Monthly Archives: June 2011

Berry Trifle with Cream Cheese Pound Cake

June 22, 2011

Ever since last year I’ve been wanting to make this trifle. Near the end of summer my friend Jenna made it for her out-of-town family and had me bake the pound cake in my oven while they were sightseeing. It smelled, it looked wonderful. I could only imagine what it tasted like layered with vanilla bean custard, sweetened whipped cream, and fresh summer berries. I had dessert envy. But I had to wait for the right season and occasion to try it out myself. (This dessert is too much work, too tempting, and much too impressive not to share.) On Father’s Day my opportunity arrived.

All I can say is that this trifle was as amazing as I’d envisioned it to be. My entire family swooned over it. The pound cake is super moist and slightly tangy from the cream cheese. The custard is smooth and luxurious. The whipped cream is light and airy. And the berries (which I picked up at the charming farmer’s market in Old Town Manassas) were bursting with flavor. It was a masterpiece.

I contemplated posting the trifle and pound cake recipes separately, but since I forgot to capture a photo of the cake alone, they appear here together. That doesn’t mean you have to make them both. The pound cake is absolutely great served alone- with a dollop of whipped cream or drizzle of fruit sauce. (I had extra anyway which we gobbled up plain.) This will be my go-to pound cake recipe from now on.

Berry Trifle

INGREDIENTS

Pastry Cream:
2 cups whole milk
1 cup heavy cream
pinch of kosher salt
1 vanilla bean, halved lengthwise and seeds scraped out (or 1 tsp. pure vanilla extract)
1/2 cup cornstarch
1 cup sugar
4 large eggs
1/2 cup (1 stick) unsalted butter, room temperature and diced

Trifle:
3 pints strawberries, hulled and sliced
1/2 cup sugar
pinch of salt
pound cake (recipe below), cut into slices
mixed berries (blueberries, raspberries, blackberries)

Whipped Cream:
1 cup heavy cream
1 Tbsp. sugar
1/2 tsp. pure vanilla extract

DIRECTIONS

1. To make the pastry cream, in a medium saucepan combine milk, cream, salt, and vanilla bean seeds (or extract). Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot. Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

2. Mash a third to a half of the strawberries with 1/2 cup sugar and a pinch of salt to macerate berries.

3. Layer pound cake in bottom of a 14-cup trifle dish or bowl. Spread a layer of macerated berries over top, then pastry cream and additional strawberry halves with whole berries. Repeat layering up to twice more. Can eat immediately, but the trifle tastes best if refrigerated several hours or overnight.

4. Whip heavy cream to medium peaks with 1 Tbsp. sugar and 1/2 tsp. vanilla extract and spoon over top. Garnish with fresh berries.

Cream Cheese Pound Cake

INGREDIENTS

1 1/2 cups (3 sticks) unsalted butter, room temperature
8 oz. cream cheese, room temperature (Philadelphia brand recommended)
3 cups sugar
6 large eggs
1 1/2 tsp. pure vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

DIRECTIONS

1. Preheat the oven to 325 F. Butter and flour a 12-cup bunt pan.

2. Place the butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least five minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract, almond extract, then the flour and salt all at once. Beat just until incorporated.

3. Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 65-75 minutes.

4. Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature.

Fills a 12-cup bunt pan.

(Pound Cake adapted from Smitten Kitchen and Berry Trifle adapted from Martha Stewart, both via Lahatchita Eats)

Smoked Gouda Turkey Burgers

June 10, 2011

I’ve been making turkey burgers for quite some time and usually opt for ground breast. (Since it’s the leanest, healthiest, etc.) But without some add-ins and careful cooking, breast meat can turn out flavorless and dry. Most recipes call for spices or herbs or aromatics (such as onion and garlic) to be mixed into the patties. But not this one. So to ensure a tender juicy burger I decided to try something new. And I discovered turkey thigh.

I found ground turkey thigh on my trip to Whole Foods. (I’m not sure how readily available it is at local grocery stores.) Turkey thigh is considered “dark meat”. Don’t let that term turn you off. The red color of the meat comes from the myoglobin protein found in muscles that are used for sustained activities (such as walking). So basically, the dark meat has gotten more exercise. In contrast, the white meat/muscle is used for short bursts of activity such as flying (which cooped up birds don’t do much of).

Dark meat does have a higher fat content, but not significantly so (and still dramatically less than lean cuts of beef). It also has a higher concentration of certain vitamins and minerals. And it tastes better. I was shocked by how rich and juicy these turkey patties turned out. Topped with melted Gouda, charred red onions, and a honey-Dijon spread they were one of the best burgers I’ve ever had.

Note: When you are shopping, make sure to purchase meat that is labeled “ground turkey breast” or “ground turkey thigh”. If it simply says “ground turkey” then it likely contains bits of skin and other turkey parts in addition to the breast and/or thigh.

Smoked Gouda Turkey Burgers

INGREDIENTS

1 lb. ground turkey (I used ground turkey thigh)
salt and freshly ground black pepper
1 red onion, sliced into 1/4-inch thick rings
4 slices smoked Gouda
2 tsp. Dijon mustard
2 tsp. whole grain Dijon mustard
2 tsp. honey
4 whole wheat or light brioche hamburger buns

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high heat. Form turkey into four patties. Season with salt and pepper. Drizzle red onion with a little olive oil and season with salt and pepper. In a small bowl, stir to combine mustards and honey.

2.  Grill burgers until the juices run clear and onions until slightly charred and softened. Place cheese on the burgers several minutes before they are done cooking to allow it to melt. Place burgers on hamburger buns, top with red onions, spread with honey mustard, and serve.

Makes 4 burgers.

(Adapted from Food and Wine)