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This Christmas, I’m going to make trifle for desert. After all, what is Christmas without trifle? I’m sure, even the pickiest of diners who shun cross-cultural eating would find a soft culinary spot for trifle in their hearts and palates if they could hear Charles Dickens vouch for it. I first tasted trifle, a couple of decades ago, not in England where it has originated but in Long Island, NY, in a restaurant called Steak Pub of Fort Salonga, where every Friday evening, we used to g…

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