TasteFood

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

Spiced Acorn Squash with Coriander and Lime

Have you noticed that fall and winter vegetables are often rock-hard?  It's as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather.  Unlike the squishy, juiciness of summer berries and tomatoes, autumn's pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.

Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation.  Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness.  And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh.  No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.  

So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls.  But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables. 

Spiced Acorn Squash with Coriander and Lime

The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.

2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves

Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4" wedges.  Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices.  Arrange squash in one layer on baking tray, flesh-side down.  Roast in oven until tender and golden, about 45 minutes.  Remove and cool slightly.  Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves.  Serve warm or at room temperature.

Beet Gratin with Gruyère and Thyme

Beet Gratin with Gruyère and Thyme

I am a beet convert. It took a good long time for me to reconcile their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.  

At first, I took baby steps. I nibbled small bites. I prepared them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a full-fledged beet eater. I order beets in restaurants, and I cook with them. Yet, while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.

This recipe for Beet Gratin does just that. It's unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and as a parent, I find that a very good thing.

Beet Gratin with Gruyère and Thyme

I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used. Serves 4.

Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper 

Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

If you like this you might enjoy these TasteFood recipes:

  Spiced Sweet Potato Fries 

  Curried Butternut Squash Soup

  Potato Gratin

or these beet recipes from the foodblogs: 
Beet Hummus from Simply Recipes
Beet Salad from Wright Food
Pickled Beet Dip from A Veggie Venture
Chilled Corn and Golden Beet Soup from No Recipes
 

 

Post-Halloween Detox: Spice Roasted Pumpkin Seeds

 
Candy overload? Try this healthy respite, updated from the TasteFood archives.

Looking for a healthy diversion from all of the Halloween candy in your house? Pumpkins are not just good for decoration and their sweet nutrient-rich flesh. Their seeds are high in iron, fiber and protein, rich in amino acids and zinc.  So when you are carving up pumpkins or squash for decoration or baking, be sure to save  your seeds.  Clean and dry them before roasting for best results.  Then, when you find yourself peeking into your kids' Halloween stash, reach instead for Spice-Roasted Pumpkins Seeds for a healthy, savory snack.

Spice-Roasted Pumpkin Seeds

2 cups pumpkin seeds
2 teaspoon cumin seed
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne, or more to taste
2 tablespoons olive oil

Clean and dry seeds:  
Rinse the seeds. Arrange in one layer on a baking tray and leave seeds out to dry at least 3-4 hours or overnight.

Roast the seeds:
Preheat oven to 375 F. (190 C.) Toast the cumin seeds in a dry skillet over medium heat until fragrant, one minute.  Grind cumin to a fine powder in a mortar with pestle.  Whisk cumin, paprika, salt, cayenne and oil together in a medium bowl.  Add dried pumpkins seeds and toss to coat well.  Arrange in one layer on baking sheet.  Bake until golden brown, about 20 minutes.  Cool and store in air-tight container.

 

Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don't let it's gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews. 
   

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Makes 8 servings.

6 large yukon gold potatoes with skin, cut in 1" pieces
2 medium celery roots, peeled, cut in 1 inch chuncks
1 bay leaf
3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/2 cup unsalted butter, cut in large pieces
3/4 cup sour cream or creme fraiche
2 tablespoons finely grated fresh horseradish plus 2 tablespoons for topping
1 teaspoon black pepper
1/4 cup finely grated Parmigiano-Reggiano cheese

Combine potatoes and celery root in large pot. Cover with cold water. Add bay leaf, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, horseradish and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)
Preheat oven to 350 F. (180 C.) Mix 2 tablespoons horseradish with cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately. 

  

Roasted Lemon Cilantro Chicken

The grill is on. Every day. And at least once a week this involves a whole chicken for a family dinner. In the winter we do it in the oven, and in the summer we do it on the grill. Both methods are similar, while grilling adds a smokier flavor to the chicken meat, especially when using a charcoal grill. Cilantro is also a family favorite, and the marinade for the chicken is chock-a-block full of it. For those who are faint of heart when it comes to cilantro, you can substitute rosemary or thyme with great results (be sure to omit the saffron from the paste). 

Roasted Lemon Cilantro Chicken 
Serves 4-5

1 whole 3-4 pound chicken
2 large garlic cloves

1/2 cup chopped fresh cilantro sprigs
2 tablespoons freshly squeezed lemon juice

3 teaspoons sea salt, divided 
1 teaspoon finely grated lemon zest
1/4 teaspoon saffron threads

3 tablespoons extra-virgin olive oil, divided 
1 teaspoon freshly ground black pepper 


Make the Paste:

Combine garlic, cilantro, lemon juice, 2 teaspoons salt, lemon zest and saffron in a mortar with pestle or bowl of a food processor.  Smash or grind to a paste.  Stir or pulse in 2 tablespoons olive oil.  Rub chicken between skin and breast meat and inside cavity with the paste. Rub the outside of the skin with one tablespoon olive oil. Sprinkle with 1 teaspoon salt and black pepper. Place on tray or platter, breast-side up and cover loosely with plastic wrap. Refrigerate at least 2 hours and up to 6 hours.  Remove from refrigerator 30 minutes before roasting.



Prepare Chicken:
Prepare grill or preheat oven to 450 F. (225 C.)
 Place chicken, breast-side up on the grill with a pan below to catch it's juices. If roasting in the oven, place chicken in a roasting pan. Roast for 20 minutes. Carefully turn chicken over with tongs. Roast another 20 minutes. Turn chicken over once more, breast-side up. Continue roasting 20 minutes. Check to see if chicken is done by carefully cutting skin between breast and thigh. If meat is pink, continue roasting additional 10 – 15 minutes. Chicken is cooked when meat is no longer pink, and clear juices run from the thigh when pierced with a knife. Remove from heat, cover loosely with foil and let rest 15 minutes before carving.

If you like this, you might enjoy these recipes from TasteFood:

Grilled Ribeye with Arugula, Rosemary and Parmesan

 Marinated Chicken and Pearl Couscous Salad









Dry Rubbed Barbequed Pork Spareribs  

Red Berry Soup with Cream (revisited)

Once again I arrive in Denmark with a terrible cold. Nearly a year ago to this day I arrived and wrote this post while recovering from a flu. It seems appropriate to reprint this - especially since this recipe for Red Berry Soup is the best antidote I can think of for a sore throat - and perfect summer fare for the record breaking heat wave we are experiencing in Europe.

A few reasons why I like Denmark:

1.  I arrive in Copenhagen with a terrific sore throat and low grade fever.  My 83 year-old father-in-law sizes up my condition and states that a shot of Gammel Dansk (schnapps) will cure me.

2.  Shortly thereafter, I speak on the phone with my sister-in-law who happens to be a surgeon in a nearby hospital.  She hears that I am under the weather, and tells me that there are studies that support drinking red wine or rum or Irish coffee in reasonable amounts (her words) to offset a virus.

3.  I go to the doctor-on-call to have a strep test, and he takes a swab, acknowledges there is definitely something going on in the back of my throat, and says that in Denmark they do these tests only to decide whether it is absolutely critical to take an antibiotic to cure an ailment.  Result:  I have a virus, therefore no antibiotics.  (I personally support this philosophy.)  He then suggests rest and prescribes red wine with dinner.

4.  I return to my father-in-law's house, and my 10 year-old daughter is helping him make dinner, cleaning potatoes, while he fries homemade frikadeller (meat patties) which are his singular specialty in the food-making department to serve us, his special guests, for dinner.  She then tells me she would like to pick all the ripe gooseberries, raspberries, black currants and wild strawberries in his rambling garden and make Rød Grød med Fløde or Danish Red Berry Soup for our dessert.  She adds that the berries will help to heal my cold, because that is how things work.  I agree with this, too.  

 

Danish Red Berry Soup with Cream - Rød Grød med Fløde

Serves 4-6

2 1/2 pounds mixed summer berries (strawberries, raspberries, blackberries, blueberries, red and black currants)

1/2 cup sugar

1 tablespoon fresh lemon juice

Whipped cream or crème fraîche
 

Combine berries and sugar in a heavy large saucepan.  Heat over medium heat, stirring occasionally, until sugar dissolves and berries release their juices, about 15 minutes.  Remove from heat.  Stir in lemon juice. Cool and refrigerate at least 2 hours and up to 8 hours before serving.  Serve with whipped cream or crème fraîche.  

Note:    

Any combination of berries may be used.  Depending on the combination and acidity of the berries, additional sugar may need to be added.

Try to include black currants, if you can, as their firm texture and astringency add extra complexity to the sweet soup.

 

Heirloom Tomato Tartare with Balsamic Syrup

   

Presentation does make a difference - not only in terms of visual appeal, but also in taste. Heirloom Tomato Tartare takes the ingredients of a simple tomato and basil salad, and, with some dicing and stacking, results in a colorful and refined appetizer. Heirloom tomatoes of various colors are diced and combined with finely chopped kalamata olives and shallots. The confetti of tiny morsels allows for satisfying mouthfuls bursting with sweet tomato, briny olive and sharp shallot. Try it - you'll like it. 

 

In this recipe I have topped the tartare with a spoonful of creamy burrata and basil.  If you don't want to splurge on burrata, try a small wedge of buffalo mozzarella.  Drizzle with extra-virgin olive oil and serve with Balsamic Syrup. While the ingredients are the same as you will find in a Caprese Salad, the presentation is refreshingly different.

 

Heirloom Tomato Tartare with Balsamic Syrup
Serves 6

6 medium-large heirloom tomatoes, ripe but firm (choose different tomatoes for color variation)
10 Kalamata olives, pitted, diced
1 medium shallot, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Extra-virgin olive oil
1 buffalo mozzarella or burrata
Fresh basil leaves

Balsamic Syrup (see below)

Prepare tartare:
Cut tomatoes in half.  Remove and discard seeds, juice and ribs if mealy.  Cut in 1/4" dice.  Combine diced tomatoes, olives and shallot in a large bowl.  Add salt and pepper. 
Arrange 1/2 cup of tomatoes in a stacked circle in center of a serving plate. Cut mozzarella in half and divide each half into 3 wedges.  Gently place wedge on top of tomatoes. If using burrata, carefully pull apart a small portion of the cheese, without too much liquid, and arrange on top of tomatoes.  
Drizzle tomatoes and cheese with olive oil. Garnish with a basil leaf.  Serve with balsamic syrup either drizzled on the plate around the tomatoes, or in a small cup to the side.

 
Balsamic Syrup:
 
Bring one cup every-day quality balsamic syrup to a boil (don't use the fancy one).  Simmer, uncovered, until reduced by half, about 3 minutes.  Remove from heat and cool to room temperature. 


If you like this recipe, you might enjoy these recipes from TasteFood:
Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps
Crostini Caprese - Crostini with Tomato, Mozzarella, Basil
Grilled Feta with Blood Orange, Red Pepper and Mint Salsa 

or these recipes with tomatoes from the foodblogs:
Heirloom Tomato and Quinoa Galette from Canelle et Vanille
Heirloom Tomato Sauce from Hedonia
Heirloom Tomato Gazpacho from House of Annie

 

   

Baked Salmon and Kale Wraps with Dill and Harissa

Beautiful green Tuscan kale and fresh atlantic salmon from the market along with deliriously happy dill growing in the garden were the inspiration for this recipe. The salmon fillets are wrapped in kale leaves with a little lemon and dill and then baked on a bed of more dill. To top off the salmon, a spoonful of homemade Harissa is added as a garnish. This dish is simple, fresh, delicious and healthy. 

Baked Salmon and Kale Wraps with Dill and Harissa

Other herbs or a combination may be substituted for dill; try parsley, mint or coriander. Fennel is another good substitute. Makes 8.

8 large kale leaves
Salt
Extra-virgin olive oil
1 large bunch dill sprigs with stems
1 lemon
4 thick salmon fillets, halved
Freshly ground black pepper

Harissa (Roasted Red Pepper and Chile Sauce) 
 

Bring a large pot of salted water to a boil. Add leaves, and blanch briefly, 15 seconds. Transfer to ice water to cool. Drain and dry thoroughly on a kitchen towel. 
Preheat oven to 350 F. Coat bottom of a baking pan with olive oil. Select 8 large dill sprigs without stems and set aside. Scatter remaining dill sprigs with stems over bottom of pan. 
Cut lemon in half. Set one half aside. Remove the skin, pith and pits from the remaining half and cut in 4 slices. Cut each slice in half so there are 8 segments.
Brush salmon filets with olive oil. Sprinkle all over with salt and pepper. Top each filet half with a dill sprig and lemon slice. Place salmon on kale leaf. Wrap leave around salmon and place on dill in baking pan, seam side down. Repeat with remaining salmon and kale. Brush Salmon and Kale wraps with olive oil. Squeeze the reserved lemon half over each wrap. Sprinkle with a little salt and pepper.
Bake in preheated 350 oven until salmon is cooked through, about 30 minutes. 
Garnish salmon with a spoonful of Harissa. Serve with rice and additional sauce on the side.

If you like this you might enjoy these recipes from TasteFood:

Baked Salmon with Baby Fennel, Mustard and Tarragon

 Salmon Teriyaki with Soba Noodles, Edamame and Chile

Smoked Salmon Fishcakes

or these recipes with salmon from the foodblogs:

Foil-Baked Salmon with Basil Pesto and Tomatoes from Kalyn's Kitchen
Salmon Corn Cakes from White on Rice Couple
Thyme Salmon with Leek Coulis from Elana's Pantry
BBQ'd Salmon in Foil with Tarragon, Chives and Vermouth from Cookin' Canuck

Dessert for a Crowd: Chocolate Mousse with Raspberries and Cream

What do you do when you have a small dinner party planned, and, suddenly, it takes on a life of its own and doubles in size?  When your vision of an intimate evening of food and wine shared with a few friends, becomes an exponential math exercise as your gathering grows - and grows?  In our home, where the motto "the more the merrier" is put into action more often than not, it helps to have a few tricks up your sleeve.   

First and foremost, do not panic.  Second, if you had inspired ambitions of executing an intricate, multi-coursed, hands-on menu with expensive ingredients, you might want to file it for a later date.  The key is to keep things simple, get organized and create a menu that enables significant advance preparation. Typically, I am cooking as much, if not more, the day before a party.  Many dishes can sit 24 hours, and some actually improve with sitting.  Meats can (and often should) marinate overnight.  Dips, sauces, dressings, and some cold salads can be prepared a day in advance.  (Fresh greens and herbs can be added at the last minute, as these can morph into less vibrant versions of themselves after a day in the refrigerator.)  Set the table the night before.  And, by all means, choose a dessert that can be made at least one day in advance.

I have several fall-back party desserts that I rely on to feed a crowd which can be easily made in advance. A favorite is chocolate mousse.  It's elegant, simple, versatile and a crowd-pleaser.  I like to prepare the mousse with 70% dark chocolate, which makes for a denser, more intense mousse.  Its richness begs for smaller portions which makes it easy to spread out among extra guests. It can be simple and plain for a casual event, or dressed up with a liqueur, such as Cointreau or Framboise, for a fancier event.  In the summertime, I add raspberries and cream to showcase the berry season, while in the winter some candied orange peel adds a festive touch.   Choose a creative way to present the mousse; I use small glass votives that showcase the mousse and its garnishes.  24 glasses can fill a tray which makes a wonderful presentation when passed around.
 

Chocolate Mousse with Raspberries and Cream
This recipe may easily be doubled - Makes 12 small servings. 

For the chocolate mousse:
2 cups heavy cream
4 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
5 ounces (150 grams) 70% dark chocolate

For the raspberry coulis:
1/2 pound fresh raspberries
1/4 cup sugar

For the whipped cream:
1 cup heavy cream
2 tablespoons sifted powder sugar
1/2 teaspoon vanilla extract

Fresh raspberries
Grated chocolate
 

Make the chocolate mousse:
Melt chocolate in a double boiler, stirring frequently until smooth. While the chocolate is melting, whisk the egg yolks and sugar together in a nonreactive bowl. Heat 3/4 cup cream in a heavy saucepan until hot; do not bring to a boil. Add the hot cream to the egg yolks in a steady stream, whisking to combine.  Pour the mixture back into saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until mixture thickly coats the back of a wooden spoon.  Strain mixture through a fine-meshed sieve; stir in vanilla. Whisk custard into the chocolate until smooth; cool.
Beat remaining 1 1/4 cups heavy cream in a bowl with an electric mixer until stiff peaks form. Stir 1/4 of the whipped cream into the chocolate mixture.  Gently fold in remaining whipped cream until thoroughly combined. Spoon mousse into serving glasses or bowls.  Chill, covered, at least 6 hours or overnight.

Make the raspberry coulis:
Combine raspberries and sugar in a heavy saucepan.  Heat over medium-low heat, stirring and mashing raspberries with a fork, until sugar dissolves.  Transfer to a bowl; cool.  (Raspberry coulis may be made one day in advance.)

Make the whipped cream:
Beat whipped cream in a bowl with an electric mixer until thickened and traces from mixer can be seen.  Add sugar and vanilla.  Continue to beat until soft peaks form.  (Can be made 3 hours in advance; cover and refrigerate until needed.)

To serve:
Spoon a small layer of raspberry coulis over mousse.  Spread evenly to cover mousse. Top with a dollop of whipped cream.  Garnish with a fresh raspberry and grated chocolate. 

If you like this, you might enjoy these other TasteFood recipes:

Chocolate Brownies

Chocolate Terrine with Orange Crème Anglaise and Gran Marnier Oranges

Chocolate Oblivion Cookies

Rhubarb Trifle with Almond Macarons and Vanilla Cream

Hardy and dependable, rhubarb is one of the first gifts to emerge from the springtime garden. Following winter it's a welcome sight, and eagerly put to use in our kitchen. Simply prepared with sugar, it makes a lovely compote that, if not closely guarded, is quickly gobbled up before it can be put to further use. However, with some advance planning and self discipline, rhubarb compote can be dressed up even further, making a lovely addition to a trifle. Trifles are fun to assemble and showcase beautiful layers of fruit and cream when presented in a glass. In this case chunky pink rhubarb is layered between ripples of vanilla infused cream and whipped cream. Almond macarons replace the traditional sponge, adding a chewy nutty texture to this luxurious dessert. 
 

Rhubarb Trifle with Almond Macarons and Vanilla Cream
Serves 8

For the almond macaroons:
2 egg whites
1/2 cup superfine sugar, plus 2 tablespoons
1/2 teaspoon vanilla extract (or almond extract)
1 cup whole almonds

Preheat oven to 350 F. (180 C.) Beat the egg whites in a bowl of an electric mixer until soft peaks form. Slowly add 1/2 cup sugar, 1-2 tablespoons at a time, beating until peaks are stiff and glossy. Mix in vanilla extract. Grind almonds in bowl of a food processor with 2 tablespoons sugar until almonds are very finely ground. Fold into egg whites. Drop heaping spoonfuls of the egg mixture onto a baking sheet lined with parchment. Bake in oven until golden brown, 15 minutes. Remove and cool. Makes about 2 dozen.

For the rhubarb:
2 pounds rhubarb, ends trimmed, cut in 1/2" pieces
3/4 cup sugar

Toss rhubarb and sugar together in a medium saucepan. Heat over medium heat, stirring, until sugar dissolves. Cover and cook rhubarb until very tender, about 20 minutes. Cool completely.

For the vanilla cream:
4 tablespoons sugar
2 large egg yolks
1/2 cup whole milk
1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream

6 strawberries, hulled and quartered

Whisk egg yolks and 2 tablespoons sugar together in a medium saucepan. Heat milk and vanilla bean in another saucepan until milk begins to boil. Stir 2 tablespoons milk into eggs. Slowly add remaining milk, stirring constantly. Heat the milk and eggs until nearly boiling, stirring constantly with a wooden spoon over medium heat. The milk will thicken to heavy cream consistency and thickly coat the wooden spoon. Do not let boil. Remove from heat and strain through a fine meshed sieve into a bowl. Scrape the seeds from the vanilla bean into the custard. Cool completely.

Before assembly, whip 1 1/2 cups heavy cream in a bowl of mixer until beginning to thicken. Add 2 tablespoons sugar to cream and continue to beat until peaks form. Remove 1/2 of whipped cream and set aside. Gently fold the vanilla cream into the remaining whipped cream.

Assemble trifle:
Spoon a thin layer of the rhubarb into the bottom of a glass serving bowl or individual glasses. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with 1/2 of the remaining rhubarb. Crumble 1/3 of the macaroons over the rhubarb. Cover with a layer of the vanilla whipped cream. Top with remaining rhubarb. Crumble remaining macaroons over rhubarb. Spoon the reserved whipped cream over the top of the trifle. Dot the top of the trifle with fresh strawberries.

Serve immediately or refrigerate until serving. The trifle may be assembled up to 4 hours before serving. The longer it sits, the softer it will become.

If you like this you might like these recipes from TasteFood:
 
Strawberry Rhubarb Soup 

 

 Strawberry Cream Parfaits with Black Pepper and Balsamic Syrup







Summer Berry Trifle








 
and these trifle recipes from the foodblogs:

Rum Soaked Red White and Blue Trifle from the Gourmet Foodie
Raspberry Champagne Trifle from Alpineberry
Cherry Trifle from Nose to Tail at Home
Mini-Brownie Trifles from Rah Cha Chow