15-1: Lemon Mousse

15-1: Lemon Mousse

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. đźŤ‹

15-1 Lemon Mousse

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. ❄


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11-14: Tempura

11-14: Tempura

This recipe, 11-14: Tempura tastes great, but the amount of prep is so arduous that I would rather pay a chef at a restaurant to make it for me.

Mixed tempura is my favorite starter dish whenever Jamie and I go out to a sushi restaurant. 🍣


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5-6: Cheese Soufflé

5-6: Cheese Soufflé

SoufflĂ©s are one of the stereotypical fancy foods–it was the mark of a good chef if they could execute a good soufflĂ©. The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe, 5-6: Cheese SoufflĂ©). I’ve covered one savory soufflĂ© dish already from this book: 4-11: Potato SoufflĂ© with Onions.

5-6 Cheese Souffle

This would be a good recipe to add some green onions or chives to–I think it would add some nice color to the soufflĂ© without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflĂ© dish–I have to justify its existence in my cabinet.


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16-28: Raspberry Meringue Cake

16-28: Raspberry Meringue Cake

Safeway had a deal on raspberries a few weeks back, and I knew there were some raspberry recipes lingering in Section 3 of the book that I needed to get to sooner or later. After purchasing said raspberries, the only recipe that I had all of the other ingredients for was this one, 16-28: Raspberry Meringue Cake.

16-28 Raspberry Meringue Cake

I didn’t make this for a ladies’ luncheon or anything cult-of-domesticity like that–I made this to eat. I shared some with my husband, but sometimes, you just don’t need a special occasion for cake.


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17-52: Apricot Macaroons

17-52: Apricot Macaroons

This recipe is another Simply Delicious “take” on something that already largely exists in a slightly different form. These aren’t really these kind of macaroons (the Passover kind). They’re not these kind of macarons (the French kind) either.

17-52: Apricot Macaroons were part of my big batch of assorted baked goods that I made as gifts for people this year–you can find the others linked at the end of this entry.

17-52 Apricot Macaroons
Mine were a horror show compared to the picture on the card–I blame poor tools (my pastry bag blew its side out early on, rendering it useless and me bagless) even though any chef knows that’s a cop-out. I also blame exhaustion–these were the last ones I made of all of the recipes.

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5-23: Cheese Pie with Tomatoes

5-23: Cheese Pie with Tomatoes

5-23: Cheese Pie with Tomatoes comes with a bit of a story. About 10 years ago, I spent a week in Chattanooga, Tennessee with my college friend/roommate and his family. His aunt (who was hosting us) attempted to teach me some of her Southern-style recipes while we were there, and one of them was something called â€śtomato pie”.

5-23 Cheese Pie with Tomatoes

Her tomato pie involved a pie crust, tomatoes, a JAR of Hellmann’s (it was the South), and a whole bag of shredded cheese. This one is slightly less heart-attack-inducing.


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4-30: Cheese-Stuffed Potato Croquettes

4-30: Cheese-Stuffed Potato Croquettes

This one…was challenging. And it seemed so simple! 4-30: Cheese-Stuffed Potato Croquettes are essentially mozzarella sticks with a mashed potato/panko coating. These turned from a quick snack into a multi-day attempt.

4-30 Cheese-Stuffed Potato Croquettes

Now, before I scare you off this recipe: it was 100% my fault it went south. I tried to improvise in several places, and it proved to be my downfall each time. Sometimes you can take liberties, and sometimes you can’t.

Here’s how you learn those lessons.


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9-31: Savory Turkey Patties

9-31: Savory Turkey Patties

I mentioned in 4-17: Crispy Potato Pancakes that our travels had taken us elsewhere. I’m cooking in a different kitchen these days–one that is not my own–which presents its own set of challenges.

However, the beauty of this project is that as long as I have my laptop and internet access, I can just keep going. And so I will. 🙂

9-31 Savory Turkey Patties

Our current hosts have been participating in some of my entry recipes, including this one: 9-31: Savory Turkey Patties. This was prepared and cooked in tandem with the recipe I posted after this one, 9-25: Juicy Grilled Meat Patties.


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4-19: Twice-Baked Potatoes

4-19: Twice-Baked Potatoes

Here’s another potato recipe for you. I had a LOT of potatoes to cook. This was the complement to 11-16: Indian Fried Fish, which I posted a few days ago.

4-19 Twice-Baked Potatoes

This one got stuck to the page before it in the book–hence the destroyed-looking card. You can still see the important parts though–these are mighty tasty. My notes indicate I made it in a chipotle-style a few Christmases ago–we’ll do it legit for this one. For science. 🔬


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4-11: Potato Soufflé with Onions

4-11: Potato Soufflé with Onions

I’ve been making a lot of potato recipes lately. There’s a 10 lb. bag in my pantry I’ve been working my way through, so expect a few more potato recipes over the next few weeks. We’ll start here with one I’ve made before–4-11: Potato SoufflĂ© with Onions.

4-11 Potato Souffle with Onions

More of my handwriting. I’ve made this one before, and this time I remember the circumstances and my adaptations–see what good notes will do for you?


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