Small pleasures
Jul. 30th, 2011 22:06![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
torquillI love trifle. I got to have it a few times (my mom's side of the family is full of Angliophiles) before I developed an allergy to wheat. Since then, I've had to pass up eating the trifle at Cuthbert's in Dickens Fair, which looks so good it just about kills me to resist it.
This week, I realized that I had some leftover sponge cake in the freezer -- I had a craving for lemon ginger cake some weeks ago, and the recipe I tried made three cake tins worth (I only had two, whoops, pie tin to the rescue!) Two of those went in the freezer for later. It thaws tremendously well, as it turns out... So I pulled one out, sliced some strawberries, bought a little jar of blueberry preserves, and whipped up some crème anglaise because it looked quick and easy. (It was.) I was distracted, so the vanilla sauce wasn't as smooth as it should be, but you don't notice when eating it.
I portioned out the lemon ginger cake, topped it with a dab of jam, strawberry slices, and vanilla sauce, and served it to guests on Thursday. It was awesome. It was so good that I grabbed a quarter of the other cake tonight and repeated the trifle just for me, with some of the copious leftover crème anglaise (I really need to cut that recipe in half). (Or maybe not, if having it on hand means I get trifle whenever I want it. Too bad it doesn't freeze.)
I still have a few little jars of lemon curd in the cellar if I want to increase the lemon quotient later... om nom nom. :)
This week, I realized that I had some leftover sponge cake in the freezer -- I had a craving for lemon ginger cake some weeks ago, and the recipe I tried made three cake tins worth (I only had two, whoops, pie tin to the rescue!) Two of those went in the freezer for later. It thaws tremendously well, as it turns out... So I pulled one out, sliced some strawberries, bought a little jar of blueberry preserves, and whipped up some crème anglaise because it looked quick and easy. (It was.) I was distracted, so the vanilla sauce wasn't as smooth as it should be, but you don't notice when eating it.
I portioned out the lemon ginger cake, topped it with a dab of jam, strawberry slices, and vanilla sauce, and served it to guests on Thursday. It was awesome. It was so good that I grabbed a quarter of the other cake tonight and repeated the trifle just for me, with some of the copious leftover crème anglaise (I really need to cut that recipe in half). (Or maybe not, if having it on hand means I get trifle whenever I want it. Too bad it doesn't freeze.)
I still have a few little jars of lemon curd in the cellar if I want to increase the lemon quotient later... om nom nom. :)
