Lemon Vinagrette

Lemon Vinaigrette

1 1/2 Tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/4/ teaspoon sugar

salt and pepper to taste

1/3 cup plus olive oil.

Whisk together lemon juice, zest, sugar, salt and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified

Love this dressing for mixed greens served with poached salmon, or during passover with white pike fish.

Salad options:

Napa cabbage

flat parsley

radicchio

New Years Day Brunch 2013

On the Menu

Shrimp Cocktail, 

Cous Cous Sald

Burrata and Tomato Salad

Poached Salmon

Baked Lentils (not pictured)

Cheese Tray

White smoked fish,

vegetable tray

Burrata salad

Poached salmon

Smoked Salmon 

Perfect sunny day for a brunch!

January 1, 2013

Angelita's Christmas Card

Dear Friends,

Wishing you a happy Holidays season 

and a Happy New Year filled with love and happiness.

Martha & Steve Greenwald

Christmas Brunch

Beatrice's Mousse au chocolat

From Zurich

150 g. cremant

1  Egg (Whole)

5 dl. cream

Whisk one egg in a separate bowl.  Melt the chocolate on a separate bowl.  Add the egg to the melted chocolate.

Using a stand up mixer whip the the cream then fold the cream into the melted chocolate.  Put in the refrigerator for at least 4 hours or over night.  You can also freeze it!!

Beatrice serve this dish on nice little bowls.  She also used this Mousse to make her pastry swans.

Sweet and Sour Cabbage

2 tsp. olive oil
1 med. onion
1 sm. head red cabbage - cored and thinly sliced
salt and pepper
2 tbsp. balsamic vinegar
1/2n pt. blackberries

heat a 12 inc. skillet. Add onions.  Cook for 3 minutes or until tender.  Add cabbage and 1.4 tsp. cook until tender.  Add wine and vinegar. cook for 25 minutes.,