Saturday, July 29, 2006

A Trifling Dessert

So, can anyone tell me HOW...just HOW do you transport a trifle bowl? The only way I can think of is if you have someone hold it. What if you don't HAVE someone who can hold it?I can tell you how NOT to transport a trifle bowl. You DEFINATELY should not transport a trifle bowl in floorboard of you car. EVEN if you are holding on to it with one hand while driving! Because when you let go for a NANO-Second to answer your cell phone...even with one of those high-speed MCDonalds looking ear-piece thingys it WILL, I repeat WILL ,fall over and land on the floorboard of your car. Rendering an afternoon and several $$ completely wasted! It will also put you in a VERY VERY bad mood!!!

I was so excited. I was going to a dinner party and I decided that this Peach Melba Trifle sounded scruptious! I envisioned ohh's and ahh's from the other guests! I imagined moans as they took the first bite! imagined, "Oh, Sindy you are SUCH A GOOD COOK!" I got none of that ...what I got as I carried in the half empty, dasterdly trifle bowl with what now looked the birthday cake of a 1 yr old AFTER he smeared it all over himself. Were pitiful looks ...pats on the back , and "I am sure it will still taste wonderful" There was a enough left in the bowl to try. But it was could be the best thing in the world ..but it just wasn't the same.

Ok, I did try it and it was good ...sigh ! Really it was ....sigh! OK, I just can't stop pouting enough to be objective. I would recomend that you try it ..the ingredients will tell you that there is no way that it wouldn't be good. But I WILL advise you that you should make it and SERVE it in the same location!
The only good thing is ...I actually had the presence of mind to take a picture of it BEFORE I left home. So ...YOU get to see it BEFORE it became a pile of mush! Pitty that my friends did NOT!
Peach Melba Trifle
6 cups Frozen sliced peaches (defrosted)
1/2 cup sugar
2 Tbs Fresh squeezed OJ
Zest of 1 0range
1/8 gound nutmeg
1/4 cup Grand Marnier
2 TBS raspberry Liqueur
1 1/2 cups seedless raspberry jam
1-16oz pound cake cut into 1/2 in slices
1/4 cup water
1 large pkg instant vanilla pudding prepared as directed except replace 1/4 cup of milk with 1/4 cup of Grand Marnier .

In large bowl combine peaches , sugar, oj, orange zest, nutmeg and 2TBS of the Grand Marnier. Stir well and set aside
Combine Raspberry Liqueur and jam and set aside
Place layer of pound cake in bottom of trifle bowl. mix remaining Grand Marnier and water, brush onto pound cake.
Spread 1/3 of jam mixture onto cake, Spoon 1/3 of pudding mixture on top and a layer of peaches ( removed from juice with slotted spoon) Repeat for a total of 3 layers. Chill for 1 hour.

I made some adjustments to the original recipe which I got from "Perfect Party Food" It actually had a recipe for a vanilla custard flavored with the Grand Marnier. It also called for topping it with 2 cups of heavy cream whipped to stiff peaks. I had plans to top it with store bought whipped cream ..but did not get that far ...SIGH It was also supposed to be refrigerated for at least 8 hour but I did not have time for that. ....SIGH! Did I mention that Trifle bowls by there very nature are TOP HEAVY??????


aficionado said...

Oh my gosh, your blog looks fantastic. My mouth is watering. I have not checked on it lately, but, I am soooo impressed. Talk to you soon

to2sassy said...

you would not have thought it was too appetizing if you saw it on the floorboard