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Title: Trifle with Kumquats, Candied Cranberries, and Cognac Pas
Categories: Holiday Pudding Dessert
Yield: 20 Servings
| MARTHA STEWART'S 1996 HOLIDA | ||
| LEMON GENOISE CAKE | ||
| 1 | tb | Unsalted butter; for pan |
| 6 | tb | Unsalted butter;melted |
| 1 1/3 | c | Cake flour, not self-rising |
| 6 | lg | Eggs |
| 1 | c | Sugar |
| 1 | Lemons; Zest of | |
| 1 1/2 | ts | Lemon juice |
| KUMQUAT MARMALADE | ||
| 1 | lb | Fresh kumquats |
| 1 1/2 | c | Sugar |
| CRANBERRY MARMALADE | ||
| 12 | oz | Fresh cranberries |
| 2 | c | Sugar |
| 1 | ts | Ground cinnamon |
| COGNAC PASTRY CREAM | ||
| 2 | c | Milk |
| 6 | lg | Egg yolks |
| 1/2 | c | Sugar |
| 3 | tb | Flour |
| 1/2 | ts | Vanilla extract |
| 1 | tb | Cognac |
| GARNISH | ||
| Whipped Cream | ||
| Kumquats; sliced | ||
Lemon Genoise Cake: Heat oven to 350 F. Line two 8" round cake pans with parchment paper, butter parchment, dust with flour, and set aside. Set bowl of electric mixer over pot of simmering water. Combine eggs and sugar in bowl; whisk until mixture reaches 110 F. Place bowl in electric mixer fitted with whisk attachment, and beat on high speed for 7 minutes; then add zest and lemon juice. Gently fold in cake flour in thirds. Just before adding final third of flour, add melted butter in steady stream; then fold in remaining flour. Pour batter into prepared pan, and bake for 17 to 20 minutes, or until cake is springy to touch. Remove from oven, cool on rack, and invert on plate.
Kumquat Marmalade: Slice kumquats into 1/4" thick pieces; remove seeds. Combine kumquats and sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl; allow to cool.
Cranberry Marmalade: Combine cranberries, sugar, and cinnamon in medium heavy-bottomed saucepan. Cook slowly over low heat, stirring often with wooden spoon, until cranberries begin to pop and release their juices, 10 to 15 minutes. Continue to cook, stirring often, until cranberries soften and liquid thickens, 25 to 30 minutes. Remove from heat and transfer to bowl; allow to cool.
Cognac Pastry Cream: Bring milk to boil in small saucepan over low heat. In medium bowl, whip together egg yolks and sugar with balloon whisk until lightened, 1 to 2 minutes; whisk in flour. Slowly whisk milk into egg mixture until smooth. Pour mixture back into saucepan and bring to boil over low heat; if lumps begin to occur, remove from heat and briskly whisk. Continue cooking mixture over medium-low heat, whisking constantly, until mixture thickens, 12 to 15 minutes. Remove from heat and immediately transfer mixture to large bowl. Stir in vanilla and cognac. Set aside, and allow to cool to room temperature; refrigerate until needed.
Slice Lemon Genoise cake into 1/2" slices, and set aside. Arrange layer of cake on bottom of trifle bowl. Add layer of Cognac Pastry Cream, followed by layers of 1/3 batch Kumquat Marmalade and 1/3 batch Cranberry Marmalade; top with another layer of cake. Repeat layering until trifle bowl is filled. Chill and serve garnished with whipped cream.
Captured from www.cbs.com on day of broadcast, 12/10/96. Control characters frantically edited out by Sylvia Steiger.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.com or 71511.2253@compuserve.com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.compuserve.com/homepages/SylviaRN
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