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.
A few months ago, we celebrated Pi Day in my office. Most of the pies were store-bought, but I decided to flip through Simply Delicious and see if there was anything worth contributing. I decided on 16-11: Meringue-Topped Chocolate Pie–everyone likes chocolate, and we had had a mishap with the lemon meringue pie on the way back from the store while preparing the day before.
If you’re not familiar with Pi Day, it takes place on March 14th, which when written as a numeric date is 3-14 (at least in the U.S. it is–some countries reverse the order). Pi (the mathematical constant represented by the Greek letter π) is usually rounded up to 3.14, so March 14th is celebrated with actual pies (and a bit of math) as a play-on-words. 😂
No one really needs an excuse to eat pie, but “It’s a math joke” is certainly an acceptable one.
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.