Tag Archives: lemon

Lemony Cheese Dip

5 Dec

It’s the Holiday season, so here’s another dip for you to try at your next party.  This is my take on Giada De Laurentiis’ Crostini with Ricotta and Goat Cheese. 

I personally don’t particularly enjoy the taste of raw lemon rind in my recipes.  I find it too bitter, even without the pith.  So for this version of the dip I used lemon juice instead of lemon rind.  The lemons in Puerto Rico are quite different from the ones in the States.  The taste of “limones criollos” or criollo lemons is closer to a lime  than to a yellow lemon.  But you can add the one you prefer.

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LEMONY CHEESE DIP

4 ounce packet of cream cheese
1/2 cup of ricotta cheese
half a log of goat cheese
the juice of 1 lime or criollo lemon
salt and pepper to taste
  1.  Mix all ingredients in a food processor.  DONE!! 

Enjoy with whole-wheat crostini… recipe follows.

WHOLE-WHEAT CROSTINI

1 whole wheat baguette
Olive oil
Salt and Pepper to taste
  1. Cut whole-wheat baguette in slices, on a bias.
  2. Place on a cookie sheet.  Drizzle olive oil and sprinkle salt and pepper to taste.
  3. Toast in a 350 degree oven for 8-10 minutes, until golden brown.

The dip is lemony and delicious.  It would work great in a sandwich… however, I did not have the chance to try it because it was gone in a flash.

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Romaine Salad with Citrus Ceasar Dressing

17 Nov

This is a great recipe for a very tasting dressing.  The dressing is an adaptation from a Bobby Flay recipe.  This yields a nice amount of dressing.  I choose to toss the salads individually and save any left-over dressing.  I make the croutons from scratch because I have not been able to find whole wheat croutons yet.

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Romaine Salad with Citrus Ceasar Dressing

1 -2 Romaine lettuce hearts
Whole Wheat croutons – recipe follows
Citrus Ceasar Dressing:
1/4 cup of orange juice with the juice of 1/2 a lemon
4 cloves of roasted garlic
1 tablespoon Dijon mustard
1 tablespoon egg-free mayonnaise
1 tablespoon white balsamic vinegar
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste
  1. Place the orange/lemon juice mixture, garlic, mustard, mayo, vinegar, salt and pepper in a food processor.  Blend until smooth.  With the motor running, slowly add the olive oil and blend until emulsified.  Add the Parmesan and pulse a few times until incorporated.
  2. Wash the Romaine lettuce and cut into slices.
  3. Place in a mixing bowl, toss with dressing, croutons and additional Parmesan cheese.  Shaved or Shredded Parmesan looks really good here.

Whole-Wheat Croutons

  1. Cut a whole wheat bagguette in squares.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Toast in a 350 degree oven until crispy and golden, for about 15 min.
  4. While still warm, toss with parsley flakes.

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