Happy Thanksgiving! Here’s the final dish from Mother’s Day this year–only 6 months after the fact. Better later than never, I suppose.
You can find the other dishes I made for this year’s Mother’s Day under the tag MD2018 (there’s also last year’s MD2017). If you’re interested in a Simply Delicious Thanksgiving feast I did a few years ago, check out TGV 2016.
My mom always loves dipped strawberries, so I thought these would be a nice alternative to the mail-order/delivery ones you see all over the place around the holidays. Since I was also making 16-10: Strawberry Shortcake, it ended up being a very strawberry-heavy Mother’s Day. 🍓🍓
There are a few great songs about coconuts. Zazu in Disney’s The Lion King sings a cheeky, British song about the coconut. If the fruit pairing in this recipe were different, I’d also share this Harry Nilsson song that you may recognize if you’ve ever been to a chorus concert at an elementary school. Is coconut a fruit? a nut? a seed? Let’s find out together with 15-25: Coconut Custard with Mango.
The cracked coconut in the background is what you may think of when hearing the word “coconut”, however, the brown and white fleshy part is the seed of the fruit. Every part of the fruit of the coconut is used in many different applications all around the planet.
The final dish of my Mother’s Day brunch this year (MD2017) was the second half of my dessert options (in addition to 17-23: Mocha Éclairs): 15-30: Champagne Sundaes. My mom loves mimosas (which we had in abundance already), and since we already had fruit from 15-19: Layered Fruit Salad, I decided this would be an easy dish to make as well. Plus, it’s nice to have something light to finish with–it balances out the other rich dishes I made for this meal.
I decided to update this recipe concept for the 2010s: I served them in mason jar glasses instead of stemmed glasses. This could totally be a dish at current-day hipster bottomless-mimosa brunches everywhere.🍾
It’s a few weeks after Mother’s Day at this point, but better late than never. This year for Mother’s Day, I took a few Simply Delicious recipes and decided to make a brunch menu out of them for my mom. We usually do lox and bagels at home for our holiday brunch celebrations, but this year I wanted the full Mother’s Day buffet experience–but still at home. It’s not brunch without fruit salad, so the first entry for this grand event (MD2017) is 15-19: Layered Fruit Salad.
But wait a minute, you say! This is from the Cold Desserts category? How can it be for brunch?
It’s fancy fruit salad–I think it’ll be okay either as a dessert or a brunch side dish. Plus, I need to burn off some of these dessert recipes–so many of them require fresh fruit and summer is the best time for that.
Cold desserts are not my area of expertise, but I gave it a shot for this recipe. ❄ 15-18: Chocolate Favorites were a hit! I really just got a kick out of saying “Chocolate Favorite” when describing these little treats. 🍫
Bite sized pastries are the best! These two layers did come out as intended, a one-two punch of chocolate flavors. This recipe did indeed make me want to rejoice. 😆
The other of two desserts that I made for this year’s Thanksgiving (TGV 2016) was 15-49: Chocolate Pudding Deluxe (the first was 16-52: Apple Nut Saucepan Torte). With my family, it’s REQUIRED that there be a chocolate dessert option when having a big dinner, so I decided to give this one a whirl–I thought it’d be a nice contrast of flavors and textures when compared to the other options (the aforementioned torte and a pumpkin pie my mom made). 🍫
This was the third dish I made, continuing the Wednesday 11/23 portion of my holiday cooking marathon. Since the pudding needed to chill, I thought letting it rest in the fridge overnight would give it the best chance of holding together when served the next day. 🍮
Since it’s currently summer, I’ve been experimenting more with the Cold Desserts section of Simply Delicious. Come fall & winter, we’ll get back to more of the Hot Desserts. 15-2: Chocolate Mousse is not the first mousse I’ve attempted (check out 15-1: Lemon Mousse for a citrusy variation), but it is a pretty solid chocolate mousse recipe–these are great for entertaining, or even making in individual servings and freezing for later. 🍨
As noted above on the card, chocolate mousse is a classic and popular dessert. There are a variety of ways to approach it, as explained in this Serious Eats feature on the dish, but Simply Delicious’ version is super easy–5 ingredients are all you need. 🍫
This recipe, 15-31: Pavlova Meringue Tart had a couple of firsts. It was my first attempt at making a meringue, but it was also my first failure at making a meringue. However, my first successful meringue came out of this experience too, so in the end, it was all good! 👍
Due to lactose intolerance, I substituted the whipped cream for a coconut whipped topping. Half of my berries were bad so this tart had a lot more kiwi than raspberries. 🍧
It took more than two years, but I’ve finally ventured into the last untouched dessert category – Group 15: Cold Desserts – with 15-1: Lemon Mousse. I’ve experimented with mousse before, both within this project and in my own cooking (here’s one of my desserts from my restaurant days), but I’ve never made this version. It’s simple, refreshing, and a good summer dessert. 🍋
This recipe is for lemon, but you could probably substitute orange, lime, or something else citrusy that’s similar if you want to get creative/different with it. This freezes/holds well, so you can make it even further in advance of the night before if you want. ❄