Recipe Repository

When not traveling for the holidays, we like to host a traditional Boxing Day dinner party at our house. Of course, this being a British tradition, it requires such delights as pudding, brandy, and the pulling of Christmas Crackers. And after having the best and most decadent Christmas dinner in England a few years ago, I’ve added Trifle to the dessert offerings. You can pretend it’s healthy because it has fruits in!

This recipe is adapted from #291836 at Syllabub: Words on Food.

Tools
Large round or oval clear serving bowl with a wide flat bottom
Large heat-proof whisk
Hand-mixer for whipping cream (optional)

For the Custard
Ingredients
2 cups whole milk
2 cups heavy cream
1 T vanilla extract
6 egg yolks
1 cup granulated sugar
2 T cornstarch

Preparation
1. In a saucepan heat the milk and cream to boiling.
2. In a large bowl whisk the egg yolks with the sugar, vanilla and cornstarch until smooth and pale.
3. While constantly whisking the egg yolk mixture, slowly trickle in the hot milk/cream.
4. Return the mixture to the saucepan and cook over gentle heat whisking frequently until the custard thickens sufficiently to coat the back of a spoon. Do not allow the mixture to come to a boil – it will split.
5. After thickening, chill the mixture in the refrigerator for several hours or overnight.

For the Trifle
Ingredients
6 cups assorted fruits*, washed, peeled, pitted & sliced as needed
36 ladyfingers, or enough to cover the bottom of your trifle bowl in two layers
4 cups custard (above)
1.5 cups brandy, sherry, or fine Marsala
1.5 cups heavy (whipping) cream
12 amaretti cookies

Preparation
1. Layer ladyfingers in two layers in the bottom of the bowl and douse liberally with brandy, reserving a couple of tablespoons for the cream.
2. Layer fruits one at a time, with heavier varieties on the bottom and lighter fruits like raspberries on top.
3. Spread the cooled custard over the fruits, leaving about 1/4 inch of space from the custard layer to the edge of the bowl.
4. Crush the cookies and sprinkle the crumbs over the custard.
5. Finally, whip the cream until fluffy, adding the remaining tablespoons of brandy as you go, then dollop this over the top of the trifle.

*I prefer assorted berries but you can also use cherries, peaches, mangoes, etc

Keep the trifle chilled until served. Allow your guests a moment to admire the beautiful layered concoction before the first portion is served and the entire assemblage collapses into a bowl of delicious sloppy mush.

I used to use store-bought stuffing mix to make my holiday stuffing, and to be frank, it wasn’t bad at all. But after years of something that felt a bit like cheating, I decided to make my own stuffing this year from scratch. The results were amazing and now I know I can’t go back to that package again!

Tools
Large frying pan
Baking dish 9×12″

Ingredients
1 recipe Vermont Maple Cornbread
1 large loaf rustic wheat bread (whole wheat or white)
1 package spicy pork, chicken or faux veggie sausage
1 stick butter, melted (8 tablespoons)
1 cup chicken or vegetable broth
3 apples, cut into 1-inch chunks – a sweet & firm variety like Macon or Fuji
3 medium onions, any type, minced
2 tsp. dried sage
2 tsp. dried thyme
1 cup chopped toasted walnuts (optional)

Preparation
Fry the meat sausage in a large skillet until cooked through, then remove from heat and when cooled, peel off the casings and crumble the meat into a bowl and set aside. Drain off some of the excess sausage grease leaving about a tablespoon in the pan.

Saute the onion in the grease (vegetarians use olive oil) with the dried herbs and a small pinch of salt for about 5 minutes. When the onions have started to soften, add the apples and walnuts and cook for another 2 minutes until the apples are just heated but still crisp. Set the pan aside and allow to cool slightly.

Roughly chop half of the wheat bread and place into the baking dish. Crumble in half of the cornbread and add half the onion/apple mixture and sausage and toss this with your hands. In the skillet, add the remaining half of all the ingredients and toss this together as well, then add this to the baking dish. Press down slightly to squeeze everything into the dish.

Drizzle the melted butter and stock over the top. Bake at 375 F in the top of the oven for 45 minutes or until the stuffing is hot and steamy and the top is browned.