The holidays are becoming bitter sweet. In just a few more years Hubby will retire full-time. This is his last year of working five days a week. His retirement package is in place. Beginning next year Hubby’s work schedule will gradually transition from 5-day work week to 4, then 3 then 2 until at last he’s fully retired.
Continue reading “Pucker Up for a Trifle, Baby”Category: Berry Trifle
Better than Vanilla Pudding
Today is National Vanilla Pudding Day. When I was a girl, vanilla pudding was my absolute favorite. I know, it’s boring, but there was a reason behind my choice.
Continue reading “Better than Vanilla Pudding”Fresh Berry Trifle – A colorful Summertime Dessert
Memorial Day is long behind us and the 4th of July is fading fast. All those wonderful holiday recipes of summer are now tucked away for yet another year. And yet some dishes are so wonderful, we can’t bare to let them slip into sweet memory.
Continue reading “Fresh Berry Trifle – A colorful Summertime Dessert”
Fresh Fruit with Whipped Cream Zabaglione
What is Zabaglione? It is a foamy, custard-like mixture of egg yolks, sugar and Marsala wine served hot or chilled as a dessert. Often Zabaglione is served over fruits or cakes. The very first time we ate this wonderful dish, it was actually prepared table-side in a private dining room by a Five-Star Chef using his grandmother’s recipe. I never was able to get the recipe from him – but this comes close. His was without the added whipped cream, staying true to its custard roots. This variation utilizes heavy cream, creating a whipped topping rather than a true custard. If it is the custard variety you seek, simply omit the heavy cream.
Continue reading “Fresh Fruit with Whipped Cream Zabaglione”
Welcome to Rosemarie's Kitchen 