Monday, November 16, 2009
Another day another lamb!
Cooked dinner for the neighbors last night. We decided to go with a leg of lamb. Made slits and filled them with butter that had been smashed with anchovies. Recipe has been posted here before and believe me it was even better this time than the last.
Dessert? I never make dessert but I couldn't seem to pass this one up. It was a trifle. Yum! It was excellent.
Apple and ginger trifle
from Pure Simple Cooking
1 1/2 lbs baking apples, peeled, cored, and chopped
5 tbsp water
1/2 C firmly packed light brown sugar
1/2 know preserved ginger in syrup, finely chopped, plus 1 tbsp ginger syrup from the jar (I couldn't find so I used candied ginger (I chopped up a good clump of it) and 1 tbl of ginger perserves)
22 ginger snaps, plus 2 extra cookies, crushed for decoration
3 tbsp whiskey
1/2 C shelled walnuts, coarsely chopped, plus a few extra for decoration
6 tbsp greek-style yogurt
6 tbsp confectioners sugar
1. Put the apples and water in a pan with the brown sugar and chopped ginger. Bring to a boil, stirring a little to help the sugar dissolve. Simmer for 15 to 20 minutes, until the apples have completely collapsed and the mixture is quite thick. If your mixture is too runny, keep simmering and it will thicken as it reduces. Add the ginger syrup and leave to cool completely.
2. Coarsely break up the ginger snaps. Sprinkle the whiskey on them and mix with the walnuts. Whip the cream, beating in the yogurt, and add the confectioners sugar.
3. Layer the components in a large glass bowl or in small glasses, finishing with some cream. Cover and leave in the refrigerator for a couple of hours or until the following day. Just before serving, sprinkle on the reserved ginger snaps and walnuts.