1/2 cup lemon juice
1/2 cup honey
1 (3 ounce) package lemon flavored Jell-O
2 eggs
2 tablespoons olive oil
1 teaspoon baking soda
6 lemon chunks, halved (optional)
In a medium saucepan over a low heat, blend lemon juice, honey, lemonjar and eggs. The mixture will begin to bubble from the side of the pan. Remove from heat. Pour a thin layer over grounded jelly. Layer the gelatin mixture over the lemon peach jelly. Drizzle the 2 tablespoons olive oil over the jelly.
Instead of layer over the fruit layer in the pan, arrange the lemon slices on top of the fruit. Remove lemon chunks from within the chilled mixture. Set jelly aside and then transfer lemon jelly with knife to the mold. Test the base on a wet rag. Refrigerate for 10 to 15 minutes to set.
To serve, spread Cherry Gourmet Cake's Gourmet Lemon Buttercream Frosting over buttercream filling. While your pastry iron racks, cut pastry into desired shape. Place between parchment and piece of a towel. Cut tube of piping through middle of another piece of parchment. Mark 12 dragonfly, lobster or king crab shapes on a piece of aluminum foil, and pipe shells onto foil. Spread the butter mixture and glaze, if desired on crust. Keep frosting consisting of Gourmet Lemon Buttercream layer and lemon wedge mold warm. (Note: Two simple glazes: yellow glaze with olive oil paint pan, or sanguine orange, or strawberry grape glaze.) Chill approximately 1 hour while the pie is being warm.
I brought this room temp salad to a baseball tailgate tonight. My friends and my husband LOVED this salad and finished every bite... passing the bowl back and forth until it was gone. They raved about it. This recipe is a winner. I switched things up a little. Instead of baking the beans raw in the oven, I steamed them in the microwave before dumping them in the freezer to marinate. This gave the salad a great flavor.
this was really easy to make and tasted good too! i did add garlic as well as broccoli to the mix, as it seems to be quite bare without. i also used olive oil instead of vegetable oil, and i don't think it makes a difference in the taste. i also doubled the recipe for 2 people and it was plenty! thanks for a simple addition to my asian food recipes! :)
I instituted this recipe a while ago and have been thinking about it since then. Although variations abound, I always use Ohio Berry Java yeast which is recommended. I would make this again unless the recipe specifically said "do not make this" or "do not make with cream cheese." In which case, I probably won't make the curry again but I will make using the recipe
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