Olivia Sipe from Miss Olivia Table

Oliva Sipe from Miss Olivia’s Table in Maryville, Tn had the ladies of Ossoli Circle eating out of her hand as she demonstrates how to make Strawberry Trifle, a favorite at the restaurant. Miss Olivia was entertaining with her stories, “secret “tips and favorite recipes. The Not Quite English Trifle is a new favorite dessert among Ossoli member. She was kind enough to share the recipe for the dessert and also her recipe for poppy seed dressing. The dressing was used on a traditional broccoli salad and was delicious. See below for the recipes.

Miss Olivia’s Table is open Monday – Friday from 11 – 2 for lunch. She is closed on the weekends but does catering and teaches cooking classes.

Poppy Seed Dressing
1 cup sugar
1 scant cup apple cider vinegar
8 teaspoons poppy seed
5 teaspoons grated onion
1 tablespoon dry mustard
1 teaspoon salt
3 cups oil

Process in the blender until opaque

Not Quite English Trifle
2 packages French Vanilla Instant Jell-O-Pudding Mix
3 ½ cups whole milk or part milk and part half and half
2 tablespoons Extra Creamy Cool Whip
2 tablespoons Mayfield’s sour cream
1 teaspoon vanilla extract
2 packages plain (unfilled) lady fingers
May substitute angel food cake
Whipped cream (in the can if desired)
2 (16 ounce) cartons sweetened, sliced frozen strawberries, thawed in the refrigerator

Combine pudding mixes and milk until smooth. Whisk in sour cream until well blended.
Fold in Cool whip until well blended. Refrigerate 30 minutes or until set. To serve:
Spoon a small amount of custard into a small, deep dessert dish, preferably glass. Place two split lady finger halves on top of custard. Spoon a large tablespoonful of strawberries over the lady fingers. Spoon two tablespoons of custard over the berries. Place three lady finger halves atop custard. Spoon strawberries over the lady fingers. Top with a large rosette of whipped cream. Serve at once. A few slices of banana are very delicious added to the second layer of custard before the berries.

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