Lemon Semifreddo

rinfrescante /refreshing

It's been a weird couple of weeks; there have been a lot of ups and several downs. I have truly been tested since returning from Utah, and I am not sure why. I relate it to students in the cafeteria with their salads (packed in clear, to-go containers). At first, all is status quo. The salad is in it's place looking (somewhat) appetizing, not bothering anyone. Then, with a flick of a finger, the whoosh of the dressing being dumped on the leafy goodness, and the click of the plastic fastener locking the container's top to its bottom, all hell breaks loose as the students shake the life out of the salad in an attempt to evenly distribute the dressing. What ends up happening is that so much dressing gets added that the salad loses its original identity after the shake and, under it all, the leaves begin to wilt.

I am wilted. Three steps forward, two steps back. Last week, after finally getting interviews, I was told four times that I am overqualified. And, that's after I "dumbed" down my resume. It's ridiculous that I have to take the "Dr." off my name. Then, although I had suspicions, I was informed by a few people that I was blacklisted after leaving my former position. Seriously? Who knows if its true, but if it is? Whatever. I am not surprised by people's actions anymore. I know how hard I worked, the countless hours, personal monies spent, the worry. If I am penalized for leaving? So be it. Not the right place for me, then.

But, enough about the crappy stuff. The good things? Silly, but I was totally taken in my a couple of birds who made nests in the "P" and the "U" in Publix's building sign. I guess because it was so spring-like. I kind of just stood there and stared for a bit as it seemed like the birds were chatting with one another. I know people had to have thought I was loopy for staring upward. Ha!

Also, I was asked to be a Godmother. Wow! Me? My own siblings didn't ask me for the honor. The fact that something thinks of me so much, despite my shortcomings? I couldn't help but get teary! A special couple to me, inviting me to their family festivities, and their first child's monumental baby moments, has meant a lot. Even knowing I may not be able to participate, they always think to at least ask.

Then, there was the Bake Sale. Since I don't go out much, I liked being able to hang out with the girls and guys for a good portion of the day.

Lastly? G. For as much as I worry about him, especially since I can't support him financially like I have in the past, he sure is wise beyond his years. I picked him up from basketball practice and we went into our typical conversations. School, basketball, his real mom, and his girlfriend. I always chuckle when G gets on me for not telling him in advance that relationships take work. ha! I am not the one to be giving advice on relationships. But, leave it to the 16 year old (yes, he's 16 already!) to make my evening: "Ma, I can't wait for you to have someone love you like I love R (his girlfriend of almost 10 months - which is like 10 years in grown people time). Then you will have someone to help with all you worry about. And, I will know you're okay then. " Melt my heart. Puts all the other bullshit in prospective. He's such a good boy. No, he's a great young man. So refreshing.

To honor his refreshingness...(there I go making up words again), here's a perfect summer dessert for you. A Lemon Semifreddo.

Lemon Semifreddo
an Babbo recipe

2 ½ cups heavy cream
1 ½ cups sugar
9 egg yolks
¾ cup freshly squeezed lemon juice
2 T. freshly grated lemon zest,
½ tsp. pure vanilla extract

Blackberry Sauce:
1 pint fresh blackberries
1/3 cup sugar

Lemon Brodo:
½ cup freshly squeezed lemon juice, Meyer or regular
¾ cup sugar
½ cup heavy cream
1 egg yolk
pinch of kosher salt

In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer the whipped cream to a large bowl and refrigerate. Line a large loaf pan with plastic wrap and set aside.

In a small saucepan, combine the sugar and ¼ cup water. Clip a candy thermometer to the side of the pan and cook over medium heat until the mixture reaches the hard ball stage, 247 to 250°F. While the sugar is cooking, place the egg yolks in the bowl of an electric mixer and beat with the whip attachment at medium speed. The egg yolks should become very thick and pale in color. When the sugar reaches the hard ball stage, remove it from the heat. With the mixer running on low speed, carefully drizzle the hot sugar into egg yolks. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip. After all of the sugar has been added, increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the lemon juice, lemon zest and vanilla. Gently fold the mixture in the whipped cream. Spoon the semifreddo into the prepared pan and freeze, covered with a plastic, until firm.

Place the berries and sugar in a small saucepan and cook until the juices have thickened slightly, about 5 minutes. Remove from the heat and place in the refrigerator to chill completely.

Meanwhile, combine the lemon brood ingredients in a blender and blend until smooth and creamy. Chill thoroughly. Place a scoop of semifreddo in a small bowl and pour several spoonfuls of the lemon brodo over each.

Swirl 2 tablespoons of the huckleberry sauce through the brodo of each serving and serve immediately.