Dulche de leche Lemon Meringue Pie

Lemon Meringue Pie made with Dulche de Leche

My friend, Libby, had asked me about the magic lemon meringue pie I used to make, and I pointed her to the recipe, right here at The Good Plate. So, today, when we were going on a picnic together, I thought it would a great thing to make for her.

Libby was picking us up at 2:00. I thought about making it at 12:30, so I didn’t have a lot of time.

When I went to get my ingredients together, the most important one was missing, the Eagle Brand Sweetened Condensed Milk. I went through my kitchen with a fine toothed comb trying to find it, but to no avail. Finally, I spied a can of Dulche de Leche.

Dulche de Leche is caramelized condensed milk. It will happen naturally if your can of milk is kept in a warm spot for a very, very long time, or you can make it by boiling it for four hours, or you can dispense with all that and buy it in a can. It is much thicker, very rich, and has a caramel flavor.

Continue reading

Christmas Pudding with Hard Sauce

Recipes in this Post

Christmas Puding with Hard Sauce


We’re going to have a Dicken’s Christmas this year. I’m roasting a goose, and I’m serving Christmas Plum Pudding for dessert. The journey to this pudding has been long and interesting.

Getting suet was difficult. Why? Because most people don’t buy suet, so it’s hard to come by. What is suet you ask? Suet is the hard fat around the kidney of a cow or sheep. Suet has a high burning point, so it’s perfect for making such things as Christmas pudding and mince meat.

I had mince meat pie that was made with suet, and it is truly superior to that which does not have it. So many people said “Ew!” to suet that manufacturers removed it from the ingredients, thereby producing a far inferior product. It’s been so vilified that younger butchers don’t even know what it is.

I finally found a butcher who had it, and asked my friend to pick it up for me, as he was closer to the butcher shop. He brought me this mass of fat, and I put it in the refrigerator. So, today, I started actually making the pudding.

I decided to use a recipe from Housekeeping in Old Virgina. Actually, I used a combination of the various recipes. They all had the same thing in common, equal amounts of bread, suet, eggs, brown sugar, and raisins. This was some true eyeballing.

Continue reading

Pasta alla Carbonara

Pasta alla Carbonara

Last night was Spane’s Chorus performance at John Muir Elementary School. Spane has been in the chorus since first grade, and he really likes it. He’s in the third grade now. It brought tears to my eyes seeing those children all dressed up in their best white shirts and black bottoms, most with red Santa Claus hats. The kids were just wonderful, lead by the talented chorus directory, Mrs. Melano. Those children worked very hard practicing and they did a really good job.

When we got home, I wanted to make something was easy, but a little celebratory. Spane has always liked Pasta alla Carbonara – it’s easy and flavorful.

I’m very grateful to the U.S. troops who brought bacon and eggs to Italy in the Second World War. Some Italian cook got the idea to combine the two and put them over pasta. We’ll never know the true origin of the dish, except that it does not appear in any cookbooks until after World War II.

The funny thing is, even though this is a quick dish to make, Spane had fallen asleep by the time it was finished. He was really tired. I had a little, and we wound up eating the rest for breakfast. Hey, bacon and eggs, right?

Continue reading

Pirate Party Appetizers

Recipes in This Post

Fruit Boats

Here, for your pleasure and review are pictures of some of the food served at Spane’s eighth birthday party. There will be pictures of the actual Birthday Boy soon.

Pirate's Balls with Sauce


These Caribbean meatballs were quite the hit. Spane asked me to make them again. Recipe for Caribbean Pirate Meat Balls

Fruit Boats

These just looked so lovely. My original intent was just to have the banana slice and orange quarter, and Douglas came back from the store with these lovely red grapes. They made the dish!

Recipe: Fruit Boats

Ingredients

  • 4 oranges
  • 2 Bananas
  • 12 grapes
  • Toothpicks

Instructions

  1. Cut the oranges into quarters. Make twelve banana slices, each about 1/2 inch thick. Put a toothpick into the top of each orange quarter. Put a banana slice, and top with a grape. Serve on a nice, festive plate.

Quick notes

Red grapes look best.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

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

Skull Cheese Ball

This cheese ball was very simple to make. It’s a good way to get rid of little bits of cheese, nuts and dried fruit you might have laying about.

Pirate Cheese Ball

Ingredients

  • 1 package Philadelphia Cream Cheese
  • 1/4 lb Gorgonzola
  • 2 tablespoons Shredded Parmesan 1
  • 2 tablespoons Shaved Parmesan 1
  • Dried cranberries
  • Walnuts
  • Black Sesame Seeds
  • Pringles 2

Instructions

  1. Reserve 2 walnuts to make the skulls teeth.
  2. In a stand mixer, combine the cheeses, cranberries and remaining walnuts. Mix thoroughly.
  3. Cheeses in the mixer

  4. Put strips of wax paper on a nice serving dish to keep the dish clean. You will be removing it after decorating the skull.
  5. Shape the cheese ball into a skull, making impressions for the eyes and mouth.
  6. Pour black sesame seeds carefully into the eye sockets. Use the remaining walnuts for teeth.
  7. Remove the wax paper. Stick toothpicks about a quarter of the way into the cheese and cover with plastic wrap.
  8. Refrigerate until ready to serve, then remove the toothpicks and put Pringles around the skull to look like waves.

Quick notes

This is a great way to use up bits of cheese in your refrigerator.

Variations

2Plain Pringles look like waves when placed around the skull. They are optional. The chips are not sturdy enough to be used for the cheese, but are there for decoration only.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

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

Rum (Cannon) Ball

These were a take off on the Oreo Rum Balls I made, only these used white creme cookies, and had spice flavorings. Here is the recipe.

Cucumber Boats

This is probably my favorite. In all the time I was thinking to myself, what could I stuff those cucumbers with, and then I thought egg salad would be good. As I removed the egg yolks from the whites, I realized that the whites would make proper sails, and the black olives were the Jolly Rogers.

Jolly Roger of Rack Rachham

I have a whole post about making this cake. It was really fun and everyone loved it!

Cucumber Boats

Cucumber Boats

Recipes in This Post

I made these for Spane’s eighth birthday party, a pirate theme. I’m not much for egg whites, and this is a unique way to enjoy deviled eggs. The ground sumac really gives this appetizer the zip it needs.

These little boats are so delicious and festive looking that they could be the star of any holiday party. They are very easy to make, and would be wonderful to use up the colored eggs at Easter time. Children like them as a snack.

Continue reading

Scrambled Burger Quiche

Recipes in this postScramble Burger Quiche

Many years ago, we used to go to a restaurant that had something called Scrambled Burgers. I loved them, being a mixture of ground beef, spinach, onion and cheese. I thought that combination would make a wonderful quiche. Continue reading