Posts tagged ‘chocolate’

Trifle with innumberable choices

Trifles are layered desert.  There are four basic layers – the bread layer, the cream layer, the fruit layer, the garnish layer and the final fancy insert. This post suggests the basic lay out of trifles and options to use for the four layers.

Trifle dessert

Kind of food: Desert
How long: 15-30 min
Makes:
12 serving
Pots n pans
: Bowl to mix,  a wide transparent bowl to serve or wide mouthed glasses for individual servings.

Ingredients

Choices for bread layer Choices for cream layer Fruit layer Choices for garnish layer
1/4 cup of cocoa powder
+ one of the following choices
Choices for the final fancy insert
6 cups of angel food cake (available in the bakery section) chopped into 1″ cubes – 5 cups of whipped cream topping mixed with 1 cup of mango pulp

3 cups of chopped fruits like apples, pineapple, mangoes, pears, grapes, strawberry and kiwi. Avoid over ripe fruits that will turn this mixture soggy.
If you will chop ahead of time add 1 Tbsp of honey or 1 tsp lime juice to prevent fruits from browning
1/2 cup of chocolate shavings (grate a hard chocolate block available in the cake mix/desert aisle using a vegetable peeler) 12 pieces of Pirouline cream filled wafers – Cigar like roles available in the cookie/cracker aisle
6 cups of any cake chopped into 1″ cubes 3 Nos (3.4 Oz boxes) of instant pudding mix (any flavor) – available in the cake mix/desert ingredient asile. Prepare as given in the box with milk 1/4 cup of any one fruit chopped 12 wafers
6 cups of Nilla wafers or other soft cookie – available in the cookie/cracker aisle 6 cups mango shrikand or plain shrikand 1/4 cup of maraschino cherry 12 interesting cookies like star, holiday themed or chocolate coated cookies
12 biscotti pieces

How to arrange:
In the serving bowl place your choice of bread in a single layer.  Top with 1/2 of the cream layer.  If using pudding mix prepare as per instructions on the box.  Top with the fruit layer and then the other  half  of the cream layer.  Fill a tea strainer with cocoa powder and tap slightly on the edge of the strainer to form a uniform dusting on top.  Garnish with your choice of garnishes. Trifles can be arranged in a wide transparent bowl or as individual serving in wine or martini glasses. And finally place your choice of fancy insert on individual servings of trifle or on top of the individual trifles in glasses at the time of serving.
Note:  If you are confused with what to choose for each layer, then assess which ingredient choice mentioned for each layer is your most favorite.  Voila! It is that simple.

Make it Fast, Fun, and Facile! – Sri

Serving ideas
For a very fancy look, layer this trifle in wine glasses or glass tumblers or transparent disposable glasses.
Drizzle chocolate sauce or caramel sauce on top for a contrasting visual effect.

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December 3, 2008 at 6:26 am Leave a comment

Drizzling sauces

Drizzling chocolate, caramel, or other sauces can be one the easiest ways to some pizazz to your food and presentation. An easy way to decorate a plate of dessert or entré is by drizzling a sauce which contrast or compliment the colors of the food.

An easy way to do drizzle patterns is by having a bunch of inexpensive squeeze bottles handy. Fill the bottles with the sauce you want to drizzle and that is it, you can now create art on your plates and bowls in a seconds. Make sure the sauce is not too runny or thick. The standard chocolate sauce that come is bottles are a good measure for the consistency of the sauce.  Remember, these squeeze bottles come in handy for many purposes, this is just one of them.

Chocolate sauce drizzle decoration

Here is a simple example of using chocolate drizzle to either decorate a plate or a fruit kabob to used to be used as garnish or by itself.

Keep it Smart, Short and Sazzy! – Anu

December 1, 2008 at 7:58 pm Leave a comment

Using peelers as graters

Vegetable peelers can do double duty as graters.  This is a time saver as it reduces the messy clean up involved in graters.  Peelers work best to grate a small batch of cheese, make chocolate shavings and julienne cut veggies very efficiently.  So for a small batch like for garnishes, julienne cut ginger or when cooking for one or two people a peeler works better than a grater to grate or make thin strips.

Cheese grating

Grating cheese:
Hard cheeses like Parmesan will work best for this method.  Hold the peeler at a slanting angle like you would to peel a potato.  Then peel/grate away from your body.  To make this method  more efficient insert a knife 1/2″ away from the edge of the cheese and almost all the way through the cheese without actually cutting it.  Stop the knife when it is 1/2″  from the base of the cheese (as in picture).  Then grate the cheese as mentioned above with a vegetable peeler.  This helps in producing two streams of grated cheese.

Vegetable grating

Grating veggies:
Follow the same procedure as mentioned for cheese to grate or to get thin strips  of veggies like carrot, ginger, potato, parsnips and other hard veggies. Do not try inserting the knife as it may break the veggie.  To grate ginger, first peel the skin of the ginger and then keep peeling the flesh to get julienne cut strips of ginger.  To make long curls of veggies like carrots, and parsnips, use the peeler from the head of the vegetable (the broader part) to the base (the narrower part.  To make long curls of beets, apples or other round produce start at the top and  peel in a circular path around the produce and work your way to the bottom.  Do this slowly in one sweep. If you pause do not take the peeler away from the produce, but hold it right where you paused and pick back.

chocolate_shavings
Grating Chocolate:

It is easy to create those beautiful locks of chocolate (chocolate shavings) that are placed as toppings on pies and cakes and other chocolate deserts.  A bark/block of chocolate and a peeler are what you will need. Peel the chocolate from a corner like your are trying to remove the skin. If you get powder/dust as opposed, then the chocolates is dry and/or old (lacks moisture and breaks up easily).  Microwave the chocolate for 10 secs and try again.  If you are still having trouble microwave it for 5 more seconds.  Do not let the chocolate melt.

Make it Fast, Fun, and Facile! – Sri

December 30, 2007 at 6:46 am Leave a comment


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