French Canadian Trifle Recipes

BAGATELLE (FRENCH-CANADIAN TRIFLE)

Steps:

• For the custard:.
• Mix together sugar and cornstarch in a large saucepan.
• 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.
• 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 raspberries over the jam.
• Pour 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.
• Just before serving, put heavy cream and 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 large dollops of whipped cream.

ROYAL CANADIAN TRIFLE

Steps:

• Cut pound cake into 1/2 inch thick slices;.
• halve each slice, lengthwise;.
• place on a cookie sheet.
• Drizzle cake slices with sherry.
• allow to stand 10 minutes, or until wine is absorbed.
• line the side of an 8-cup glass serving bowl with cake.
• arrange remaining cake in bottom of bowl.
• Dissolve gelatin in boiling water in a large bowl.
• stir in ice cubes until melted.
• chill until gelatin is syrupy.
• fold in fruit cocktail and lemon juice.
• chill about two hours.
• Prepare custard mix with milk, following label directions.
• pour into a medium sixed bowl,cover with plastic wrap.
• chill at leasr one hour,.
• Beat cream with sugar in a small bowl til stiff.
• fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.

CANADIAN CRANBERRY TRIFLE

Steps:

• In a large saucepan, combine cranberries, cranberry sauce, sugar and water. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until thickened, 10-15 minutes. Add wine and extract. Remove from heat; cool completely., For custard, mix sugar, cornstarch and salt in another large saucepan; gradually whisk in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2-3 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks. Return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Stir in coconut extract. Cool 30 minutes. Refrigerate, covered, for 1 hour., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, place half of the cake cubes; sprinkle with wine if desired. Layer with half of the almonds, cranberry mixture and custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream, additional cranberries and toasted almonds.

FRENCH CANADIAN TOURTIERE

Steps:

• In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
• Preheat oven to 425 degrees F (220 degrees C).
• Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
• Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.