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A Christmas with Trifle
This Christmas, I’m going to make desert minis. After all, what’s an empty Christmas? I’m sure, even the most picky eaters who avoid eating a variety of foods would find an easy place for cooking in their hearts and palates if they could hear Charles Dickens prove it.
I tasted it for the first time, decades ago, not in England where it came from but in Long Island, NY, in a restaurant called Steak Pub in Fort Salonga, where every Friday evening, we used to go for dinner, especially for dinner. and free house wine. Our friends and neighbors who dine there for the same reason would come by our table to discuss the little dishes the chef had surprised us with that evening. For us, the small things and the food were shared, like the neighbor’s gossip. In that restaurant, the desert was chosen by the customer from the desert bar, giving him the opportunity to learn from the desert chef.
Trifle, as a word, is the offspring of the French word trufle, which means something surprising or surprising. Like desert, trifle has its roots in the 17th century when biscuits, beer, and custard were combined. In the United States, this new food became popular with southern plantation owners.
In the last three centuries, the trifle has entered the literature through the tongues of writers, with Oliver Wendell Holmes calling it, “The strangest thing in domestic art,” Dickens placing it among his “glorious food,” and JK Rowling mentioning it. in Harry Potter and the Philosopher’s Stone.
Trifle is not only pleasing to the palate but also appealing, especially to the eyes, as it is a well-made desert arranged in a circle, placed in a small bowl for serving, and kept in the refrigerator for a few hours before serving. A small plate is a very large plate, seen through a glass in which every small sweet part attracts the admirers.
Trifle components are: sponge cake or lady’s fingers soaked in brandy, whisky, or sherry; jelly or jam; custard; fresh fruit or fruit in season; and large piles of whipped cream topped with cherries, sprinkles, or nuts. Although everything that is made of trifle can be made from a mixture or sometimes leftover cakes and puddings can be used, a true-to-form trifle gourmet may need a little of its own composition to begin with. After preparing the trifle layers, refrigeration for several hours is necessary for the flavors to penetrate into each layer.
There are several types of trifle: chocolate trifle, coronation trifle, quick trifle, Black Forest trifle, and the good old English trifle Mom makes like a Christmas desert to plum pudding. My piece won’t take the traditional route, and, artistically, it won’t come close to Emeril’s deserts or Creole Christmas Trifle, but it will touch Santa when he comes down our chimney.
I’m sure about it.
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