"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy
Reply
 
Thread Tools Display Modes
 
Old 12-19-2005, 08:21 PM   #1
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
ISO Jacques Pepin trifle recipe

On one of his shows on PBS recently, I saw him make a trifle that included strawberries and Walker's shortbread cookies. It may be the Fast Food My Way program. Does anyone have the book (maybe the recipe is in there) or remember the strawberry trifle he made? It looked very simple, but good. I'd like to make it for a holiday dessert.

Thanks.

BC

__________________

__________________
BlueCat is offline   Reply With Quote
Old 12-19-2005, 08:23 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I only have the book with him and Julia and his celebrations book. Did you try the PBS website?
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 12-20-2005, 06:11 AM   #3
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Hello, BlueCat. I would think that Walker's shortbread would be a bit stodgy at the bottom of a trifle - over here we use sponge fingers or madeira cake as the base!

If you do a search on this site (see top of the page) for trifle or tipsy laird (the Scots equivalent) I've posted a couple of recipes - perhaps you could adapt them from what you remember about the TV recipe?
__________________
Ishbel is offline   Reply With Quote
Old 12-20-2005, 07:59 PM   #4
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
I love Walker's cookies so I thought it sounded delightful. I thought he also added a bit of brandy to the sauce, but that could have been my thought when I saw the show. Here is what I found in looking further on the web last night:

Strawberry-Shortbread Panachee Recipe #122259

This recipe is from Jacques Pepin's Fast Food My Way. It's such a simple but elegant (and tasty) dessert, and requires no cooking. He says that panachee is a mixture of two or more ingredients with different colors, flavors, or shapes. This recipe is very flexible. You can substitute similar ingredients as noted. The berry puree can be made a few hours ahead of time, and the assembly, which only takes a few minutes, can be done just before serving. 4 Servings

2 1/2
cups ripe strawberries, hulled (or other fresh berries)
1/4
cup strawberry jam (or raspberry or currant jam)
4
shortbread cookies (or other cookies like almond cookies)
2/3
cup creme fraiche, divided (or sour cream, or quark)
4
sprigs fresh mint (or basil)
  1. Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside.
  2. Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve.
  3. When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs amoung four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint.
__________________
BlueCat is offline   Reply With Quote
Old 12-20-2005, 09:58 PM   #5
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Hi Blue.

I know this isn't the recipe you're looking for, but it has Grand Marnier and lemon pound cake. Perhaps you could compare it to the recipe you recall, and make some adjustments to your taste. See what you think.

http://www.wchstv.com/gmarecipes/strawberrytrifle.shtml
__________________
mish is offline   Reply With Quote
Old 12-20-2005, 10:34 PM   #6
Sous Chef
 
BlueCat's Avatar
 
Join Date: Sep 2004
Location: USA, Illinois
Posts: 551
Quote:
Originally Posted by mish
Hi Blue.

I know this isn't the recipe you're looking for, but it has Grand Marnier and lemon pound cake. Perhaps you could compare it to the recipe you recall, and make some adjustments to your taste. See what you think.

http://www.wchstv.com/gmarecipes/strawberrytrifle.shtml
Well, that really looks wonderful too! Thanks Mish.

BC
__________________
BlueCat is offline   Reply With Quote
Old 12-21-2005, 03:17 AM   #7
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
We don't get any of Jacques Pepin's TV series here - we did get one on cable channels a very long time ago - so I can't comment on his recipe!

I suppose if you soak the shortbread in wine or fruit juice, it might make it less stodgy - but shortbread fingers are usually about 3/4 of an inch thick... so it'll probably take quite a bit of booze for them to soak up and become soft
__________________

__________________
Ishbel is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.