Tag holiday recipe

Holiday Dessert Recipe: Gingerbread Trifle with Warm Bourbon Custard

It’s prime time for family get-togethers, sugary desserts, and hyper children. Gingerbread houses might be fun for the little ones, but you need something a bit more… sophisticated. Enter, a deliciously boozy dessert perfect for taking you to your holiday happy place. Nothing says, “Happy Holidays!” quite like this sweet holiday recipe for Gingerbread Trifle with Warm Bourbon Custard.


Gingerbread Trifle with Warm Bourbon Custard Recipe
This recipe can also be found in our Dessert Recipe Library!

Nonstick baking spray
1/4 cup fresh ginger, peeled and coarsely grated
3 Tablespoons hot water
6 Tablespoons granulated sugar
1/3 cup vegetable oil
6 Tablespoons blackstrap molasses
1/4 teaspoon kosher salt
1 large eggs
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper

1 -24 cup mini muffin tins for baking
Wine glasses or rocks glasses for serving
Or tiny cups/spoons for serving mini trifles

Bourbon Custard (makes 1-1 1/2 cups):
3/4 cups milk, warmed
3/4 cup heavy cream, warmed
4 large egg yolks
1/2 cup sugar
1/4 teaspoon kosher salt
1 teaspoons bourbon or whiskey

1 cup heavy cream
2 Tablespoons powdered sugar
2 Tablespoons candied ginger
Freshly ground black pepper (optional)

Preheat oven to 325ºF.

Prepare Muffin Pans: Generously spray muffin pans with nonstick baking spray.

Puree Ginger: Grate the ginger and place into a blender. Add the hot water and process until smooth. Pour the pureed ginger into a mixing bowl.

Mix Wet Ingredients: Add the sugar, oil, molasses and salt to the bowl of pureed ginger. Beat on medium speed using a hand mixer until well mixed. Add the eggs and beat until incorporated.

Sift Dry Ingredients: Into another small bowl, sift together the flour, baking soda, cinnamon, cloves, and black pepper. Stir to combine. Add the dry flour mixture to the wet ingredients and beat on low speed until moistened. Switch to high speed until the batter is perfectly smooth, about 1 minute.

Fill Cupcake Pans: Fill each cup a little less than half way full, about 1 Tablespoon. It will look too empty but the batter will rise a lot in the oven. If filled any higher the batter will overflow out of the cups. Bake the cakes until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool for 5 minutes in the pan. Invert muffin tin to release the cupcake (may need to run a knife around cakes and gently remove them if they stick). Cut each cupcake into 4 quarters and place into a large bowl until service.

Warm Liquids: Place a saucepan over low to medium heat and add the milk and cream. Heat the mixture until warm to the touch.

Make Custard: Bring about 2 inches of water to a boil in a small saucepan. In a stainless steel bowl, whisk the yolks and sugar until thickened. Whisk in the warm milk and cream. Set the bowl over the simmering water and whisk over moderate heat until the custard is very thick, about 15 minutes, then stir in the salt and bourbon. Turn heat off but keep custard bowl on top of saucepan to keep warm until service.

Prepare Garnishes: Combine the cream and powdered sugar in a bowl. Whip until soft peaks form. Set aside. Roughly chop candied ginger.

Assemble Large Trifles (mini trifles see below): Place 4 pieces of cake into each glass. Ladle or spoon 2 tablespoons of custard into all of the glasses then finish with 1 tablespoon of whipped cream. Repeat process with 4 more pieces of cake, custard and whipped cream. Top with some candied ginger and a sprinkle with a hint of black pepper. Serve immediately.

*For Mini Trifles: Place 2 pieces of cake into each cup. Ladle or spoon 1 tablespoon of custard into all of the cups then finish with 1/2 tablespoon of whipped cream. Repeat process with 2 more pieces of cake, custard and whipped cream. Top with some candied ginger and a sprinkle with a hint of black pepper. Serve immediately.

Makes 12 plated dessert trifles or 24 mini small plate trifles

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Parties That Cook’s Thanksgiving Turkey Recipe

This Thanksgiving, make a feast fit for a king (or queen!). This classic roasted turkey recipe will have your guests thankful to be seated around your delicious Thanksgiving centerpiece. Note: Brining is optional, if you don’t have the time, but trust us, it’s well worth the effort.

Thanksgiving Recipe: Brined and Roasted Turkey Recipe
This dish can also be found in our Holiday Recipes Library

Brine (Optional):
1 1/4 gallons (20 cups) cold water
1 cup kosher salt
1/2 cup sugar
2 bay leaves, torn into pieces
1/2 bunch fresh thyme
8 cloves garlic, peeled and smashed
½ teaspoon black peppercorns smashed

1 12-14 pound fresh turkey, giblets removed and set aside for another use
1 Tablespoon sweet Hungarian paprika (for color)
3 Tablespoons unsalted butter, melted

Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.

Brine (Optional): Place the water in a large non-reactive pot (like a stainless steel stockpot) that can easily hold the liquid and the turkey. Add all the brine ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine.

Roast: Preheat oven to 450ºF. Remove the bird from the brine and drain well. Pat dry. Stuff the turkey. Mix the paprika into the butter. Brush the turkey skin with the butter mixture.

Roast, Continued: Place the bird on its back (breast side up) on an oiled roasting rack in a roasting pan. Add enough water so that it is ½-inch deep. Roast in a preheated oven for 25 minutes. Reduce heat to 350ºF and turn the bird on its side and roast 45 minute – 60 minutes, basting before you return to the oven. Turn the bird on its other side, baste and cook about 45 minute – 60 minutes. The turkey is done when the legs and thighs move up and down freely, the juices are clear in the pan and the temperature of a meat thermometer inserted into the thigh reads 160ºF. Reserve the pan juices for the gravy.

Serve: Allow the turkey to stand, tented with foil, for 30 minutes before carving and serving.

Serves 12-14 people (1 pound per person)