Hamilton Herald Masthead


Front Page - Friday, December 25, 2015

Berry-merry Christmas Trifle

Kay's Cooking Corner

Kay Bona

I can hardly believe that the next time I will be writing this article it will be 2016. As the old adage goes, “time flies when you’re having fun.” This has never been more true for me.

I remember when I was in elementary school and we received “Weekly Readers.” They were usually 4-page newsletters about new inventions and goings-on in the world. We would all get one and our teacher would go over them with us about the latest happenings. I think Weekly Readers are still used in the schools today. However, they more than likely use iPads and computers to investigate that stuff and probably read the online edition of Weekly Reader.

Harrison M. Sayre of Columbus, Ohio invented and produced the first edition of Weekly Reader, which appeared in September 1928. By 1959, there were editions for kindergarten through grade six. I was in first grade at the time, and I remember them well.

I remember one particular edition had a story about futuristic cars in America, referring to the 1963 Corvette Sting Ray. There was a picture of a shiny, new, red Sting Ray at the top of the page. I remember thinking that I would probably never see such a car. It was so strange looking! Well, I was obviously wrong because here I am in 2016 and the new Corvettes are gorgeous cars. However, that article has remained with me, and is a constant reminder of how fast time is going.

Last month I was watching TV (can’t remember what program) about some projection for the year 2030. Once again, I thought, ‘I will never be around to see that happen.’ Well, after thinking about it in terms of age, I realize I will only be in my late seventies in 2030. I certainly don’t plan to kick the bucket before my eightieth birthday, and if I share my grandmother’s genes on my fathers’ side (who lived to be a healthy, if not feeble, 105 years old), then I will possibly be seeing the year 2057! Lord have mercy!

It is very hard to imagine what the world will be like around 2050. Nothing will be as it is today. TV will be different, Weekly Readers – I don’t know, they probably will not even be published. There may be no paper products published. Cars will all be electric and flying by then. Maybe there won’t be cars – just flying saucer type things.

A few of the things I found on the amazing and all-knowing Google for 2050:

– It is predicted that there will be 9 million people on the earth.

–  New York Times cooking columnist Mark Bittman, thinks that people will eat fewer processed foods, and eat foods grown closer to where they live. 

– The vast majority of countries have achieved democracy.

– Fish body size has declined by nearly a quarter.

– Hi-tech intelligent buildings are revolutionizing the urban landscape.

– Automobiles will be smaller and electric “flying machines.”

– Continent-wide “super grids” provide much of the world’s energy.

– Humanity is at a crossroads: survival or destruction, prosperity or collapse.

– Genetically engineered “designer babies” for the rich.

It is difficult to see where we might be; however, I do know that I won’t be writing this article. And you wouldn’t want to read it if I was!

Nevertheless, as for now, with God’s blessing, I am still writing because you are still reading. You will never know how much I appreciate your loyalty throughout the years! It seems like I started this only yesterday. Time flies …

Here’s a recipe for one of my absolute favorite deserts. Have a blessed 2016!

Berry Trifle

1 pint Blueberries

1 pint Strawberries, hulled and cut into thick slices

2 pints Raspberries

1 Lemon, juiced

1/4 cup sugar

1-1/2 teaspoons cornstarch

Lemon Cream:

1 quart Whipping Cream

1 tablespoon sugar

1/2 teaspoon Vanilla extract

1 11-ounce jar Lemon Curd

1 prepared pound cake, cut into 1/2-inch thick slices

1/2 cup sliced, blanched Almonds, toasted

Place berries in large bowl and sprinkle with half the lemon juice; toss. Combine the berries, sugar, cornstarch, and remaining 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 minutes. Remove from heat and allow to cool, the mixture will thicken as it cools.

In bowl, whip the cream with the sugar and the vanilla to soft peaks. In another smaller bowl, blend some of the whipped cream and the lemon curd together, and then fold it into the larger bowl of whipped cream.

Assembly: spoon a layer of the cream into a large glass bowl. Cover with a layer of pound cake, breaking where needed to fit. Cover cake with a layer of berries including the juice. Repeat layers, finishing with the cream. Sprinkle with the toasted almonds. Allow to chill.

Kay Bona is a staff writer for the Hamilton County Herald and an award-winning columnist and photographer. Contact her at kay@dailydata.com.