WEDNESDAY MENU for HOLY WEEK ~ CREAM of OYSTER and SPINACH SOUP / FRESH FRUIT LEMON TRIFLE

~ Gerbera bouquet

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CREAM of OYSTER and SPINACH SOUP

~ a Lenten favorite adapted from The Williamsburg Cookbook

1 1/2 quarts oysters

2 lbs. frozen shopped spinach

6 Tbsp. unsalted butter

1 cup coarsely chopped onion or leeks

2 ribs finely chopped celery

6 Tbsp. flour

1/2 tsp. garlic powder

juice of 1 fresh lemon & zest

coarse salt & freshly cracked pepper to taste

1 quart milk

1 quart light cream

Cook oysters in 3 cups of water until firm; drain liquid and keep it hot. Puree oysters in food processor.
Cook spinach; drain well. Puree in food processor.
Melt butter over medium heat. Add onions & celery, stirring until translucent. Push onions & celery to one side of pan. Sprinkle flour over butter to make a paste. Pour in hot oyster liquid and lemon juice; whisk smooth. Simmer, uncovered for 30 minutes. Strain. Return to heat and simmer.
Add pureed oysters & spinach to simmering liquid. Season with garlic powder, salt & pepper. Add milk & cream and simmer another 5-10 minutes (do not boil). Ladle into bowls and garnish with lemon zest. (12-16 servings)

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FRESH FRUIT LEMON TRIFLE

~ lighter than traditional trifle & equally delicious in all seasons when fruit is flavorful

1 package frozen pound cake

1 (14-oz) can sweetened condensed milk

2 tsp grated lemon rind

1/3 cup fresh lemon juice

1 (8-oz) carton lemon yogurt

1 (8-oz) carton thawed Cool Whip

1 cup sliced strawberries

1 cup fresh blueberries or blackberries

1 cup fresh raspberries

1/2 cup lightly toasted flaked coconut

or 1/2 cup lightly toasted slivered almonds

Slice pound cake into bite-sized pieces.
Combing condensed milk, lemon rind, lemon juice, and yogurt. Fold in 2 cups thawed Cool Whip; set aside
Place 1/3 of cake in bottom of a 4-quart trifle bowl. Top with 1/3 lemon mixture and then strawberries.
Repeat cake and lemon mixture and then blueberries or blackberries.
Repeat last layer ending with raspberries. Spread with remaining remaining Cool Whip over raspberries. Sprinkle with coconut or almonds. Cover and refrigerate 8 hour or overnight. (16 servings)

Note: Feel free to lighten up further with low-fat sweetened condensed milk, yogurt, and reduced-fat Cool Whip.

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