This Meyer Lemon Meringue Pie recipe is so easy, even a 6 year old can make it. It is the fresh homegrown lemons that makes it so delicious.
1 baked pie shell (brush with egg white before baking)
1 can of sweetened condensed milk
3 large eggs separated (Use yolks in filling and make meringue out of whites.)
1/2 c. Meyer lemon juice
1 tsp. grated zest of lemon
¼ tsp. cream of tartar
¼ c sugar
Mix condensed milk, 3 egg yolks, lemon juice and zest of lemon and pour into baked shell. Chill.
¾ c. chopped onion
1 carrot, sliced thin
2 tsp. mustard seeds
2 Tbsp. unsalted butter
¾ pound broccoli, chopped coarse (about 3½ cups)
2 c. chicken broth
1 c. water
1½ tsp. fresh lemon juice, or to taste
¼ c. sour cream
In a heavy saucepan cook the onion, carrot, mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft. Add the broccoli, the broth, and the water and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender, purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).
This is a light soup with wonderful flavor.
Beat egg yolks until thick and lemon-colored. Gradually add ¾ cups sugar, beating well. Stir in whipping cream, milk and brandy. Beat egg whites until soft peaks form. Fold into brandy mixture. Chill thoroughly. Sprinkle with nutmeg.
Serves 8 cups
DeeDee’s Christmas Cookies
My great Aunt Concetta “DeeDee” DeLerno was a great cook, or so I am told. Unfortunately, I never met Aunt DeeDee. But, even though I know I am my mother’s daughter, every time I look in the mirror (I am the spitting image of her), I also know that I am related to my grandfather’s sister, Concetta DeLerno. I make up my own recipes, I like the science of cooking as much as the ritual, and I KNOW food. I have Mediterranean blood, love red wine, garlic and olive oil. I am Italian even though I don’t look it. I wish I had gotten to know Aunt DeeDee and would have loved to cook with her! This simple cookie recipe reminds me of my roots in Ustica and Brindisi, Italy. I use my Meyer Lemons off the bush in the front yard. Thanks for the recipe Aunt DeeDee!
½ lb. butter
4 cups flour
1 2/3 cups sugar
1 whole lemon (grated and juice)
1 teaspoon vanilla
1 teaspoon baking soda
2 teaspoons cream of tarter
Sift flour once. Sift flour again with cream of tartar and baking soda.
Cream butter and sugar together. Add eggs, vanilla and lemon. Fold in flour mixture.
Roll out with rolling pin and use cookie cutter.
Bake at 350 for about 10 minutes.
Oak Alley Plantation is located on the Mississippi River, on River Road in Vacherie, St. James Parish. Called the Grande Dame of the Great River Road, it is named after its distinguishing feature, an alley or canopied path created by a double row of live oaks, about 800 feet long, which runs between the house and the Mississippi River. The oaks were planted in the early 18th century, long before the present house was built. The property is composed of 25 acres of history and romance, regret and rebirth, tragedy and triumph.
At Oak Alley, you can enjoy a professionally guided tour of the Big House; visit the Civil War Encampment; Witness the “Slavery at Oak Alley” exhibit; explore 25 historic acres; see newly planted pecan trees commemorating Antoine, an enslaved gardener who grafted the first paper shell pecan; visit the Blacksmith Shop; stroll the magnificent alley of 300 year old live oak trees leading a quarter mile to the Mississippi River; and shop in the Gift Shop. There is also a restaurant on the property offering Cajun/Creole Cuisine. Cottages on the property offer an overnight stay.
Oak Alley was built, along with other plantations, when the River Region sugar industry was flourishing. Many of these homes have disappeared by the passage of time, but Oak Alley remains as a testimonial to the Old South’s Golden Age.
It was restored in 1925 by Mr. and Mrs. Andrew Stewart, carefully planned so that the inclusion of modern plumbing and kitchen facilities would conform to the original architectural format.
Shortly before her death in 1972, Josephine Armstrong Stewart created the Oak Alley Foundation, a 501(c)(3) non-profit , charitable, literary, educational trust, so that, through the love and support of those who value a region’s link to the past, the mansion and 25 acres of grounds would endure.
Zeb Mayhew, Jr., Josephine Stewart’s great-nephew jumped at the opportunity to take over the Oak Alley Foundation.
For more information, visit http://www.oakalleyplantation.com
For directions to the plantation, visit: http://www.oakalleyplantation.com/plan-your-visit/map-directions
Suffering from the empty nest syndrome and finding herself with time on her hands, Sherri started painting classes with her neighbor a few years ago. She has a priceless eye for putting things together whether it is interior design, clothing, store merchandising, flower arranging, cooking, etc. A natural talent that had a little help from her friend, Sherri has continued to take lessons and grow from one artistic medium to another. At The Stockade she will show her recent oysters in oil!
Sandy Engels of The Purple Sage will join us at The Stockade for Highland Nights this Friday, November 14th.
Sandy’s tagline, “Wise Skincare with a Bit of Southern Sass” is a good indication of the philosophy of Sandy and her products. Her company, Purple Sage, is a touch of Sass (think purple), Wisdom (that’s the Sage), and Rebel (that’s me, the owner).
Sandy wanted to make soap since she was a child and describes her fascination with that project in her bio on her website, The Purple Sage.
In addition to hand blended soaps, her company makes lotions, creams for pain discomfort, foot creams, foaming milk baths, bath fizzies, facial toners, sugar scrubs, room sprays, body sprays, laundry powder, and dishwasher cubes.
Whitney Plantation, located between Wallace and Edgard in St. John the Baptist Parish, will open its doors to the public for the first time in its 262 year history on December 8, 2014. Visitors will be immersed in the world of an 1830’s sugar plantation and the world of the people whose labor made it one of the most successful in Louisiana. It is a genuine landmark built by African slaves and their descendants. The site is now dedicated to the interpretation of slavery along the River Road.
Whitney Plantation tours will be offered every day except Tuesday, from 10:00 am – 3:00 pm. It is located approximately 55 miles from Baton Rouge and makes an easy day-trip for guests of The Stockade.
The photos here were taken during a preview tour of the plantation. Refer to the website for more photos and read more about the fascinating history of this plantation: http://www.whitneyplantation.com
After Katrina, Lee was watching television and saw a house in the 9th ward with a cross leaning against the porch made of oyster shells. He duplicated it and called it a “Katrina Cross” selling them with profits going to the Katrina fund for fisherman. Then he moved on to other decorative items made of Louisiana oyster shells…like lamp bases, ring holders, Christmas decor, wreaths, yard crosses, etc. His oyster items can be found in Henderson, La. at The Marketplace at Hwy 115 and in Baton Rouge at Mosaic Gardens.
Noel creates functional works of art from wood, using the unique grain patterns and selectively cutting, riving and shaping the wood to expose the beauty God has put into wood. This is his passion. Both beautiful and useful, his kitchen utensils can be hung for display and are comfortable to use in food preparation and serving family and guests. Noel has a Facebook page for Rural Life Woodwords at https://www.facebook.com/pages/Rural-Life-Woodworks/139406116100929. Look up his page for examples of his art and whimsy. He can be reached, for special orders, at email@example.com or 225-975-7120.
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The Stockade Bed & Breakfast
8860 Highland Road
Baton Rouge, LA 70808
Toll Free: 888-900-5430