Blueberry Cream Cheese Lemon Tart

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Blueberry Cream Cheese Lemon Tart

I was thrilled when I went to the market and saw fresh blueberries on the counter. Spring is almost here! I had a box of cream cheese, and a can of sweetened condensed milk, and some frozen lemon cubes. I also had a chocolate cookie crumb pie shell sitting in the pantry that I needed to use up. Blueberry Cream Cheese Lemon Tart sounded like the way to go.

This pie is actually good for you. I put turmeric in it to increase the yellow color. Turmeric is a root in the ginger family, that makes things yellow and has a very mild peppery flavor. In the laboratory, the active ingredient in turmeric, curcumin, has been shown to have anti-cancer properties. The herb has been used in Asia for centuries for its healing properties. It’s also a great way to give a nice yellow color without using artificial color, which some people, like my son, are allergic to.

If you are wondering about the lemons, I have a friend who gave me a whole bag of lemons from his tree. I squeezed them all, and put the juice into ice cube trays. I also froze the skins to put in the garbage disposal to keep it fresh smelling.

Lemons also react with milk products. If you add lemon to cream, it immediately starts to thicken, and so does sweetened condensed milk.

I happened to have that chocolate wafer crust sitting around in my pantry. But, you can use whatever crust you want. The Stove Top Cooked French Sweet Tart Dough would be wonderful, as well as a Graham cracker crust would also be perfect.

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Lemon Margarita Bavarian Creams

Recipes in this PostLemon Margarita Bavarian Creams

Did you know that July 24th is National Tequila Day? I’ve been looking at pictures of Margarita all day long. I’ve also been bemoaning the fact that I can’t find Agave wine anymore. Agave wine is made from the agave plant, from which tequila is also made. Since the wine is fermented, it does not have the same kick as tequila, which is distilled. But, it does have virtually the same taste, but doesn’t make you feel like you’re plastered after only one drink.

A Bavarian cream is a classic French dessert, similar to pastry cream, but is thickened with gelatin instead of flour. Usually, it is served in a mold, and decorated with Crème Chantilly. So, there you have the inspiration for my Lemon Margarita Bavarian Creams.

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Lobster Rose Petal Salad with Lemon Butter Dressing – Great Grandmother’s Recipe

Lobster Rose Petal Salad

Dressed Lobster and Rose Petal Salad

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When I was a little girl, my mother used to go on about how she loved going to her grandmother’s house when she would serve Lobster and Rose salad. I was always hoping that my mother would recreate the recipe, but she never did.

When my great-grandmother was making this salad, lobster was a lot less expensive. I decided that for my birthday, despite to cost, I would recreate Christine Jorgensen’s recipe myself.

I went to the market and bought a small lobster tail. I broiled it and put it on the table to cool before putting it in the refrigerator. All of a sudden, I heard a ker-plunk, looked up, and there was our Maine Coon cat, Miss Rolo Louise Knocker-Offer Boswell, looking guilty, with the end of the hot lobster tail in her mouth, trying to run off with it. I ran up to her and said “Hey, you can’t have that. That’s MY dinner!” I grabbed it, and washed it off. I don’t think she had gotten a chance to eat any of it.

Spane and I had the lobster and rose salad for my birthday dinner. When I tasted it, I could understand why my mother had gone on about how good it was. The combination of buttery lobster and astringently sweet rose was an incredible treat for my mouth. It was truly amazing!

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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.

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Salmon Croquettes and Martini Caper

Martini Shaker and Glass

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Every once in a while, I make too many mashed potatoes.  Yes, it’s true, even Spane and I cannot eat as many as I made the other night with liver and onions!  A long time ago, I discovered that salmon croquettes were particularly good using a left over baked potato as binder.  I had left over mashed, why not I thought?

These turned out so good I didn’t even have chance to take pictures!  Amber and I munched on them while we sat and talked over a Caper Martini.

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Salmon Corn Cakes from A Taste of History

According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!

One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.

The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.

The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber.
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