fresh basil, for garnish
It’s one of the prettiest ideas for dessert. English Trifle is always a show stopper, with its layers of fresh fruit, pudding and whipped cream. Trifles go back to the 16th century. In fact, they were also called Fruit Fools, believed to have originated from the French word “fouler” which means to mash or press. That’s the fun thing about the trifle. The presentation is gorgeous, and then you just dive in and scoop up soupy, fruity spoonfuls of goodness! Well, I decided to give salad the same eye-popping treatment!
I mean, we pretty much all love a salad of some sort, but they can get a little boring after a while, especially if you eat them a lot.
With this Trifle Salad, you can combine and layer any of your favorite salad fixings in a trifle bowl (or any large clear glass bowl), drizzle with your best Italian dressing and serve it up as a main dish! The sky’s the limit on what you can add to your Trifle Salad. If you’re looking to make it ahead for a special occasion or picnic, you’ll want to choose ingredients that will hold up and not wilt. Color, texture and flavor are also considerations. You can find a trifle bowl at stores like Bed, Bath and Beyond or any kitchen supply store. If you can find the mini trifle bowls, they make perfect individual single serving salad. If you don’t have a trifle bow, a large, clear bowl makes a great substitute, especially if you place it on top of a cake stand for the ultimate presentation.
Here’s how I built my Trifle Salad. (For a large trifle bowl)
Watch my How To video for Trifle Salad Here!
Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner! Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)
Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!
The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!
Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!
Watch my How To Video for Meatballs in Puff Pastry here!