Most Popular Recipes 2016

Most Popular Recipes 2016Recipes in this Post

2016 – What a Year

Some many things happened in 2016 that just absolutely floored people. The person who won the popular vote, Hilary Clinton, lost the electoral vote, and much to many people’s chagrin, Donald Trump is our new President-Elect. There were many technological breakthroughs, including the Amazon Echo, an AI which is so useful, it almost becomes part of your family. Many of our favorites in the entertainment industry are no longer with us, including David Bowie, Prince, Carrie Fisher, a list that is too long and sad.
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Peaches Raleigh – Rosey Peaches with Ice Cream

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Last night, May 24, 2011, was the last night of Dancing with the Stars. I’m not that much of a TV fan, but there are a few shows that I watch, and I do try to watch this one – especially the final show.

So, I thought since we were going to be watching in the living room of TV trays, that it would be nice to have a fabulous dessert to go with the show. I created Peaches Raleigh, and they were great!

Rant

Just a note about how I feel about television. When I was growing up, we had one television, and it was in the living room. The only time that it was ever in the bedroom was when you were sick.

It’s important to spend time at the table with your family and friends, television is too much of a distraction. Meals are the time to share the ups and downs, joys and comedies of the day, throw ideas around, and give thanks to the Lord our God for making the meal possible. It is not a time to the sucked into the television – unless it’s a special occasion, like the Academy Awards or Dancing with the Stars.

Okay, back from Rant, the local Armenian stores are full of wonderful fresh fruits organically grown in Fresno. The fruits may not say organic on them, but for all intents and purposes, they are organic. I have found that the big chain markets get organic fruits and vegetables, but they are not nearly as nice as the stuff grown in Fresno and brought into Glendale early every morning.

My local store had some lovely white stone peaches, and I had ice cream, boysenberry and rose preserves at home.

White flesh peaches are not like their cousins the Free stone peach, so you have to remove the pits with a knife if you want to do anything with them other than eat them out of hand.

I served the peaches on nice glass dishes with a fork, and they were a great hit. Of course, the battery in the camera died, so not pictures, but I’ll make it again, and have pictures.

Recipe: Peaches Raleigh

Summary: Make this rosey peach ice cream dessert and get wows from guests

Ingredients

  • 3 White Flesh Peaches
  • 1 tablespoon Butter
  • 1 tablespoon Marsala
  • 3 tablespoons Rose Preserve
  • 1 1/2 cups Peaches and Cream Ice Cream
  • 6 teaspoons Blackberry Preserve

Instructions

  1. With a sharp knife cut each peach in half, and carefully remove the seed.
  2. Put butter into a large sauté pan, and when it has melted, put the peaches in skin side up. Slide them around a little, then add the Marsala. Slide them around a bit more, and add the Rose Preserve. Slide them around more, then put a top on the pan, lower the heat to very low, cover, and let them cook/steam for about 10 minutes or until the skins have puckered up on the peaches. Turn off the heat.
  3. Put the peaches on to a plate and put them in the freezer. Leave the liquid in the pan, you will be using that later.
  4. When the peaches are very cold, it is time to make the dessert.
  5. Remove the skins, and put each peach half on a nice serving plate, pit side up.
  6. Reheat the sauce left in the pan, and let it thicken a bit, stirring all the while, about 2 minutes.
  7. Take a small ice cream scoop, a size 24 is perfect, and put one scoop of ice cream on each peach half, then put a a dime size of blackberry preserve, the a spoonful of the sauce over that. If you have left over sauce, put it in the bottom of each dish.

Quick notes

If you cannot find peaches and cream ice cream, vanilla will do just fine.

Variations

You can use sliced peaches, and boil the syrup to pour over the dessert.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Lemons, lemons, lemons – Lemon Meringue Pie

Lemon Meringue Pie What’s the old saying? “When life gives you lemons, make lemonade!” I say, make Lemon Meringue Pie and Rose Lemonade with the left over lemon juice.

When I was a child, my mother used to make this pie frequently, because it was simple, and always very, very good.  I remember the first time I went to a coffee shop and got excited because they had Lemon Meringue pie, but, it was translucent and nasty.  My mother’s was not made from cornstarch, my mother opened up a can and made magic!

A word about that magic can – my mother used Eagle Brand Sweetened Condensed Milk and I used it for years, and I still use it when I want absolute perfection. I found out about the Hispanic product La Lechera, that not only tastes very good, but it considerably less expensive!  Do yourself a favor and keep a few cans on hand, you can also use it for Magic Cookie Bars (recipe to follow), and Thai Iced Tea. Although La Lechera is very good, Eagle Brand is still my favorite, and is the only one I will use when I make Cappuccino Fudge.

Please don’t buy one of those pre-made crusts.  This recipe is so simple that you will not have any need to “save time”.  If you have a food processor, like my Waring Food Processor, then this whole process takes 10 minutes (including baking the pie!).  If you don’t have a food processor, that’s fine, too.  Either way you go, a graham cracker crust made from scratch is better than a store bought one any day.

So, here are the two things I am making today, including the Rose Lemonade.

Graham Cracker Crust – Simple

Ingredients

  • 6 tablespoons butter melted
  • 24 graham crackers
  • 1/4 cup sugar

Instructions

  1. In a small saucepan or the microwave, melt 6 tablespoons of butter.
  2. There are two methods of doing of making the crumbs:
    1. The best way to do this, however, is in a large food processor, just be sure to use the pulse button and pulse the crackers, then add the butter and sugar, and pulse two or three more times before removing and putting into your pie pan.
    2. Place about 24 graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
  3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Add 1/4 cup of sugar to the graham crackers. Add the melted butter. Stir or blend together with your hands.
  4. Finally, press into the pie plate or other pan.
  5. To pre-bake the pie crust, bake for 8 to 10 minutes in a preheated 350 degree . oven.

Variations

You can make this crust with other kinds of cookies. Lemon cookies and ginger snaps both make excellent crusts.

Preparation time: 10 minute(s)

Cooking time: 8 minute(s)

Diet type: Vegetarian

Number of servings (yield): 1

My rating 5 stars:  ★★★★★ 1 review(s)

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Lemon Meringue Pie – No Cornstarch!

Ingredients

  • 1 Graham cracker crust
  • 1 can Sweetened Condensed Milk
  • Juice of 1 Lemon
  • Lemon Rind (optional)
  • 1 drop Yellow food coloring (optional)
  • 3 Eggs separated
  • 2 tablespoons Sugar
  • Instructions

Instructions

  1. Preheat oven to 350.
  2. Combine milk with egg yolks and lemon juice and rind. Mix thoroughly.
  3. Pour into prepared graham cracker crust.
  4. Beat eggs until stiff. Gradually add sugar, and beat a bit more.
  5. Spoon eggs over top of pie, making sure all edges are secure, then make peaks with the back of the spoon.
  6. Bake at 350 about 10 minutes or until the peaks are lightly browned.
  7. Let stand and cool, then place in refrigerator and chill thoroughly before serving, at least four hours.

Variations

This always makes a perfect pie, and is creamer than the cornstarch version. Using key limes instead of lemons will make a Key Lime Pie.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.