If you watch the Food Network with any regularity, than you've probably seen me crying this past week.
That's because I'll be on season two of the Ultimate Recipe Showdown, Desserts episode, airing tonight at 8 pm central (9 pm eastern time); the crying clip is a promo for the show. Kevin dubbed it my "network sobbing premiere." I was tempted to hide his last beer.
I could hardly believe that I was chosen again for season 2, after competing in the cookies category in season 1. And what a treat it was; in season 1, the show was filmed in Los Angeles, but season 2 was filmed in the Food Network studios in New York.
It was as incredible as you can imagine: filmed the show in the same studio as they shoot Iron Chef America, got to do some prep work in the Food Network kitchens (just the nicest, most gracious people everywhere you turn), and, best yet, my fellow competitors (Lisa, Jenny & Dennis) were, and are, fun, kind, and talented. (Jenny & I got to hang out and chat in the Food Network library while waiting for pe-interviews; cookbook nirvana!).
(Me, Jenny & Michaela Rosenthal; Michaela was just arriving to film a pre-interview for the Comfort Foods episode as we were leaving--thanks for the photo, Michaela!)
And if you have any doubts about Guy Fieri...I can sum him up in one word: genuine. He reminds me of a (much younger) version of my Uncle Tim.
To mark the occasion, I offer foolish trifle, a yogurt and angel food cake concoction that's halfway between a fool and a trifle. My inspiration (and the title) should all make sense once you've watched the show.
Got to run...laundry (in the form of the dryer buzzer) beckons. Enjoy the show, and try not to laugh too hard at my foibles!
Foolish Trifle (with Apricots, Yogurt, & Coriander)
1 15-ounce can apricot halves in light syrup, drained (remove any stray pits)
1/4 cup freshly squeezed orange juice
2 tablespoons honey
1/4 teaspoon ground coriander
2 cups plain lowfat yogurt
1 teaspoon grated orange zest
2 cups 1/4-inch angel food cake cubes (from a purchased cake)
2 tablespoons orange liqueur or apricot brandy
Place the apricots, orange juice, honey and coriander in a medium saucepan, cover and cook gently for about 10 minutes, until the apricots are very soft. Set aside to cool. Coarsely mash apricots with back of a wooden spoon.
Spoon the yogurt into a bowl and stir in the lemon zest. Fold in 1/2 of the mashed, cooled apricot mixture. Spoon half of yogurt mixture into 4 serving glasses; top with cake cubes, and drizzle with liqueur. Top with remaining yogurt mixture and remaining apricots. swirling slightly with tip of spoon. Chill at least 1 hour before serving. Makes 4 servings.