A Menopausal Chef Sharing Her Recipe: Lemon Curd & Lime Vinaigrette

I am a home-reared chef. My culinary training was at home, with my mother, just as she was taught by her mother, and she as well learned from the great cooks my grandmother employed for her many lavish parties—entertaining politicians and the very wealthy. Our recipes and techniques go back a long way, and over the years they have developed, morphing into modern dishes, with a taste of the old. And from as far back as I can remember, from the moment I could walk and talk, I was taught to cook. Hanging out in the kitchen, I watched and learned and memorized.

The recipes I’ve learned to make over the years have never been written down. Many I’ve learned to make on my own from memory and through much trial and error and often obligating my poor mother to make the dishes again and again—as I watched the artist showing off her natural talents. By adding a pinch here, two sprinkles there, see what’s happening in the pot or pan, closely smelling the ingredients as you go—the obvious changes as they brown and caramelize, revealing much—listening to that sizzle or bubble, and numerous sampling along the way, until I was finally satisfied that I’d achieved the perfect copy-cat recipe.

Two years ago, at my children’s insistence, I began to write down my recipes. Now I publish my recipes on Examiner.com. I will confess that my daughter’s are not happy about this. They believe our recipes, new and old, should be kept in the family. But just like my dishes, my china, my collection of novels and cookbooks, I feel they should be displayed and shared. Otherwise, where is the satisfaction of achievement?!

Here is one such recipe, though a very simple recipe, I am so very proud to share with Blog.Her. But please, don’t tell my daughters. Smile!

Come and take a comfortable seat at our cozy table, dinner is served!


Lemon Curd & Bearss Lime Vinaigrette

Recipe makes about 1/2 cup dressing (recipe can be doubled to serve four), enough for 2 main course salads.

1/4 cup extra-virgin olive oil

1/4 cup freshly squeezed lime juice (Bearss lime preferred)

1/4 cup [already prepared] lemon curd

1 teaspoon Dijon mustard

1 teaspoon grain mustard

Pinch of sea salt or gray salt

Couple of turns of fresh pepper (tri-color preferred)

In a blender combine all ingredients and blend until smooth and thick; set aside for 15 minutes to a 1/2 hour to chill and take flavor.

Note:  This dressing is amazing drizzled over my “Confetti Crab Cake” recipe.


Cook with heart; eat with gusto. Buen Provecho!


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