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Alicia Wicklund
07/31/2012
Limes added to a dish during the summer add a bit of a refreshing zest to your taste buds. They can be used for both baking and cooking too. Limes add a flavor that only seems right this time of year.
The following key lime pie recipe is very refreshing on a warm sunny day. I also don’t think I would ever make a graham cracker crust any other way. The following recipe substitute’s an egg white for some of the butter that may be used in a traditional graham cracker crust. It also holds together well and almost gets a bit chewy.
According to The Complete Cooking Light Cookbook, to make an official Key Lime Pie, start with fresh Key limes. The two main varieties of limes are Persian and Key lime. Key limes are smaller and rounder than the Persian and are more yellow than green. If Key limes are not available, you can substitute juice for Persian limes.
Key Lime Pie
Crust:
40 graham crackers (10 full cookie sheets)
2 Tbsp. sugar
2 Tbsp. butter or stick margarine, melted
1 large egg white
Cooking spray
Filling and Meringue
1 tsp. unflavored gelatin
2 Tbsp. cold water
½ c. fresh lime juice
2 large egg yolks
1 (14 oz.) can fat-free sweetened condensed milk
3 large egg whites
¼ tsp. cream of tartar
1/8 tsp. salt
1/3 c. sugar
Lime slices (optional)
Preheat oven to 350°F. Place crackers in a food processor; process until crumbly. Add 2 Tbsp. sugar, butter and egg white; pulse six times or just until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350°F for eight minutes; cool on a wire rack. Turn oven down to 325°F.
Sprinkle gelatin over water in a small bowl. Combine lime juice and egg yolks in a small, heavy saucepan; cook over medium-low heat until mixture thickens (about 10 minutes), stirring constantly (do not boil).
Add gelatin to lime juice mixture; cook one minute, stirring until gelatin dissolves. Remove from heat. Place pan in a large ice-filled bowl for three minutes or until mixture comes to room temperature, stirring occasionally (do not allow gelatin mixture to set).
Strain gelatin mixture into a medium bowl; discard any solids. Gradually add milk, stirring with a whisk until blended (mixture will be very thick). Spoon mixture into graham cracker crust; spread evenly.
Beat egg whites, cream of tartar and salt at high speed of a mixture until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread evenly over filling, sealing to edge of crust.
Bake at 325°F for 25 minutes; cool one hour on a wire rack. Chill three hours or until set. Cut with a sharp knife dipped in hot water. Garnish with lime slices, if desired.
My mom seemed to always make the following Lime Jell-O Salad recipe at family gatherings or sometimes even at Thanksgiving. It’s light, fluffy and has a bit of tartness.
Lime Jell-O Salad
1 small pkg. lime Jell-O
1 c. pear juice (hot)
3 oz. cream cheese
Pears, mashed
1 c. whipping cream, whipped or 1 to 1 ½ tubs of Cool-Whip
Dissolve the first two ingredients and let set slightly in refrigerator. Mash together cream cheese, pears and whipped topping. Fold into Jell-O.
One could always add crushed pineapple.
Lime Grilled Chicken with Black Bean Sauce
3 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
¼ tsp. ground red pepper
4 garlic cloves, crushed
4 (4-oz.) skinned, boned chicken breast halves
Cooking spray
2 c. water
½ c. diced red bell pepper
1 Tbsp. chopped red onion
1 c. drained canned black beans
½ c. orange juice
2 Tbsp. balsamic vinegar
¼ tsp. salt
1/8 tsp. freshly ground black pepper
2 garlic cloves, crushed
Cilantro springs (optional)
Combine the first four ingredients in a large plastic bag; add chicken and seal bag. Marinate in refrigerator for eight hours, turning bag occasionally.
Prepare the grill. Remove chicken from bag, reserving marinade. Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done, basting occasionally with reserved marinade. Keep warm.
Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Plunge into ice water; drain well.
Place beans and next five ingredients in a food processor; process until smooth. Pour bean mixture into a saucepan; cook over medium heat until thoroughly heated.
Spoon 5 Tbsp. of bean sauce onto each of four serving plates. Place one chicken breast half on top of sauce; top each with 2 Tbsp. bell pepper mixture. Garnish with cilantro sprigs, if desired.
Lime-Cilantro Vinaigrette
¾ c. tomato juice
½ c. cilantro sprigs
¼ c. fresh lime juice
½ tsp. dried oregano
¼ tsp. salt
¼ tsp. ground cumin
1 small jalapeno pepper, halved and seeded
Place all ingredients in a blender or food processor; process until blended. Cover and chill. Serve over mixed salad greens. Makes about one cup of dressing.