[1] A classic English trifle (photo courtesy JoyCooks.Blogspot.com). [1] This modern trifle combines peanut butter pudding and pretzels. [3] A good-for-you substitute. Move over, Edible Arrangements (photos #2 and #3 courtesy Pampered Chef).

Trifles are one of the easiest desserts you can make—and impressive to present. Most of the ingredients are purchased ready-to-use, with only custard or other pudding requiring a few minutes of preparation.
 
WHAT’S A TRIFLE?

A trifle is a layered British dessert of fruit, sponge fingers or sponge cake soaked, custard, and a topping of whipped cream. Other ingredients can be added (gelatin/Jell-O, cookie crumbs) and the cake can be soaked in alcohol.
 
TRIFLE HISTORY

Trifle is an evolution of a fruit fool, a dessert that probably originated in 15th -century Britain. Puréed stewed fruit was swirled with sweet custard.

The classic was (and is) gooseberry fool, but seasonal fruits—apples, berries, rhubarb—were also used.

Other countries have their own versions that followed the British concept. In Italy, for example, zuppa inglese, a layering of liqueur-soaked sponge and custard, appeared in the late 19th century.

The first known reference to a trifle appears in 1585 in a cookbook, The Good Huswifes Jewell. It was flavored with sugar, ginger and rosewater (a recipe for the well-do-do, as sugar and spices were costly).

The trifle evolved to include a layer of crumbled biscuits (cookies) and alcohol-soaked sponge cake or sponge fingers (ladyfingers) as the bottom layer. Brandy, madeira, port and sherry were used to soak the sponge.

When powdered gelatin* became available in 1845, a layer of fruit “jelly” was added to recipes.

As was so common among the fashionable in Renaissance Britain, France, and other European countries, new foods engendered new styles of dishes and flatware. For trifles, a straight-sided pedestal glass bowl showed off the beauty of the layers.

Today, many people prefer bowls without the pedestal (easier to store), and modern ingredient layers that range from layers of chocolate cake, peanut butter pudding, pretzels and Oreos.

Glass bowls with or without a pedestal are used for other desserts and can also be repurposed. Anyone who owns a straight-sided glass bowl has already figured out how to use it for layered dips, layered salads (fruit, green, pasta) and as a fruit bowl.

It can serve as anything from a bread basket (nice with muffins at brunch) to a chip bowl.

Here are more ways to use a trifle bowl. Thanks to Pampered Chef for some of these ideas and photos.

 
What else?

We look forward to your suggestions!
 
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*Gelatin was first extracted by boiling animal bones, in 1682. But this laborious process was only undertaken in large kitchens with staff to prepare it. While gelatin is pure protein, it is colorless, flavorless and odorless, so it also needed to be enhanced for serving.

[4] Fall centerpiece. [5] Christmas centerpiece. [6] Punch bowl (all photos courtesy Pampered Chef).

[1] Beijing street food from Mr. Bing—soon to open a retail location at 152 West 28th Street (photo courtesy Mr. Big). We loved our Peking Duck-inspired rice crêpe. [2] A red velvet ice cream sandwich with cream cheese ice cream from Melt.

It’s one of our favorite times of the year in Manhattan: The semi-annual culinary pop-up market, Madison Square Eats, is in Worth Square through October 7th. It’s hosted by Hosted by Urban Space, a foodie vision of wonderful.

The triangular island between Broadway and Fifth Avenue, 24th and 25th Streets, is filled with wonderful things to eat.

The almost-fall air and the leafy view of Madison Square Park across Fifth Avenue create an alfresco dining event that is a choice way to nibble. It’s the same with the spring version.

Regrettably, we were stuffed to the gills after only four kiosks. The solution: Go back tomorrow.

This edition of the market, now in its ninth year, brings global favorites to outdoor dining, with tables and chairs dotting the center of the island. Some vendors have restaurants; others are only available for catering and pop-ups.

 
Don’t eat beforehand, bring cash, and have a great time!

[1] Reposado tequila is the preferred type for celebrations [2] Distrito Federal is Manhattan cocktail that replaces the bourbon with tequila (all photos courtesy Blue Nectar Tequila).

Cinco de Mayo is not Mexican Independence Day.

That honor goes September 16th, known as Grito de Dolores (The Cry of Dolores, the town where the battle began). It’s the most popular holiday in Mexico.

Here’s the scoop on Mexican Independence Day, commemorating the beginning of the Mexican War of Independence from Spanish colonial rule in 1810.

As with America’s Independence Day, the Mexican National Day of Independence is a patriotic holiday, with celebratory drinks, food and fireworks.

Today’s tip: Wherever you live, celebrate Mexican Independence Day on the 16th.

The folks at Blue Nectar Tequila tell us that the most popular type of tequila consumed in Mexico on national holidays is the more aged (and more expensive) Reposado, not the clear Blanco (a.k.a. silver or white tequila—here are the different types of tequila).

Blanco is aged not at all or up to two months, while Reposado and Añejo tequilas are aged longer: Reposado for six months to a year, Añejo for one to three years. Aging gives layers of complexity to the spirit.

While tequila was first produced in the 16th century by Spanish immigrants to Mexico, aged tequila styles such as Reposado and Añejo did not appear until the early 1900s.

Some producers began to age their tequila in oak casks left over from red wine, brandy and rum that had been imported for consumption by the Spanish aristocracy.

This stroke of genius changed the overall quality and taste of basic tequila, which at the time was raw-edged and without complexity.

So today’s tip is: Celebrate September 16th by sipping a glass of Reposado or Añejo tequila, neat or on the rocks, enjoying the flavors with each sip.

Or try one of the cocktails below, or this wonderful menu of tequila cocktail recipes.

Reposado tequila has a woodsy quality that pairs well with beef-based, poultry and pork-type main dishes. (complementary flavors in recipes include orange, cinnamon and honey).

Instead of America’s go-to grilled food for Independence Day, a favorite dish in Mexico is pozole, a classic soup made of hominy and pork.

In modern times it’s also made with beef, chicken, seafood, or vegetables and beans. Here’s a selection of pozole recipes.

For dessert, have churros or dark chocolate with Añejo tequila.

And sure: Bring on the guacamole, salsa, chips and esquites—Mexican corn on the cob.
 
COCKTAIL RECIPE #1: DISTRITO FEDERAL

The classic bourbon-based Manhattan cocktail is the inspiration for this Mexican version, which is named after historic Mexico City, an area known as Distrito Federal.
 
Ingredients Per Drink

 
Preparation

1. COMBINE the spirits and bitters in a cocktail glass. Add ice and stir until cold, about one to two minutes.

2. STRAIN into a coupe glass, garnish with the cherry and serve.

Ingredients Per Drink

The vodka-based Cosmo is remade with Reposado teqila.

 
Preparation

1. MUDDLE the lime quarters with the simple syrup in a cocktail shaker. Add the tequila, orange liqueur and cranberry juice.

2. TOP with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with the lime wheel.

FIND MORE DELICIOUS TEQUILA COCKTAIL RECIPES AT BLUENECTARTEQUILA.COM.
 
ABOUT BLUE NECTAR TEQUILA

Blue Nectar Tequila, is a hand-crafted, super-premium tequila that focuses on agave-forward flavor profiles.

While by Mexican law Reposado must be aged a minimum of 2 months, Blue Nectar Reposado Extra Blend is aged 6-8 months and then blended with three-year-old Extra Añejo, to deliver hints of vanilla and smoke.

For more information on the different expressions of Blue Nectar tequila, visit BlueNectarTequila.com.

Yesterday, Meatless Monday, we went one step beyond the meaty cauliflower steaks and cabbage steaks we’ve become so fond of. We remembered a recipe from Frieda’s Specialty Produce that we had tucked away in anticipation of the glorious fall cauliflower harvest.

We love farmers market cauliflower. Not only is it fresher, but you can find the splendid colors of purple, orange, and pale green, as well as the exotic-looking, lime green romanesco (photo #4). Whatever you choose, look for a dense head with a thick center stem.

Roasting a whole cauliflower is simple; you just have to allow 90 minutes for it to roast. To see just how easy it is, check out this video from Frieda’s.

“The crispy, nutty crust and sweet, tender core are the stuff dreams are made of,” they aver (and we agree).

Below:

> The roasted cabbage recipe follows.

> All the Brassicas, the genus of high-antioxidant, cruciferous veggies that we all should eat more of!

> All 9 cruciferous vegetable holidays are below.

> National Cabbage Day and National Cauliflower Day are both February 17th!

Elsewhere on The Nibble:

> The year’s 9 cabbage-related holidays.

> 30 delicious cabbage recipes.

> The history of cabbage.

> The histories of 1000+ foods and beverages.
 
 
RECIPE: WHOLE ROASTED CAULIFLOWER & VARIATIONS

Ingredients

 
Preparation

1. PREHEAT the oven to 375°F. Place the cauliflower on a plate and drizzle with olive oil and lemon juice, using your hands to coat the cauliflower all over.

2. SEASON all over with salt and transfer the cauliflower to a small roasting pan or cast-iron skillet, floret-side up. Cover tightly with aluminum foil.

3. BAKE for 30 minutes; remove the foil and roast for 1 hour until the florets are golden (larger heads can take longer). Transfer to a serving platter and serve immediately.

4. SLICE as desired: in wedges (our preference) or vertical, in 3/4- to 1-inch slices. You can also cut the cauliflower into individual florets, but why spend the time?
 
 
FLAVOR VARIATIONS

Use your favorite international flavors as seasonings and sauces. Here are some simple replacements:

 
 
Coming up below the photo: all the Brassicas (cruciferous vegetables).

Plus: The year’s 9 cruciferous vegetable holidays.

[2] Roast cauliflower Indian style, with a rich Mughlai sauce of tomato, cashew nuts, milk, cream and butter. Here’s the recipe (photo © Vegan Richa).

[3] This purple cauliflower is garnished with a mint-parsley sauce. Here’s the recipe (photo © Sprouted Roots).

[4] You can do the same with an exotic romanesco, often called romanesco cauliflower but it’s actually its own cultivar. Don’t confuse romanesco, the vegetable, with romesco, the sauce (photo © Good Eggs).

[5] A surprisingly different combination: roast cauliflower with pepperoncini. Here’s the recipe (photo © Taste of Home).

The plant genus of cruciferous vegetables, Brassica, contains nutritional powerhouses that are packed with potent, cancer-fighting phytonutrients (antioxidants). It’s easy to eat a cup or more daily from the long list below.

There are more than 30 wild species of Brassica, plus numerous cultivars* and hybrids of cultivated origin. The best-known Brassica members include:

 
Eat up!

Editor’s note: Swiss chard often mistakenly appears on lists of cruciferous vegetables because it is a leafy green often cooked in similar ways to Brassica greens. We’ve even found the information on the website of the prestigious Columbia University Medical Center. However, chard is not a member of the Brassica family. It belongs to the Amaranthaceae family, along with beets and spinach.
 
 
THE YEAR’S 9 CRUCIFEROUS VEGETABLE HOLIDAYS

 

[7] Mixed crucifers: clockwise from to right, Brussels sprouts, kohlrabi, cauliflower, red cabbage, kohlrabi, Savoy cabbage (photo © Barbara Mendez Nutrition).
 
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*A cultivar is a plant variety that has been produced in cultivation by selective breeding.

†Both of these “cousins” celebrate the same holiday.
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] From top clockwise: French Lavender, Washington Cherry and Philippine Coconut. [2] Close-up on coconut. Note the haiku under the top foil. [3] Lemon and strawberry; note the triangular containers (all photos courtesy Liberté).

We have long been enamored with Liberté yogurt, from the moment some 10 years ago that we plucked a few flavors off the shelf of our Whole Foods.

Since then we’ve come to know other artisan brands, from FAGE and Siggi’s to small local brands like Culture and White Moustache.

But in terms of accessibility, year after year we eat more Liberté than anything else.

Liberté USA plans to transition all products to USDA organic-certified. A line of new whole milk yogurt flavors is debuting now at retailers nationwide, for a suggested retail price of $1.89. The eight delicious flavors, sundae-style (fruit on the bottom) include:

 
The elgant triangular containers are new to us, and we enjoyed the haiku under each lid.

The line is rBST/rBGH-free and certified kosher by OK.

 
WHAT’S YOUR FAVORITE? HAVE A TASTING!

Have a yogurt tasting. Compare four or more brands to see which one(s) you truly like best.

One 6-ounce container allows four people to have a heaping spoonful, plus enough left over to re-taste and compare.

The ideal way to do this is in a blind taste test, trying the same flavor of each brand. Strawberry is a best bet, but survey the options for flavors-in-common.

With wine, you simply put a brown bag around the bottle. Yogurt requires a bit more work. You can cut and cover the containers with brown paper, or mark the names on the bottom of bowls and scoop the appropriate brand into each bowl.

We did the latter, spring for two containers of each of five brands and making it part of a small brunch party.

Did Liberté come out on top?

We’ll only say this: Different tasters prefer different tastes. Do your own test!

Check out these and other good-to-know yogurt terms in our Yogurt Glossary.

 
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*We to wonder why Lemon is left without a modifier.

†The Sweet Cream flavor is not flavored with vanilla, but has a slight sweetness that reminds us of some quarks and fromage blancs. We liked it very much, although it is quite different from the fruit flavors.