Romaine Salad with Lemon Poppyseed Dressing

The original title of this salad is something along the lines of "Winter Salad with Fruit"; but, I made it for Easter dinner and I've decided that it defies all seasons. The dressing is my favorite part--it's definitely a winner. There is more dressing than you'll need for just this salad, so if you don't want leftovers, only make half of the dressing.

Romaine Salad with Lemon Poppyseed Dressing

1/2 cup lemon juice (fresh is best)

Zest from 1 large lemon

1/2 cup sugar

2 tsp dried minced onions

1 tsp Dijon mustard

1/4 tsp salt

2/3 cup canola oil

1 Tbsp poppy seeds

1 head Romaine lettuce, torn

1 apple, peeled and diced

1 pear, peeled and diced

4 oz Swiss cheese, shredded

1 cup cashews

1/3 cup dried cranberries

Combine lemon juice, zest, sugar, onions, mustard, and salt in a blender or food processor. Pulse until smooth. Add oil and poppy seeds, blend until well-combined. Refrigerate overnight.

If you are not planning to serve the salad immediately, mix a bit of lemon juice in with the diced apples and pears to prevent them from turning brown. Combine lettuce, apple, pear, cheese, cashews, and cranberries just before serving. Top with dressing.

Lemon Pots de Crème with Raspberries

This custard-like dessert is delicious and fast. The tartness of the lemons mixes well with the sweet raspberries for a great summertime treat.

Lemon Pots de Crème with Raspberries

2 cups heavy cream

1/2 cup sugar

1/4 cup fresh lemon juice

Food coloring (if desired)

1 cup raspberries

1 Tbsp sugar

Combine cream and 1/2 cup sugar in a medium pot and stir until sugar is dissolved. Cook over medium heat, stirring frequently, until mixture reaches a vigorous boil. Continue cooking for three minutes while constantly stirring.

Remove mixture from heat. Add lemon juice and a few drops of yellow food coloring. Stir well. Allow to cool for five minutes.

Pour into four to six small ramekins. Cover with plastic wrap and refrigerate for at least six hours.

For raspberry sauce, I combined raspberries with about 1 Tbsp of sugar in a food processor and pulsed until smooth.

Top cream pots with raspberry sauce, and a dollop of whipped cream (if desired).

Lemon Muffins

Last week I received 25 fresh lemons so I've been on a bit of a lemon binge. Here's a recipe I found that makes slightly tangy and very moist muffins. I chose to make mini muffins, but they are great regular-sized muffins as well. I dislike how poppy seeds randomly show up inbetween your front teeth two hours later, so I chose to leave them out. My rating: 4 out of 5.

Lemon Muffins

1 3/4 cups all-purpose flour
1 cup sugar, divided
1 Tbsp grated lemon peel
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup plain or vanilla yogurt (NOT Fat Free)
6 Tbsp butter, melted
2/3 cup lemon juice, divided
2 Tbsp poppy seeds (optional)

Combine flour, 3/4 cup sugar, lemon peel, baking powder, baking soda, and salt in a large bowl.

In a separate bowl, beat the egg and then add yogurt, butter, and 1/3 cup lemon juice. Stir into dry ingredients just until moistened. Fold in poppy seeds, if desired.

Fill muffin cups 2/3 full with batter. Bake at 400 degrees for 8 minutes (mini muffins) or 16 minutes (regular muffins).

Combine remaining 1/4 cup sugar and 1/3 cup lemon juice in a small saucepan. Heat, stirring constantly, until sugar dissolves.

Allow muffins to cool for a few minutes and then use a toothpick to poke 10 holes in each one. Spoon lemon sugar glaze over muffins while still in pan.