For a person who loves to cook, I don't cook very often. Occasionally, however, I get inspired and I not only cook, but come up with something new. My friend Nancy had a party yesterday, and when I woke up, I didn't know what I was going to bring, but I slowly put together an idea as the morning progressed. One of my favorite flavors is caramel, and strawberries are very in season. I wanted to make a trifle, and I used Cold Stone Creamery's Strawberry Blonde as inspiration. So here's what I did:
One of the ingredients in the Strawberry Blonde is graham cracker crust, so I made one. I used one packet of crackers (4.5 oz.) and one stick of butter, along with 2 tablespoons sugar. I used my toaster oven pan, because who wants to fire up the oven when it's 100 degrees outside? The ratios came from Mark Bittman's How to Cook Everything. Next time, I'll use less butter. It came out a little too crispy, and not so much cracker-y. It was still yummy, though.
All of the trifle recipes I read included some liquid to pour over the pound cake, so I combined some marsala and sugar, and heated it to dissolve the sugar and cook off the alcohol. I let it cool a bit and poured it over the strawberry pieces in an effort to draw out some of their juices before assembling the trifle.
Next came the strawberries: halfed berries lined up against the edge of the bowl, then half of the cut strawberries went in the middle.
Then came about a third of a jar of caramel topping, and two cups instant vanilla pudding, topped off with half of the graham cracker crust, crumbled.
|First round of layers complete!|
|Layers repeated, and ready for whipped cream to finish off!|
Not bad for a first try (and first trifle for that matter). I can't wait to try it again, but I need an occasion including 30 - 50 of my closest acquaintances to eat the thing; it is heavy!