Lemon Garlic Dressing

Garlic-infused lemon salad dressing is robust and excellent for any bold salad.  The strong flavor balances nicely against the light texture of this dressing.

Ingredients

1/2 cup olive oil

5 garlic cloves, finely minced

1/8 cup or 2 Tbsp Parmesan Reggiani, finely grated

1/3 cup lemon juice, fresh squeezed from 1 -3 lemons

Salt and pepper

Directions

Finely mince garlic.  The garlic should be fine enough it blends into the dressing.  If desired, use a garlic press to crush garlic prior to mincing to achieve a fine texture.

Squeeze juice from lemons to get 1/3 cup.  The amount of juice and acidity will vary.  Taste the lemon juice to determine if slightly more or less lemon juice will be needed.  For highly acidic lemons, add part of the lemon juice at the beginning to make dressing.  Add the remainder to get desired lemon flavor.

Place oil and lemon juice in a salad dressing shaker or bowl where dressing can be whisked.

Add minced garlic and cheese.

Add pinch of salt and ground black pepper.  Shake or whisk dressing until well mixed — if not, the garlic and cheese may settle as seen in the picture below.

IMG_2547

Notes

Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping.

I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.

Lemon Curd Jelly Roll with Raspberry Coulis

IMG_2574

A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.

Ingredients

Cake

1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract

Curd

3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar

Directions

Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.

Cake

Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.

Curd

Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.

Coulis

Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.

Assembley

Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.

Notes

My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

IMG_2575 (1)

Lemon Curd

Ingredients

3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons*

pinch of salt

6 T butter  cold and diced

Directions

Whisk eggs, sugar, lemon zest, and salt in heavy saucepan until light in color. Place over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pull from heat and pour into bowl. Cover it with plastic wrap and refrigerate for couple hours. Ready to serve. Layer curd and fresh raspberries in clear serving container for a beautiful and delicious  dessert. Also goes well with Pepperidge Farms gingerman cookies.

*I use microplane to zest and never strain the curd.