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Christian InTech Articles - Cooking TIps
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4 Reasons To Grocery Shop Online
1- Convenient
-It's convenient for people who may find it time consuming to do a weekly grocery shop or for people who have difficulty in making it to the grocery store.
-The following groups of people may fall into these categories; working...
Bananas in Performance
Our feelings are far too paradoxical when it comes to bananas.
We think bananas are an important food item; at the same time,
we enjoy banana jokes. Someone falling over on a banana skin and
getting up is slapstick hilarious. We say someone has...
Helen's Fantastic Fishcake Recipe
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish cakes
Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into the skins and then turn the potatoes every 20 mins or so. They will take about 1 hour and...
How to choose low fat high fiber foods for a healthy diet
Raising the level of dietary fiber, while lowering the amount of fat in your diet, is one of the most effective changes you can make, both in terms of weight loss and overall health and fitness. Unfortunately, most people consume too much fat and...
The French Paradox
The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke - the very picture of the World Health Organisation's 'risk group'. High protein, meat based meals include...
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A Christmas with Trifle
This Christmas, I'm going to make trifle for desert. After all,
what is Christmas without trifle? I'm sure, even the pickiest of
diners who shun cross-cultural eating would find a soft culinary
spot for trifle in their hearts and palates if they could hear
Charles Dickens vouch for it.
I first tasted trifle, a couple of decades ago, not in England
where it has originated but in Long Island, NY, in a restaurant
called Steak Pub of Fort Salonga, where every Friday evening, we
used to go for dinner, especially for trifle and the free house
wine. Our friends and neighbors who dined there for the same
reason would drop by our table to discuss the kind of trifle the
chef was surprising us with that the evening. To us, trifle and
food was all about sharing, same as the neighborly gossip. In
that restaurant, desert was picked by the customer from the
desert bar, giving him or her an educational access to the
desert chef.
Trifle, as a word, is the offspring of the French word trufle,
meaning something trite or whimsical. As a desert, trifle put
down its roots inside the 1700s cooking arts when biscuits,
liquor, and custard were combined. In the United States, this
new delicacy found great popularity with the plantation owners
in the south.
Through the last three centuries, trifle has soaked its way
into literature through the writers' tongues, after Oliver
Wendell Holmes called it, "That most wonderful object of
domestic art," Dickens put it among his 'glorious food's, and J.
K. Rowling mentioned it in Harry Potter and the Philosopher's
Stone.
Trifle not only delights the palate but also enchants
the
senses, especially the eyes, for it is an artistic desert
arranged in layers, placed in trifle bowl for effect, and
refrigerated for several hours before serving. A trifle bowl is
a very large, see-through glass bowl from which every delicious
layer of trifle beckons its admirers.
Trifle's layers are: a sponge cake or even ladies fingers soaked
in brandy, whisky, or sherry; jelly or jam; custard; fresh fruit
or berries in season; and huge mounds of whipped cream topped
with cherries, sprinkles, or nuts. Although whatever composes
the trifle can be made from a mix or sometimes leftover cakes
and puddings can be used, a true-to -form trifle gourmet would
like his trifle to be made from scratch. After the trifle's
layers are arranged, refrigeration for several hours is
essential for the flavors to penetrate into each layer.
There are quite a few kinds of trifle: chocolate trifle,
coronation trifle, quick trifle, Black Forest trifle, and the
good old-fashioned trifle English mums make as an alternate
Christmas desert to the plum pudding. My trifle shall not take
the celebrity route, neither, tastewise, will it come close to
Emeril's deserts or Creole Christmas Trifle, but it will make an
impact on Santa when he comes down our chimney. I'm sure of that.
About the author:
Joy Cagil is an author on a site for Creative Writing
(http://www.Writing.Com/) Her training is in foreign languages
and linguistics. Her culinary skills are self-taught. Her
portfolio can be found at
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