Trifles + Truffles

Trifles + Truffles.
Holiday extravagance? Or elegant coordination.
The Menu Shoppe has it covered, and presents these “finds”.
Cypress Grove, Truffle Tremor
Only from Murrays Cheese featuring tangy earthy-ness.
Certainly a fabulous addition on the holiday cheeseboard.
Truffle Butter
For an elegant finish of your kitchen’s holiday specials–truffle butter. Shards of black and white truffles fragrance these intense butters.  Churned slowly in the French “barette” style, these heady butters blend smoothly into risottos and sauces. Just a dab goes a long way to impeccable perfection.
Champagne Truffles
Indulge in a masterpiece.  Only from Recchiuti fine chocolatier. our version of this classic favorite. Their version? The creamiest dark chocolate truffle, doused with Schramsberg Blanc de Noirs from Napa Valley + a blush of confectioner’s sugar.  xxoo indeed.
Tiramisu Eggnog Trifle
So perfect, so ideal for Yuletide elegance.
1 1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
2 6.15-ounce or four 3.5-ounce boxes Champagne biscuits or  60 crisp ladyfinger cookies
1 cup semisweet chocolate chips, finely ground in processor
**for truly creative presentation: chocolate leaves as trim.
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur.
Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break…so be careful for flawless presentation).
Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
Gently press stem end of largest chocolate leaves around edge of trifle.
Applause please.
Irish Whiskey Trifle
8 oz sponge cake
8 oz raspberry jam
2/3 cup whiskey
1 pound pears and bananas
1 1/4 cup whipping cream
2 tablespoon caster ( superfine ) sugar
2 cup milk
3 eggs
1 vanilla pod or few drops of vanilla extract
To make the custard, put the milk into a pan with the vanilla pod and bring almost to a boil. Remove from heat.  Whisk the eggs and sugar together lightly.  Remove the vanilla pod from the milk.  Gradually whisk the milk into the egg mixture.  Rinse out the pan, return the mixture to it and stir over low heat until it thickens. Do not allow it to boil.  Turn into a bowl and add the vanilla essence. Cover with plastic wrap.  Halve the sponge cake horizontally, spread with the raspberry jam and make a sandwich. Cut into slices and use them to line the bottom and lower sides of a large serving bowl.
Sprinkle with whiskey. Peel and slice the fruit, then spread it out over the sponge.  Pour the custard on top, cover with clear film to prevent a skin forming, and leave to cool.  Chill until serving.
Just before serving, whip the cream and spread it over the set custard .  Decorate with almonds, glace cherries and angelica.
If it’s on the menu…the Menu Shoppe has it covered.
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