How to Make Trifle - The Victorian Way
???? Order your copy of Mrs Crocombe’s cookery book here: ????
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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Making candied Angelica pt 1
A wonderful medicinal, that here in Wisconsin grows in wet and wild places, the family angelica grows in many different places all over the world. It has been used for a medicinal for centuries, finally getting its current name during the dark ages when only the clergy and doctors were allowed to practice the art of healing. The plant has a wild sharp flavor that many people still enjoy just as a candy. It is also a great flavor for liqueurs and I'm making wine now with my left over syrup. Add to it the striking beauty of the large flower stalk and this is one plant that is an enjoyment to search for as it is to eat.
FRUIT CAKE - How to make FRUITCAKE Recipe
A Christmas cake that dates back to ancient Rome!! Deronda demonstrates how to make this modern America FRUIT CAKE... loaded with an assortment of dried fruits, nuts and a splash of brandy!! Don't pass up the Holidays without it!! Recipe below by clicking on show more...
FESTIVE HOLIDAY FRUIT CAKE
1 1/2 cups (12 oz.) Sunripe Fruit Cake Mix
1 1/2 cups (12 oz.) Candied Pineapple Wedges
8 oz. Candied Red Cherries
8 oz. Candied Green Cherries
1 cup dried apples, coarsely chopped
1 cup pitted dates, coarsely chopped
1 1/2 - 2 cups dark raisins or currants
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
1 3/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups packed light brown sugar
1/2 cup butter, softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup bourbon or rum
1. In a large bowl add all dried fruits & nuts. Pour bourbon or rum over fruit and nuts. Toss. Let stand 2 to 3 hours, stirring occasionally.
2. Measure remaining ingredients into large mixing bowl. beat at medium speed until blended; beat at high speed 3 minutes, scraping bowl occasionally.
3. Stir fruit mixture into batter.
4. Spread fruitcake batter evenly in a very well greased and floured 12-cup fluted or angel cake pan, or 2 loaf pans. Press mixture firmly into pan(s).
5. Bake in a pre-heated 250 F. degree oven until toothpick inserted in center of cake comes out clean, 3 to 3 1/2 hours.
6. Cool in pan on wire rack 20 minutes; invert onto wire rack and cool completely.
TIPS: Garish with whole cherries, pineapples and nuts. Store in an airtight container or wrap well plastic wrap and the tin foil.
ENJOY!!
#food #christmas #homemade #fruitcake #cake #recipe #video
PANETTONE BRIOCHE ARROTOLATO veloce IN PENTOLA con MARMELLATA e NOCI
Fare il Panettone in casa è alquanto elaborato, o meglio richiede una grande preparazione di più giorni! Io nel mio piccolo voglio mostrarvi come, seppur in “poco tempo” riusciamo ad ottenere un prodotto molto simile da consumare in famiglia o da regalare che si mantiene bene per più giorni!
Genuino e saporito allieterà le vostre colazioni e i vostri momenti di relax!
Ho utilizzato come stampo una PENTOLA da 20-22 cm che possa andare anche in forno, naturalmente senza manici in plastica o con manici amovibili, va bene sia in ghisa, in acciaio, in alluminio, in pietra o in vetro oppure se preferite il classico stampo in cartone per panettone l’importante è che sia ALTO, la mia pentola è alta 12 cm ma va bene anche 10 cm.
Io ho messo marmellata, noci e mirtilli secchi ma con questa base potrete mettere quello che più vi piace, uvetta e canditi, cioccolato a gocce e mandorle etc.
Rifatelo poi mi direte se vi è piaciuto! Come sempre aspetto il vostro parere nei commenti, e vi ringrazio in anticipo!
???? COTTURA IN FORNO GIÀ A TEMPERATURA 170° Statico 165° Ventilato per almeno 40-45 minuti
Vi consiglio se si colora troppo di coprirlo gli ultimi minuti! Lasciare raffreddare bene prima di tagliarlo!
???? Ingredienti:
500 g Farina 0
125 g Succo di Arancia (circa 1 Arancia e 1/2)
125 g Acqua
1 Uovo
90 g Zucchero
80 g Olio Di Semi
8/10 g Lievito di birra
Scorza di 1 Arancia
30 g Mirtilli disidratati
50 g Noci
Per la glassa: (facoltativo)
60 g (circa 3 cucchiai) Zucchero a velo
Succo di arancia
Decorare a piacere
Grazie per la visione se ancora non lo hai fatto ISCRIVITI al canale ????
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#panettone #brioche #recipe #christmas #natale #tuttiatavola #recipes #cooking #italianfood #ricette #yummy #dessert #lievitati @tuttiatavola2016
Eugenia Cooney Concerning Footage | Twitch February 21, 2023 #shorts
Eugenia Cooney Concerning Footage | Twitch February 21, 2023 #shorts
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.