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Today I am going to share with you another trifle recipe. A dreamy, creamy, chocolate trifle. It's decadent. It's rich. It's remarkably easy to make. But that can be our little secret. P.S. Sometimes I add a tablespoon of rum extract or orange extract to the pudding mixture for added decadence! 
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What does Christmas smell like to you? To me, it's cinnamon. Today, I'm going to share with you a potpourri recipe to simmer on your stovetop. This is also a quick and easy hostess gift that you can package in a nice small jar or cello bag with ribbon and a nice handwritten label with the recipe and directions. Christmas Potpourri An original My Cupboard Love recipe 2 cinnamon sticks 2 tsp whole cloves 1/2 whole nutmeg 1 slice of orange, dried 2 star anise 1 bay leaf 1/4 tsp ground allspice To dry orange slices, preheat oven to 175 degrees. Slice orange quite thin and place on parchment paper lined baking tray. Allow to dry in oven, approximately 8 hours. Place all ingredients in pot and add 2 cups of water. Simmer over low heat. Keep adding water as necessary. Don't forget about it! This mixture can be used for three days before discarding.   Today, we're going to make an easy hostess gift in under ten minutes! Pour it into a pretty jar with some festive ribbon and a label and you're good to go. If you like, you could add some nice coffee and a couple of mugs for a breakfast treat for the lucky recipient. Of course, you can always just keep it for yourself! Believe me, your going to be tempted. Irish Cream Liqueur Adapted from The Complete Christmas Book by Canadian Living Magazine 1/2 tsp instant coffee granules 2 tsp vanilla extract 1 cup Irish whiskey 1 cup whipping cream 1 can (300ml) sweetened condensed milk 1/3 cup chocolate syrup In a large mixing bowl, dissolve coffee granules in the vanilla extract. Add the whiskey, whipping cream, condensed milk and chocolate syrup to bowl. Whisk until well combined. Pour into nice bottles and refrigerate. Will keep for up to two weeks. Makes 4 cups.     My heritage is Scottish....and having said that, it isn't Christmas without a big boozy British trifle. As a little girl, every Christmas Eve I would stir the pot of custard to help my Mum make it for our big Christmas dinner the next day. I still make her recipe, with a few changes. Her version didn't have jello, whereas my husband's family recipe does. Also, I use canned Devon custard....I know you're thinking lazy right? It's actually better...trust me. It doesn't form a skin on the top the way the powdered type does and you don't have to stand stirring a pot for 45 minutes. No lumps either...silky smooth every time. Put your kettle on.... Trifle Adapted from my Mum and Mother-in-law's recipe 8 raspberry jam rolls (from the baked goods section at your grocer's) 2 pkg strawberry jello 1 large can fruit cocktail Sherry (optional, but much better with it! I use Bright's Classic Cream) 3 cans Devon custard (I use President`s Choice brand) Whipped cream Prepare jello as directed on package. To reduce waiting time, use quick set method if desired. Once jello is mostly set, slice each jam roll into 3 equal slices. Line bottom of trifle bowl with jam rolls. Place remaining slices standing up around edge of bowl so that spiral jam design is visible through dish. Sprinkle sherry lightly over arranged jam rolls (alternatively, use syrup from the fruit cocktail for an alcohol-free version). Next, pour drained fruit cocktail onto top of cake slices and spread out evenly. Next, pour the prepared jello over the fruit layer and spread to even out layer. Open custard cans and pour over jello layer. Using back of large spoon, smooth out custard until layer is even. Set in fridge to chill overnight. Serve in bowls with a dollop of whipped cream. 
Today I have a tasty appetizer to share with you. It's more assembly than cooking and serves a large crowd. I have made it many times to rave reviews and so can you. Perfect with cocktails, or as your potluck contribution as it travels well. Let`s get started! Sun-Dried Tomato Pesto Torta Adapted from Bon Appetit magazine, December 1999 issue 4 garlic cloves 1 1/2 cups (packed) fresh basil leaves 1/4 cup pine nuts 2 tbsp extra virgin olive oil 1 tsp fresh lemon juice 2 2/3 cups cream cheese, at room temperature 1/4 cup Parmesan cheese, freshly grated 1 1/3 cups sun-dried tomatoes, oil packed, drained 1/3 cup tomato paste 3/4 cup butter, at room temperature Salt and pepper, to taste Cooking spray, such as Pam Toasted pine nuts, for garnish 3-4 baguettes, sliced, for serving Place cloves of garlic in food processor and finely chop. Add the basil, 1/4 cup pine nuts and the lemon juice. Process until blended. Add the parmesan cheese and 1/3 cup only of the cream cheese. Pulse in processor until just blended. Transfer the pesto to bowl and set aside. Wash bowl and blade of processor for next step. Drain sun-dried tomatoes well and place in processor and pulse to coarsely chop. Add the tomato paste and continue to process until mixture is nearly smooth. Add 1/3 cup cream cheese and process until well blended. Wash bowl and blade of processor for next step. Place 2 cups cream cheese and butter in bowl of processor (alternatively, place in bowl of stand mixer) and beat together until fluffy. Season with salt and pepper to taste. Spray 6 cup straight sided dish with cooking spray. Line with plastic wrap, extending wrap over edges of dish. Evenly spread 3/4 cup of the cream cheese/butter mixture over bottom of dish. Next, top with half of the sun-dried tomato mixture. Follow this layer with 1/2 cup of pesto mixture. Repeat the layering process with 1/2 cup cream cheese/butter, remaining tomato mixture, 1/2 cup cream cheese mixture, and remaining pesto mixture. Top with remainder of cream cheese/butter mixture. Pull tails of plastic wrap extended over edge of dish up and over top to cover. Chill overnight. (Can be made 3 days ahead) Invert torta onto pretty platter. Peel off plastic wrap. Garnish with toasted pine nuts (to toast pine nuts place in skillet over medium heat and toss until gently browned). Serve with baguette slices. 
Well it's that time of year Dear Reader....lots of eating and drinking to be done at the Christmas party you're hosting or the potluck you're attending. Let's kick off our 12 days together with an easy Christmas punch to get us in the mood! My friend Tom described this punch as Christmas in a cup....cheers! Christmas Punch An original My Cupboard Love recipe 4 cups chilled cranberry cocktail 2 cups vodka 2 cups chilled orange juice 2 tbsp Cointreau (or other orange flavoured liqueur) 1/4 tsp ground cinnamon 1/8 tsp ground allspice 1/8 tsp ground nutmeg 1 orange, sliced Ice cubes Combine first 7 ingredients in punch bowl or attractive pitcher. Stir well to combine. Add ice cubes and orange slices. Allow a few minutes to chill prior to serving.    |
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