Two Sauces for Baked Ham

On Easter Sunday, a traditional Mennonite meal includes Baked Ham, Plumamous, Zwiebach, either scalloped potatoes or potato salad and Paska - of course. 

I remember the long tables set up in my Grandma's basement, loaded with wonderful food.
There was lots of happy noise as the adults visited and we children ran up and down the stairs, excited to be with our cousins.

A favourite condiment for the baked ham at our house is Mustard Sauce.
 It is sweet, creamy with just a bit of bite and compliments the ham to perfection.

Mustard Sauce

• 2/3 cup sugar
• 1 tablespoon dry mustard
• 4 eggs
• 1/4 cup vinegar
• 1 tablespoon butter

1. Mix dry ingredients first.
2. Beat 4 eggs until lemon coloured and fluffy.
3. Gradually add dry ingredients and vinegar.
4. Microwave at high for 1 minute.
5. Stir well.
6. Continue to microwave at one minute intervals (I often use a lower power), stirring each time until mixture thickens but is still creamy. You will need to watch it carefully that it does not overcook. Do not allow it to bubble. When it overcooks it loses its creamy texture.
7. Stir in butter and cool.
8. Refrigerate until serving. Serve with baked ham.
9. Store any leftovers in the fridge. This is also delicious spread on ham or sausage sandwiches.

The second sauce is a favourite of our oldest son's. Because of the raisins in it I prefer to serve it when Plumamous is not on the menu.

Raisin Sauce

• 1/4 cup brown sugar
• 3 tablespoons. cornstarch
• 1 1/2 cups water (you can use some of the broth from the ham as part of the water. Just be aware that it will be somewhat salty)
• 1/4 cup vinegar
• 1/2 cup sultana raisins (washed)
• Juice and rind of 1/2 a lemon or orange
  Add liquids and stir well.

1. Blend dry ingredients in glass bowl or pot.
2. Stir in raisins, juice and rind.
3. Microwave at one minute intervals, stirring each time or cook over medium heat on stove.
4. Cook until it thickens and begins to bubble.
5. Serve warm with baked ham or roast pork.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

Cucumber Salsa

Our daughter-in-law introduced us to this delicious fresh salsa with cucumbers and tomatoes as the main ingredients. You can increase or tone down the heat with how many jalapenos you include. This salsa is a great choice all year long and perfect for football season.

Ingredients:

• 2 cucumbers peeled, seeded and finely diced
• 4 Roma tomatoes, seeded and diced
• 1/4 cup diced jarred jalapenos or 1 fresh jalapeno, seeded and diced
• 1/4 cup diced red onion
• 1 handful of fresh cilantro, chopped, or a good squeeze of Cilantro Paste
• 1 lime juiced
• Salt and pepper to taste
• Tortilla chips

Method:

1. Mix all ingredients well and allow to rest refrigerated until ready to serve.
2. Serve with tortilla chips. 
3. Increase ingredients for larger crowds. 

 For our jalapenos we used this jarred version that are really tasty. This salsa will be delicious whichever jalapenos you choose.

Pizza Dip

It is football season. This pizza dip is a great snack to serve on those game nights. If you want to make it meatless you can use mushrooms instead of pepperoni. Use your favorite chips, breads, or crackers for dipping. Tortilla corn chips are my favorite for this dip.

• 1/2 cup cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 cup mozzarella cheese, divided
• 1 cup pizza sauce or spaghetti sauce, I like to use either hot and spicy pizza sauce or spicy red pepper spaghetti sauce. Use your favorite.
• 1/3 cup green peppers, chopped
• 1/3 cup pepperoni, chopped

1. Beat cream cheese, sour cream, and mayonnaise until smooth and creamy. Stir in 1/2 cup mozzarella cheese.
2. Spread into a 9" pie pan.
3. Cover with pizza sauce, peppers and the rest of the (1/2 cup) mozzarella cheese.
4. Top with chopped pepperoni and bake in a 350º oven for 20 minutes until bubbly and golden.
5. Serve hot with tortilla chips, toasted baguette slices, or crackers.
6. Serves: 6

Apple Pancake Syrup

When the orchard apples were first available in fall, I purchased a large bag of my favorite apples for baking. I've been using them up in various recipes and this is one of them. We really like this syrup on apple pancakes. Dipping slices of apples in this syrup is really tasty as well.

• 1/2 cup sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon cinnamon
• 1 cup pure apple juice
• 1 tablespoon lemon juice
• 2 tablespoons butter

1. In a small saucepan, combine sugar, cornstarch, and cinnamon.
2. Whisk in apple juice until mixture is smooth.
3. Cook over medium heat for 5 minutes or until bubbly and thickened.
4. Stir in lemon juice and butter.
5. Serve with pancakes. (really good on apple pancakes)
6. Yield: 1 cup. 

Cream Cheese Appetizer

This is a very simple three ingredient appetizer that you can make in a hurry and watch disappear with your favorite crackers or tortilla chips.

Here's all you need for this sweet and spicy appetizer:

1 small tub of softened cream cheese.
2 heaping tablespoons of Raspberry jam.
2 heaping tablespoons of Rotel (original) diced tomatoes and green chilies.

Mix the jam and the Rotel together and pour over the cream cheese.
Serve with crackers or tortilla chips.

Creamy Cilantro Dressing

This winter when we were in Texas we always went to eat at the same chicken place every Sunday after church. We fell in love with their salad served in a tortilla bowl. It was filled with rice, beans, lettuce, grilled chicken, pico de gallo, cilantro, sour cream, cheese, and with salsa and a lovely creamy cilantro dressing on the side. Once home I immediately made this cilantro dressing. It is a little different in taste from the restaurant but wonderful all the same. I tried to replicate the salad as I remembered it. I didn't have the tortilla bowls but served the salad with tortilla chips which was quite tasty too.

• 1 cup plain yogurt
• 1 clove garlic, chopped
• 1 tablespoon lime juice
• 1/2 avocado
• 1 cup packed cilantro, stems removed
• 2 teaspoons sugar
• 1/2 teaspoon salt

1. Put all ingredients in the blender or food processor and blend until smooth.
2. Store in refrigerator.
3. Yield: 1 1/2 cups

Avocado Mango Salsa

This fresh salsa made from mangoes and avocado will help bring a little sunshine to a dreary winter day. Full of fresh ingredients that taste delicious with tortilla chips. I made this for our family this weekend and was in a hurry to put it on the game table for the kids that I forgot to take some extra photos with the chips.

Ingredients:

• 2 avocados peeled, pitted and chopped into bite size pieces
• 1 ripe mango peeled and chopped into bite size pieces
• 1 bunch of cilantro chopped
• 2 tablespoons red onion minced
• 1/2 jalapeno seeded and minced
• Juice from 1 lime
• 1/4 teaspoon salt
• 1/2 teaspoon sugar

Gently mix all ingredients together and enjoy with tortilla chips. This served 6 people as an appetizer.

Cranberry Salsa

This cranberry salsa is delicious served with Brie cheese or with tortilla chips. The layered tastes of the crackers or bread with the brie and salsa is delicious. It's simple to make, too.

3 cups fresh cranberries
1 bunch cilantro, chopped
1 bunch green onions/scallions cut into 2 inch lengths
1 jalapeno pepper, seeded and chopped
2 limes juiced
1/4 cup granulated sugar (white)
1/8 teaspoon salt

Put all ingredients in bowl of food processor and chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

Homemade Caramel Sauce and Chocolate Sauce

In the photo --  gluten-free brownie , Charlotte's Chocolate Black Bean  or my Coconut Flour Brownies -- served with vanilla ice-cream and Caramel Sauce.    

I know these sauces  are easily bought but I like to make my own and find the flavour superior to the commercial brands.  Isn't home made always better ?

Caramel Sauce

• 1 cup white sugar 
• 3 tbsp water 
• 6 tbsp butter 
• 3/4  cup whipping cream 

1. Put sugar and water into a small sauce pan and place on medium heat, stirring constantly. The sugar will melt, then crystallize then melt again.  When it melts the second time, watch it carefully -- still stirring until it turns a lovely caramel colour. Be careful not to let it get too dark or it will be bitter. 
2. Add the butter,  stirring until it melts. 
3. Remove from heat and let cool slightly,  then add the cream stirring until smooth. 
4. The sauce will thicken as it cools.   It can be warmed in microwave  before serving if desired.  
5. Store in fridge. 

 Chocolate Sauce 

• 1/4 cup butter 
• 1/2 cup cocoa 
• 3/4 cup white sugar 
• 1/4 cup white corn syrup 
• 3/4 cup milk 
• 1 tsp vanilla  

1. Melt butter in sauce pan. 
2. Remove from heat and stir in the cocoa , stirring until completely smooth. 
3. Add the sugar,  corn syrup and milk 
4. Return to the element and cook until mixture comes to a boil. 
5. Remove from heat and add vanilla. 
6. Sauce will thicken as it cools.  
7. Store in the fridge.  

NOTE:  These Sauces keep well in the fridge --  mine usually get used before I worry about them but a couple of weeks to a month should be fine! 

Homemade Tomato Sauce

I had a lot of tomatoes leftover from our pre-wedding gathering so I decided to try some homemade tomato sauce.

Homemade Tomato Sauce

10 ripe tomatoes, skinned and seeded
2  Tablespoons Olive Oil
2 Tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
1/4 teaspoon celery seeds
1/2 tsp. dried basil
1/4 tsp. fennel, crushed
1/4 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/4 cup red wine (can be omitted)
1 bay leaf
2 tablespoons tomato paste

Directions:

1. Bring a pot of water to a boil. Have a large bowl of iced water ready. Place whole tomatoes in boiling water until skin starts to peel. Remove with slotted spoon and place in ice water. Let rest until you can handle. Remove skin and squeeze out seeds. Chop 8 of the tomatoes and puree in blender or food processor. Chop remaining tomatoes and set aside.

2. In a large pot or Dutch oven cook onion, bell pepper and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomatoes, and seasonings.  Add wine if you choose and add bay leaf. Bring to boil, then reduce heat to low, cover and simmer for 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf.

3. For a hearty pasta sauce, fry 8oz. of mild Italian sausage until cooked through and add it to the tomato sauce. Serve over cooked pasta of your choice with fresh basil and shaved Parmesan cheese and garlic bread.

Chocolate Topping..Homemade 'Magic Shell'

This is a quick and simple homemade treat to serve over ice cream and a lovely gift to give from your kitchen. I am already dreaming of all the different toppings I can make maybe chocolate with jalapeno. I'll be back in summer with more ideas.

• 1 1/2 cups semi-sweet chocolate chips or you can chop up your favorite melting chocolate
• 3 tablespoons butter or coconut oil
• 1/4 teaspoon vanilla 

1. Melt chocolate chips and butter (or coconut oil) in microwave for 30 seconds. Stir and microwave another few seconds and stir again until chocolate chips are melted and mixture is smooth. You might need a few more seconds in the microwave but be careful it doesn't burn.
2. Add vanilla and stir until well blended.
3. Pour into a glass jar and cover with a lid, I used a jam jar, it's important to pour into a microwavable container.
4. You do not need to refrigerate as it will keep for a few weeks in the pantry.
5. The next time you have a yearning for this delightful topping just reheat in the microwave (remember to remove the lid) for a few seconds till it's liquid again.
6. Spoon or drizzle over ice cream. It will form into a hard shell.
7. Yield: approx 1 cup 

Cream Cheese Taco Dip

This recipe for cream cheese taco dip comes from my daughter Brenda, not that she gave me specific amounts, those I had to figure out myself but it wasn't that hard once I knew what the layers were supposed to be. I don't really like tomatoes in the raw but discovered I really like them in this recipe. This is one of those snacks you can hardly stop eating once you start.

• 1/2 cup cream cheese
• 1/2 cup sour cream
• 1 1/2 teaspoons taco powder
• 1/2 cup salsa, mild, medium or hot, I used medium
• 1 cup fresh tomatoes, 1 medium to large tomato, chopped
• 1/2 cup sweet green pepper, chopped
• 1 cup tex mex cheese, shredded or your favorite blend

1. Whip together cream cheese, sour cream, and taco powder until smooth.
2. Using a spoon, smooth evenly over the bottom of a 9" pie pan.
3. Next spoon on a layer of salsa.
4. Sprinkle chopped tomatoes, and peppers on top of the salsa.
5. Cover with shredded cheese.
6. Refrigerate until ready to serve. Best served the same day but will keep for an extra day.
7. *Extras: you may add a layer of re-fried beans and add diced jalapenos. I would then layer re-fried beans over the cream cheese mixture and add the jalapenos to the tomato and green pepper layer.
8. Serve with multigrain or roasted garlic and black bean tortilla chips.

Polenta with Mushroom Sauce

A while back we ordered an appetizer at a restaurant that I wanted to duplicate. I had never cooked anything with Polenta before so this was a fun adventure.

First you will want to cook the mushroom sauce and then you will saute the Polenta cakes assemble and serve.

Mushroom Sauce:

• 2 shallots sliced thinly
• 3 Tablespoons butter
• 8 ounces sliced mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic minced
• 1/2 Cup dry white wine
• 6 ounces cream
• 1/4 cup Gorgonzola cheese (optional)
• 2 fresh sprigs of thyme to yield 1-2 teaspoons thyme leaves

• Polenta
• Olive oil
• 2 Tablespoons chopped flat leaf parsley to garnish.

Mushroom Sauce:

1. Melt the butter over a medium low heat in a medium sized saucepan.
2. Add the sliced shallots and saute for 3 – 4 minutes.
3. Add the garlic and saute for another 2 minutes.
4. Add the sliced mushrooms and season with salt and pepper.
5. Stir all of the ingredients together and cook until the mushrooms have softened and darkened in color.
6. Turn the heat up on the stove and pour in the white wine.
7. Stir the ingredients and cook until the wine has reduced by two-thirds.
8. Turn the heat down and stir in the cream and heat through. If you are using the Gorgonzola cheese stir it in now and heat through.
9. Stir in the thyme.

Polenta:

1. Cut the Polenta into 1/2 inch thick rounds. 
2. Heat pan with Olive oil and saute Polenta over medium heat for approximately 4 minutes per side or until golden brown and crisp on the surface.
3. To serve pour a little mushroom sauce on a serving plate. 
4. Arrange 2 slices of Polenta on the sauce and then pour more sauce over and sprinkle fresh chopped parsley to garnish.

Other ways to serve Polenta: With a zesty spaghetti sauce of your choice. I’ve also seen it served fried in small cubes and used in place of croutons on a salad.
Polenta is available in grocery stores in the states. I purchased this chub of Polenta at Trader Joe’s. In reading up about Polenta you can make your own using cornmeal. If you are interested in doing that just google “How to Make Polenta”. As you can see from my photo I just bought the chub that has been prepared already.
Note: This mushroom sauce would be lovely over a steak or on a baked potato.

Pumpernickel Bread and Spinach Dip

 I love pumpernickel bread and there seem to be a few ways to make it. Most recipes call for caraway seed but I'm not overly fond of it so I made it without.

• 1 1/2 cups warm water
• 1/4 cup oil
• 1/3 cup molasses
• 2 eggs, beaten
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 2 tablespoons caraway seed..optional
• 1 cup whole wheat flour
• 1 cup rye flour
• 3 cups white flour, approximately
• 2 tablespoons instant yeast

1. Pour water, oil, molasses, beaten eggs, sugar, and salt in mixing bowl and mix well.
2. Stir in cocoa powder, caraway seed, whole wheat flour, rye flour, white flour, and yeast. Add white flour 1 cup at a time and knead till smooth and slightly sticky but not sticky enough to cling to the side of the bowl.
3. Place dough in well greased bowl, cover and set in a warm place to rise.
4. Allow to rise until doubled,  2 hours.
5. Punch down  dough and form into 2 round loaves and place them on a large greased cookie sheet.
6. Let rise for 30 minutes and bake in a 375º oven for 35 minutes.
7. If you want a chewier crust brush the bread with water the last 10 minutes of baking.

I remember it used to be popular to serve spinach dip in a pumpernickel bread bowl at showers or parties. I hadn't had this in many years, it is every bit as good as I remembered. This dip is enough to fill 1 pumpernickel bread.

Spinach Dip:

• 1 cup spinach, chopped and cooked 
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup dry vegetable soup mix

1. Wash, chop and cook spinach, the only water you need for cooking are the drops of water on the leaves from washing. Cook just until it wilts and turns bright green, takes about 2 minutes, drain liquid. 
2. Whisk together mayonnaise, sour cream, and dry vegetable soup mix. Add spinach and stir until well blended.
3. Refrigerate at least 3 hours.
4. Before serving, cut the top off the pumpernickel bread and tear off bite size pieces out of the center of the bread to form a bowl.
5. Pour spinach dip into the bread bowl, place bits of bread around the bowl and serve.
6. Once those pieces are gone start in on the bowl, this one's edible.

Homemade BBQ Sauce

The burgers were ready for the grill when I realized I had no barbecue sauce.

I gathered some ingredients together from my pantry and fridge,

added a bit of this and that....

and handed it over to my husband who was doing the barbecuing. 

The liquid smoke and molasses added the flavour I was looking for.

Then I made it again just to make sure I had the measurements right 

to share with you.....cause that's how we do it here at MGCC. 

Ingredients:

• 1 cup ketchup
• 1 tbsp apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp bottled lemon juice
• 1 1/2 tbsp molasses 
• 1 tbsp prepared mustard
• 1 tbsp liquid smoke
• 1/2 tsp pepper
• 1 tsp onion powder
• 1/3 cup chili sauce 

Combine all ingredients together in a glass jar and stir well. Keeps well in the fridge for up to a month.

Greek Burgers

It's that time of the year when we like to fire up the grill once again. Chef Dez...our famous local chef...featured a Greek flavoured burger as his recipe of the month for April. The sun came out long enough yesterday to use the BBQ and we enjoyed our own version of the Chef's Greek burger for supper last night. If you are looking for a great new flavour for the seasonal classic, try a Greek burger!

• 1 pound lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 2 cloves garlic, minced
• 2 Tablespoons red onion, finely chopped
• 1 large egg
• 100 gr feta cheese, crumbled (use garlic and herb feta for added flavour)

1. Combine all ingredients in a large bowl and mix well.  Divide into four portions and shape into four patties.
2. Grill on a pre-heated BBQ over medium heat until cooked through (approximately 10 minutes) flipping once.
3. Serve on your favorite burger bun..with tomato, lettuce and a generous portion of  Tzatziki.

 Tzatziki

• 1 Long English cucumber
• 1 cup plain yogurt
• 1 cup sour cream*
• 1 tablespoon olive oil
• 1 tablespoon lemon juice 
• 1 tablespoon finely chopped fresh dill
• 2 cloves garlic, minced 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

*Or use all yogurt, if preferred.

1. Grate unpeeled cucumber and squeeze out extra moisture. (Grate into a strainer and squeeze excess moisture out by pressing down with a bowl.)
2. Combine remaining ingredients and mix well with a wire whisk.
3. Stir in cucumber and chill for several hours before serving.

Melon Fruit Salad with a Pineapple or Orange Glaze

We had some friends over just for a bit of a spontaneous visit and I served up a fruit salad instead of baking something and heating up the house.
I got this recipe from my cousin Kathy that lives in Ontario, about 25 years ago for sure. It is still a good one Kathy.

Start with:

• watermelon
• cantaloupe
• honey dew
• blueberries
• or a combination of your favorite seasonal fruit

Glaze:

• 2 eggs
• 1/2 cup sugar (may use alternative sweetner of choice, or 1/4 cup liquid honey)
• 1 1/2 tbsp. lemon juice
• 2/3 cup pineapple juice or orange juice (freshly squeezed)

1. Combine ingredients in a small pot. 
2. Whisk on low heat until thick. 
3. Cool and pour over fruit.
4. Makes about 1 1/2 cups and the recipe can be easily halved.
5. Add over each individual serving just before you plan to eat it, other wise it gets very soupy, and not glazed.
6. May I suggest using honey (half the amount but that is personal taste) over sugar since it is a source of vitamin B, and freshly squeezed orange juice to reduce that amount of added sugar from a concentrate orange juice.

Toffee Dip with Apples

I 

If you are asked to bring a fruit platter to a function and the fruit is insanely expensive, this is a sweet solution and very good. It disappears very quickly.

Dip the apples in lemon juice or pineapple juice to keep them from going brown, or just keep cutting as they get eaten. I usually count on at least 1/2 an apple per person, but often it works out to 1 apple per person.

• 8 oz. pkg of cream cheese 
• 3/4 cup packed brown sugar
• 1 tbsp. vanilla
• 3 skor bars crushed

1.  Combine the cream cheese, brown sugar and vanilla and beat until smooth. 
2. Add crushed skor bars.
3. Serve with apple wedges.

Lemon Cheese

When I was growing up, my mom used to occasionally pick up a jar of Nabob Lemon Cheese at the grocery store. She would use it in tarts and sweet buns, and we loved it on toast. They quit making Lemon Cheese and we were left with Lemon Spread. We bought one jar of that, and we never bought another. From then on, my mom made Lemon Cheese, or Lemon Curd if she needed a nice Lemon flavour.

For the butterhorns that I just posted, I whipped up a small batch of Lemon Cheese. I made one cup, if you prefer, you can double this recipe and store it in the refrigerator for one week or freeze it and thaw it in the refrigerator. The recipe I use now, can be found in the Better Homes and Gardens Cookbook. . .which claims to be the # 1 Cookbook since 1930. . . I made a half recipe and that is how I will post it here.

Lemon Cheese

• 1/2 cup sugar
• 1 tablespoon cornstarch
• the finely shredded peel of one medium sized lemon
• the juice of one medium sized lemon. . . 3 tablespoons
• 3 tablespoons water
• 3 beaten egg yolks
• 1/4 cup butter. . cubed

1. In a small saucepan stir together the sugar and the cornstarch.
2. Stir in the lemon peel and the lemon juice and water.
3. Cook and stir over medium heat until it has thickened and is bubbly.
4. Slowly pour a wee bit of the hot lemon mixture into the bowl where the beaten egg yolks are. . .stir with a small whisk.
5. Slowly add a little more until you have added about half of the hot mixture. If you do this the opposite way, the cold eggs into the hot mixture, you will have scrambled eggs ala lemon sauce, so a little hot into the cold egg yolks.
6. Add all the egg mixture into the remaining hot mixture and continue to cook a few minutes. . .continue stirring the whole time.
7. Remove from heat and add the cubed butter and stir well until smooth and glossy.
8. Cover the hot lemon cheese with plastic wrap . Put the plastic wrap against the surface of the lemon cheese to avoid condensation forming.
9. Allow to cool and refrigerate.