Beginner Trifle
From
Everyday Food magazine
1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped
- Preheat oven to 350.
- Spread coconut on a baking sheet; toast until browned, about 6 minutes.
- Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside.
- In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly.
Expert Trifle
From
Gourmet magazine
For cake
1/2 cup all-purpose flour plus additional for dusting
1 1/2 cups sugar
1/2 cup unsalted shelled pistachios
1/2 teaspoon salt
8 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
For assembling trifle
Sherry syrup, recipe below
Vanilla custard, recipe below
Rhubarb purée, recipe below
For topping
1 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon light Fino Sherry
2 tablespoons unsalted shelled pistachios, chopped
Special equipment: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish
- Make cake: put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
- Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour).
Beginner Chicken Lettuce Wraps
From
Joanne Weir
2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
- Warm the oil in a skillet or wok over medium-high heat.
- Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
- Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
- To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling.
Expert Chicken Lettuce Wraps
From
Dallas News
1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce
- For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
- For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
- Be sure the rest of the ingredients are chopped and measured.
- Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked.
Expert Cheese Straws
From
Gourmet magazine
1/4 lb. coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 tsp. salt
Rounded 1/8 tsp.
