aem wrote on Thu, 11 Dec 2008 10:46:45 -0800 (PST):

> On Dec 10, 5:02 pm, Damsel in dis Dress
> > wrote:
>> I love reading about (and living vicariously through)
>> people's menus for the holidays. [snip]

> Last year I did a multi-course Chinese feast, which was well
> received but the preparations spread over more than two days.
> This year it's going to be the minimal number of courses: rib roast,
> rice, Yorkshire pudding, Sichuan dry-fried green beans. I'd
> like to have trifle for dessert but have never made it. Can I
> do it the day before or would that make a soggy mess?
> -aem

I've never had Szechuan beans with roast beef but I'll bet it would
work. Unless you put in excessive amounts of liquids, trifle does not
get soggy. If you are worried about sogginess, use jello instead of
straight fruit juice. The sherry should be counted as part of the liquid
for the jello. Before I get screams from across the Atlantic, I've had
jellied trifle in England.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not