2010 was a landmark year for Dixie Caviar. I moved to a new city (and mourned the loss of an old one), set up a wonderful home, found a delicious job, AND started a food writing gig. I've gained new friends, new recipes, and new memories along the way.
It's been a long road since last year's resolutions. I've been better at some than others perhaps, but better none the less. Eating seasonally and locally is delicious but has definitely been more of a struggle in Atlanta. In Los Angeles I was spoiled with year-round produce and daily farmers markets. Fresh ingredients are more limited down South in the winter, farmers markets even more so, and my nearest Whole Foods is twenty minutes away. So I make do with what I have, and that's fine by me. Hey, helping start a farmers market gets major bonus points, right? Still, I will keep on trying.
While I look forward to all the things 2011 will bring, I also want to take a moment to reflect on the past, and thank all of those who helped me get where I am. I am incredibly blessed with a loving family, supportive friends, and a doting boyfriend, all who tolerate my crazy shenanigans and -- more importantly -- my dirty dishes. I appreciate you all more than you will ever know.
I see big things in the future for Dixie Caviar. More posts, more reader recipes, and more fun! Please send in your recipes and stories, and check back often for new and exciting updates. Talk to you next year!
XOXO, Nealey Dozier
Source: Adapted from Saveur
I grew up eating (and loving) trifle. It was perhaps my mother's signature dessert and appeared on many a holiday table. I served this version for Christmas dinner this year, and I can assure you it will be making quite a few appearances in the future. This recipe is doubled to fill a large trifle dish. Follow the link for the original version.
FOR THE CUSTARD:>
1/2 cup sugar >
4 tablespoons cornstarch>
4 egg yolks>
4 cups whole milk
2 teaspoons vanilla extract
FOR THE TRIFLE:
2 (8" x 4 ") pound cakes, store bought or homemade
4 tablespoons cream sherry
2 cups strawberry jam
2 cups fresh strawberries, sliced
FOR THE WHIPPED CREAM:
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar
FOR THE CUSTARD: In a medium saucepan, mix together sugar and cornstarch. Add egg yolks, and whisk to combine; then gradually whisk in milk. Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes. Transfer to a large bowl, and add vanilla. Cover surface of custard with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, about 2 hours.
FOR THE TRIFLE: Cut cake into 2'' X 1'' pieces or cubes. Arrange a layer of cake pieces in the bottom of a large trifle or glass bowl. Sprinkle cake with some of the marsala; then spread a layer of strawberry jam over the cake; then scatter some of the strawberries over the jam. Smooth some of the custard over the berries. Repeat layering, ending with custard. Cover with plastic wrap, and refrigerate for at least 3 hours. Remove trifle from refrigerator about 1 hour before serving.
FOR THE WHIPPED CREAM: Just before serving, put heavy cream and confectioners' sugar into a large, well-chilled mixing bowl. Beat cream with a whisk or an electric mixer fitted with whisks until cream holds soft peaks. Do not overbeat. Decorate trifle with whipped cream and a few sliced berries.