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

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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

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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.