chilled – Simply Delicious: The Cookbook Project

16-20: Chocolate Mousse Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods July 13, 2024July 13, 2024almond paste, almonds, cake pan, cakes, chilled, china caps, chocolate, Christmas, Cointreau, cold desserts, dessert, double boiler, egg yolks, eggs, fairly easy, fairly expensive, food processor, frozen, fruit sauce, gluten-free, Grand Marnier, granulated sugar, grated, grind, liqueur, mousse, orange liqueur, orange peel, powdered sugar, raspberries, raspberry liqueur, raspberry sauce, semisweet, stiff peaks, vegetarian, wax paper, whipped, whipping cream, XMAS 23, zested

I had high hopes of catching up on this thing in a timely fashion, but let’s face it–we’re all surprised I’m even still updating it all at this point. The 10-year anniversary came and went a few months ago without much (or any) fanfare, but I AM still here–just not as attentive as I used to be. Let’s face it–a LOT has changed over the last 10 years. No plans to completely let it die yet, but I would be lying if I said I hadn’t considered it.

Anyway, here’s 16-20: Chocolate Mousse Cake, which was one of two desserts I served for Christmas 2023 (XMAS 23).

Seemed Christmas-appropriate, plus it’s gluten-free! That doesn’t matter to anyone that’s in this house, but someone out there might care about something like that.

16-32: Glazed Fresh Fruit Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 21, 2024February 19, 2024almond paste, almonds, blackberries, blueberries, cakes, chilled, dairy-free, dessert, eggs, fairly hard, fairly inexpensive, flavorings, fruit, fruit salad, garnish, gelatin, gift ideas, glazed, gluten-free, granulated sugar, grapes, grated, mandarin oranges, nuts, party food, springform pan, strawberries, summer, untested

I grew up in Southern California, and lived there up until about 10 years ago. At one of my last jobs before I left, I was often gifted with a Porto’s Bakery fruit tart, which was (and I’m sure still is) delectable. 16-32: Glazed Fresh Fruit Cake reminds me of those fruit tarts, and makes me excited for warmer weather days ahead (check with me again about that when we’re in the middle of summer).

Glazed fruit tarts aren’t unique to just Porto’s or Simply Delicious, and there’s even different options for glazing your fruit tarts, depending on what you’re going for.

15-15: Tiramisu

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 19, 2024February 18, 2024biscotti, biscuits, brandy, chilled, coffee, cognac, cold desserts, cream cheese, creamed, dessert, easy, egg whites, egg yolks, eggs, espresso, fairly expensive, folded, instant coffee, Italian, layers, liqueur, mascarpone, meringue, party food, powdered sugar, soaked, stiff peaks, untested, vegetarian

If you’re still in the “indulgent” spirit, 15-15: Tiramisu comes highly recommended. I remember when tiramisu had its big moment around the time this book was published, so it’s not surprising that it was included in this book.

This is a great one to make in advance of a party or dinner…just don’t sneak too many bites before you serve it!

15-34: White Chocolate Strawberry Soufflé

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods December 31, 2021December 31, 2021boiled, chilled, cold desserts, dessert, egg whites, egg yolks, eggs, fairly easy, fairly inexpensive, folded, food processor, fruit, garnish, gelatin, gluten-free, granulated sugar, individual, meringue, mint, party food, purée, sliced, soufflés, stand mixer, stiff peaks, strawberries, temper, untested, vanilla chips, vanilla extract, wax paper, whipped, whipping cream, white chocolate

Happy New Years’ Eve! 2021 has not been my favorite year (probably not yours either), and so I’m not sad to see it go–in fact, we’re going to celebrate its departure with a holiday-ish dessert today: 15-34: White Chocolate Strawberry Soufflé. This soufflé is not baked, but does include meringue being folded in. I’m not sure if that makes it “not a soufflé,” but at this point, does it matter?

“Dramatic” is definitely a good way to describe this past year, so perhaps this is the perfect dessert/recipe for today. However your 2021 has been, I hope that 2022 is a safe and prosperous year for you and yours.🎇

Now–let’s get off the heavy stuff and into something much lighter–discussion of this “soufflé”.

20-8: Pie Crust

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School July 6, 2021July 6, 20214th of July, all-purpose flour, baked goods, blind bake, butter, chilled, cooking school, cornstarch, cottage cheese, cut in, dessert, dinner, dock, egg wash, eggs, filling, flaky, flute, food processor, granulated sugar, holiday baking, how-to, lattice, parbake, pastry, pastry wheel, pie crust, pie weights, pies, pot pie, quiches, shortening, summer, tart pan, vegetarian

I missed getting this one out in time for 4th of July, but summer’s far from over here in the U.S. If you happen to have some seasonal fruit or are looking for a lighter dinner option (I grew up on quiches and I love them), 20-8: Pie Crust can be a great base recipe for both of those. And of course, this isn’t limited to just summer–pie crusts are useful all year round.

You can even make up a bunch of pie crust dough balls using this recipe and freeze them individually–just pull one out when needed and let it defrost.

15-14: Knickerbocker Glory

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods June 28, 2021June 28, 20214th of July, American, chilled, chopped, cocktail, cold desserts, dessert, dollop, easy, fairly inexpensive, frozen, fruit, garnish, gluten-free, ice cream, maraschino cherries, mason jars, New York, nuts, powdered sugar, purée, raspberries, raspberry sauce, sorbet, stiff peaks, summer, sundaes, toppings, untested, vegetarian, walnuts, whipped, whipping cream

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.

15-3: Orange Parfait

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods February 28, 2021February 28, 2021chilled, citrus, cold desserts, dessert, easy, eggs, folded, frozen, fruit, ice cream, inexpensive, orange juice, oranges, parfaits, powdered sugar, stiff peaks, untested, vegetarian, whipping cream

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.

8-23: Beef Kebabs with Red Wine Butter

Jamie Martin Group 08: Beef, Section 2: Main Courses February 4, 2021February 4, 2021baked potatoes, beef, beef tenderloin, black pepper, boiled, broiled, butter, canola oil, chilled, chopped, compound butter, creamed, cubed, Dijon mustard, dinner, easy, egg-free, expensive, gluten-free, grilled, kebabs, parboiled, party food, pearl onions, peeled, red onions, red wine, salt, sausage, sirloin, skewered, untested, vegetable oil, wax paper

I can’t quite figure out if 8-23: Beef Kebabs with Red Wine Butter are supposed to be used for when you are serving fancy food in a casual situation (like a truffle and foie gras burger in Las Vegas) or casual food in a fancy situation (like food trucks at a wedding). I suppose this one could go either way, depending on the circumstances.

This recipe features not only kebabs, but a compound butter to serve with them. Simply Delicious is big on beef + compound butter–another example is 8-4: T-Bone Steak.

If you’re looking for some other types of kebabs/skewers for your hypothetical casual yet fancy grilling party, try 10-14: Lamb on Skewers or 9-23: Fruity Sausage Kebabs.

16-29: Heavenly Apple Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods January 25, 2021January 26, 2021all-purpose flour, almond paste, almonds, apples, applesauce, bread crumbs, butter, cakes, chilled, cornstarch, creamed, dessert, dough, eggs, fairly easy, fairly expensive, filling, flute, gift ideas, granulated sugar, grated, layers, lemon peel, lemons, nuts, party food, springform pan, tart pan, toppings, vegetarian, zested

It’s a bit past apple season (usually fall/autumn), but 16-29: Heavenly Apple Cake uses applesauce instead of fresh fruit, so you can make it anytime you’ve got a hankering for apples. Or cake. Cake is always good.

They (Simply Delicious) are trying REALLY hard to make you believe there are actual apple pieces in this cake. I mean, the picture and the description would lead you to think that this thing is just chock full of fresh apples.

I hate to break it to you, but this is gonna be one heck of a bamboozle.

16-13: Lemon Meringue Pie

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods January 3, 2021January 3, 2021all-purpose flour, butter, chilled, cornstarch, curd, cut in, dessert, dough, egg whites, egg yolks, eggs, fairly easy, favorites, filling, flaky, flute, fruit, gift ideas, granulated sugar, grated, inexpensive, lemon juice, lemon peel, lemons, meringue, new book, party food, pie crust, pies, salt, stiff peaks, untested, vegetarian

It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.

This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.

I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.

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