Lemon Berry Trifle

Source: Mel's Kitchen Cafe

Serves: 8-10

Ingredients-

Berries (can be cooked up to a day in advance and refrigerated): 

4 cups berries (a combination of blueberries, strawberries and raspberries), you can use fresh or frozen - if using frozen, they need to be thawed and drained

1 lemon, juiced

1/4 cup sugar

2 teaspoons cornstarch

Lemon Cream (the lemon curd can be made up to 3 days in advance):

3 cups whipping cream

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

1 recipe lemon curd (see below) or an 11-ounce jar lemon curd

Pound Cake (can be made a day in advance or longer, if it is frozen):

1 9-inch round or loaf lemon (or plain) pound cake, homemade or store-bought, cut into 1/2-inch thick slices

Directions

Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.

In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.

To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don't worry if it doesn't completely coat the pound cake - just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.

*Note: the trifle should be assembled about 5-8 hours before serving so all the flavors can blend together. All of the components can be made from 1-3 days ahead. Look through the recipe for more specific details.

Mango and Corn Salad with Curry Vinagrette

Source: BHG.com

Prep Time: 20 minutes

Servings: 6

Ingredients

• 4  medium  fresh ears of sweet corn, cleaned
• 2  to 3 large  mangos
• 1  medium  red onion
• 1  tsp.  olive oil
• 4  Tbsp.  olive oil
• 2  Tbsp.  fresh lemon juice
• 1  tsp.  sugar
• 1/2  tsp.  curry powder
• 1/2  tsp.  salt
• 1/8  tsp.  black pepper
• 3  cups  fresh arugula

Directions

1. Carefully cut kernels from corn cobs. You should have about 2 cups. Seed and peel mangoes. Cut each mango into 12 slices. Peel the outer layer off the onion. Cut onion into 6 wedges, leaving the root end intact so wedges stay together.

2. For a charcoal grill, place a 9- to 10-inch cast iron skillet on the grill rack directly over medium-hot coals. Heat skillet for 2 to 3 minutes. Add corn kernels and the 1 teaspoon oil. Cook and stir constantly for 6 to 8 minutes or until corn kernels are golden brown. Remove skillet from the grill; transfer corn kernels to six individual serving bowls. Set aside. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place cast iron skillet on the grill rack directly over the heat for 2 to 3 minutes. Add corn. Cook and stir as directed above.)

3. In a medium bowl combine mango slices and onion wedges; drizzle with 1 tablespoon of the remaining oil. Toss gently to coat. For a charcoal grill, place mango slices and onion wedges on the grill rack directly over medium-hot coals. Grill mango for 3 to 5 minutes or until lightly browned, turning to brown evenly. Grill onion wedges for 5 to 6 minutes or until golden brown and crisp-tender, turning to brown evenly. Transfer mango slices and onion wedges to the medium bowl. (For a gas grill, reduce heat to medium. Place mango slices and onion wedges on grill rack directly over heat. Cover and grill as above.)

4. For dressing, in a small bowl combine lemon juice, sugar, curry powder, salt and pepper. Slowly whisk in the remaining 3 tablespoons oil until well combined. Add 1 tablespoon of the dressing to the mango mixture; toss gently to coat. Drizzle arugula with about half of the remaining dressing; toss to coat. Add arugula to corn; add mango and onion wedges. Drizzle with any remaining dressing.