Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Lemon Raspberry Ricotta Cake

INGREDIENTS

• 2 tbsp. extra virgin olive oil
• 3 cups yellow onion, diced small
• 2 tsp. brown sugar
• 3 tbsp. balsamic vinegar
• Salt and pepper to taste
• ½ cup sour cream
• ½ cup mayonnaise
• ¼ tsp. Worcestershire sauce
• ¼ tsp. garlic powder

PREPARATION

Heat olive oil in a large thick-bottomed pot on medium-low heat. Add the onions and cook until translucent. Stir in brown sugar, balsamic vinegar and salt and pepper. Turn heat to low and cook for 25 minutes, stirring occasionally until onions caramelized. Set aside to let cool.

Combine remaining ingredients in a mixing bowl, then stir in caramelized onions. Chill until ready to serve and serve with chips
or veggies.

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