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December 2014, Volume 10, Recipes

From the Kitchen to the Table, The Kitchen Store in Orangeville

Traditional English Trifle

Traditional English Trifle

The pressure is on to finish up your shopping, baking and other preparations. We are sharing two very special last minute holiday recipes in this email. We hope you experiment with them as they are tried, tested and true.

Come into the store to browse our huge selection of Le Crueset, Zwilling J.A. Henckels knives, Emile Henry and kitchen tools. Check out our list of hot stocking stuffers for this year. We're here to help with your gift giving and entertaining questions.

Merry Christmas from our kitchen to yours.

Sigrid and Staff

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Food Events and News

  • This Saturday! Dec 20
    Orangeville Winter Farmers' Market

    Every other Saturday at 9:00am to 1:00pm
    Dec. 20, Jan. 3, 17, 31, Feb. 14, 28, March 14, 28, April 11, 25.

In This Issue:

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Pickled Shrimp

Friends have asked me to share this recipe over the years because it is always a crowd pleaser. I’ve finally had a moment to write it out. Make it a day or two ahead of serving and keep in the fridge. I store it in a large Fido glass jar, it makes it easy to see the quantity or what is left over. Enjoy it over the holidays. It’s especially tasty for New Year’s Eve. Adapted from The Elegant but Easy cook book by Marian Fox Burros and Lois Levine.

Ingredients

  • 1 ¼ cup salad oil
  • ¾ cup white vinegar
  • 1 ½ tsp. Salt
  • 2 ½ tsp. celery seed
  • 2 ½ tbsp. capers and some juice
  • Dash hot pepper sauce
  • 2 lbs shrimp, cooked and cleaned
  • 1 onion, thinly sliced in rings
  • 2 – 3 bay leaves

Directions

  1. In a bowl combine the oil, vinegar, salt, celery seed, capers and hot pepper sauce.
  2. Place cooked, shelled shrimp in a bowl or storage jar.
  3. Pour the mixed ingredients over the shrimp. Mix and cover or close the lid on the Fido jar and keep in the fridge for at least 24 hours.

Will keep fresh for up to one week in the fridge. Serve it with baguette or over lettuce or with mashed potatoes.

Prep Time: 20 minutes

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The Wish List

It’s hard to shop for others when we are distracted by so many things we'd love to have for ourselves. Fill out “The Wish List” and pass it on to someone who would like to buy for you. The good thing is that you will receive something you actually want and the gift giver can save $10, when they spend $50 before tax shopping for you. Pick up your wish list in store today.

Gift Certificates

If we are unable to help you find the perfect gift for someone on your list then surprise them with a gift certificate from our store. They are available all year round and in any denomination.

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Traditional English Trifle

A delicious English Trifle for Christmas or New Years by my friend’s mom. Make it a day ahead of serving.

Ingredients

  • 500 g Trifle sponges or a sponge cake or Lady fingers cut into strips 2.5 cm thick, 2.5 cm wide and of a length to fit the bowl you are using for your trifle. If you use sponge cake try to find one with a dense consistency as it will hold together better and give a more pleasing texture when soaking the jelly.
  • 1 package Raspberry or strawberry jelly
  • 4 cups Fruit – traditional choices are tinned peach slices and fresh strawberries and raspberries
  • 500ml Custard
  • 250 ml Whipping cream
  • 250 ml Sherry or Orange Juice
  • 1/2 cup Almond slivers
  • ¼ cup Grated chocolate

Directions

  1. Make up your custard according to the manufacturer’s instructions and allow it to cool.
  2. Prepare the jelly and allow it to cool so that it is just starting to set. Using jelly that is beginning to thicken will protect the sponge from becoming overly soggy.
  3. Place a layer of trifle sponges or strips of lady fingers so that they cover the base of a large glass bowl.
  4. Pour half of the sherry or orange juice over the sponge if using.
  5. Place a layer of fruit on top of the sponge.
  6. Pour your semi-liquid jelly into the bowl so that it soaks the sponge and just submerges the fruit.
  7. Place the bowl in the fridge until the jelly has set.
  8. Remove from the fridge and add a layer of custard about 3 cm deep.
  9. If your bowl is deep enough you can repeat the steps 3 -8 to make a double-decker trifle.
  10. Whip the cream until it is stiff and standing in peaks and spread evenly over the top of your trifle.
  11. Decorate with almonds slivers and grated chocolate.

Prep time: 30 minutes
Cook time: None
Makes: 12 servings