Maine-ly Elder Care will not be holding any employee inservices for the summer months of June, July and August. We will resume our inservices in September, summer is such a short season that we want everybody to enjoy all that summer has to bring- barbecues, gardening, swimming and most importantly time with family and friends. There is something about summer that makes me want to cook like crazy, so I have decided to share with you some of my favorite summer recipes, and of course they are on the sweet side. I hope you enjoy them as much as I do.
Strawberry-Blueberry Trifle
Ingredients:
Custard: 12 large egg yolks, 1/2 cup of sugar, 1/3 cup of cornstarch, salt, 2 cups of heavy cream, 1 cup of whole milk, 3 tsp of vanilla.
Trifle: 2 1/2 lb. strawberries cut into quarters, 3/4 cup of sugar, 3 tbsp. orange juice, salt, 3/4 cup of heavy cream, 3 tbsp. confectioners’ sugar, 1 tsp. vanilla extract, 24-36 lady fingers, 3 cups of blueberries.
Place a fine-mesh strainer over a bowl and have another large bowl filled with ice water near stove. Make custard: In a large saucepan, whisk yolks, sugar, cornstarch and pinch of salt until blended. In a medium pan, heat cream and milk to a boil. Stirring constantly, add a few tablespoons of cream mixture to yolk mixture; gradually add remaining cream, whisking. Cook over medium low heat, whisking, until hot and slightly thickened but not boiling, about 20 minutes. Remove from heat; strain into bowl. Place bowl in ice bath; let cool, stirring occasionally, for 40 minutes. Stir in vanilla. Place plastic wrap directly over custard; refrigerate until cold. Make trifle; Toss strawberries with sugar, orange juice and a pinch of salt; let stand while custard cools, stirring occasionally. Whip cream, confectioner’ sugar and vanilla until firm peaks form. Fold one third into custard, then remaining cream. Arrange half of lady fingers in a 3 quart bowl. Top with half of strawberries, then half of blueberries, repeat. Cover with plastic wrap, refrigerate 3 hours. Enjoy~
