Wisconsin Gov. Scott Walker, just the third governor in U.S. history to face a recall effort, is now the first to successfully defeat such an attempt. The Associated Press projected that Walker would defeat Milwaukee's Democratic Mayor Tom Barrett in what was a rematch of the 2010 gubernatorial election.
The first time I can remember eating trifle was after a birthday meal in college. My good friend Russell Cook, a Richmond-based chef who also happens to be a fellow trifle fan, sent me home from his restaurant bearing a take-out tin layered with cake, strawberries, custard and whipped cream. I sat on my bed in the wee hours eating every bit of it. It was just about the most decadent ending to a birthday night that I could imagine.
Traditionalists might scoff at this version of trifle, adapted from Southern Living (April 2003), but this was one of my family's favorites. Irish-born chef Cathal Armstrong doesn't have a problem with his childhood dessert getting an exotic makeover, saying this combination is now one of his favorite ways to make it at home. "Usually I do tropical fruits, things not necessarily available when we were kids," he says. "I like pineapple, mango. Strawberry is always going to be high on the list." Note that custard must be chilled for 1 hour before assembling trifle.
The original of this Nigella Lawson recipe, from her cookbook Feast (Hyperion 2004), yielded enough to feed 16. This is adapted for a smaller crowd, while upping the custard ratio and swapping devil's food cake for chocolate pound cake. The result is a stunning Black Forest twist on the classic. Note, this is an overnight preparation.
Makes 8 servings
12 ounces purchased or made-from-a-box devil's food cake
This wonderful recipe, adapted from Bon Appetit (December 2005), would work just as well in summer as in winter. Mixing the white chocolate with cream mellows its intense sweetness, and the light hit of almond extract really adds to the balance of flavors. And with no custard to make, it's one of the easier trifles to whip up.
This recipe, adapted from a Tyler Florence Food 911 episode, is the perfect Fourth of July trifle. Similar to the traditional version, it gains a refreshing modern edge from the addition of limoncello and lemon curd. As with any trifle, it can be made and chilled in advance — but it loses its appeal once broken into, with leftovers often turning into a watery mess the next day.