Spring Entertaining: Creamy Lemon-Feta Dressing

Holiday Socials. Christmas Dinner. Crispy Oven Roasted New Potatoes By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Practical Culinary Techniques For Everyday Cooks Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Holiday EntertainingSpring Entertaining

Southern Socials

Creamy Lemon-Feta Dressing

If there’s one thing that can undoubtedly dress a lovely bowl of spring greens to the nines, it’s homemade salad dressing. Freshly snipped herbs, a splash of citrus & robust feta cheese impart bold flavor to this buttermilk kissed must. Drizzle over lettuces, spread over sandwiches or toss with cooked pasta & vegetables to enjoy spring super stars at their finest. Follow my instructions & get ready to impress guests effortlessly with a humble little number.

Creamy Lemon-Feta Salad Dressing By rebecca gordon buttermilklipstick tv cooking personality editor in chief southern cooking tailgating & entertaining brand pastry chef photographer food stylist author southern tailgating expert WBRC Fox 6 Contributor Birmingham Alabama

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCreamy Lemon-Feta Dressing
makes about 1 1/2 cups

1 cup mayonnaise
1/3 cup whole buttermilk
The juice of 1 lemon
2-oz crumbled Feta cheese
1 Tbsp chopped fresh thyme leaves
1 garlic clove, pressed
Kosher salt & freshly ground pepper
Garnish: Fresh parsley

Combine the first 6 ingredients. Season with salt & pepper. Sprinkle with chopped, fresh parsley. Serve over your favorite salad greens.  Keep covered in the refrigerator up to 1 week.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Juice Fresh Lemons

Fresh offerings need not be complicated. Follow my lead for handcrafted goodness. Try the dressing as a base for a cold pasta salad. Grape tomatoes, black olives, scallions & artichoke hearts would be fine additions. Look to Greek Pasta Salad as the perfect accompaniment. Expect fresh herb flavor with a salty undertone from the feta. The garlic adds good balance & zip. Substitute light mayonnaise or reduced fat feta, if desired. 

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“Misty” Sarah Vaughan

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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