Messy
The second of the 2012 Serendipity Dinners was attended by six people, and continued the somewhat retro theme in cookery I’ve been on lately.
Entrée was baked field mushrooms stuffed with ricotta, sundried tomato and olives with fresh herbs. Main course was a gourmet meatloaf, served with spicy relish and a green salad. Dessert was my own creation; a freeform, Scottish-inspired take on the traditional trifle.
It was all very successful and, just as importantly, very easy and straightforward. The mushrooms were delicious and simplicity itself to make. The meatloaf was a little crumbly, because I didn’t have the time (or the inclination) to dice the carrot and celery really finely, but it was infused with prunes and bacon, giving it a rich and smoky flavour. As for the dessert I was very proud with the way it turned out, so much so that I will share the recipe… such as it is.
Blandwagon’s Messy Scotch Trifle Thing
Take a couple of dozen sponge fingers (left over from last week’s tiramisu), and heat them in a moderate oven for ten minutes or until they brown slightly and the sugar starts to melt. Arrange them on a serving platter.
Take 300mls of ricotta (left over from the stuffed mushrooms), 300mls of whipped cream, and 50mls of scotch and fold together. Pour the cream mix onto the warm sponge fingers.
Scatter a punnet of blueberries over the top, then drizzle it all with 2 tablespoons of warm-to-hot honey heated in the microwave.
Serve at table, since it looks terrible once it all gets pulled apart. But it tastes amazing.
Entrée was baked field mushrooms stuffed with ricotta, sundried tomato and olives with fresh herbs. Main course was a gourmet meatloaf, served with spicy relish and a green salad. Dessert was my own creation; a freeform, Scottish-inspired take on the traditional trifle.
It was all very successful and, just as importantly, very easy and straightforward. The mushrooms were delicious and simplicity itself to make. The meatloaf was a little crumbly, because I didn’t have the time (or the inclination) to dice the carrot and celery really finely, but it was infused with prunes and bacon, giving it a rich and smoky flavour. As for the dessert I was very proud with the way it turned out, so much so that I will share the recipe… such as it is.
Blandwagon’s Messy Scotch Trifle Thing
Take a couple of dozen sponge fingers (left over from last week’s tiramisu), and heat them in a moderate oven for ten minutes or until they brown slightly and the sugar starts to melt. Arrange them on a serving platter.
Take 300mls of ricotta (left over from the stuffed mushrooms), 300mls of whipped cream, and 50mls of scotch and fold together. Pour the cream mix onto the warm sponge fingers.
Scatter a punnet of blueberries over the top, then drizzle it all with 2 tablespoons of warm-to-hot honey heated in the microwave.
Serve at table, since it looks terrible once it all gets pulled apart. But it tastes amazing.
posted by Blandwagon at 4:40 PM
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