Tuesday, May 31, 2011
Cherry trifle for George's birthday then again for Memorial Day bbq
It's intimidating to cook for a professional food stylist, especially since he just had the birthday meal of a lifetime at Noma. Since not all of us could hop a plane to Copenhagen, a small group of friends got together to throw him a second, local birthday dinner. And I had to open my big mouth and offer to make the dessert. Way to go, Hata! Luckily, it's that time of year--when fruit trucks randomly appear all around Oakland, overflowing with cherries for $1.50/lb. Is there a better way to share some birthday love than with sweet, ripe local cherries surrounded by almond-scented cake and custard? Probably not. The recipe: cherry almond trifle. I reduced the sugar by about 1/3 and doubled the amount of custard, because there's no such thing as too much custard.
Cherry Man does not judge. He doesn't care why I took his photo, nor does he ask why I buy so darned many bags of cherries. I think he also pretends not to notice how disheveled I look when I've been baking all day.