If your Thanksgiving Holidays look anything like mine, then you yourself are stuck in front of a hot oven, drinking a glass of wine (fine a few), carefully basting a turkey while trying to perfectly time the Potatoes, while panicking because you, of course, forgot an ingredient at the market all the while listening to your siblings bicker back and forth….. Oh the Holidays…. still wouldn’t change it for anything. However there comes such a time where we need to cut a corner or two to make this a successful holiday… long and behold the Trifle. Shout out to the English for inventing this cleaver, no fuss dessert. All of the flavor, none of the hassle. Skip the technical cakes and throw this ‘user friendly’ dessert down this Thanksgiving Holiday. All that is required for this particular dessert is a Trifle Bowl, easily found at most big box stores, if your can’t find one… get creative, use individual mason jars for a more personal feel. Let the games begin!
This is one of my favorite dessert recipes. I have taken a recipe from a cookbook from back in the 1970’s and converted it to a new delicious dessert. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling and the toasted coconut on top.
My recipe for these mini tartlets are one of my cocktail party favorites. Whenever I entertain, people request these little morsels of joy to nibble on while they have a glass of wine or a martini. They may be a small bite but they are big in flavor. I made them at a recent party and a guest mentioned that she must have ate an entire tray of them. The tanginess of the goat cheese combined with the sweetness of the sun dried tomatoes and the tartness of the olives are a perfect combination to please many people at so many different parties.