She is a self-taught cook who won wide acclaim from the likes of Craig Claiborne, Jacques Pepin and Wolfgang Puck. Heatter is the daughter of famous “There’s good news tonight” WWII commentator, Gabriel Heatter, whose optimism in the face of some of the darkest hours of WWII got a lot of people through those awful times. What better to complement a beautiful bowl of sliced fresh strawberries that this adaptation of Maida Heatter’s much-lauded East 62nd Street Lemon Cake recipe? While the strawberries are not at their prime of sweetness, they are very good. I bought a beautiful three pack of fresh strawberries at yesterday’s Long Beach Farmers’ Market. When ready to serve, cover the top of the trifle with whipped cream and decorate with more berries and toasted sliced almonds.Ĭook’s Notes: I sieved my custard to be sure I had a really smooth custard with no lumps before pouring it over the cake and berries. Cool slightly and then pour over the fruit and cake in the bowl. Remove from heat and stir in vanilla and egg yolks. Return mixture to the pan and cook, stirring constantly, until it thickens. Pour the milk/sugar mixture onto the cornstarch mixture and stir. Heate remaining milk and sugar in a saucepan and bring to boil. If you chose to make your own custard, here is a recipe:Ĭombine the cornstarch with 1/4 C. Alternatively, you can make your own custard. Make the custard according to the directions on the Bird package. or more) and any juices you have in the bowl of berries. Sprinkle cake generously with sherry (6 T. Line the bottom and half way up the slides of your trifle bowl with the cake. Alternatively, you can use ladyfingers or pound cake. Sprinkle the berries with sugar and let them sit for about an hour.Ĭut the cake into 1/2 inch slices and spread with raspberry jam. Vanilla custard (I used an English product, Bird’s Custard Mix, available many supermarkets–locally available at Stater Brothers) Half a left-over lemon cake (or two packages of lady fingers or pound cake) fruit (I sued raspberries, strawberries and blackberries) It doesn’t get a lot more exotic or beautiful than a tracyanum. My Cymbidium orchids are in full bloom right now and the flower in this photograph is one of the blooms from my Cymbidium tracyanum, my absolute favorite orchid. Making a trifle seemed like a good way to use my leftovers.Īs a side note, when I’m not cooking I’m in my garden. Being that I’m a party of one and the cake was a big cake, I found myself with a lot of leftovers. Recently, I posted a recipe for Maida Heatter’s 62nd Street Lemon Cake on Blue Cayenne. Whatever the version, this dessert is rich and delicious. There is a Creole version that uses rum to moisten the cake and an elegant French version that uses brandy. This recipe uses sherry to flavor and moisturize the cake but the Scots’ version, Tipsy Laird, uses Drambuie or whiskey. Over time, all sorts of variations have appeared. The original English trifle dates back to the 16th Century. The school is long-closed but I still treasure many of the recipes from that experience. I first made a trifle many years ago when I took cooking classes at a school in Seal Beach called La Bonne Cuisine.
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