Luigi Bormioli Trifle Bowl

The Luigi Bormioli Trifle Bowl with Lid is an elegant way to serve up a side of style with your beautiful summer desserts. The clear glass of this elegant trifle bowl showcases the delicate colors and flavors of fruit layered with custard and cookie, while the handy clear lid makes serving and storing your sweets simple. This trifle dish measures 8 1/2 inches high with a 48-oz. capacity – that’s enough to serve a group of guests and dish up some seconds too. This stylish glass serving dish is made in Italy, and is available for $35 at Macy’s.

Serving this traditional English dessert in a glass pedestal bowl shows off its impressive layers of ladyfingers, pudding, and colorful fruits. If you don’t have one, a regular glass bowl will also do the trick.

Ingredients
• 1 package (3.4-ounce) instant vanilla pudding
• 4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons fresh lemon juice

Instructions
• To make the fillings, prepare the pudding according to the package directions and chill it.
• Slice the strawberries, if you’re using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
• In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
• To make the layers, set a layer of ladyfingers (around 7 or 8 ) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.

Trifle Dessert

• Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
• Refrigerate until you’re ready to serve. Serves 8 to 10.
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 24 to 36 ladyfingers

Tradition aside, what is turkey but fowl? That means that any dish that could contain chicken is a decent fit for turkey. Soups, salads, pastas and casseroles area all contenders. Even a turkey omelet can find its way into your post Thanksgiving turkey recipes.

South of the border flavors aren’t out of bounds either. A turkey enchilada or burrito is a unique yet tasty option, as is a turkey quesadilla (use dark meat for the latter so the flavor is strong enough to hold its own with the cheese). A turkey-based chili is a delight, and a nice belly warmer on a chilly November evening.

Instead of a turkey sandwich, try a turkey-salad sandwich. This is a great option for the last few scraps of the bird since you want small pieces here anyway.

Of course, none of these options are possible if you don’t have properly stored leftover in the 1st place. It’s not simply a matter of having enough Tupperware and refrigerator shelf-space, either. Most folks are sick enough from overeating on Thanksgiving without the added burden of past-its-prime meat.

When poultry turns, it turns fast and hard. For safety purposes the turkey should be into the refrigerator no more than 2 hours after it came out of the oven. However, if the turkey is stored correctly it should be safe to eat for nearly a week. To be on the extra-safe side, any meat that will not be eaten in 3 days should be frozen for longer storage. Any frozen leftovers should be thawed and eaten within one month of freezing, not so much for safety’s sake, but because it won’t taste as good.

Crackers with cheese swirls on top, vegetable plates with dip, and fruit plates with dip are great party pleasers. A cheese and meat with crackers tray is also a popular starter food. Set out several kinds of chips, pretzels, and dips to let your guests munch on.

If you want something hearty to feed your guests, for an easy meal, make a pot of Chili and serve it with crackers, sour cream, onions, and cheese on the side. This is great for a wintertime get together or for football game parties. Use a Crockpot to make meatballs, barbeque beef, or ham and bean soup these are also party favorites. Make a buffet table for larger get together, with crock pots of all of these foods, add a meat, cheese, and bread tray for cold sandwiches, and make sure you have the condiments.

If your dinner is to be a formal occasion make a great soup or salad to serve before dinner. Then serve freshly grilled steaks, with cheese and bacon topped baked potatoes, and a vegetable of your choice. Dessert can be as simple as a cup of coffee and some fresh baked cookies.

If you want to have a kid’s birthday party you can use everyday foods to make a party feast. Finger foods are an excellent way to feed kids. Make a jello fruit salad to go with some small burgers. Make some French fries to go with it. Make cupcakes and decorate them with different colored frosting, and add some candy to the top. There you have a kid pleaser.