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Cafe Istanbul

Oct 2 - 2, 2014
Come and enjoy live performances by Amanda Shaw, Charmaine Neville, and other… more

Dookey Shoe featuring…

Oct 2 - 2, 2014
Join us for live entertainment featuring Dookey Shoe featuring members of Gregg… more

Jazz in the Park

Oct 2 - 30, 2014
Jazz in the Park returns for nine straight weeks this fall,  with a… more

Jazz in the Park…

Oct 2 - 2, 2014
Jazz in the Park returns for nine straight weeks this fall,  with a… more

LAFCAA 5th Annual…

Oct 2 - 2, 2014
 LAFCAA 5th Annual Charity Golf Tournament, sponsored by Louisiana's 1st… more

Mark of the Feminine

Oct 2 - 4, 2014
Curator Regine Basha's Mark of the Feminine is the first in a series of… more

New Orleans Fringe…

Oct 2 - 15, 2014
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New Orleans Vintage…

Oct 2 - 2, 2014
The New Orleans Vintage Fashion & Lifestyle Expo is the pre-party to The… more

Sacred to the Memory…

Oct 2 - 3, 2014
Showcasing both the historic Hermann-Grima House museum and St. Louis Cemetery… more

Second Annual New…

Oct 2 - 2, 2014
Calling all vintage lovers! The Second Annual New Orleans Vintage Fashion… more

The 6th Annual New…

Oct 2 - 6, 2014
  Dancers and vintage enthusiasts from all over the world are preparing… more

The Trio feat. Johnny…

Oct 2 - 2, 2014
Join us for The Trio featuring the Trio feat. Johnny Vidacovich, George Porter… more

The Victory Belles…

Oct 2 - Nov 19, 2014
Noted for their close harmonies and synchronized dance steps, the Andrews… more

The Victory Belles…

Oct 02, 2014 - Jun 24, 2015
Noted for their close harmonies and synchronized dance steps, the Andrews… more

United Way of St.…

Oct 2 - 2, 2014
Join us for the United Way of St. Charles Battle for the Paddle. more

"Mysterious…

Oct 3 - 3, 2014
You are invited to the Mysterious Wisterias Plantation for an evening of music… more

Bucktober Fridays

Oct 3 - 31, 2014
Every Friday in October, Deanie's Seafood Restaurant delivers live music and… more

Gretna Heritage…

Oct 3 - 5, 2014
Celebrating 20 years the Gretna Heritage Festival, encompassing 25 city blocks,… more

Jefferson Performing…

Oct 3 - 12, 2014
The Jefferson Performing Arts Society will be opening their 37th Season with an… more

Lindy Hop Showdown:…

Oct 3 - 5, 2014
Lindy Hop Showdown: New Orleans Swing Dance Festival. The Ultimate Lindy Hop… more

Cafe Istanbul

Oct 2 - 2, 2014
Come and enjoy live performances by Amanda Shaw, Charmaine Neville, and other… more
OVG Guide Widget 1

English Trifle Recipe

Provided by 1870 Banana Courtyard French Quarter/New Orleans B&B

This is an old family recipe, that's been passed down through the years. Most folks serve this as dessert. In Winter, when we're "in the mood", we serve this some Sundays as a breakfast treat for guests at the B&B. (If you ask us "real sweet", we might make one while you are here!)

We rarely have any left over, as guests have been caught licking their spoons and the bottom of their bowl! No one has been caught, yet, licking the bottom of the trifle bowl.

Custard ingredients:

• 6 eggs, beaten
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 cups whole milk
• 2 teaspoons Vanilla extract

Custard Directions:

Beat eggs in a bowl.
In heavy saucepan, put sugar and cornstarch and whisk well. Whisk in beaten eggs, then the milk.
Place pan over moderate heat to cook, stirring constantly until mixture thickens (about 4 minutes). CAUTION: If cooked on heat too high, it will curdle or burn and you'll have to start again.
After thickened, remove pan from heat, blend in vanilla and continue stirring until it's cooled.

Whipped Cream Ingredients:

• 1 cup/half pint whipping cream (Yep. The real thing. No substitutes or the food quality police will come get you!)
• 1 teaspoon vanilla extract
• 1/4 cup sugar

Whipped Cream Directions:

Chill beaters and bowl. Add all ingredients to bowl. Mix on high speed until stiff.

Now comes the fun part. Making a lovely presentation. No cooking required for this section.

If you have a trifle bowl, you?re in business. If you don?t have a trifle bowl, you can use a cut glass punch bowl or any other clear bowl that will display the fruit between the layers.

Trifle Ingredients:

• Buy from 1 cake from store: Angel Food or Sponge Cake (if they are a couple of days old they absorb better)
• 1/4 cup Triple Sec (orange liquor) or Cointreau
• 1 tablespoon dark Rum
• 1 cup strawberries (or more), cut into slices. Save the largest berry, whole, to put in center of top layer. (Throw in a little of whatever else you want, like fresh apricots, peaches, blueberries, or your local fruit/berry.) Reserve a few of the berries for use as garnish, if you need them.

• 1 small can Mandarin Orange slices, drained
• 2 cup Kirschwasser (cherry brandy)
• 2 cup Apricot jam (substitute any other jam or preserve your little heart desires)
• 1/4 cup Marsala, sweet Sherry, or Madeira
• 2 cup drained Maraschino Cherries as garnish

Cut sponge and angel food cake into 3 equal layers.

Bottom Layer: Put 1st layer of cake in trifle bowl. Sprinkle with half of Triple Sec and rum. THEN add 1/3 of the custard.
Place strawberries that remain AFTER selecting ones for top layer, also1/2 of the orange slices, placing some around the edge, against the glass for color, reserve Some for top of the cake. Also place between layers.

Middle Layer: Add 2nd layer of cake. Sprinkle with Kirschwasser Spread with jam and different fruit/berry. Add 1/3 custard and 2 cup of Marsala, sweet sherry, or Madeira.

Top Layer: Add 3rd layer of cake, then the remaining custard, more Kirschwasser and remaining Triple Sec.. Add some fruit, spread whipped cream over top, add the drained cherries, and remaining Mandarin orange slices and berries for garnish.

This dish is best when covered (use foil to be sure it doesn't stick to the whipped cream - if you poke tall toothpicks into top layer, you can hang saran wrap over the toothpicks which will protect the whipped cream) and refrigerated for several hours or overnight.

Serving instructions: Use a large, deep spoon to serve. Push it down to the bottom of dish so you get some of ALL the layers in each serving.

Yield: 10 servings.
Prep time: 20-30 minutes.
Chill time: 2 hours or overnight.

 

 

 1870 Banana Courtyard English Trifle