The stockings are hanging from the chimney with care, and the tree is sparkling with its twinkling strings of light — and probably will be for several days after Christmas. But memories of Christmas dinner, a highlight of the holidays, may linger for untold numbers of years.
At least that is what’s happened to me over the past decades. Now in my 60s, I still remember my teenage years when we spent Christmas in Virginia with my grandparents. The highlight of the entire holiday was walking into the dining room and seeing a leg of lamb and all the delicious side dishes for dinner. Then the crowning touch: A Charlotte Russe.
My oh my, it was delicious, and like any dish done to perfection, it was a feast for the eyes just as much as it was for the palate with delicate ladyfingers lining a trifle dish, holding up an incredibly creamy custard with a crown of raspberries dusted with a light coating of sugar.
Russes are served cold, which may not sound like a Christmas dish as it’s often quite chilly outside on Dec. 25. But there’s something about Charlotte Russe that makes an ideal Christmas dessert. It’s light and airy, after a very filling meal, and garnished with red berries, it adds to the enjoyment of the season.
The perfect Charlotte Russe is made in a dish with a flat bottom and straight sides, typically a footed trifle dish that makes the dessert stand out. It can be a showy dessert with a crown of berries or served simply with a layer of whipped cream on top.