Earl Hamner's Chocolate Trifle
1 chocolate pound cake, cut in slices, then crumbled
1/2 cup port wine
1/2 scant cup strawberry preserves
2 cups custard, prepared according to package directions
2 pints fresh strawberries, cleaned, hulled
2 cups (1 pint) whipping cream
Sprinkle broken pieces of pound cake, combined with port wine, into glass bowl or trifle dish. Set aside 15 minutes.
Spread evenly with thin layer of strawberry preserves.
Prepare custard until slightly thick; cool.
Slice fresh strawberries over cake mixture, reserving several for garnish. Whip cream. Thin cooled custard slightly with about 1/2 cup whipped cream. (More whipped cream can be added, if desired, for lighter consistency.) Pour over strawberries; let set and cool.
Spoon remaining whipped cream over top. Decorate with sliced fresh strawberries. Place whole strawberry in center. Cover and refrigerate 4 to 6 hours. Makes eight servings.
Notes: The secret to the trifle is thinning the prepared custard with whipped cream. It makes it lighter and richer.
Recipe works equally well with plain pound cake and/or fresh raspberries.
Earl Hamner's Standing Prime Ribs of Beef
4 standing roast ribs, with chine bone removed
1 to 2 cloves garlic, peeled, cut in small pieces
Freshly ground black pepper
Arrange roast, fat side up, on rack in shallow roasting pan. Make small slits in roast at regular intervals and insert small pieces of garlic. Salt and pepper evenly.
Insert meat thermometer in thickest part of roast, being careful bulb is not in fat and is not striking bone. Roast at 325 degrees, allowing 16 to 18 minutes per pound for rare, 18 to 20 for medium, 20 to 22 minutes for well-done, or until thermometer registers desired doneness. Let firm up 10 to 15 minutes before carving. Makes eight servings.
Earl Hamner's Yorkshire Pudding
1 scant cup flour
1 cup milk
Pinch of salt
1/4 cup beef drippings
In mixing bowl, beat eggs with whisk until light and fluffy. Mix in flour, milk and salt. Pour beef drippings into baking pan and heat at 450 degrees until almost smoking. Pour batter into heated pan. Bake 10 minutes. Makes eight servings.
Note: "I use a big roasting pan for the Yorkshire pudding," Earl Hamner said. "A pan that conducts heat readily will cause Yorkshire pudding to rise and puff. It cooks while the roast is firming up for the carver."