Versatile and indispensable, sunny bright lemons perk up any recipe whether savory or sweet taking it from good to great. Enjoy new ways to brighten your cooking and baking repertoire with this ever-popular citrus fruit. In this class lemon will be cut into ricotta, stirred into risotto, folded into an aioli, whisked into a garlicky salad dressing, whipped into a curd, cut into buttery cookie dough and finally sandwiched in a buttercream filling. Bring your appetite, this menu is loaded with delectable new recipes for your to dive into.
Lemon Ricotta Bruschetta
Sweet, salty and tangy flavors melds on a crisp baguette.
Creamy Lemon and Herb Risotto with Braised Scallops
Lovely for weeknights or special occasions
Grilled Asparagus with Lemon Aioli
A favorite side dish to serve with any meat or fish
Lemony-Garlic Baby Kale Salad with Toasted Almonds Served on it’s own or as an accompaniment is a wonderful light supper or satisfying lunch.
Served chilled on a summer afternoon, this recipe combines a petite flaky butter crust that is baked, cooled and then filled with an ethereal whipped lemon curd.
A popular French butter cookie, lemon sables are perfect for entertaining. The dough may be prepared a month ahead and frozen. Simply slice and bake when you learn friends or family will be coming.
Another French classic that will delight anyone who tries them. This cookie features two light, crisp puffs sandwiched with a creamy lemon buttercream filling.
Instructor: Barbara Morse
In-Person Fee: $75.00