15-23:Kiwi Mousse in Chocolate Cups is the final recipe from last year’s Mother’s Day (MD2019) AND the final recipe from this kitchen, which was the backdrop for this project for 5 of its 6 years (at the time of this writing) of existence. I made this in tandem with 15-10: Frozen Raspberry Desserts, since they both make use of chocolate cups and frozen fillings.
These ones didn’t turn out quite as well as their raspberry counterparts, but they made a nice contrast and provided some variety. Along with these two chocolate cup desserts, I also made 15-17: Summery Cantaloupe as part of my dessert offerings for Mother’s Day.
I’ve finally caught up to Mother’s Day…2019. I made 15-10: Frozen Raspberry Desserts along with a few other desserts from Simply Delicious, which has essentially become a tradition at this point. Considering I got these books from my mother, she has no one to blame but herself.
Mother’s Day is a bit ahead of summertime, but the fruit is usually already out and plentiful by then. The hardest part of making these desserts is the chocolate cups, which I also used for 15-23: Kiwi Mousse with Chocolate Cups. If I have to go through the trouble of making them, I’m getting as much bang for my buck as possible.
Yo. As I’ve said previously, I take breaks from this project when life gets in the way. This summer was BANANAS, and fall seems to be quickly passing me by as well. I haven’t given up on cooking and photographing recipes, but I seem to have dropped the ball on actually writing them up and posting them.
I made the first attempt to rectify this earlier today when I uploaded about 600 pictures from two memory cards that I’ve filled up since May of this year. I made the second when I set up all the folders to start organizing the pictures (we’re talking over 50 recipes here).
Here’s the third: a recipe I cooked back sometime in early 2019, 6-58: Chicken Pie with Puff Pastry. This has been in various draft stages since April, and I’m finally finishing it NOW. This isn’t even part of the memory card dump from today–that’s how far behind I am.
This is essentially chicken pot pie. I mean, how is it not? The major difference between this and Marie Callender’s is that this one only has pastry on top.
The photo of this delectable dish is enhanced by the superior dishware chosen to accentuate the fluffiness of the iced desert within. I made 15-36: Pear-Orange Sorbet before a few years ago when we first started this project, but I forgot to take photos. I finally got back to it in January 2019.
The recipe card describes this dish about as well as I could. The ripe pears did have an intense fruity flavor that was intriguing. Can’t beat that.
A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.
The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.
Editor’s note: This entry was written last summer, but didn’t get posted until now.
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. 🍓🍓
Fettuccini and ham are different foods I’ve heard of before. 12-20: Fettuccini with Ham is a dish I never could have imagined in my wildest dreams. It is both “piquant and tasty” as described below and I enjoyed the dish a lot.
Time for a confession: I have never cooked fettuccini nests before in my life before I prepared this dish. My parents weren’t adventurous with their pasta choices. We were strictly a spaghetti and angel hair household when it came to noodle pasta. Having a cream based sauce was rare also, they generally opted for a tomato-based sauce.
14-14: Sliced Pineapple with Nut Meringue is a unique desert. It was actually fairly tasty, just not something I would have thought to put together. This interesting dish has multiple textures, flavors, and temperatures which all interact nicely. I love raspberry, pineapple, and meringue, but I never thought to combine them, especially this way. 🍍
Meringue is probably one of my favorite applications of eggs in cooking. Egg whites only, but still a great use of eggs.
Much like Ben Wyatt, a late-addition character from NBC’s Parks and Recreation, I have enjoyed my fair share of calzones. Hawaiian calzones are one of my favorite types, pineapple and Canadian bacon can’t be beat! However, when wanting to eat in a health conscious manner, 13-8: Vegetarian Calzone is a great meat-free alternative.
Preparing this dish was super easy. A lot of time can be saved by using ready-bought puff pastry.
Editor’s note: This was a dish I made as part of a big family dinner I cooked with a family friend when I was 13–my step-grandmother is vegetarian and we made this so she’d have something to eat. My mom made her a baked potato for Thanksgiving once, complete with a toothpick-and-construction paper turkey head, wings, and tail that I painstakingly spent the day crafting. She did not appreciate the turkey-potato (too closely resembled an animal for her…go figure), but she did like this calzone.
4-10: Spinach-Mushroom Ring claims to be perfect for a ladies’ luncheon…this light and fluffy egg and mushroom stew dish is yet another dish that I wouldn’t generally make for myself. I ate one of these rings and threw the rest out, and if you know anything about me, that’s something I rarely do.
This dish is described as luscious and from the most accepted and common definition, it can described as richly luxurious or appealing to the senses. The combined flavors of the mushroom sauce and spinach omelette could be described as rich and creamy, but that still doesn’t mean it was a tasty dish.