Showing posts with label Key limes. Show all posts
Showing posts with label Key limes. Show all posts

Thursday, March 27, 2014

Key Lime Parfaits @LucyBurdette



 LUCY BURDETTE: Here's a dinner party blooper story for you. (The palm trees have nothing to do with this, but I loved the way the photo turned out. And maybe you'll feel like you're in Key West after consuming one of these parfaits...) Anyway, I offered to bring dessert to a dinner--And decided to try to construct this recipe for the outing. But once we arrived with four glasses in hand, I realized there would be 8 people at the table, not the four I expected. Luckily, these parfait servings were enormous, so we could easily divide each in half. (Not as pretty, of course.) Not one bite was left on the table.

Beep! Beep! Beep! There's a calorie alert associated with this recipe. You should not go in with the idea (as I did) that a Key Lime Parfait would be a light dessert because  of the citrus...

With that warning out of the way, here's the story behind the recipe. I've been working on my fifth Key West mystery (DEATH WITH ALL THE TRIMMINGS) which features a New York chef who's just opened a restaurant in Key West. She wants her new menu to reflect some of the tastes and history of the island. Since a key lime parfait is one of the desserts she offers, I'd thought I'd better make one for you!


Key limes are smaller than regular limes--and here I have to tell the truth--kind of a pain to juice. John helped me and it took all the limes in a pound bag to end up with 1/2 cup of juice. (Next time, I might try the recipe with regular limes.)





INGREDIENTS

5 whole graham crackers, crushed, to make about one cup
2 tablespoons melted butter
1 tablespoon brown sugar

1 14 oz can sweetened condensed milk
1/2 cup key lime juice


key lime zest
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla
 

Preheat oven to 350. Crush the graham crackers. (Easy way--place the graham crackers in a ziplock bag, seal the bag, and roll them to crumbs with a rolling pin.) 

Mix the crumbs with the melted butter and brown sugar. Spread this on a foil-covered baking sheet and bake for ten minutes or until golden. Let this cool, then break into crumbs again.

Meanwhile, whip the cream with the powdered sugar and vanilla. (I used my food processor, which was a snap.) Set half of this aside for the topping.



Mix the condensed milk with the lime juice. The citrus will cause the milk to thicken. Gently stir in one cup of whipped cream. 







 
Now comes the fun part, in which you layer the parts you've prepared. I chose wine snifters--next time I would try something taller and thinner, as these servings were BIG. Luckily for our waistlines and cholesterol counts, we cut them in half to serve.

Layer in some of the baked crumbs, then some of the key lime mixture, and repeat. When you have distributed all the ingredients, top with dollops of whipped cream and sprinkle with more crumbs and some zested lime if you want a stronger flavor.

Lucy Burdettes Key West Food Critic mysteries are available wherever books are sold!

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And now, the Christine Wenger giveaway results from Sunday!

I printed off the responses to my blog, cut them up, and had my hubby draw three out of a paper  bag.

The winners of a set of my cozies are (drum roll):

Sue Farrell

Fish Mom (don't know her real name!)

Sharon Jesse

All three ladies need to write me with their mailing address, and I'll drop them in the mail ASAP!!

I'd like to thank all those who responded so wonderfully to my blog, my cozy mysteries, and for the trip down memory lane complete with comfort food!

For those who want to take a chance on DO OR DINER and A SECOND HELPING OF MURDER, I'd love to hear what you think.  Write me at: writetochrisw at aol dot com or send real mail to P.O. Box 1823, Cicero, NY 13039.  I respond to each message!

Thanks everyone and congrats to the winners!

Chris Wenger, AUTHOR OF THE COMFORT FOOD MYSTERIES (PENGUIN OBSIDIAN BOOKS)

DO OR DINER - RELEASE DATE: AUGUST, 2013

A SECOND HELPING OF MURDER - RELEASE DATE: APRIL 1, 2014

Tuesday, September 13, 2011

Summer Disasters and a Key Lime Cheesecake Pie from Cleo Coyle


Yes, the apples, pumpkins, and pears are rolling into our local produce aisle already, and I'm looking forward to seasonal fall baking, but (all things being equal) autumn isn't due for another week.

Today, therefore, I'm saying goodbye to summer. Frankly, after an East Coast earthquake and its aftershock (surreal), a nerve-wracking hurricane (thanks so much for the mopping workout), and a Staycation of mostly work, I'm not exactly sad to see summer's back. But I will miss the summer produce. 



This week, I gave an embarrassing yip of joy (right there in our little green market) when I came upon a display piled with bags and bags of Key limes.

Back in June, I ran a taste test, sharing the differences between Key limes (named for the Florida Keys where they once were grown), and the larger, seedless Persian limes, which are more commonly found in the US. For the heck of it, I threw in a bottle of Key lime juice and summarized the differences among the three, which may make a difference to you when selecting a flavoring ingredient for a lime recipe. 






To read my Key lime taste-test post, click here. My Key Lime Cooler cookies are in this post, too, which can be made with Key limes or the more common Persian lime. (Scroll down the post or click the photo for a downloadable PDF of the recipe.)




And while I'm at it...


A few more lime posts made an appearance on this blog over the summer. 

My Roasted Chicken with Rosemary and Lime can be found here (or click the photo for a PDF) and... 




Mary Jane Maffini's Shrimp in Coconut-Lime Glaze can be found here


BTW - Happy CONGRATS to Mary Jane this week as she travels to Bouchercon. Her award-winning tale for Ellery Queen Mystery Magazine is up for the prestigious Anthony Award for Best Short Story. To see the list of nominees, click here



We are all so proud of you, MJ! 
Good luck!


As for my recipe today, it's not that I don't thoroughly enjoy a traditional Key lime pie, which is very easy to make (Key lime juice, egg yolks, sweetened condensed milk). But when one is distracted and under-counts the number of eggs in her pie, one gets this mess...




My Key lime disaster.
Not as devastating as Irene, but close.


I'm sure our resident pie maven, Ellery, would not make that mistake. (Click here to see Ellery's latest--a Banana Puddin' Pie.) 


As I said, it's not that I don't enjoy traditional Key lime pie, but I do loves me my cheesecake, especially the no-bake, no-fuss kind. And this cheesecake pie is a refreshing treat on these sticky, humid, end-of-summer days.

It's also my husband's favorite dessert. The original recipe came from Marc's mom, but I've tweaked it since, using different ratios to get this simple pie to come out exactly the way I want it (i.e., unlike the mess above, firm enough to slice).  ------->>

It's almost as easy as Elizabeth/Riley's Pink Lemonade Pie, which kicked-off our summer recipes back in late May (click here). Her pie is so easy, her young daughter made it for us.

So here it is, my culinary bookend for the season, my last Key Lime Cheesecake Pie of the year. Well, almost last. I do have two
more bags of limes.






Cleo Coyle, who can't decide
whether this is a cheesecake
OR a pie is the author of
The
Coffeehouse Mysteries

Cleo Coyle's 

No-Bake
Key Lime 
Cheesecake Pie 

Sweet and dreamy, 

tart and creamy...
To download a free PDF of this recipe that you can print, save, or share, click here.

Ingredients:


1 (14-ounce) can sweetened condensed milk
3/4 cup Key lime juice 
2 (8-ounce) packages of cream cheese, softened
1 graham cracker pie crust
(optional) Sweetened whipped cream

Directions:

(1) Place the sweetened condensed milk, lime juice, and softened cream cheese in a blender. Blend on high (my blender calls that setting "max/ ice crush" speed) for 3 full minutes. Reduce to medium speed for another 3 minutes.

If you have a low-power blender, you may need to stop the blender and give the mixture a stir at the bottom. You want the cheese to be whipped with the other ingredients until it’s a smooth liquid, the consistency of a thick milk shake.


(2) Pour the mixture into a 9-inch graham cracker crust. A pre-made crust is fine to use. I often use it to save time, dropping the foil pan into a glass pie pan for stability (as you can see in my photos).


(3) Chill for at least 6 hours, overnight is even better. Slice, garnish with whipped cream, and…


Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries 





Murder by
Mocha


Now a national
bestseller in hardcover


"...a tasty tale of crime
and punishment,
lightened by the
Blend's frothy cast of
lovable eccentrics."
~ Publishers Weekly



Before I depart,
I have a
 fun contest
to tell you about...





Guess Who's Coming to Dinner?

Your favorite CM
character...


The prize package includes a gourmet chocolate tasting in a box, a Gimme Coffee Latte Cup (made in Italy), and a signed copy of my new Coffeehouse Mystery Murder by Mocha


To learn how to enter click here.

Good luck, everyone!