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

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!



Tuesday, June 21, 2011

Roasting Chicken with Rosemary and Lime + The Most Asked Author Question by Cleo Coyle

The top question authors are asked (after "Have you ever met Stephenie Meyer?") is probably: "Where do you get your ideas?"

The question isn't a bad one, really, just way too general, which is why some novelists roll their eyes when they hear it.

I'll give you a culinary analogy. Imagine lifting a menu and asking a chef: "Where do you get your ideas?"

"Excuse me," the chef would likely reply. "For which course? Which dish?!"

Like a multipage restaurant menu, a piece of fiction has dozens if not hundreds of ideas layered into it. We authors draw from our pasts and presents, our pets and peccadilloes. We're inspired by our friends and families, our reading and hobbies. We might groove on a passing conversation or a passing thunderstorm; an exquisite or exquisitely bad meal; a brilliant sunrise or a lunar eclipse (dang, another Stephenie Meyer reference).

We writers harvest ideas 24/7, and spend months if not years cooking them into works of fiction, poetry, or dramatic lit. That's why a better question for an author might be: "Where did you get the idea for that particular storyline, character, or (in the case of mystery writing) crime..."


Cleo Coyle, who never
met Stephenie Meyer, is
author of The Coffeehouse
Mysteries
Like writing, cooking is an inspirational occupation, and often the ingredients dictate the dish. In the case of today's recipe, rosemary did the talking. Yes, a gorgeous green bundle of piney rosemary waved her little needles at me, and I swooned.





"Chop me up and cook me with a chicken," rosemary whispered in her needling little voice, and (for a moment) the shimmering image of a succulent, perfectly roasted rosemary-lemon chicken floated down the grocery store aisle. I blinked and it was gone, replaced with a rather burly produce manager, wondering why I had his herbs to my ear.

Granted, rosemary-lemon is a classic flavor combo, one I also use in my go-to recipe for rack of lamb. (Click here to download a free PDF of that recipe.)

Krista also did a wonderful rosemary-lemon chicken post, sharing a diet version using skinless breasts. Click here to get Krista's recipe.

But...after making Key Lime Coolers (cookies) last week and doing the lime taste test, I still had plenty of Persian limes on hand. (Click here if you missed the cookies post.)

With so many limes still rolling around my countertop, I decided to live dangerously, and switch the classic lemons for limes in my chicken recipe. I'm glad I did, too. My husband and my taste buds found the change a lovely and lively one.

Final Note: You might think it odd (at the end of the recipe) when I suggest squeezing a wedge of lime on the finished, carved meat, but a squeeze of lemon often finishes a dish, and I found the tart and tangy dash of lime especially refreshing on a warm summer day. I hope you do, too...



CLEO COYLE’S
ROASTED CHICKEN
with
LIME AND ROSEMARY



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



INGREDIENTS:

4 – 6 pound whole chicken
5 – 6 fresh limes (medium size)
1 tablespoon sea salt
6 cloves garlic
2 tablespoons chopped, fresh rosemary
1 teaspoon poultry seasoning
½ teaspoon white pepper
3 tablespoons olive oil (divided)

METHOD:

Step 1: Prep meat: First preheat your oven to 350º F. Allow the meat to reach room temperature (20 to 30 minutes outside the refrigerator). Rinse the chicken and pat dry. If your limes were in the refrigerator, warm them to room temperature, as well.


Step 2: Stuff the bird: Quarter one lime and place the sections inside the chicken cavity, along with a dash of sea salt and white pepper. Close the cavity. (I use a simple wooden skewer for this.)

Step 3: Create the rosemary-lime slurry: Place the sea salt into a small bowl and smash the garlic on it. Mix in the freshly squeezed juice of 2 to 3 limes (enough to measure about 1/4 cup). Add the chopped rosemary, poultry seasoning, white pepper, and 2 tablespoons of the olive oil. Now rub this slurry all over the bird and place breast side up on the greased rack.





Step 4: Roast: Lightly coat the top of your broiler pan or roasting rack with the final tablespoon of olive oil. (For easier clean up, I also like to cover the bottom portion of my pan with aluminum foil.) Place your pan in the center of your oven for about 25 minutes per pound, giving a bird of 6 pounds about 2½ hours of cooking time; a bird of 4 pounds about an hour and forty minutes. You’re looking for the thickest part of the thigh to reach an internal temperature of 165 degrees F.




TO FINISH: Once cooked, allow the chicken to stand for 15 minutes before carving. To keep it warm, tent foil over the bird. If you cut into the bird right out of the oven, the juices will run out and your chicken will be dry instead of succulent.

TO SERVE: Cut your remaining limes into wedges and serve on the side with the chicken. Invite guests to squeeze a little juice over the meat before digging in, and please do…




Eat with joy!

~ Cleo Coyle, author
of  The Coffeehouse Mysteries





To get more of my recipes,
win free coffee, or learn about
my books, visit my *virtual*
coffeehouse at:







Cleo's culinary mystery novels are published by
Penguin USA.
Click here or on the covers above
to learn more about them.