We’re barely into spring, so what better way to celebrate that than to jump ahead to summer with 16-19: Midsummer Cake? We’ll call it being super proactive–you’re already thinking ahead for summer. Like when you go shopping for spring clothes and the summer stuff is already on the shelves. Look at you being so productive. Such a trendsetter!
There’s no rule saying you HAVE to make this in summer–it could be a great spring dessert as well. In fact, strawberries are generally considered more of a “spring fruit” more so than a summer one (depending on where you live), so maybe we should update this to be a “Spring Cake”? I can’t go with “Mid-Spring Cake” because that sounds like something you make in the middle of a jump.
I’m a day late, but had intended to post 14-28: “Hot Love” for Valentine’s Day, because how could you not? Apologies for procrastinating on it, but at least it’s there for Valentine’s Day 2024 (and beyond).
This one used to make me giggle every time I looked at the card as a kid–it felt cheesy to me even back then (but also sort of intriguing in that “is this what grown-ups do?” kind of way). I pretty much still feel the same way about it (grown-up question and all).
What is the plate in the picture above resting on (besides a book)? A cabinet on its side? A locked trunk? What’s in the box!?
I’m (more than) a little reluctant to post 15-5: Strawberries Romanoff given the current state of the world, but I made it over a year ago and I need to get it out of my queue, so here you go. And yes, that’s really how long it takes me to get to these sometimes.
Strawberries are in season right now, so this is somewhat seasonally appropriate (but perhaps not politically so). I’m not sure being from the “courts of the Russian czars” is much of a selling point anymore these days (although arguably, it probably wasn’t much of one in the late 1980s-early 1990s either), but it is what it is.
You can find ways to support the people of Ukraine here. ??
Parfait means something different in America than in other places, so if you’re a Yank like me, you may find the description and name of 15-3: Orange Parfait to be a bit of a mismatch.
In current-day America, parfait usually refers to a fruit/yogurt/granola cup you might find at Starbucks or McDonalds for an easy breakfast on-the-go. In other places (like France), parfait usually refers to what is essentially ice cream, which is pretty close to what Simply Delicious has got for you here today.
Fun fact: there can be meat parfaits as well (similar to a pâté). I think I’ll skip that version for today.
This is a do-ahead recipe, so there’s a bit of planning that must go into it if you want to have it ready to serve for a particular event. They don’t really frame it in any other way other than preparing it for a party, but if you want to make these just for you, go ahead. Treat yo’ self.
Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.
The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “old” ways, to be quite honest.
Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?
At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.
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.
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. ??
Just to show you how far behind I’m running with entries these days: I’m finally cracking into what I made for Mothers’ Day this year (MD2018) with 16-10: Strawberry Shortcake. You know…back in May. We were growing a ton of strawberries in the yard this year, and a few of them even made it into this dish.
Last year I attempted a Simply Delicious-inspired Mothers’ Day brunch (MD 2017), complete with fancy pastries and attempts at complicated sauces. This year, I kept it somewhat more simple in the interest of time spent and calories consumed. ?
Polynesian-style spareribs are my second or third favorite preparation of spareribs. As I described when I wrote 7-16: Orange-Glazed Spareribs, my grandmother’s recipe for Barbecue Spareribs still can’t be beat. However, these ginger and pineapple glazed ribs are more than acceptable. My dish came out of the oven tender and delicious, and maybe a little burnt from cooking too close to the broiler.
This meal is indeed, delectable, as described by the editors of Simply Delicious. I served this dish at a time of the year when corn-on-the-cob was not in season so my final plate looks a little different. The bright yellow corn would provide a nice contrast to the dark ribs on the plate.