Tuesday, August 24, 2010

Coffee Tequila Trifle and Why I'm Not Normal

This is why I am not normal.

I kind of miss my old roommates parents actually.

But my awesome new roommates in Portland more than make up for it. One of whom has a huge bottle of coffee tequila given to her as a birthday present some years ago (interestingly enough from my old college coach). She, Rachel, an avid tequila fan, has been somewhat bewildered by this infused, flavored tequila. I had an idea what to do with it: make boozy trifle. I have made this recipe I came across on the Greek website Νηστικό Αρκούδι or Hungry Bear multiple times experimenting with various liquors and fresh fruits. My go to has been Kahlua with fresh raspberries and Armenian faux Challah bread (this is all to replace Tsoureki) which is super easy to find in East Hollywood, my former domain. Luckily I've found a totally awesome Russian bakery nearby my new pad in Portland which makes very similar Armenian Challah like bread (all replacing the tsoureki, of course). I really liked the combination of tequila, coffee and strawberries in this particular trifle - it's fun, daring and indulgent. It's also a perfect summer dessert as it requires no baking and is served cold. Fresh whipped cream is a must.

Ps. Because sometime "just fruit" for dessert sucks.

Recipe adapted from Nistiko Arkoudi. Greek recipes are usually very loose and up for interpretation, so here is my interpretation.

Serves 4

1/2 loaf tsoureki (Challah bread or other local ethnic substitution can be used)
1 pint heavy whipping cream
1/2 cup (or more if you like) coffee tequila (can use preferred liquor, I like amaretto, khalua, and frangelico)
1/2 cup strawberry preserves (or raspberry, apricot if that is your fruit of choice)
1 large bar of dark chocolate, melted
1 pint sliced strawberries (or raspberries)
2 tsp cinnamon
1/2 toasted, sliced almonds or hazelnuts

Cube the tsoureki/challah bread and place into a large glass bowl. Sprinkle with liquor. Melt preserves in microwave until liquid (about 30 seconds). Beat cream until it forms stiff peaks and stir in cooled melted preserves. Melt chocolate and pour over diced bread. Sprinkle with 1 tsp cinnamon, then sprinkle strawberries (saving a few for decoration on top).  Top with whipped cream mixture and cover with plastic wrap for several hours until ready to serve. When ready to serve, decorate with  nuts and extra fruit.


Wandering Chopsticks said...

I've never heard of coffee tequila but that trifle sure looks good.

Too bad my parents are coming down again in a few months so I don't have to go home to see them because we could hit up some of those Russian restaurants on Foster that I've always wondered about. Food blogging friends are much more adventurous than my family when it comes to trying new places.

Foodjunkie said...

Ι agree that "just fruit" for dessert just won't cut it. Lovely trifle.

dennica pearl said...

looks absolutely declicioussss!

<3 dennica pearl

Nicolette said...

This looks perfect for a warm summer evening! Yum! I love the strawberries in there too. Now that you're here in Portland you need to try Crater Lake's hazelnut espresso vodka. Not kiddin' around... :)

Diana said...

As someone who ate "just fruit" for dessert during Lent, I heartily agree.

Bring on the whipped cream and boozey trifle.

Helen said...

mmmm, Trifle is one of my favourite desserts! I once ate an entire Trifle all by myself in one day. Brilliant idea using the sweet bread or tsoureki for this dessert! And the whip cream is so inviting, I just want to dive in with my scuba gear or a spoon :) Fruit is only good when you add whip cream to it!

Banana Wonder said...

Wandering Chopsticks - Yes, Foster is very close to where I live! There are some crazy Russian places around the parts that I'm itchin to explore. When you come up next we'll have to check some out together :)

Foodjunkie - Amen, sista! PS. making the salad you just posted. It's amazing!

Dennicapearl - Thanks :) Gotta love that whipped cream!

Nicolette - Say, whaaat? I am all over that hazelnut espresso vodka. Thanks for the hot tip! Now, where to find it?

Diana - I don't know how you managed!

Helen - LOL, I'm getting quite the visual with you and your scuba gear. It's almost like watching Double Dare (Nikelodeon style). Trifle keeps moving up and up on my list too. What do you usually have as the bread base in your trifles?

Ruth Abatzoglou said...

I loved the last picture of your final product in the glass bowl. The angle was great and I could almost taste the trifle. I think it would be good with an ouzo too.

I am glad your not normal, you are just right.

love mom.

Banana Wonder said...

Ruth - We could try ouzo next time! Ouzo with cherries?

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