Gingerbread Trifle recipe

Chef James Pacini with the Clovis at the Institute of Technology demonstrates how to make the perfect Thanksgiving dessert.

NOTE: All three of the recipes below will need to be layered to make the Gingerbread Trifle.

Gingerbread Loaf

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 cup molasses
• 1 teaspoon vanilla
• 1/2 cup butter melted

Instructions:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, thoroughly stir together the flour, baking soda, ginger, nutmeg, salt, and brown sugar. Set aside.
3. In a large mixing bowl whisk together the eggs, buttermilk, molasses and vanilla.
4. Whip in the melted butter.
5. Add the flour mixture to the wet mixture stirring just until blended.
6. Pour the batter into a greased 9x5 inch loaf pan and bake at 350 degrees for 40-50 minutes.
7. Cool in the pan for 5 minutes.
8. Remove from the pan and cool.

Cranberry Sauce

Ingredients:

• 24 ounces Cranberries
• 2 cups Sugar
• 2 cups Orange Juice
• 1 teaspoon Vanilla

Instructions:

1. Mix all the ingredients together in a medium sauce pan.
2. Bring to a boil; reduce heat and simmer until berries pop.
3. Remove from heat and chill until ready to use

Orange Crme Diplomat

Ingredients:

• 1 cup Milk
• 1 cup Orange Juice
• 2 oz Sugar
• 1 oz Corn Starch
• 2 oz Sugar
• 2 each Egg Yolks
• 1 each Egg
• 2 oz Butter
• 1 tsp Triple Sec
• 2 cups Cream
• 2 oz Sugar
• 1 tsp Triple Se

Method:

1. Scald milk with 2 oz. sugar
2. Whisk in the orange juice.
3. Mix the other 2 oz. sugar and corn starch together
4. Add 2 egg yolks and 1 egg to the sugar and starch mixture and whisk together well.
5. Slowly temper the milk and juice mixture into the egg mixture.
6. Return to stove and cook mixture until thickened (like pudding).
7. Remove from heat, add butter and triple sec.
8. Cool over ice bath.
9. Once cooled, whip cream, 2 oz. sugar, and triple sec to soft peaks.
10. Fold cream mixture into custard until combined.
11. Refrigerate until ready to use.