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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

55th Annual Mattituck Strawberry Festival Trifle

June 10th, 2009 · 3 Comments · Summer Recipes, Vegetarian

55th Annual Mattituck Strawberry Trifle

1 (10 3/4ounce) pound cake or Angel food cake (store bought is fine in a pinch)

I use the recipe from Taste of Home Cookbook in our bistro at The Greenporter.  You can pick up a copy from the authors, Barbara Shinn and David Page at Shinn Estates at 2000 Oregon Road in Mattituck.  www.shinnvineyard.recipesfromhome.com/

From Home Cook BookThey have also released a new cookbook called New Taste of Home.  It will also be a great opportunity to sample some of the most exciting wines on the North Fork.

Buy the taste of home from Amazon.com or click here

Ingredients

1/3 cup sweet Sherry

1/2 cup of your favorite berry preserves (I find raspberry creates a nice balance with fresh strawberries)

4 cups of North Fork strawberries (mix in your favorite berries if you like)

The berries

Place four cups of strawberries in a bowl and toss with 2 tablespoons of sugar, 2 tablespoons of rose water syrup, a tablespoon of Cassis or raspberry liquor.  Place in refridgerator until you are ready to assemble your trifle.

The whipped cream

Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Refridgerate until ready to assemble.

Taste of Home Cookbook Pound Cake Recipe

1/2 pound (2 sticks) unsalted butter, softened

1 2/3 cups granulated sugar

5 large eggs, lightly beaten

2 cups cake flour

1/4 teaspoon salt

Preheat the oven to 300*F. Butter and flour a deep 8-inch round cake pan or an 8×4-inch loaf pan. In a large mixing bowl, beat together the butter and sugar until the mixture is light yellow and fluffy. Beat in the beaten eggs half at a time and continue to beat until the mixture forms a slowly dissolving ribbon when the whisk is lifted. Beat the cake flour in to the batter until mixture is smooth. Then pour the batter into cake pans and bake until toothpick inserted into the center comes out clean, approx. 1.5 hours. Let cool in the pan on rack.

The cake

Cut cake into large cubes and place in large bowl. Drizzle cubes with Sherry, White Port or a bit of Grand Marnier.

Heat milk in top of double boiler over medium low heat until film forms on it. Beat the eggs with the sugar and vanilla and salt in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, stirring at all times. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don’t let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Refrigerate, covered, at least 4 hours.

The Custard

8 egg yolks

1 1/4 cups sugar

1 teaspoon vanilla extract

2 cups whole milk

1/2 pint whipping cream

2 tablespoons powdered sugar

Pinch of kosher salt

Assembly of Trifle

Prepare to begin your layering process of cake, jam, strawberries, custard, whipped cream. First begin by covering bottom of glass trifle dish, or a 9 inch straight sided glass bowl and alternate cake, jam, fruit, custard, whipped cream until you reach the top of the trifle bowl. Spread whipped cream over the top of the trifle and garnish with strawberries and fresh mint sprigs.

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3 responses so far ↓

  • 1 Pensiuni Hateg // Jun 18, 2014 at 9:14 pm

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  • 2 rencontre gay // Mar 9, 2015 at 6:45 pm

    Aw, this was an exceptionally good post.
    Taking the time and actual effort to make a top notch article… but what can I say… I
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  • 3 seasonedfork // Mar 17, 2015 at 8:47 pm

    We all procrastinate. We find it easier to break up projects into small sections and tackle one at a time. Also doing with a friend is a great motivator. Enjoy!

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