Tuesday, June 30, 2009

FAREWELL 'SWEET' JUNE ~ RASPBERRY ORANGE TRIFLE

"June falls asleep upon her bier of flowers;
In vain are dewdrops sprinkled o'er her,
In vain would fond winds fan her back to life,
Her hours are numbered on the floral dial."

~ Lucy Larcom
(Death of June)


JUNE WONDERS

GARDEN VIEW

JUNEBERRY

COLEUS

NASTURTIUM

GARDEN STALWARTS
______________
RASPBERRY ORANGE TRIFLE
~ delightful summer dessert well worth the bit of effort from Barefoot Contessa Family Style as seen on Food Network (2006)
____________

1 orange pound cake (recipe follows)
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream (recipe follows)
1 cup (1.2 pint) cold heavy cream
2 Tbsp. sugar
1/2 tsp. pure vanilla extract
  • Cut pound cake int 9 (3/4 inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
  • Place a layer of cake, jam side up, in bottom of a 2 1/2 to 3 quart glass serving bowl, cutting pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries, and orange cream, ending with a third layer of cake, jams side down, and raspberries.
  • Whip cream in bowl with electric mixer fitted wit whisk attachment. Went it starts to thicken, add sugar and vanilla and continue to whip until it forms stiff peaks. Decorate trifle with whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 lb. (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 room temperature extra-large eggs
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 tsp. pure vanilla extract
  • Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
  • Cream butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • While cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
Orange Cream:
1 1/2 cups milk
1 tsp. grated orange zest (1 orange)
5 room temperature extra-large egg yolks
1/2 cup sugar
2 Tbsp. sifted cornstarch
1/2 tsp. pure vanilla extract
1/2 tsp. Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream
  • Combine milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from heat.
  • Beat egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
  • With mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
  • Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.

10 comments:

Monica the Garden Faerie said...

I love the june berries and of course nasurtiums as orange is one of my favorite colors, garden and otherwise. Happy Canada Day!

Roses and Lilacs said...

Hi Joey, I have never grown nasturtiums but seeing a display like yours makes me want to grow them next year. Yours look like the vining type so I will prepare a place now and maybe even try some later in the season when it gets cooler.

That trifle sounds good. My raspberries are just now getting ripe.
Marnie

Valeri said...

Superb pictures and superb recipes. I'm going to try the trifle it sounds delicious! The pound cake is a bit too sinful! Val

joey said...

... and where did our Michigan June go, Monica! Wishing you a delightful July.

I adore nasturtiums, Marnie, and love the flavor in salads and tasty appetizers like stuffed with guacamole. Can't beat them for a lovely summer garnish. Happy July gardening!

Thank you, Val. I'm a trifle fanatic and if I'm going to eat dessert, it MUST be a sinful one, worth the effort!

Rose said...

I was going to comment on the flowers first, but now my mouth is watering over this dessert--I love anything raspberry!

I wish June could last forever. Looks like it has been a good month in your garden,Joey. Do you have nasturtiums blooming already? And don't you just love all the new coleus? I kept buying another plant and another...and now I've been taking cuttings from all of them to start even more.

Gail said...

Joey, It's soo lovely in your garden...I want to sit down and just look: then walk around and study and then sit down with you! That's when I'll have a class of milk! This dessert is so rich I will most assuredly need milk! June was gorgeous...Happy July! gail

joey said...

I'm with you regarding June evaporating, Rose ... struggled wraping arms around this beautiful month, caretaking taking precedence over gardening. I must confess I do not start my nasturtiums from seed. With the growing season so short and my love for this versatile plant, I cheat and buy them already in bloom. I need them in the kitchen ... ASAP!

I can't think of anything lovelier than strolling the garden with you, dear Gail (cameras close and good conversation for sure)!

spookydragonfly said...

You always have such splendid collages, Joey! Judging by your captures, I'll bet your gardens are amazing to experience in person!

joey said...

I'm delighted to see you back in action, Kim. My gardens are me and a delightful thought to walk them with you ... and then for me walk Wisnik Woods beside you :) Happy Summer dear friend!

Marysol said...

I'm a trifle fanatic and if I'm going to eat dessert, it MUST be a sinful one, worth the effort!


A woman after my own heart!