Daily Archives: 26 December 2011

Boxing Day, sherry anyone?

Originally known as St Stephen’s Day, Boxing Day reputedly took its name from the ‘Christmas Boxes’ that were traditionally given as a thank you to tradespeople for their services throughout the year.

These boxes were usually given on the first working day after Christmas – the 26th December – hence the name Boxing Day.

So what will you be doing today? Possibly indulging in a small tipple? Sherry maybe?

Despite its reputation as an old fashioned drink attributed to old ladies, sherry is seeing something of a revival with bars dedicated to the fortified wine popping up across the country.

According to The Independent, ‘M&S, which has seen sherry sales rise 15 per cent in the past three months, talks of a “Downton effect”. Sue Daniels, its sherry winemaker, said: “Sherry is one of the best kept secrets in wine, and seeing it enjoyed by the Downton Abbey characters has obviously sparked our appetites for it – it’s great to see it having a revival.”’

So, during the Christmas special of Downton, if we see the cast tucking enthusiastically into a bowl of tripe, will we all follow suit? I seriously doubt it!

Raspberry Sherry Amaretto TrifleRaspberry, Sherry & Amaretto Trifle
A wonderfully flavoured trifle that’s perfect for the Christmas break

Recipe taken from Dairy Book of Home Cookery
which is available from the Dairy Diary store.

 

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Raspberry, Sherry & Amaretto Trifle

A wonderfully flavoured trifle that’s perfect for the Christmas break

Raspberry Sherry Amaretto TrifleSuitable for vegetarians
Serves 8
Time 35 mins plus cooling
Per portion: 442 kcals
30g fat (13.4g saturated)

4 trifle sponges
4 tbsp raspberry jam
150ml (¼ pint) sherry
3 tbsp amaretto liqueur (optional)
50g (2oz) ground almonds
50g (2oz) amaretti biscuits, crumbled
225g (8oz) frozen raspberries, thawed
4 egg yolks
50g (2oz) caster sugar
15g (½oz) cornflour
450ml (¾ pint) milk
300ml (½ pint) double cream
Toasted almonds to decorate

1 Halve trifle sponges and sandwich with jam. Cut each into 4 and arrange in a trifle dish.

2 Pour over sherry and 1 tbsp amaretto. Sprinkle with 25g (1oz) ground almonds and crumbled amaretti biscuits.

3 Reserve a few raspberries for decoration and place remainder in dish.

4 Blend yolks, sugar and cornflour with 1 tbsp milk. Heat remaining milk in a saucepan. When hot, blend in cornflour mixture and heat gently until thickened, stirring.

5 Remove from heat and stir in remaining liqueur, ground almonds and 3 tbsp cream. Pour over raspberries, then leave to cool.

6 Whip remaining cream until softly stiff. Decorate with whirls of cream, almonds and reserved raspberries.

Recipe taken from Dairy Book of Home Cookery which is available from the Dairy Diary store.

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