MORE PARISIAN GOODIES

Happy Monday!
I had a busy weekend and was able to check quite a few items off my to-do list and I am regaining my footing as far as work goes. I am settling in and loving my new place - very efficient and comfortable. I also spent some time at my local garden center as I have decided to take another stab at growing tomatoes and am reading up on successful cultivation of heirloom varieties. Call me crazy, but the scent of tomato leaves is wonderful. If you have any tips, please feel free to share. I hope that you had a nice weekend, too!

"St. Honore" is the latest print on stretched canvas from my dessert series. It's from an original painting of a Parisian delicacy. It's available here.

ENGLISH BERRY TRIFLE


Acrylic on gessoboard (6x6)
This was the second painting in my series of desserts! It's an English Trifle, a traditional and delicious British dessert that's been in existence for over 3 centuries and is especially great to serve when you entertain, and a great addition to your holiday tableau. For my fellow blogger Suzie, (who is living in Beijing, China but restoring a home in Calabria, Italy) I have included the recipe! Hope all of you have a wonderful and festive weekend!

English Trifle (c.1997, M.S. Milliken & S. Feniger, all rights reserved)
1 (10 3/4ounce) frozen pound cake
1/3 cup sweet Sherry
1/2 cup raspberry jam
3 cups mixed berries (sliced strawberries, raspberries, blackberries, blueberries)
2 kiwi fruit, peeled and cut into chunks
2 peaches, peeled, pitted and cut into chunks
Custard:
8 egg yolks
1 1/4 cups sugar
1 teaspoon vanilla extract
2 cups whole milk
1/2 pint whipping cream
2 tablespoons powdered sugar
strawberries, for garnish
Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake.
Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours.
Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries.
If anyone actually makes this, take pics and let me know and I will post them!

CHOCOLATE SOUFFLE CAKE


Acrylic on board (6x6) ORIGINAL PAINTING FOR SALE
As you can see, my love for food is now extending beyond cooking! This is an original painting of a chocolate souffle cake topped with powdered sugar and a strawberry. The background is very textured and a deep periwinkle blue. Painted on 1/4 inch gesso board w/painted edges. Perfect for framing or leave as is.