If you happen to have a “pastry fish” laying around, here’s a good use for it (I know you’ve been waiting for someone to tell you what to do with it). 11-20: Pastry Fish with Shrimp is so 1980s that I think we can bring it back around again for a 2020s-era reboot–this just screams “novelty food that looks better than it tastes”.
Maybe I’ve just been watching too much Great British Baking Show (or Great British Bake Off, as it is known in its native UK) on Netflix lately, but this sounds like a wacky cooking challenge just waiting to happen.
Hi there–it’s been a while, but things got busy recently. Here’s one that’s been half-finished in my draft queue for way too long.
We got onto a “ridiculous desserts” kick recently, and made 15-14: Knickerbocker Glory along with its similar cousin, 15-7: Banana Split. If you’re still holding off on going out somewhere for ice cream, either one of these are pretty easy to make at home and are definitely ridiculous. Not quite on the level of “cake hanging off of a milkshake for Instagram“, but also definitely not something you’d eat very often.
“Knickerbocker glory” is a real thing that Simply Delicious didn’t just make up, and has been around for about a hundred years at this point. They were allegedly invented in the US (at the Knickerbocker Hotel), but seem to be a much bigger deal in the UK these days than they are here. They’re even mentioned in Harry Potter!
Since Independence Day is just around the corner, maybe you can make these as an “American” summer treat–especially if it’s super hot where you are right now.
Y’all, we have been locked inside for over a year at this point, so it was only a matter of time before the recipes that looked silly to me before now started looking like a good time. What better time to enjoy 15-7: Banana Split than when the only “safe” entertainment you can get these days is picking up ingredients for it while wearing two masks at the grocery store?
Nope, that’s not a cat hair on your screen–it was on my scanner when I scanned the card. Stop trying to get it off.
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.
Simply Delicious says that now (winter) is the time for scallops, so here’s 11-22: Scallops with Tomatoes for you. It’s very similar to one of my FAVORITE recipes from this book, 11-12: Creamy Sautéed Shrimp (otherwise known in my family as “Shrimp Something”).
Seafood + butter + curry + tomatoes + cream is pretty much always going to be a win. With rice, 10/10?
Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.
This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶
I had a goal to finish all the ones I cooked in 2019 by the end of 2020…not sure if I’ll meet that goal (EDIT: I did!), but here’s one more from last year: 16-49: Chocolate-Glazed Raspberry Tart. Not only is this from last Thanksgiving (along with 6-42: Turkey Pot Roast and 17-15: Cream Puffs), but I also made a version of it as part of a fancy Christmas dinner 12 years ago (XMAS 08) as well. Since today is Christmas Eve, I think it’s a good day to tell you about it.
When I made this back in ’08, I made 6 individual tarts instead of one big one–I was afraid it would look weird once I cut it, so I thought individual servings would look better. I had been watching a LOT of Top Chef at that point (and still do, but that’s the ONLY cooking show I’ll watch).
Since I had a few of the same guests attending as that Christmas dinner back in ’08 (and the same number), I decided to make the same modification this time. Usually I will reverse modifications when I recook recipes I’ve already done to try to honor the “original” recipe, but this time I decided to stick with it.
I often wonder when I “evaluate” these recipes if I’m biased in my ratings/attitude towards them because of my own personal feelings about their contents. If I don’t personally like pears, does that unfairly impact my review of 15-41: Pear Halves with Chocolate Topping? Probably. Just a thought.
I’m not a huge pear fan, so if you haven’t figured it out by now, pear halves with weird chocolate bread topping wasn’t my jam. But if months of quarantine have you curious about weird desserts from the 80s, read on.