Upcoming Events

|

"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… more

"Prospect.3: Notes…

Dec 18, 2014 - Jan 25, 2015
Prospect New Orleans, the International Contemporary Art Biennial,  will… more

“Dirty Dancing — The…

Dec 18 - 21, 2014
Dirty Dancing - The Classic Story On Stage is an unprecedented live experience,… more

Andrew Jackson: Hero…

Dec 18, 2014 - Mar 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Cafe Tasseology -…

Dec 18 - 18, 2014
New Orleans, Please join us in welcoming Sacred Woman brand to the world! Made… more

Celebration in the…

Dec 18, 2014 - Jan 03, 2015
City Park's annual holiday lighting exhibit and festival returns with one of… more

Christmas in the…

Dec 18, 2014 - Jan 01, 2015
Celebrate the season in New Orleans' historic Warehouse District with dazzling… more

Christmas New Orleans…

Dec 18 - 31, 2014
There's no place like New Orleans for the holidays during Christmas New Orleans… more

Christmas New Orleans…

Dec 18 - 18, 2014
Local choirs and New Orleans artists herald in the season with nightly… more

Holiday Home and…

Dec 18, 2014 - Jan 04, 2015
Visit the festively decorated residence and courtyard of General and Mrs. L.… more

NOMA & The NOLA…

Dec 18 - 21, 2014
In December, NOMA's iconic Great Hall will be transformed by The NOLA Project… more

Oak Alley…

Dec 18 - 24, 2014
Tour the historic grounds, Slavery at Oak Alley Exhibit, Civil War Exhibit and… more

Ogden After Hours…

Dec 18 - 18, 2014
Join us for Ogden After Hours featuring Roman Street. more

Prospect.3 - Basquiat…

Dec 18, 2014 - Jan 25, 2015
Curated by Franklin Sirmans, the Artistic Director for P.3: Notes for Now,… more

Prospect.3 - Keith…

Dec 18, 2014 - Jan 25, 2015
A selection of images from Calhoun and McCormick's extensive body of work on… more

Self-Processing –…

Dec 18, 2014 - Jan 04, 2015
Before the instantaneous gratification of digital photography there was instant… more

Tales of the Toddy

Dec 18 - 18, 2014
The holidays are upon us once again, and nothing goes better with all the good… more

The Gasperi…

Dec 18, 2014 - Feb 22, 2015
Richard Gasperi opened Gasperi Gallery in the French Quarter in 1980.… more

The Trio featuring…

Dec 18 - 18, 2014
Join us for The Trio featuring Johnny Vidacovich, Chris Severin, Nicholas… more

"The Victory Belles…

Dec 19 - 19, 2014
Our popular, charming vocal trio is in a holiday mood! Come jingle all the way… more

"12 Days of…

Dec 18 - 19, 2014
There's holiday fun for the whole family in the historic Warehouse District… 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