Judy's Raspberry Trifle

My sister, Judy, has made this recipe for the holidays for as long as I can remember. She makes one large trifle, but I like to make individual ones in glasses so you can see the layers of fruit and cream. Make this ahead so the cake absorbs the flavors of the cream and berries.

Yield:

Makes 6 servings

Ingredients

1. 6 egg yolks
2. 1/2 cup sugar
3. 1/2 cup dry Marsala wine, divided
4. 1 1/2 cups whipping cream, chilled
5. 6 slices pound cake
6. 1/4 cup raspberry jam
7. 2 pints fresh raspberries

Directions

1. Beat egg yolks and sugar in a heat-resistant bowl on high speed with an electric mixer until well blended. Beat in 1/4 cup Marsala. Place over pot of simmering water, not allowing bowl to touch water. Beat about 8 minutes or until mixture triples in volume and temperature reaches 160°. Let cool to room temperature, stirring occasionally.
2. Beat cream to soft peaks in a separate bowl, and add remaining 1/4 cup Marsala, beating until stiff peaks form. Reserve 1 cup whipped cream, and gently fold remaining whipped cream into yolk mixture.
3. Spread each cake slice evenly with jam. Divide half of cream mixture evenly into 6 serving glasses. Add 1 slice of cake to each glass. Divide 1 pint raspberries evenly over cake. Add another layer of filling. Cover and refrigerate at least 4 hours or overnight. Just before serving, top trifles with reserved whipped cream and remaining 1 pint raspberries.

Notes

Triple-Berry Crisps with Almond Streusel

This fresh berry dessert uses an almond streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. At her restaurant Flying Fish, Chef Christine Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13 x 9-inch baking dish. For a real treat, serve with ice cream.

Yield:

12 servings (serving size: 1 ramekin)

Ingredients

1. For the Streusel:
2. ===============
3. 3/4 cup all-purpose flour
4. 1/2 cup packed brown sugar
5. 1/2 teaspoon salt
6. 4 1/2 tablespoons chilled butter, cut into small pieces
7. 3/4 cup regular oats
8. 1/3 cup sliced almonds
9. .
10. For the filling:
11. ===============
12. 4 cups blueberries
13. 2 cups blackberries
14. 2 cups raspberries
15. 1/4 cup cornstarch
16. 1/4 cup packed brown sugar
17. 1/2 cup orange juice
18. 3 tablespoons chopped crystallized ginger
19. 2 tablespoons finely grated orange rind

Directions

2. Preheat oven to 350°.
3. To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times.
4. To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup streusel mixture.
5. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Notes

You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Triple-Berry Crisps with Meringue Streusel

This fresh berry dessert uses a baked meringue that's crumbled and stirred into the streusel. The filling uses crystallized ginger and orange rind for a decidedly tart flavor that contrasts with the sweet topping. Because the meringue needs to sit in the oven at least 12 hours, make it a day before serving. Or make our same-day Almond Streusel variation. At her restaurant Flying Fish, Chef Christine Keff serves the crisps in small skillets, but we tested them in ramekins as well. You can also make a single crisp in a 13 x 9-inch baking dish. For a real treat, serve with ice cream.

Yield:

12 servings (serving size: 1 ramekin)

Ingredients

1. For the Streusel:
2. =============
3. 3 large egg whites
4. 6 tablespoons sugar
5. 1/4 cup sliced almonds
6. 1/4 cup flaked sweetened coconut
7. 1/4 teaspoon ground cinnamon
8. 1/3 cup all-purpose flour
9. 1/4 cup packed brown sugar
10. 1 tablespoon grated lemon rind
11. 1/2 teaspoon ground nutmeg
12. 1/4 teaspoon ground cinnamon
13. 1 1/2 tablespoons chilled butter, cut into small pieces
14. .
15. For the filling:
16. ============
17. 4 cups blueberries
18. 2 cups blackberries
19. 2 cups raspberries
20. 1/4 cup cornstarch
21. 1/4 cup packed brown sugar
22. 1/2 cup orange juice
23. 3 tablespoons chopped crystallized ginger
24. 2 tablespoons finely grated orange rind

Directions

1. Preheat oven to 200°.
2. To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.
3. Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.
5. Preheat oven to 350°.
6. To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Notes

You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Fresh Berry Cobbler

Raspberry cobblers, blueberry pies, strawberry trifles, and mixed-berry crisps are a sweet ending to warm summer nights. Take advantage of seasonal produce and create fruit-filled masterpieces. Dig in–just don't forget the vanilla ice cream.

Yield:

Makes 6 to 8 servings

Ingredients

1. 1 cup sugar, divided
2. 1 1/2 tablespoons cornstarch
3. 6 cups fresh berries (raspberries, blueberries, blackberries)
4. 1 1/2 teaspoons grated lemon rind
5. 1 cup all-purpose flour
6. 3/4 cup self-rising yellow cornmeal mix
7. 1/3 cup butter, melted and slightly cooled
8. 1 cup milk

Directions

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.
2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.
3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Notes

Seared Duck Breast with Ruby Port Sauce

Use your pounding tool to crush spices to a coarse consistency. Serve with rice and steamed green beans.

Yield:

4 servings (serving size: 3 ounces duck and 2 tablespoons sauce)

Ingredients

1. For the duck:
2. =================
3. 1 pound boneless duck breast halves, thawed and skinned
4. 1 tablespoon pink peppercorns, crushed
5. 1 teaspoon coriander seeds, crushed
6. 3/4 teaspoon salt
7. 3 garlic cloves, minced
8. 2 teaspoons olive oil, divided
9. .
10. For the sauce:
11. =================
12. 2 cups ruby port
13. 1/4 cup packed brown sugar
14. 1/4 cup sherry vinegar
15. 1 tablespoon half-and-half
16. 2 teaspoons butter
17. Chopped fresh flat-leaf parsley (optional)

Directions

1. To prepare duck, place breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness with a meat mallet or small heavy skillet.
2. Combine peppercorns, coriander seeds, salt, and garlic. Rub peppercorn mixture evenly over both sides of duck; let stand 15 minutes.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of duck; cook for 1 minute on each side or until desired degree of doneness. Remove duck from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and remaining duck.
4. To prepare sauce, combine port, sugar, and vinegar in a saucepan. Bring to a boil over medium-high heat; cook until reduced to 1/2 cup (about 10 minutes). Remove from heat. Add half-and-half and butter; stir until butter melts. Cut duck breasts crosswise into thin slices. Drizzle with sauce and sprinkle with parsley, if desired.

Notes