This evening was the annual Burns Supper hosted by H.A.G.G.I.S. We try to attend every year as it’s a fun evening of food, friends and dancing. And like every year, I went elsewhere for my meal, but came back for dessert and dancing. I have tried haggis once and that was an experience that needs no repetitionYou can basically think of haggis as soupy, liver-flavored oatmeal. I don’t like my oatmeal soupy and just the smell of liver causes me to lose my appetite.. I should mention that the desserts are not part of the catered meal, rather they are all brought by attendees of the supper as a contest to see who can make the best dessert, most traditional and who has the best presentation.
As my wife and I enjoy desserts and there were a couple of trifle recipes we wanted to try out; we decided to both enter this year. Her trifle was based on a black forest cake while mine was a mixture of blackberries, angel food cake and cheesecake pudding. By the I got back to the supper from having real food. the dessert table had been decimated. There was a tiny bit of my wife’s dessert left and only a spoonful of the gooey bits of mine. I ate that little bit of dessert and then had to excuse myself momentarilyI think my fettuccine Alfredo didn’t entirely agree with my guts even if it did agree with my tastebuds.. I was just heading back to the hall; when a friend came and got me, telling me that my dessert had won an award.
I have to say, there’s nothing quite like walking into a room full of people all clapping for you. It’s a lovely ego boost and that was my pleasant surprise.
This recipe is based on the Easy Chocolate Covered Cherries recipe from the National Cherry Growers & Industries Foundation. My wife and I spotted the recipe in the December 2007 issue of Everyday Food. We did go for an optional variant of the recipe that they mentioned and increased the size. We made this for a holiday get together with some friends and I have to say: “This was a triumph. I’m making a note here: huge success. It’s hard to overstate my satisfaction.”1
1 Portal rocks!
2 We used Smirnoff’s Twisted Vanilla.
3 Our cherries soaked in the vodka for approximately 12 hours and had a nice zing to them when we ate them.
- 1 Pound cake
- 3/4 c Strawberry jam
- 1 cn Pitted apricots (1 lb,14 oz) – drained and pureed
- 11 oz Mandarin oranges – drained
- 1/2 c Marsala or cream sherry
- 2 c Vanilla custard
- 1 c Heavy cream
- 1/4 c Superfine sugar
- Split cake into thin layers, spread with jam and half the apricot puree, and sandwich back together.
- Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake.
- Pour Marsala over top, spread with remaining apricot puree and cover with custard.
- Cover and chill 2 hours.
- Whip cream with sugar until stiff.
- Frost on top of trifle and decorate with candied fruits, if desired.
This recipie should yield about 10 servings.
[Editor] This is a recipe Ariesna found online someplace and wants to try making sometime.