Friends and Foods and Shortrifle

Hello Buddies!

I was lucky enough to have two of my best friends from college over for dinner last night (and a lovely friend-in-law as well). It's so nice to have people in my life who, no matter how long it has been since you've seen them, just totally "get it" and get you and are so comfortable. I wish I got to see them more often, but I am always grateful when I do see them.

We had some yummy risotto on Sunday, which I have already posted below, and a big Greek salad, but I have discovered a new, quick and easy dessert that I am totally obsessed with. It is something between a shortcake and a trifle - a shortrifle, if you will. So, here is the first recipe of the year (sad that it's been almost two months since I posted, but I will start posting them again). This is a slight variation on the original way I served it, but I think it makes a better presentation.

Mixed Berry Shortrifle (serves 8)

Topping
1 cup cored, sliced strawberries
1 cup washed and halved blackberries
1 cup washed raspberries
2 tbsn lemon juice
1/4 cup confectioners sugar
1/4 cinnamon, nutmeg or pumpkin pie spice blend (optional)

1 loaf Entenmann's pound cake, sliced into 1/4" slices (as thin as possible)

1 tub vanilla ice cream ( I used Trader Joe's vanilla gelato, but you could pretty much go with any brand, or with custard or whipped cream).

Mix the topping ingredients together and allow to sit at room temperature about 30 minutes to macerate. The berries should release their juices.


Shortly before serving, take ice cream out of the freezer to soften.

Layer cake and berries twice and (cake as base, berries, cake, berries) then top with ice cream/other dairy. If you have leftover berries, you can drizzle them around the plate. You could also cube the cake and layer the ingredients in a tall glass and make it a parfait-type dessert. Yum.