Foodie's
Corner.
Holiday Season Recipe of the Month.
This month I've decided share my favourite personal
Holiday Season recipe with you - my mother's English Trifle. As part of our holiday season tradition, we
always had many English goodies at our home.
The Christmas Cake that my mother would painstakingly bake and cover in
brown paper bags months in advance, then we'd have mincemeat tarts and then of
course the Plum Pudding with Custard.
But...my all time favourite was always...and still is my mom's delicious
English Trifle, which I managed to get the recipe for.
My Mother's Yummy English Trifle Recipe.
1
sponge or pound cake
¼-1/2
cups Spanish Sherry
1
package Strawberry Flavoured Jello
1
cup strawberries (fresh if available in season or frozen)
3
tbsp Bird's Eye custard powder (my mother's favourite)
1
cup whipped cream
Slivered Almonds
Line
the bottom of a glass serving bowl with cubed cake and sprinkle the cake with
the sherry (or your favourite liqueur).
Slice the strawberries and pour the fruit over the cake cubes, stir
slightly. Make the Jello and use any
juice left over from the fruit. Allow
the Jello to partially set and then pour over the cake and berries. Mix the custard sauce as per the instructions
on the container and pour custard over the Jello/cake mixture. Place into your refrigerator to set. Mix whipped cream and pour over top
of
custard. Top with toasted slivered almonds. Voila!
Uncorked!
This month we share with you a yummy Holiday
Season cocktail...
The Pomegranate Sparkling Cocktail.
Pomegranates are the fruit du jour right now,
with their incredible healing qualities.
Their sweet juice is perfect for the sweet effervescence of this
cocktail.
Moisten the rim of a flute glass with
pomegranate juice, and then frost it with cane sugar. Add 1 ½ oz pure pomegranate juice, chilled, ½
oz vodka and 3 oz Dry Sparkling Italian Wine (your choice). Stir gently and serve immediately, while the
cocktail is still fizzing.
