdered sugar. Mix well and then add the vanilla.
  • If the Frosting is too thick for your taste you can thin it by adding milk one Tbsp. at a time.
  • When cakes have cooled ,place the first layer top side down on the platter. Smooth frosting on the flat side facing up thoroughly.
  • Place the second layer flat side down on the frosting. Layer the top and the sides if you wish.
  • Decorate with grated carrots on top and some crumbled candied ginger.

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Total Time:

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Serves:

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Ingredients

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  • 1/3 c. sunflower oil
  • 2 eggs room temperature
  • 3 Tbsp. buttermilk
  • 1 c. banana mashed about three bananas
  • 2 c. flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

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  • In a glass bowl, combine the first four ingredients until well mixed.
  • Add the bananas.
  • Sift together the flour, baking powder, baking soda and salt.
  • Fold in the dry ingredients until mixed well.
  • Grease a loaf pan and pour the ingredients into the pan.
  • Bake for 50 to 60 minutes until a pick comes out clean.

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Total Time:

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Serves:

9

Ingredients

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  • 1 small package instant vanilla pudding
  • 4 eggs room temperature
  • ½ c. oil sunflower preferred
  • ¾ c. fresh squeezed orange juice
  • 2 Tbsp. orange zest
  • 2 Tbsp. vodka
  • 3 oz. Galliano liqueur
  • 1 package candied orange slices Tip: Find these at Trader Joe’s
  • Infuser Poke Soak:
  • ½ stick sweet butter softened
  • ½ c. fresh squeezed orange juice
  • 1 c. sugar
  • 1 ½ Tbsp. vodka
  • 1 ½ Tbs. Galliano liqueur
  • Wallbanger Glaze:
  • 1 c. sifted powdered sugar
  • 1 Tbsp. orange juice freshly squeezed
  • 1 Tbsp. Galliano liqueur
  • 1 tsp. vodka
  • Caramel Glass:
  • ½ c. granulated sugar
  • 3 Tbsp. Galliano liqueur

Directions

  • Pre-heat oven to 350 degrees.
  • For the cake:
  • In a mixer, combine the cake mix and pudding on low speed for about 30 seconds.
  • Increase to medium speed and add the eggs, oil, orange juice, vodka, and Galliano. Mix for about 1.5 minutes until well combined.
  • Grease a Bundt cake pan and pour the batter into the molded pan.
  • Bake for 55 minutes. Let cool for 20 minutes before turning over onto a cake plate.
  • For the poke soak:
  • Melt the butter and add the orange juice, sugar, vodka and Galliano.
  • Simmer on low heat for about 15 minutes.
  • Take a wooden skewer (or any other skewer you have) and poke holes along the top of the cake about every ½ to 1 inch.
  • Pour the poke soak over the top of the cake slowly and allow it to find its way through the holes in the cake. Let the cake sit for about 15 minutes.
  • For the glaze:
  • Combine the powder sugar, orange juice, Galliano and Vodka in a bowl with a wire whisk.
  • Drizzle generously over the top of the cake and let come down the sides into the center and to the front of the cake.
  • For the caramel glass:
  • Line a baking sheet with a food-grade silicone liner (Silpat).
  • Place the granulated sugar and Galliano in a small saucepan and cook, without stirring or shaking the pan until the mixture rolls in a simmer to a deep amber color. This will take about 5 to 7 minutes.
  • Pour the caramel on to the silicone mat and allow to cool to room temperature.
  • Once cooled, break into shards and decorate the top of the cake, along with thin candied dried orange slices.

Video

Notes

Tip: I highly recommend using a Silpat as it is easier to roll the glass off the surface and break into chards. Never any sticking. Also, and let me be clear, never never touch the caramel glass until it is cooled or you will have pain like never before as it takes off your top layer of skin. (I speak from experience)

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