Trifle

Easy Trifle using store bought Angel Food cake.



It’s a strange time we are living in at the moment. We have been trying to keep things as normal as possible. It’s difficult to do when being asked to wear a mask and socially distance. Still, life goes on as it always does.

We have been at our place in Ocean City, MD. Normally crowds would be swarming the beaches and restaurants. Bars would be full to capacity, with great music and bands. There were still beach goers. There were still people on the boardwalk. There was curbside take out for meals. The quiet was evident and eerie.

We had friends over for a cookout. Grilled chicken and scallops were the main event. Nothing better than food cooked on a charcoal grill. We had some salads as sides. I decided to make a trifle for dessert.

I’ve been making trifles for a while now. They are easy to make. You can make them with any ingredients you like. They feed a lot of people. I attempt to keep mine on the light side but look for good, fresh, ingredients. I use a store bought Angel Food cake to make it even easier. Again, you could use pound cake and you can certainly make your own. But here’s the question. Why would you?

Layers and Toasting Almonds

Layer cake, pudding, fruit, cool whip and top with toasted almonds and a fruit garnish.

My trifle yesterday consisted of ripe, red strawberries that were sliced. I used juicy, plump blueberries and also banana that was sliced. I cubed my store bought Angel Food cake. A box of instant sugar free, fat free vanilla pudding and Lite Cool Whip pulled everything together. Toasted almond slivers crowned the top to add some crunch and texture. It was an awesome, light, and tasty end to a great meal.

Here are the directions. Keep in mind, you can use any flavor pudding, any type of fruit. Use your imagination and make it yours. But definitely make it! I haven’t met anybody yet that doesn’t like it.

TRIFLE

  • Servings: 10-12
  • Difficulty: Easy
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INGREDIENTS:

  • 1 store bought Angle Food cake
  • 1 pint of blueberries, washed and dried
  • 2 bananas, sliced into rounds
  • 1 quart of strawberries, washed and sliced
  • 1 large box of instant pudding, make according to directions and allow it to sit to thicken (I use sugar free, fat free) vanilla or lemon work very well
  • 1 large tub of Cool Whip (I use lite)
  • 1 small package of sliced almonds, toasted (about 1/4 cup)

DIRECTIONS:

  1. Make the pudding and let stand to firm up.
  2. Clean and slice the bananas and strawberries.
  3. Wash the blueberries and dry them.
  4. Slice the Angel Food cake into cubes, approx 1.5 inches
  5. Toast the almonds by placing them into a dry skillet over medium heat. Toss them frequently to prevent burning. When you can smell them and they are slightly browned and golden they are done.
  6. The Cool Whip, should be refrigerated the night before to thaw.
  7. Assemble all of your ingredients in front of you.
  8. Use a large glass bowl or a footed trifle bowl.
  9. Beggining with Angel food cake, put one third in the bottom of the bowl, next add 1/3 of the pudding, add 1/3 of the fruit and then 1/3 of the Cool Whip.
  10. Repeat this step two more times. Top with a few pieces of fruit and all of the toasted almonds. Chill for at least 1 hour, can be made 4-5 hours ahead.

Until next time,

Ciao, xoxo

Viki D

Arugula Salad with Lemon Vinaigrette

Hi folks! I hope everyone is doing okay! Honestly, I am missing my family and friends. I miss human contact…..who knew? I never realized just how much I thrived on human interaction. Guess I wouldn’t be very good on an island alone. I don’t think “Wilson” would be enough to sustain me.

I love to cook but I miss going out to dine. Nothing like sharing a good bottle of wine, or two, with family and friends. We go to certain restaurants because we like certain dishes. Some dishes I like so well that I will come home and re-create them.

One of our favorite places serves this particular salad. Actually, my daughter tried it first. All she had to say was, “it’s so light, lemony, and fresh”. I was sold and ordered it on our next visit. Her description was perfect. When we go there, this is usually what I order.

Crisp, slightly bitter arugula, with shards of thinly sliced fennel. Also with sweet, grape tomatoes that have been halved. Topped with creamy, fresh goat cheese. The salad is lightly dressed and tossed in the vinaigrette. The restaurant always serves a paillard of chicken breast on the side. Basically a flattened chicken breast that is seasoned with salt and pepper. It is then shallow fried in oil on both sides. It’s fantastic and there is nothing more to say!

The vinaigrette, I have discovered, goes well on a variety of salads. So when life gives you lemons, make this vinaigrette. You might want to grab a bottle of buttery Chardonnay to go with it. I hope you enjoy it!

  • Servings: 6-8
  • Difficulty: easy
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INGREDIENTS:

  • 2 lemons, juiced
  • 1 Tbsp white or champagne vinegar
  • 1/2 Tbsp creamy Dijon mustard
  • 1 clove of fresh garlic, grated
  • 1 Tbsp of honey, add more or less to your taste
  • 1/2 C olive oil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Add the first 5 ingredients to a mixing bowl.
  2. With a wire whisk, slowly drizzle the olive oil continuously whisking and continue to whisk until the mixture becomes creamy in appearance.
  3. Add salt and pepper to taste.
  4. Store any leftovers in the refrigerator in a jar.

Note: I love grey sea salt and fresh ground pepper here. Kosher salt also works well.

Til next time,

Ciao xoxo

Viki D