This showstopper trifle oozes decadence: it’s got snap, sparkle and even some kisses.

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Serves 8–10

Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake

2⅔ cups cake flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

½ cup unsalted butter, softened

1⅔ cup light brown sugar

2 large eggs

½ cup canola oil

2 tbsp red food colouring

2 tsp vanilla essence

1 tsp white vinegar

1 ⅓ cup buttermilk

For the meringue kisses

2 egg whites

½ cup castor sugar

1 tsp vanilla essence

For the brandy snaps

1¼ cup melted butter

1 cup light brown sugar

1¼ cup maple syrup

2 tbsp brandy

1¼ cup bread flour

½ tsp ground ginger

For the cream cheese icing

2 tubs plain cream cheese

1 cup icing sugar

1 tsp vanilla essence

½ cup cream, whipped

2 tbsp berry jam or preserve

Method

For the red velvet cake

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.

For the meringue kisses

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely.

For the cream cheese icing

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect.

For the brandy snaps

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter.

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.

Top tip

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust.

The post Cook the cover: Red velvet trifle with cream cheese, icing, meringue and brandy snaps appeared first on MyKitchen.

Celebrate Christmas in true South African style with these brandy and coke and rooibos Christmas cocktails!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
For the ice cubes
5 rooibos tea bags
2 cups boiling water
For the cocktail
2 L cola
1 cup brandy
Zest of 1 lemon, plus slices

METHOD
For the ice cubes
1. Steep the rooibos tea bags in the boiling water for 20 minutes. Remove the tea bags.
2. Fill an ice tray with the rooibos tea and freeze. Make more ice as needed.
For the cocktail
1. Decant the cola into a jug or punch bowl. Add the brandy and stir well.
2. Add the ice cubes and stir until chilled. Serve with fresh lemon.

Recipe & styling: Amerae Vercueil
Photography: Sean Dollery // HMimages.co.za

Is brandy not your drink of choice? Try our rum, spanspek and rooibos spritzers instead!

The post Brandy & coke Christmas cocktails appeared first on MyKitchen.

With the many public holidays and commemorative days decorating our calendar, it’s hard to remember which ones are truly worth the celebration. Every year on 31 January those with a bibulous bend should not forget to raise their cocktail glass in a toast to Brandy Alexander Day – the only cocktail to have a day officially named in its honour.

By Jana du Plessis

There is little consensus on the origins of Brandy Alexander. Most notably the first appearance of this decadent cocktail are owed to the wedding reception of Princess Mary and Viscount Lascelles in London in 1922. However, Russian Tsar Alexander II believed that it was name after him, while Alexander Dragon, a famous opera critic, thought himself to be the claimer of this boozy delight.

Regardless of its origin, we do know that the Brandy Alexander was developed from an earlier cocktail simply called the Alexander which used gin instead of brandy. The Brandy Alexander has a smoother and slightly sweeter feel than the gin-infused original and went on to claim international fame and favour on cocktail lists in swankey bars and clubs.  The cocktail proved to be very popular in pre- and post-war England and made a resurgence in the USA during the 1970s, becoming somewhat of a cultural icon with numerous endorsements in songs, books, film and television.

In learning this, what better way to celebrate this auspicious day than with a Brandy Alexander with friends or family? It’s a simple cocktail with a basic mix of 1 part brandy, 1 part liqueur and 1 part cream with nutmeg to dust. And you can very easily turn it into a decadent dessert by adding a scoop of vanilla or chocolate ice cream. Happy Brandy Alexander Day!

Brandy Alexander cocktail
INGREDIENTS
1 part crème de cacao (alternatively use any good chocolate liqueur such as Klipdrift Black Gold)
1 part Van Ryn’s 10 year old brandy
1 part cream
Nutmeg, to dust
Ice cubes

METHOD
1. Add the crème de cacao, brandy and cream to a cocktail shaker, fill the shaker halfway with ice cubes and shake for about 30 seconds or until the outside of the shaker begins to frost.
2. Strain into a cocktail glass or martini glass that has been chilled in the freezer. Garnish with a sprinkle of nutmeg and you’re ready to celebrate Brandy Alexander Day in style.

The post Bringing back the Brandy Alexander appeared first on MyKitchen.

It’s official, you can add brandy to the list of foodie things South Africa does well. Three local brandies have been selected in a blind tasting among almost 600 other international spirits at the 7th Annual New York International Spirits Competition (NYISC).

The judges were clearly impressed with what SA has to offer. Van Ryn’s distillery in Stellenbosch claimed the South Africa 12-Year Brandy of the Year award for their 12 Year Old Distillers Reserve. Its older sibling, the Van Ryn’s 15 Year Old Fine Cask Reserve took the honour as South Africa 15-Year Brandy of the Year.

Distell brought home gold with their Oude Meester 18 Year Old Souverein, much to the delight of Distell brandy ambassador Nick Holdcroft: ‘This mature potstill brandy has lingering flavours reminiscent of almonds, with nuances of ginger and chocolate following through onto a warm, mouth-filling palate.’

But let’s get into some detail. Read the tasting profiles of our winners below and show your local pride by buying a bottle that’s perfect for you or for a loved one, since it is officially the festive season!

Van Ryn’s 12 Year Old Distillers Reserve

Colour: Lustrous, deep golden amber
Nose: A complex range of ripe and dried fruits; with dark berries, plums and dried apricot; and spicy aromas of vanilla, cinnamon and sweet tobacco.
Taste: A great concentration of aromas and flavours that meld wonderfully together while retaining a fine balance. Oak aromas are well-balanced, with mature notes of strong dried fruit that develop into hints of coffee.
Finish: Elegant with a controlled power. A soft velvety palate of dried fruit and coffee ends on a lingering, lasting note.
Serving suggestion: Best enjoyed neat, with ice or a dash of water.
Price: R660

Van Ryn’s 15 Year Old Fine Cask Reserve

Colour: Rich, burnished gold
Nose: A remarkable citrus and honey character together with fragrant tones of cigar box.
Taste: Chocolate and liqueur meld with oak to create an unforgettable full flavoured brandy with a voluptuous mouthfeel.
Finish: Full and complex, rounded and creamy with an opulent density.
Serving suggestion: Best enjoyed neat, with ice or a dash of water.
Price: R1 160

Oude Meester 18 Year Old Souverein

Colour: Auburn amber
Nose: Intriguing and deeply complex with layers of ginger, mocha coffee, strawberry jam and vanilla.
Taste: Lingering flavours reminiscent of almonds, with nuances of ginger and chocolate following through onto a warm, mouth-filling palate.
Serving suggestion: Neat or with a little ice.
Price: R1 200

The post South African brandies bring home the gold appeared first on MyKitchen.