Round Robin, November 22nd, 2014
"What is your favorite food or meal? (Doesn't have to have
anything to do with Thanksgiving, although it can if you want it to.)
Tell why it is so scrumptious, and how you got hooked on it, where you first
had it, etc. If you want to share a recipe, great!"
MANGO
TRIFLE
“You might get him with the way you look, but you’ll keep him
by the way you cook.”
My mother, a cross between Jane Austen’s Mrs. Bennet and
Indian saintly mothers, (and a very outspoken woman to boot) always said
that.
Growing up in post British
India and in an Army family, we were exposed to both Western and Eastern
cuisine. Coming from a family of foodies
we loved everything we ate! My mother
made a wonderful British dessert that I loved…Trifle. She said the reason I liked it so much was
the alcohol in the recipe and she was afraid that I
would follow in my father’s footsteps and become enslaved by the demon rum!
I got hooked on Trifle as a child I
guess. I had inherited my mother’s sweet
tooth and that made all desserts the best part of every meal. This one with it’s layers of sponge cake
(angel food), custard, fruit, cream and sherry/rum/brandy is superlicious.
When I was 14 and enrolled in cooking class
(in the hope that talent would make me irresistible to future prospects in the
field of matrimony) I came across Trifle again…this time as Pineapple Trifle. I can’t remember if it was my mother or I who
changed it to Mango Trifle, with the fruit we love best.
From the time I was 16, I made the trifle for any party/get together at home. My mother would proudly
announce that I was a good cook, in the hope that the family and friends
grapevine would relay this to the parents of prospective grooms and snag me a
good match!!! Sorry that’s such a long
sentence but it has to be read like that to get the full impact.
In the ‘mango season’ here I get the best
Kent mangoes for the trifle and then freeze some of the chopped up fruit, so that on
Christmas or New Year’s we can have this delectable dessert.
It isn’t just the dish, it’s
the memories associated with it that makes it a favorite.
Hope you enjoyed this story and if you know an
editor who wants a book of them, just give her my email address. While there’s
life there’s hope …and Mango Trifle.
Anyway to cut a long story short, here’s the
link to the adored ‘Mango Trifle’ on my cooking blog “Payt Pooja’ which
literally means worship of the stomach. (Indians
do it all the time with food.)
Now lets wander over to the other delicacies other chefs
have posted for this Round Robin. Thanks
Robin for thinking this one up!
Marci Baun http://www.marcibaun.com/
A.J. Maguire http://ajmaguire.wordpress.
Fiona McGier http://www.fionamcgier.com/
Judith Copek http://lynx-sis.blogspot.com/
Diane Bator http://dbator.blogspot.ca/
Beverley Bateman http://beverleybateman.
Skye Taylor http://www.skye-writer.com/
Ginger Simpson http://mizging.blogspot.com/
Victoria Chatham http://victoriachatham.webs.
Margaret Fieland http://www.margaretfieland.
Rachael Kosnski http://the-doodling-booktease.
Anne Stenhouse http://annestenhousenovelist.
Heidi M. Thomas http://heidiwriter.wordpress.
Helena Fairfax http://helenafairfax.com/
A.J. Maguire http://ajmaguire.wordpress.
Fiona McGier http://www.fionamcgier.com/
Judith Copek http://lynx-sis.blogspot.com/
Diane Bator http://dbator.blogspot.ca/
Beverley Bateman http://beverleybateman.
Skye Taylor http://www.skye-writer.com/
Ginger Simpson http://mizging.blogspot.com/
Victoria Chatham http://victoriachatham.webs.
Margaret Fieland http://www.margaretfieland.
Rachael Kosnski http://the-doodling-booktease.
Anne Stenhouse http://annestenhousenovelist.
Heidi M. Thomas http://heidiwriter.wordpress.
Helena Fairfax http://helenafairfax.com/
