Raspberry and cognac coffee-cake trifle

Stunning dessert...with not as much effort as you might imagine!

This recipe originated out of the need to come up with a quick, impressive dessert for a dinner party I was hosting.  I had to work in the restaurant that morning, so I wasn't going to have a lot of time to put it together.  But for a party of 20, I wanted it to seem more special than store-bought! It was a definite winner, and I have served it since.  

Raspberry and cognac coffee cake trifle 

One coffee cake, store bought or homemade.  

Ina Garten has an excellent recipe for Sour Cream Coffee Cake that I have used successfully. The first time, when I was in a rush, I got a beautifully coffee crumble cake from Panera.  I think they only make them in the holiday season, though.  

Two cups of heavy cream

3 Tbsp powdered sugar, more as needed

1/2 cup cognac, divided.  Use a cognac you would sip.  The flavor is extremely important.  

One large or two small flats of raspberries.  (Don't even use them if you can only find frozen.  Those are great for smoothies, but not for this!)

13 oz raspberry preserves (Preferably Bonne Maman…the one  with the gingham lid or similar high quality preserves)

Good quality cinnamon, for dusting

One trifle bowl.  A clear, elegant receptacle is a MUST!  You could also make individual trifles in glass bowls or martini glasses.  As long as the receptacle is clear glass, the concept will transfer well.  

Slice cake (when cooled, if using a home baked cake) into flat slices, approximately 3/4 in thick.  

Whip heavy cream in a stand mixer fitted with the whisk attachment.  When stiff peaks form turn the mixer to low and add powdered sugar and 2 Tbsp of cognac, more of either to taste.  I like my whipped cream less sweet, but make it how you like!

Using a fork or whisk, mix the whole jar of preserves with 1/4 c cognac, to taste.  It should be a little runny to soak into the cake.  

Now for assembly.  Wipe down trifle bowl to be sure there are no debris from storage.  Layer a dollop of the preserves mixture, followed by a layer of cake.  Next add a generous layer of raspberries making sure to press them against the outside of the trifle dish for presentation.  Next add a layer of the cognac whipped cream.  

Repeat the process until you have filled your dish.  The last layer should be whipped cream.

 Dust with good quality ground cinnamon and dot with berries.  

All that's left to do now is to wait for jaws to drop!!

Iron skillet roasted cauliflower with sesame soy glaze

Not too painful to get your veggies like this, huh?!

Iron skillet roasted cauliflower with sesame soy glaze

One head of Cauliflower

Safflower or vegetable oil

For glaze:

1/4 CSoy Sauce

1/3 C Olive oil (preferably pure, not extra virgin)

2 Tbs[Toasted sesame oil

1 tsp Sriracha

3 Tbsp Agave nectar

4 Garlic cloves, chopped 

Freshly cracked pepper

1/4 cup sesame seeds (preferably black but any will do)

First, preheat your oven to 400. 

Then, get a nice, large cast iron skillet nice and hot on the stovetop.  Use a bit of a heat resistant oil, such as safflower oil.  Cut a head of cauliflower with a large knife, chopping straight through to get flat edges on the pieces and keeping parts of the stem intact.  The more flat areas to brown against the skillet, the better the cauliflower will cook and the deeper the flavor of the finished dish will be.  

Put the cauliflower, blunt sides in contact with the bottom of the skillet.  Adjust heat to medium, as needed. Salt and leave to develop a crust.  Go start on glaze. 

Mix ingredients for glaze: Soy sauce, olive oil, sesame oil, agave nectar, sriracha, and garlic. 

Taste seasoning.  Add soy sauce if it doesn't seem salty enough.  Agave if it doesn't seem sweet enough.  More Sriracha for heat, etc.  I did not measure these out, I just work pouring ingredients into the bowl, so feel free to do it that way using these as rough guidelines and tasting your way to a perfect sauce.  (That is how a chef does it usually.)

As you mix up your glaze, turn the cauliflower as needed.  Don't mess with them too much, though, allowing each piece to brown (caramelize) slightly.  When they are nicely evenly brown but not necessarily cooked through, toss them with the marinade (in the same skillet) and finish them in the oven.  It should only take about  10 mins., to taste.  

Remove from oven and sprinkle with toasted sesame seeds and serve.  This would be beautiful served on a  bed of arugula or some other green of your choice.  

Clockwise rom left: agave nectar, soy sauce, sriracha, sesame oil, pure olive oil, garlic, with the mixed glaze.