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Trifle report


cyalexa
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Tonight at the back of the refrigerator, behind the butter, I found half a jar of Georgian walnut preserves.  The perfect accompaniment to any trifle.  I can as well report that with my flour based pastry cream recipe there has been no syneresis, even after several days.

 

I also found an open jar of Dijon mustard.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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6 hours ago, JoNorvelleWalker said:

I also found an open jar of Dijon mustard.

I know there are uncounted variations of trifle but I do hope the discovery of the Dijon did not in anyway tempt you to create yet another. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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9 minutes ago, Anna N said:

I know there are uncounted variations of trifle but I do hope the discovery of the Dijon did not in anyway tempt you to create yet another. 

Wait, I’m sure we need a “Savory Trifle” topic…if we don’t already have one!  
Maybe a Pigs in Blankets Savoury Trifle for the holidays?  I think a little Dijon would be perfect in that. 

 

kidding, just kidding

 

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6 hours ago, JoNorvelleWalker said:

Am I a bad person to put ice cream on a trifle?

 

Not if you have no chantilly cream - hell even if you do!

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6 hours ago, JoNorvelleWalker said:

Am I a bad person to put ice cream on a trifle?

 

Such an act may not be judged as morally reprehensible but might offend the sensibility of some… let’s say those with even a sliver of a gene dating back to King Arthur. In other words a Brit of any stripe. But carry on. Best not to waste that trifle. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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My late mother was enormously proud of her trifle, the only dish she was ever proud of. 

 

She only ever made it for Christmas dinner. We all ate it politely.

 

I guess the French don't really do trifle.

Edited by liuzhou (log)

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1 hour ago, liuzhou said:

My late mother was enormously proud of her trifle, the only dish she was ever proud of. 

 

She only ever made it for Christmas dinner. We all ate it politely.

 

I guess the French don't really do trifle.

 

What was your mother's trifle like?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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1 hour ago, liuzhou said:

My mother's 'recipe' for trifle was largely canned mixed fruit in syrup and powdered custard. She never made a real custard in her 92 years.

I go back to Harry Hornes or Birds every time. Just doesn’t taste like trifle with real! 

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10 minutes ago, Kerry Beal said:

I go back to Harry Hornes or Birds every time. Just doesn’t taste like trifle with real! 

 

Birds for my mother. I am sure the same tin supplied about ten years worth of Christmases. I haven't had a trifle since I left for university 51 years ago.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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