My dad's birthday was Saturday (Happy Birthday Dad!) and the only instructions he gave for his birthday dinner were, "Surprise me." Hmmm. For my mother's birthday, I made yummy crab rangoon and wondered if I could use egg roll wrappers to make ravioli. You can. Or at least I can.
I used ricotta and parmesan cheese mixed with spinach for a filling and practiced making different sizes and shapes with the egg roll wrappers. (A note on spinach: what a strange vegetable! As I squeezed the water out of it, it molded into a baseball sized, green handful of mush.) I also made some tortellini to freeze for later!
The wrappers are so thin that they barely require cooking. I just tossed them into boiling water for 1-2 minutes and they were done...and delicious.
Because my Christmas Eve trifle was such a success, I attempted to replicate it by making a free standing trifle. I had to make my own pound cake this time so I tried to make it extra lemony, but most of the lemon rind stuck to the beaters...which I only noticed after I licked the beater (don't pretend you don't do that) and it was quite tart.
I tapped into my architectural skills to construct three layers of goodness. The whipped cream was the mortar to my pound cake bricks. It also served as a dam to keep the smashed raspberries from escaping.
It wasn't as neat looking as the trifle but it tasted just as good!
All that food looks so good!
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