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Wednesday, May 22, 2013

Turkey Burgers with Lemon Mayonnaise

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 Even though I’ve already found the turkey burger to beat all turkey burgers, I feel compelled to keep trying new ones. I honestly don’t think I’ll find one I like more, but I’m sure you’d get sick of me talking about the same one again and again, plus I figure there are some of you who aren’t about to trash up your turkey burger with bacon (a travesty, really).
As a result of having a favorite of all favorites, it’s hard for me to compare the turkey burgers that follow. Regardless, this was still a really good burger…and unique, to boot! Sautéed celery, green apple, and scallions keep the meat moist, while the chipotle pepper adds smokiness. I’ve never topped a burger with mayonnaise before, but the lemon thyme mayo spread on the bun actually elevated the burger from good to great. Greek yogurt can likely be substituted in place for the mayo, but I’ve turned a new leaf with the ingredient ever since falling in love with Ina’s chicken salad and I’ve found that you only need a small amount to transform a dish!

One Year Ago: Lemon Poppyseed Gobs with Blueberry Filling
Two Years Ago: Mexican Salad with Pomegranate Lime Dressing
Three Years Ago: Creamy Caper Sauce

Tuesday, May 21, 2013

Raspberry Tart

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 According to Ryan, this dessert could win contests. Now, he’s not by any means a contest judge, but living in our house, the boy has tasted a lot of different desserts so I tend to trust his opinion! He claims it’s beautiful enough to be behind the glass case at some bakery or dessert shop. I can’t disagree—it’s definitely one of the most beautiful desserts I’ve made (although my sister-in-law Katelyn gets all raspberry arranging-credit!).
We shared this with Ryan’s family and it was met with rave reviews from everyone—not always easy to do when there are 9 of us with differing tastes and opinions on what qualifies as a fantastic dessert. The tart is only moderately sweet and the cheesecake layer is so thin it is barely noticeable, but together they form a fantastic base that allows the raspberries to shine as the star ingredient. I recommend making this several hours ahead of time to give the flavors a chance to meld; the one piece that lasted until the next day was even better! (Note—the raspberry jam does start to bleed by day 2 so just be aware if you want to make it a full day in advance)

One Year Ago: Chicken with Kale and Freekeh Lentil Pilaf

Two Years Ago: Black Beans and Coconut Lime Rice
Three Years Ago: Poppyseed Bread