Strawberry Balsamic Pie

Recipes in this Post Strawberry Balsamic Pie

So, I asked my son if he wanted strawberries because they are in season and on sale at the supermarket. He said no, we don’t eat them fast enough, and they go bad. I told him I would make some kind of dessert, and bought not one, but two containers of lovely red, ripe strawberries.

When you are going to buy strawberries, check them carefully. Thoroughly look them over, especially on the bottom, where an errant bruised one is oozing fluid and making the others near it go bad. Also check that their top part of the fruit is red, not pale green. If it’s pale green, the fruit is not ripe and will be tasteless.

After you get your berries home, unless you intend to eat them immediately, just put them in the refrigerator. Do not wash them! When you wash them, they will go bad quickly. If you must wash them, then let them dry in a single layer on a paper towel on a sheet pan, before putting them in the refrigerator.

You will enjoy this pie. You can buy a pre-made graham cracker crust, or you can make one yourself. I have a container of graham crumbs, so I make mine. I will put the recipe for the graham crust in as well.

Strawberry Balsamic Pie

Prep Time: 1 hour, 30 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 38 minutes

Category: Dessert

Cuisine: American

Serving Size: 1 slice

Calories per serving: 372

Fat per serving: 16 g

Saturated fat per serving: 7 g

Carbs per serving: 53 g

Protein per serving: 5 g

Fiber per serving: 2 g

Sugar per serving: 43 g

Sodium per serving: 217 mg

Trans fat per serving: 0 g

Cholesterol per serving: 37 g

Nothing like fresh strawberries with sweet balsamic vinegar to bring out their bright flavor. This makes a great summer pie. If you don't feel like turning on your oven, use a pre-made graham cracker crust.

Ingredients

For the Crust
1 1/4 cups graham cracker crumbs
1/2 cup unsalted butter, melted (1 stick)
1/4 cup sugar
For the Filling
1 can (10 oz) Sweetened Condensed Milk
1/4 cup Lemon Juice
1 teaspoon Balsamic Vinegar
4 cups Strawberries sliced
For the Topping
1 cup Whipping cream
2 tablespoon Sugar
1/2 teaspoon Vanilla extract

Instructions

    Preheat the oven to 350. Prepare the pie crust by combining all the crust ingredients together, then turning them into a pie plate. Use the back of a measuring cup, or a glass to flatten and evenly distribute the crust. Bake the crust in the preheated oven for 8 minutes, remove and set aside to cool completely.
    To make the filling, combine the lemon juice, vinegar and condensed milk, stir til thickened, a few minutes. Put the strawberries in with the milk mixture and toss completely. Fold that into the pie shell.
    Refrigerate at least one hour. Put the bowl you are going to make the whipped cream in the refrigerator at the same time.
    To make the topping, have ready a chilled bowl. Put the cream in the bowl and start beating it. Add the sugar and vanilla and continue beating until stiff peaks form.
    Spread the whipped cream on top of the pie and serve immediately. Refrigerate left overs, if you are lucky enough to have any.

Notes

Make sure the berries are completely dry when doing this. You can either slice or half the berries, depending on their size.

http://the-good-plate.com/2017/08/strawberry-balsamic-pie/
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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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