Houseboat Magazine

WWW.HOUSEBOATMAGAZINE.COM MARCH | APRIL 2017 39 These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! Drink: Lemon Drop Martini Recipe by Dale W. Ingredients: White sugar 1 long strip of lemon zest 1 (1.5 fluid oz.) jigger citron vodka 1/2 ounce lime juice 1 ounce sweet and sour mix 1 cup crushed ice Directions: Wet the rim of a martini glass with a bit of lime juice and dip it in sugar. Set the lemon zest strip in the glass. Next, pour the vodka, lime juice, sweet and sour mix, and ice in a shaker, shake vigorously, and strain into the glass. Appetizer: Asparagus with Parmesan Crust Recipe by Kimber Ingredients: 1 pound thin asparagus spears 1 tablespoon extra virgin olive oil 1 ounce Parmesan cheese (shaved) Freshly ground black pepper (to taste) 1/4 cup balsamic vinegar (or to taste) Directions: Preheat the oven to 450 degrees Fahrenheit. Toss the asparagus in olive oil and place them in a single layer on the baking sheet. Sprinkle Parmesan cheese and black pepper on top, then bake for 12 to 15 minutes, until the cheese is melted and asparagus is tender but crisp. Serve immediately with a dash of balsamic vinegar on warm plates. Dinner: Lamb Chops With Balsamic Reduction Recipe by PGRAYMENDOZA Ingredients: 3/4 teaspoon dried rosemary 1/4 teaspoon dried basil 1/2 teaspoon dried thyme Salt and pepper (to taste) 4 lamb chops (3/4 inches thick) 1 tablespoon olive oil 1/4 cup minced shallots 1/3 cup aged balsamic vinegar 3/4 cup chicken broth 1 tablespoon butter Directions: Stir the rosemary, basil, thyme, salt and pepper together and rub on each side of the lamb chops. Cover and set aside for 15 minutes to absorb the flavors, and heat the olive oil in a large skillet over medium-high heat. Cook the lamb chops for about 3 1/2 minutes per side for medium rare (or to your desired doneness), then keep the lamb chops warm on a serving platter. Put the shallots in the skillet and cook for a few minutes until just brown. Mix in the vinegar, scraping the bottom of the skillet, and add the chicken broth. Continue to stir over medium-high heat for about five minutes, until the sauce has reduced by half. Pull the sauce from the heat, mix in the butter, pour over the lamb chops, and enjoy. Dessert: Easter Lemon Drop Mousse Recipe by Kathleen Ingredients: 55 vanilla wafers (crushed) 6 tablespoons melted butter 20 lemon drop candies (finely crushed/divided) 4 egg yolks 1/2 cup fresh lemon juice 5 teaspoons minced lemon zest 2 tablespoons white sugar 4 egg whites 1/8 teaspoon cream of tartar 3/4 cup white sugar 1 1/2 cups whipping cream (stiffly whipped) 1/2 cup whipping cream 3 tablespoons light corn syrup Directions: For the crust, mix the crushed vanilla wafers, melted butter, and 1/4 cup finely crushed candy well and press into the bottom of a 9-inch springform pan. Refrigerate. Next, whisk the egg yolks, lemon juice, lemon zest, and 2 tablespoons of sugar together until smooth and Easter Dinner set aside. In a separate bowl, beat the egg whites until foamy, then add the cream of tartar and keep whipping until soft peaks form. Gradually add 3/4 cup sugar while continuing to whip, then fold the egg yolk mixture into the egg whites. Gently fold in the whipped cream until no streaks remain, pour into the chilled crust, and put it in the freezer. Whip the remaining 1/2 cup of whipping cream until it starts to thicken, then add the light corn syrup and continue beating until stiff. Using a pastry bag, pipe the whipped cream mix onto the mousse in a decorative pattern and sprinkle the rest of the crushed candy on top. Freeze for at least eight hours before serving. ■

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