We are thrilled to announce that we recently donated $5,000 to the Humane Society of Richland County (HSRC) during its annual “Paws-a-Thon” fundraiser. Attorneys Hillary Rinehardt and Rachel Rinehardt had the pleasure of presenting a “big” check to the organization as part of a match challenge initiated by Attorney John Rinehardt. As a dedicated animal lover, Attorney John Rinehardt hosted an early shift at the Paws-a-Thon radio show and vowed to match donations, dollar for dollar, up to $5,000. The Richland County community responded wholeheartedly, embracing the opportunity to make a difference in the lives of our furry friends. HSRC is currently experiencing an influx of kittens due to “kitten season,” and they are actively seeking forever homes for these adorable felines. Our law firm is immensely proud to support HSRC in their tireless efforts to provide shelter, care, and love to animals in need. We encourage everyone in the community to consider adopting a pet from the shelter. We extend our heartfelt gratitude to the Richland County community for rallying behind this cause and making the Paws-a-Thon fundraiser a resounding success. Together, we can make a lasting impact on the lives of countless animals and create a brighter future for them. If you are interested in adopting a kitten or cat, please visit the Humane Society of Richland County at 3025 Park Avenue West in Ontario or their website, AdoptOurStrays.com , for more information. Let’s spread the word and help these adorable companions find their forever homes! Rinehardt Injury Attorneys Donate $5,000 to the Humane Society of Richland County
MEYER LEMON SEMIFREDDO
Hillary has been making this recipe since it was served to her by a friend in 2008. It is the perfect summer dessert — cold, creamy, citrusy. This dessert is like a frozen mousse, which helps explain its name: semifreddo, or “half-frozen.” Your arm will get tired from the stirring, but it is definitely worth the trouble!
INGREDIENTS • 1/2 cup sliced almonds, toasted • 1 3/4 cups heavy whipping cream, chilled • 1 1/4 cups plus 2 tbsp sugar • 7 large egg yolks • 1/2 cup fresh Meyer lemon juice or regular lemon juice
• 1 tbsp plus 2 tsp finely grated Meyer lemon peel or regular lemon peel • 1/4 tsp salt • 4 cups mixed fresh berries (such as raspberries,
blackberries, blueberries, or quartered and hulled strawberries)
DIRECTIONS
1. Line 9x5x3-inch loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. 2. In a large metal bowl, whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170° F, about 10 minutes. Remove bowl from over simmering water. 3. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. 4. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. 5. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. 6. In a large bowl, gently mix all berries and remaining 2 tbsp sugar. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate. 7. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.
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