How to Make Trifle - The Victorian Way
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Mrs Crocombe is making trifle - one of Lord Braybrooke's favourite desserts. It's the perfect treat to follow any meal.
INGREDIENTS
100g leftover sponge cake
100g ratafia biscuits or macaroons
50 ml brandy
125ml port or sherry
1 teacup of jam
100g crystallized fruit, such as ginger and cherries
500ml custard (you need to add either 2x sheets of gelatine or 2 tbsp of cornflour to it when you are making it so that it will set)
100g ground almonds
1 ¼ pints whipping cream
1tbsp caster sugar
For the decoration:
Slivered blanched almonds
Small cubes of crystallised fruit
Anything else you like (flowers are always nice - but be careful to choose edible varieties as some varieties of flowers can be dangerous to eat)
METHOD
Cut your sponge cake into slices. This recipe is excellent for using up leftover sponge cake. You may prefer to use a fatless sponge as it is slightly lighter.
Layer these into a deep glass dish, and pour over the brandy.
Spread your jam on top – you can use whatever flavor you like.
Chop your fruit and add this in an even layer on top. Now add your macaroons or ratifia biscuits, and over this pour your port or sherry.
Leave this to soak for 10-15 minutes.
If you haven’t any custard to hand, this is the time to make it. The custard needs to set, so if it’s not got gelatin in, reheat and add 2 sheets (soaked first), or whisk up cornflour in a little milk, and add it to the hot custard. Add your ground almonds and allow to cool to room temperature then spread over your trifle evenly.
Whip the cream into soft peaks for piping and add some sugar. Pipe this onto your custard, building up layers of cream.
Decorate your trifle using almonds, crystallised fruit and edible flowers.
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The Secret to Making the Best Candied Fruit
Sweet dreams are made of Pierre Lilamand’s candied fruit. He is the fifth-generation member of his family making this delectable treat in the quaint village of Saint-Rémy-de-Provence, France. The confectioner shows us how to preserve cantaloupe, apricots, strawberries, and oranges in sugar syrup. His recipes go way, way back—candied fruit fans Nostradamus and Olivier de Serres swore by them four centuries ago.
This Great Big Story was inspired by Genesis.
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#CandiedFruit #FamilyBusiness #France
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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Angelica with Frieda Kipar Bay + Candied Angelica Root
It was such a pleasure to sit down with Frieda Kipar Bay to talk about angelica (Angelica archangelica). Not only is Frieda a really cool person, but she shared so much wide-ranging and in-depth information about this beautiful and medicinal herb!
I loved angelica before this interview. Now I feel like I’m falling for it even more and I know you’re going to love it, too.
Don’t miss downloading your free recipe card for Frieda’s Candied Angelica Root for a delicious way to enjoy angelica’s many gifts.
For example:
► Many herbal systems call for moving stagnation before doing anything else - see what that means exactly and how angelica is especially suited to helping.
► Are you amped up all night and then exhausted in the morning? Find out what may be causing that and how angelica could help.
► The unique ways that angelica supports digestion.
► and more…
By the end of this episode, you’ll know:
► When to turn to dong quai (Angelica sinensis) and when to turn to angelica (Angelica archangelica)
► Who should avoid angelica – and when?
► Who is angelica particularly supportive for?
► How to develop your plant ID eye (always important, but especially when a plant has a toxic look-alike, as angelica does)
For those of you who don’t already know her, Frieda Kipar Bay is an herbalist, movement artist, writer, and educator. She began her formal study of the plants at the California School of Herbal Studies. She went on to apprentice with The Herbal Apothecary for two years, study with Aviva Romm and Matthew Wood, and seed Taproot Medicine, a small line of potent herbal syrups.
As she began working clinically, she found the need for more diagnostic skill, and over the next 4 years, embarked on a journey into reading the tongue, pulse, and face primarily under the direction of acupuncturists Brian LaForgia and Will Morris. This work has brought her to her current study of Daoist Medicine Theory, Qigong, and Daoist dream diagnosis.
She has volunteered as part of the MASHH Collective, the Botanical Bus, and the People’s Medicine Project, and taught advanced coursework through Gathering Thyme Herb School, Scarlet Sage, and her own apprenticeships.
It sounds like a lot, but most of her days include at least one long conversation with a plant, and many awe-filled moments as a parent.
I’m thrilled to share our conversation with you today!
-- RESOURCES --
► Access the transcript for this episode here:
► Get Rosalee’s best herbal tips by joining her weekly newsletter:
► Frieda’s website:
► Are you looking for high quality dried herbs? My recommendation is Mountain Rose Herbs. Cut and dried angelica root and powdered angelica root, plus angelica extract and seeds are all available. Click here to check them out:
► You can also find Angelica archangelica seeds at Strictly Medicinal Seeds:
-- DISCLOSURE --
I’m a huge fan of Mountain Rose Herbs and will often share referral links to buy herbs or herbal supplies at their online herbal apothecary.
By using the above affiliate link, you help support this channel. Thanks!
If you’re looking for local places to buy herbs, check out my listing of herb farms in the U.S. and Canada.
-- TIMESTAMPS --
01:17 - Introduction to Frieda Kipar Bay
03:39 - The influences that led Frieda to plants
07:39 - Why Frieda loves angelica
12:15 - Medicinal gifts of angelica (Angelica archangelica)
18:25 - What about toxic look-alikes?
22:11 - Where angelica likes to grow
25:15 - Ceremonial uses of angelica
26:18 - Angelica supports the circulatory and endocrine systems
27:49 - How Frieda likes to work with angelica
29:15 - Candied angelica root
33:41 - Closing thoughts about angelica
36:54 - Frieda’s offerings
45:04 - How plants inspire hope in Frieda
53:20 - Herbal tidbit
-- SWEATER PATTERN --
Yes, I did knit my sweater! Pattern is: Very V Raglan by Jessie Maed Designs.
-- DISCLAIMER --
The herbal and plant information in this video is for educational purposes only. The information contained is not intended as a substitute for the advice provided by your physician or other medical professional. If you have or suspect that you have a serious health problem, promptly contact your health care provider. Always consult with a health care practitioner before using any herbal remedy or food, especially if you are pregnant, nursing, or have a medical condition.
Angelica: Edible With Health Benefits
Angelica is edible, has numerous health benefits, and grows fast! This video shows you the early growth of this edible plant in mid-April, then again about mid-May, and finally mid-June. For more info see the links below:
- Angelica (identification, distinguishing features, flowers, leaves, height, habitat & edible parts):
I mention to be very careful when identifying this plant because some people may confuse this with the giant hogweed. PLEASE get to know what the giant hogweed looks like and other members in the parsley family before even considering gathering this plant. Here is a great link to help you with hogweed:
#angelica #greatangelica #edibleweeds