2010 Trifle

It’s always a big hit. So I thought I’d share the recipe.

It begins with some good music. I opted for Elvis Christmas Songs. Does it get any better than Blue Christmas? Rhetorical question.

Find a large glass bowl and add in (2) packets of fresh raspberries and sprinkle with some sugar. Even douse them with some sherry if you want. Let them sit for a few hours for the juices to invigorate. (I made this version sans alcohol).

Fresh raspberries

Then cut up some Angel Food Cake or Sponge Cake and spread jam on both sides – opt for a raspberry or strawberry jam. And then add the cake on top of the raspberries, covering them. Add in a little more sherry if you need it. You probably do, it is the Holiday season.

Angel Food Cake and Peaches

Throw some sliced peaches on top of the cake, for a little fruit surprise. Don’t mind my son’s little hand in the above photo. I was teaching him the tradition. Take a swig of the sherry and pour some more in for your homies.

Get some chocolate covered macaroons, break them up, and place them over everything. Keep pouring in the liquor if you want. You want the little guys to soak up any fluids you might add.

Chocolate covered Macaroons

Next step, make the custard. I am terrible at making the real stuff, because it always, always goes wrong. So I use a Bird’s Custard Mix and it’s delicious. It’s also what my Grandad used back in the day, poured over some Rhubarb Pie. Yum. Just ignore the hydrogenated vegetable oil.

Bird's custard

You want the custard to reach the bottom and seep into the macaroons, so don’t be afraid to poke around with a fork. Stop adding booze, you’re on the verge of creating a new happy hour drink. Let everything sit in the fridge, overnight if you can.

When you’re ready to serve to your lovely family and friends, make the whipped cream and shave some chocolate on top. Serve. It’s Triflin’!

Fresh whipped cream

Sit back, watch as your guests ask for the recipe and your autograph. Send thank you notes to Harrod’s in London. You did well.

However. Portland on the left coast has Indy beat. They have a place called Voodoo Doughnut.

Voodoo Doughnut

It lives up to it’s reputation.

Honestly, I felt a little overwhelmed when I walked in – it was a combination of the decor, the visuals of all these donuts and the actual names. I was confronted with doughnuts titled Bacon Maple Bar, Triple Chocolate Penetration, Diablos Rex, Gay Bar, No Name and Cock and Balls to name a few. There are plenty more and I suggest you browse their menu.

I'll take one of everything

Like I said, the selection was pretty overwhelming.

You’ll be surprised to learn that I only bought one. But it was duesy. I asked what peanut butter options they had, and I must have entered a trance-like state as the woman behind the counter uttered some of the most beautiful words I’ve ever heard in my life -

The Old Dirty Bastard – Raised yeast doughnut with chocolate frosting, Oreo’s and peanut butter.

Old Dirty Bastard Donut

I paid my $1.75, asked if I could take some photos and walked back onto the streets of Portland, passing by Chinatown, which all seem to make sense. And I inhaled the bastard. It was the greatest donut I had ever eaten.

From this point on in life, I’ll be looking for a better doughnut, but I’m not optimistic.

I felt like I had met my match. It reminded of the Johnny Cash lyric from A Boy Named Sue -

I tell ya, I’ve fought tougher men
But I really can’t remember when…

It just reminds me of that donut.

For someone that liked to change names often, I think Russell Tyrone Jones, aka, ODB, Osiris, Big Baby Jesus and so on, would be pretty proud.

Old Dirty Bastard is a legend.

A cannoli from Rome

So of course I took this sugar appreciation to the next level. I created a Flickr group.

It’s simply called Cannoli, and you can access it, here. I started this group almost three years ago during a long layover at La Guardia airport. I adore Flickr and I was thinking of creating a group that would be fairly unique. Surprisingly, cannoli was available. I formed it and searched through Flickr looking for cannoli images, but not finding many. I invited as many as I could to the new group.

From Flickr user lismi171

There a reason I’m writing about Flickr. I started my new job at the Indianapolis Motor Speedway this week and I’ve been thinking a lot about digital content and online outlets – such as Flickr, and I’ve already started devising some unique approaches for involving Flickr in our online strategies – specifically how we can engage fans in innovative ways. Stay tuned for updates on IMS and the online arena (especially Flickr sets and groups). But back to the cannoli (wiki definition, here).

Since the group launched, the number of cannoli images has increased dramatically. I spent part of tonight viewing some of the images, selecting my favorites and inviting them to join this group. It’s already growing. I like Flickr for this reason. It’s members are committed, community-driven and willing to participate. Not to mention the talented photographers.

The cannoli is a simple yet complicated dessert. It’s delicate and robust. It’s crunchy yet soft. It’s like life.

So enjoy my dorky Flickr group, upload some images and in the words of Peter Clemenza:

“Leave the gun. Take the cannoli.”