The Tazza The Tazza
Art Print

Ladell, Edward
Buy at





  FLAVIA - think fresh!

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Lagniappe Recipes

WB01419_1.gif (1881 bytes)

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Trifle with Me!



Sur La Table_Brand_468x60
Sur La Table Special Offers

"I feel the end approaching.
Quick, bring me my dessert, coffee and liqueur."

~ Brillat-Savarin's great aunt Pierette

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!







Ginger Jar with Peaches, Apricots and Tapestry Ginger Jar with Peaches,
Apricots and Tapestry
Art Print

Speck, Loran
Buy at















Blossoms and Berries I Blossoms and Berries I
Art Print

Wang, Li
Buy at

















Raspberries Raspberries
Photographic Print

Buy at









Pear Pear
Art Print

Buy at









Poire I Poire I
Art Print

Gillette, Susan
Buy at

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Plums, Grapes and Raspberries in a Porcelain Tureen, 1885
Plums, Grapes and Raspberries in a Porcelain Tureen, 1885
Giclee Print

Pedersen, Sophus
Buy at


La Belle Cuisine


Apricot Berry Trifle

Gourmet June 1992

For the apricot custard:
2 1/2 cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
1/2 cup crème fraîche
1/2 cup well-chilled heavy cream
6 large fresh apricots, cut into
1/2-inch pieces (about 2 cups)

For the red berry mixture:
4 cups strawberries, hulled
2 cups raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice or to taste
1 to 2 tablespoons Framboise or
Chambord, or to taste

For the blackberry mixture:
2 1/2 cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon Framboise or Chambord

Lemon Almond Spongecake (recipe follows)

1/4 cup apricot brandy
Raspberries and blackberries - garnish

Make the apricot custard: In a heavy saucepan scald the milk with
the vanilla bean. In a metal bowl whisk together the egg yolks, sugar,
cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk
mixture in a stream, whisking, and transfer the mixture to the pan. Boil
the custard, whisking, for 1 minute, or until it is thick and smooth,
strain it through a fine sieve into a bowl, and stir in the brandy. Chill
the custard, its surface covered with plastic wrap, for at least 6 hours
or overnight.
Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff
peaks, and the apricots, and chill the apricot custard, covered.

Make the red berry mixture
: In a blender or food processor purée 2
cups of the strawberries, sliced, and 1 cup of the raspberries with the
sugar, lemon juice, and Framboise until the mixture is smooth. Force
the purée through a fine sieve into a bowl, pressing hard on the solids,
and stir in the remaining 2 cups strawberries and 1 cup raspberries,
both crushed lightly.

Make the blackberry mixture
: In a blender or food processor purée
1 1/2 cups of the blackberries with the sugar, lemon juice and Fram-
boise until mixture is smooth, transfer the purée to a bowl, and stir in
the remaining 1 cup blackberries, crushed lightly.

Assemble the trifle
: Arrange one-third of the cake on the bottom of
a 3 1/2- to 4-quart trifle bowl, sprinkle it with one-third of the brandy,
and pour half the red berry mixture evenly over the cake. Spoon one-
third of the apricot custard evenly over the red berry layer, top it with
half the remaining cake, and sprinkle the cake with half the remaining
brandy. Pour the blackberry mixture evenly over the cake, spoon half
the remaining custard over it, and top the custard with the remaining
cake. Sprinkle the cake with the remaining brandy, pour the remaining
red berry mixture evenly over it, and spoon the remaining custard
evenly over the red berry layer, covering the red berry layer completely.
Chill the trifle, covered, for at least 12 hours or overnight, garnish it
with the berries, and serve it with the additional raspberries.
Serves 12.

Lemon Almond Spongecake

1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup finely ground blanched almonds
5 large eggs, separated
1 cup sugar
1 1/2 tablespoons freshly grated lemon zest
4 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract

Line a greased jelly-roll pan, 15 1/2-by-10 1/2-by-1 inch, with wax
paper, grease the paper, and dust the pan with flour, knocking out the
excess. Into a bowl sift together the flour, salt, and baking powder and
whisk in the almonds. In the bowl of an electric mixer beat together the
egg yolks, 3/4 cup sugar and the zest until the mixture is very thick and
pale, beat in the lemon juice, vanilla, and the almond extract, and beat
the mixture for 3 to 5 minutes, or until it forms a ribbon when the beater
is lifted. Add the flour mixture and beat the batter until it is just combined.
In another bowl with cleaned beaters beat the egg whites with a pinch of
salt until they form soft peaks, beat in the remaining 1/4 cup sugar, a little
at a time, and beat the whites until they form stiff peaks. Whisk one-third
of the whites into the batter to lighten it and fold in the remaining whites gently but thoroughly. Spread the batter evenly in the prepared pan and
bake it in the middle of a preheated 350-degree F. oven for 15 to 20
minutes, or until the cake is golden and a tester comes out clean. Let
the cake cool in the pan for 5 minutes, invert it onto a rack, and discard
the wax paper. Invert the cake onto another rack and let it stand,
uncovered, overnight to dry out. Cut the cake with a serrated knife
into 3/4-inch cubes.


English Chocolate Trifle with
Apricots and Raspberries

Bon Appetit December 1991

Bon Appetit - One Year Subscription 

"A trifle with a few twists: a white chocolate pudding and
layers of dark chocolate cream and apricot puree."

White Chocolate Pudding
10 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
4 cups half and half
1 pound imported white chocolate
(such as Lindt), chopped
1/2 cup (1 stick) unsalted butter,
cut into pieces

Poached Apricots
2/3 cup plus 3 tablespoons water
1/3 cup honey
1/3 cup sugar
4 tablespoons fresh lemon juice
9 ounces dried apricots

Dark Chocolate Cream
1/2 cup whipping cream
5 tablespoons light corn syrup
4 ounces bittersweet (not unsweetened) or
semisweet chocolate, chopped

1 1/2 (about) purchased 12-ounce pound cakes
6 tablespoons dark rum
3 tablespoons white crème de cacao liqueur
4 1/2-pint baskets fresh raspberries or
16 ounces frozen unsweetened

raspberries, thawed

Firmly whipped cream

For Pudding: Whisk yolks, sugar and cornstarch in medium bowl.
Bring half-and-half to simmer in heavy large saucepan. Gradually
whisk hot half and half into yolk mixture. Return mixture to same
saucepan and whisk over medium heat until custard boils. Boil 1
minute, whisking constantly. Remove from heat. Pour pudding into
large bowl. Add white chocolate and butter and whisk until smooth.
Chill until thick and cold, whisking occasionally, about 3 hours.
For Apricots:
Line cookie sheet with foil. Brush foil lightly with
vegetable oil. Combine 2/3 cup water, honey, sugar and 2 table-
spoons lemon juice in heavy medium saucepan. Stir over high heat
until sugar dissolves. Add apricots and bring to boil. Reduce heat,
cover and simmer 10 minutes. Transfer 5 apricots and 1/4 cup
poaching syrup to heavy small skillet. Combine remaining apricots
with remaining poaching syrup, 3 tablespoons water and 2 table-
spoons lemon juice in processor and puree. Pour puree into bowl.
Cook the apricots in skillet over high heat until syrup is reduced
to glaze, turning apricots once, about 4 minutes. Using tongs,
transfer candied apricots to foil. Cool.
Mix any syrup from skillet into puree. (Can be prepared 1 day
ahead. Cover candied apricots and puree separately and let stand
at room temperature.)

For Dark Chocolate Cream:
Bring cream and corn syrup to simmer
in heavy medium saucepan. Reduce heat to low. Add chocolate and
whisk until melted. Chill until cold but still pourable, stirring occasion-
ally, about 30 minutes.
Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares.
Arrange enough cake in 4-quart glass trifle dish to cover bottom,
fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons
over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently
spread with back of spoon, allowing puree to show at sides of bowl.
Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining
berries over puree, arranging some berries to show at sides of bowl.
Starting 1 inch in from sides of bowl, pour 1/3 of the dark chocolate
cream over, making sure it does not touch sides of bowl. Starting at
edge, pour   cups white chocolate pudding over chocolate cream.
Repeat layering with remaining cake, rum mixture, apricot puree,
berries, dark chocolate cream and white chocolate pudding in 2 more
layers each. Smooth top. Cover and chill overnight. Spoon whipped
cream into pastry bag fitted with medium star tip. Pipe around edge
of trifle. Top with candied apricots and reserved berries. (Can be
made 8 hours ahead; chill.) Serve cold. Serves 16.


Poached Pear and Raspberry Trifle
with Orange Custard

Bon Appetit Archives

Bon Appetit - One Year Subscription 

Poached Pears:
a 750-ml bottle Johannisberg Riesling
3/4 cup sugar
3 1/4 pounds Anjou pears, peeled,
halved and cored
4 whole cloves
1/2 cup cream Sherry

10 large egg yolks
2/3 cup sugar
7 tablespoons cornstarch
4 cups half-and-half
1 tablespoon grated orange zest
2 teaspoons vanilla extract

Pound cake
2/3 cup jam
Five 1/2 pint baskets fresh raspberries
2 cups well-chilled heavy cream
Fresh mint leaves for garnish

For the pears: Bring wine and sugar to simmer in heavy large saucepan, stirring until sugar dissolves. Add pears and cloves and bring to boil. Reduce heat, cover, and simmer until pears are just tender, turning occasionally, about 25 minutes. Using a slotted spoon, transfer pears to plate and cool. Boil poaching liquid until reduced to 2/3 cup syrup, about 20 minutes. Cool pear syrup. Mix in Sherry. Thinly slice pears and drain them on paper towels.
For the custard
: Whisk yolks, 2/3 cup sugar and cornstarch in bowl. Bring half-and-half to simmer in heavy large saucepan. Gradually whisk hot half-and-half into yolk mixture. Return mixture to same saucepan. Whisk over medium heat until custard boils, about 8 minutes. Boil 1 minute, whisking constantly. Remove from heat. Pour into bowl. Add butter and whisk until butter is melted. Whisk in orange zest and vanilla. Chill until cool, whisking occasionally, about 1 hour.
Cut cake crosswise into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake on bottom of 4-quart glass trifle dish to cover. Brush with 1 tablespoon pear syrup, then spread 2 tablespoons jam over, allowing jam to show at sides of dish. Sprinkle cake with 1 cup raspberries, arranging some berries to show at sides of dish. Spread 1 1/4 cups custard to cover. Top with a single layer of sliced pears. Arrange enough cake squares over pears to cover. Brush with 3 tablespoons pear syrup, then spread 4 tablespoons jam over. Sprinkle with 1 1/2 cups berries, allowing some to show at sides of dish. Spread 1 1/2 cups custard over. Top with a single layer of pears. Repeat layers of cake, syrup, jam, berries and custard. Place remaining pears decoratively atop dessert. Chill for 4 hours or overnight. Whip the heavy cream and confectioner's sugar. Using pastry bag fitted with star tip, pipe rosettes around edge and garnish with fresh mint leaves.

Featured Archive Recipes:
Christmas Trifles
Chocolate, Cranberry and Ginger Trifle
Emeril's Creole Christmas Trifle
Mixed Berry Trifle
Tidewater Trifle

More Lagniappe Recipes! 
 Index - Miscellaneous Dessert Recipes
Holiday Central!
Daily Recipe Index

Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: February 11, 2011.