Aside from Ross's infamous wedding day blunder and Phoebe's inability to hold a bowl of lottery tickets, Rachel's Thanksgiving English trifle was one of the biggest (and best) fails in Friends' 10-year history.
Her "traditional" English trifle, which she made of "a layer of ladyfingers, a layer of jam, custard (made from scratch), raspberries, more ladyfingers, beef sautéed with peas and onions, a little more custard, sliced banana and whipped cream," was the unfortunate result of two magazine pages stuck together to create a dessert version of Shepherd's Pie.
Could Rachel have BEEN any more clueless? If you asked Monica, then yes. An always-hungry Joey obviously begged to differ.
Since we're never ones to fault someone for at least trying in the kitchen, we decided to create a savory version of Rachel's trifle that you can serve to your Friends-obsessed guests on Thanksgiving. We've removed the original recipe's sweet stuff like ladyfingers, custard, jam and raspberries and subbed in for ingredients like cornbread, mashed potatoes, cranberry sauce and chopped beets. The decadent dish is then topped with a truffled whipped cream and roasted parsnips that look exactly like the banana slices Rachel used.
It doesn't – thankfully – taste too much like "feet."
You can thank us now or just call us your lobster later.
Recipe: The One with Our Take on Rachel's Thanksgiving Trifle
Like Janice's crazy outfits, a trifle has many layers. To start, you'll need to make the following items separately. It's best to end with the mashed potatoes and ground beef to ensure that they're still warm upon serving.
Parsnip Chips (replacing the Banana Slices) *Instead of strips, slice the peeled parsnips into rounds.
Roasted Beets (replacing the Raspberries) *Preheat the oven to 350°. Wrap a beet in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beet and cut into 1/2-inch cubes.
Truffle Whipped Cream *Beat a cup of heavy whipping cream until it forms stiff peaks. Fold in half a teaspon of truffle oil.
Beef Sauteéd with Peas and Onions *Sauteé half a white onion in a skillet with a tablespoon of olive oil. Once translucent, add a pound of ground beef (we recommend ground short rib). Season liberally with salt and pepper and add a cup of shelled peas as the meat begins to brown.
1. Cut the cornbread into long slices and line the wall of a trifle dish.
2. Fold mashed potatoes into the center of the dish. This will anchor the remaining ingredients.
3. Add a layer of cranberry jelly, ensuring it fills the spaces between lined cornbread.
4. Top with another layer of mashed potatoes.
5. Scatter a layer of chopped beets.
6. Add the beef, peas and onion mixture and spread an even layer.
7. Add another layer of mashed potatoes.
8. Gently top with truffled whipped cream and baked parsnip slices.
9. Enjoy! And without the need to eat it in the bathroom or from your apartment balcony.