This site and a particular young writer on this site was vilified and threatened with lawsuits several years ago. I asked the company that owned a defunct magazine if I could print one decade-old recipe, with attribution. I was refused and was threatened with a potential lawsuit.
Now people (see Slate.com) are asking if jokes can be patented. The lawyer said I couldn’t print an entire cookbook in my name if I stole it from someone else. I have rules against plagiarism, ingrained from birth, so this blog only gives you my best new stuff and my ancestors’ old stuff. If someone copies it from any of these, I won’t bother to sue. I do expect a thank-you, however, an attribution, a note on your blog.
How about this? I made it up this morning and sent it, yes the entire trifle bowl, to work with my husband, my newest creation:
Rhubarb, Berry and Brioche Trifle
A neighbor gets a surprise package from her community farmers’ market every week. She gave me about eight stalks of rhubarb, that she doesn’t like.
I cleaned and sliced the rhubarb into 1/4 inch half-rounds and placed it in a large pot with about 1/4 cup of water and 1/2 cup sugar and let it simmer for about 20 minutes, then cooled.
I’d bought a loaf of brioche and got 2 pints strawberries, 1 pint each blueberries and blackberries. Also a quart of heavy whipping cream.
After the brioche was roughly cubed, I prepared the berries, slicing the strawberries and mixing everything tenderly by hand so assembly would be easy. Three cups of lightly sweetened cream (2T sugar) was whipped with a tsp. of vanilla.
I started the trifle with 1/2 inch rhubarb, added 1/3 of the loaf of brioche, topped with rhubarb, whipped cream and 1/3 of the berries. Add two layers, top with berries, cover and refrigerate.
Some folks want to eat it right away. I prefer to wait a bit. Wait a minute, I didn’t get any! Luckily there was a tablespoon of whipped cream in the bowl and a handful of berries. Who wouldn’t love that for dessert? Dee
Cooking with Dee 