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Joined Date: Jan 01, 2010
Reviewed Lemon Yogurt Cake
"I agree with other reviewers that (1) the oil adversely affects the texture of the cake and (2) there is not much lemon flavor. This is not a finely textured cake; it is mealy and crumbles easily. I tried it only because I don't care for butter flavor, and this recipe uses none, and I had lemons to use up. It's an OK cake for tea or lunch, but not"
Reviewed Lemon Coconut Macaroons
"These were easy to make and look wonderful on a plate. My only issue was that, in spite of doubling the amount of lemon rind and adding lemon juice, they did not taste of lemon. I also found they stuck somewhat to the parchment paper. I will make them again, though, with even more lemon rind."
"This was wonderful!! I followed the recipe pretty closely and cooked it stove top. It took a little experimentation to find just the right heat to keep it simmering w/o it boiling over. I cooked it just 4 hours, and the meat was very tender. I omitted the rosemary, because I didn't have any, and I don't know that adding it would have made the dish any better. There's a lot of prep involved, but once that's done it's clear sailing to dinner. I made this for company and it just stayed ready until we got around to eating. Next day I added water and broth to the left over sauce, bones, and meat and made a great soup.
Reviewed Citrus Salad
"This was a delicious salad! I served it with a heavy main course of braised beef shanks, and it made a light, crisp addition. I did find the olive oil taste a bit off-putting, but that may be the specific oil I used. Next time I'm going with a canola or other vegetable oil. I also added the dijon others suggested and it is an absolute must in my opinion. I used half cider vinegar and half of some French cider I had on hand. My guess is that a champagne vinegar would work especially well. I also sectioned my fruit. It is some work and fuss, but I think fresh is superior to prepared when the fruit is the star of the salad.
Reviewed Roasted Pears with Blue Cheese
"I only had two pears on hand, so used apples. I had no port, so used sweet vermouth. The dish came out great. My only "complaint" was that it was a little too sweet for a salad and there was a lot of basting liquid. Next time, I'm either going to make this minus the blue cheese as a dessert, or cut back on the sugar and cider and use it as intended as a salad ingredient.