Tahoe recipe: Fourth of July red, white and blue trifle
July 2, 2015
Honey they ate the prop. I suppose I should have been flattered my guests dug into the trifle before the ribs, but really? What part of the camera sitting by the trifle, next to the backdrop I'd arranged in my little studio off the kitchen did they not understand?
Yes, it is Independence Day. Yes, we Americans are free; free to think what we think, do what we please, worship whenever and whatever we choose, and eat what we want — but not at my house.
Go celebrate the Fourth on your own deck if you are going to eat my recipe column subject matter before I have gotten my shot. What's next? You gonna' take my new car off road? Borrow one of the kids (my cute one) for your Christmas cards? Man, you have crossed the line.
Good thing this trifle is so beautiful, inside and out, it can work that whole "glass half-full" thing, otherwise I'd me taking a picture of your wife's sad clam dip (next time loose the shells) and running it under a "July Fourth No-go" header.
This recipe came to me, in its entirety, from my dear friend Garee Lynn. It is a sweet offering of summer fruit and perfectly suited for your Fourth of July barbecue, especially if you get the red, white and blue color scheme right with the berries.
Super easy to make. The only tricky part will be finding the right dish to make and serve it in. It should be transparent glass so you can see the layers, deep with a wide mouth. Of course, the other tricky thing about this trifle is keeping it safe until it is time for dessert.
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1 large glass bowl or even a clean large, deep and wide, glass vase
1 frozen Sara Lee pound cake thawed and cut into one-inch cubes
4 cups fresh cut fruit or whole berries. I like a mix of strawberries, raspberries and blueberries
One 8 oz block of cream cheese, softened
1 jar lemon curd (Tastes better than it sounds. Available at Safeway, in the jam aisle.)
2 cups prepared whipped cream
In large bowl mix together cream cheese and lemon curd until blended, then fold in whipped cream. In your trifle dish layer pound cake, topped with berries, topped with cream mixture, repeat until all ingredients are gone and in your prepared trifle. Keep in refrigerator until ready to serve.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at firstname.lastname@example.org.
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