15-3: Orange Parfait

15-3: Orange Parfait

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.


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11-22: Scallops with Tomatoes

11-22: Scallops with Tomatoes

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?

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3-7: Snappy Crab Soup

3-7: Snappy Crab Soup

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. 🦀🌶


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16-49: Chocolate-Glazed Raspberry Tart

16-49: Chocolate-Glazed Raspberry Tart

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.


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16-16: Chocolate-Frosted Nut Cake

16-16: Chocolate-Frosted Nut Cake

Think of 16-16: Chocolate-Frosted Nut Cake like a Nutella cake–same flavor profile (chocolate and hazelnuts), and maybe even somewhat healthier?

This is a pretty simple cake–it’s just one layer, and all you have to do is frost and garnish it. Or you can do it like me and make little individual cakes instead.


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14-17: Pears with Mint Chocolate

14-17: Pears with Mint Chocolate

In case you hadn’t had your fill of weird pear desserts with 15-41: Pear Halves with Chocolate Topping and 14-21: Pear Pandowdy, I have a third one for you: 14-17: Pears with Mint Chocolate. To add to the weirdness, even Food Network considers this a recipe.

It does look nice, but I don’t know about the taste claims. Is it the pear that they think makes this taste so good, or the mint chocolate/whipped cream/liqueur?


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15-41: Pear Halves with Chocolate Topping

15-41: Pear Halves with Chocolate Topping

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.


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17-15: Cream Puffs

17-15: Cream Puffs

Looking to impress? Or maybe you’ve been watching a lot of those baking shows while on lockdown and you think you’re ready for some of the “tougher” stuff. Well, here’s a good one for you to test your skills.

I made 17-15: Cream Puffs for Thanksgiving last year (TGV 2019), but haven’t written about it until now. Cream puffs feature pâte à choux, which is the puffy, airy dough that you also find in éclairs. We made profiteroles when I worked at a restaurant a few years ago, and it’s essentially the same thing.

Simply Delicious suggests you can fill your cream puffs with vanilla or whipped cream–the most traditional ones also feature pastry cream (crème pâtissière).

The ones we served at the restaurant I worked at were filled with house-made, hand-scooped ice cream that were (sometimes) baked and (often) assembled by yours truly and then drizzled with a chocolate glaze like these. It was one of those trendy gastro-brew pubs that made the beer onsite and had many beardy/tattooed gentlemen working there, so you can imagine the rest of the menu and atmosphere. At least we served most of it on a normal plate. #wewantplates


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2-21: Shrimp Salad

2-21: Shrimp Salad

Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.

This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.


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12-21: Luxury Rice with Shrimp

12-21: Luxury Rice with Shrimp

When I made 11-9: Fried Jumbo Shrimp, I decided to try to knock out a bunch of recipes at once, thinking I could just buy a few pounds of shrimp and save myself multiple trips to the store. One of the other shrimp recipes I made was this one, 12-21: Luxury Rice with Shrimp.

One of the glaring problems with this theory is that shrimp goes bad QUICKLY, and unless you want to cook/eat a ton of shrimp all at once, you might not end up using all of it in time.

This is what happened to me, and I ended up having to toss a bunch of the shrimp (which was on sale–BIG red flag) before I could even use it and buy more (not on sale this time 💰💰). So much for trying to reduce my environmental and financial impact.

Consider that before you attempt my idea. Also, make sure the recipe is worth it–this one was not even worth rebuying the shrimp, in my opinion.


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