FAREWELL 'SWEET' JUNE ~ RASPBERRY ORANGE TRIFLE

"June falls asleep upon her bier of flowers;

In vain are dewdrops sprinkled o'er her,

In vain would fond winds fan her back to life,

Her hours are numbered on the floral dial."

~ Lucy Larcom

(Death of June)

JUNE WONDERS

GARDEN VIEW

JUNEBERRY

COLEUS

NASTURTIUM

GARDEN STALWARTS

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RASPBERRY ORANGE TRIFLE

~ delightful summer dessert well worth the bit of effort from Barefoot Contessa Family Style as seen on Food Network (2006)

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1 orange pound cake (recipe follows)

1 cup good raspberry jam

2 half-pints fresh raspberries

Orange cream (recipe follows)

1 cup (1.2 pint) cold heavy cream

2 Tbsp. sugar

1/2 tsp. pure vanilla extract

• Cut pound cake int 9 (3/4 inch) slices and spread each slice on 1 side with raspberry jam, using all the jam. Set aside.
• Place a layer of cake, jam side up, in bottom of a 2 1/2 to 3 quart glass serving bowl, cutting pieces to fit. Top with a layer of raspberries and orange cream. Repeat layers of cake, raspberries, and orange cream, ending with a third layer of cake, jams side down, and raspberries.
• Whip cream in bowl with electric mixer fitted wit whisk attachment. Went it starts to thicken, add sugar and vanilla and continue to whip until it forms stiff peaks. Decorate trifle with whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 lb. (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 room temperature extra-large eggs
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 tsp. pure vanilla extract

• Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add flour and buttermilk mixtures alternately to the batter, beginning and ending with flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While cakes bake, cook the remaining 1/2 cup of granulated sugar with remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.

Orange Cream:

1 1/2 cups milk
1 tsp. grated orange zest (1 orange)
5 room temperature extra-large egg yolks
1/2 cup sugar
2 Tbsp. sifted cornstarch
1/2 tsp. pure vanilla extract
1/2 tsp. Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

• Combine milk and orange zest in a medium stainless steel saucepan over medium heat and bring almost to a boil. Remove from heat.
• Beat egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
• With mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
• Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.