This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. 🇬🇧☕
According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.
We can pretend that 1-37: Savory Cheese Appetizers is something fancy and unique, but it’s really just a blue cheese spread on squares of white bread. If you like blue cheese, I suppose this could be an exciting concept–the 1980s were big on both blue cheese and dips (which this recipe can double as).
There’s not a lot to 1-20: Prosciutto Appetizers, but think of them as a fancier version of the classic appetizer roll-ups that feature some sort of cold cut wrapped around some sort of cream cheese. I originally intended to make these to bring with when we attended a fancy picnic-type event last year, but ran out of time before the day arrived.
Since I’m the only one who can eat these anyway, I ended up making them as a snack for myself when Adam was out of town a few weeks ago. I love Prosciutto ham, blue cheese, AND cream cheese, so these were snacks I was quite looking forward to.
If you’re looking for something you could use for making lunches in advance, 17-18: Golfer’s Rolls could be an option. My suggestion? Use a creamier, softer cheese like they do in their picture (Simply Delicious shows Brie) or add some mayonnaise/avocado/hummus at the time of eating because these rolls can get a little dry.
Simply Delicious advocates freezing these rolls after filling them like sandwiches, and then bringing them with you somewhere (like a golf course). While my new co-workers like to play golf a lot, I only ended up bringing these to lunch at my desk. ⛳️
Whenever I think of lemons, I can’t help but think of Lemongrab from Adventure Time, my favorite, lemon-insipred, animated character. From my research, there are two other major characters who are lemon-themed, Lemon Meringue from “doll commercial hidden in a cartoon” Strawberry Short Cake and Honey Lemon, one of the main characters from Big Hero 6, a 3D animated feature film released by Disney in 2014 . I haven’t had a chance to check this movie out yet, but if it ever pops up on Netflix, I’d watch it. Now that my rant about cartoon characters is complete, enjoy this entry about 16-54: Lemony Cottage Cheese Pie, a really weird lemony pie. 🍋
Serving this pie on top of a tapestry featuring a creepy little girl must somehow enhance the flavor of this otherwise weird lemony pie. The background tapestry is probably the most interesting and tasteful part of the entire photograph.
17-42: Luscious Lemon Bars were the second of my holiday baking batches this year (XMAS 16), and one that I’ve baked in the past, given my rather bold notes. I think I was on a cheesecake kick, and thought these would be easier than making an actual cake. “BAD DO NOT MAKE” doesn’t exactly bode well for a recipe–why make it again?
Here’s why: sometimes it’s important to try again, even when the first experience wasn’t exactly a positive one. The first time I made these lemon bars was my junior year of college, so about 10-12 years ago. I had just moved into my first off-campus apartment with my friend, and we had a full kitchen, something I hadn’t had access to for a few years while living away from home in the dorms.
I remember making these in that kitchen (yes, I dragged these books with me all the way out to Colorado and back) and struggling with this recipe. Out of that frustration (and failure) came the note. I’ve learned a lot since then (culinarily and otherwise), so I think it’s time to figure out if it was the recipe or it was me.
Here’s another Simply Delicious recipe that exists outside of this book: 5-19: Eggs en Cocotte is a version of a prettywell-knownFrenchwayto cook eggs. Variably known as shirred eggs (although that’s slightly different), this is a really easy (and delicious) breakfast or lunch option.
Cocotte has a rather interesting meaning outside of the culinary world–I’ll leave it to you to find out. 👄
4-7: Mixed Vegetable Bake is yet another boring vegetable dish. 🍆 🌶 🍠 There wasn’t an emoji for the vegetables used in this dish, but it was such a bland dish that even the text needs a little excitement with some added emojis! 😉
This onion is about the most flavorful part of this combination behind the cheese. The vegetables add a lot of color, but not a lot of flavor.
I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.
Well, I happened to have a (borrowed, since returned) mini-deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.
As I said in a previous Cooking School installment (19-13: Cooking with Cheese), cheese is a really big part of Simply Delicious, and other dairy products factor in heavily as well. Today we see a lot more alternatives to traditional dairy (coconut milk, tofu, etc.) which is probably good given environmental and ethical concerns related to commercial dairy & meat production. However, it’s important to understand the original ingredient if we hope to find workable alternatives.
Not much more to add to what they’ve written here, but after the jump we’ll take a look at some common culinary dairy ingredients (check out 19-13: Cooking with Cheese for some recipes using specific types of cheeses) and I’ll link you to some recipes that use those ingredients.