Friday, April 21, 2006
Fragrant and sweeter than regular "Persian" limes, they are tiny and thin skinned. The flavor really is different than the standard lime. I tried once to make a pie with regular lime juice and the taste was absolutely wrong. These little guys are great for far more than the traditional pie. Check out these recipes and the one for the pie below. Try using key lime juice to replace regular lime juice an any recipe~you'll really appreciate the difference!
Sopa De Lima (Lime Soup)
3 corn tortillas -- cut in strips
vegetable oil -- for frying
2 chicken breasts
1 small onion -- chopped
2 cloves garlic -- chopped
6 black peppercorns
1 two inch stick cinnamon
8 whole allspice
1 tablespoon fresh oregano -- chopped
4 cups chicken broth
1 tomato -- peeled and chopped
2 tablespoons key lime juice
1 green New Mexican chile -- roast, peel, chop
4 key lime slices
chopped cilantro -- for garnish
Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bringto a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock.
Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to
make 1 quart of liquid. Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.
Quick and great with any poultry or fish.
Key Lime Red Sauce
1 T Key lime juice
1/2 c catsup
1 T Worcestershire sauce
1 dash Tabasco
Mix all ingredients, refrigerate. Makes about 2/3 cups.
I just made a Key Lime pie yesterday from the recipe below. I love this one since I find that you can easily use lemon juice and get a wonderful lemon cream pie!
I'm not a huge fan of meringue and it isn't traditional atop a Key Lime pie so I use the usual whipped cream. The result is delicious and cool. This is the perfect pie on a warm Summer's evening or a perfect complement to almost any Spring menu.
Key Lime Pie
1 9-in pie shell
5 egg yolks
14 oz sweetened condensed milk
8 T Key lime juice (it's too early to get Key Limes at my supermarket but I did find a great bottled version~Key largo Key Lime Juice)
1 c whipping cream
3 T powdered sugar
Zest of 1 lime
Preheat oven to 350. Put the yolks in a large bowl and
beat them with a whisk, just breaking them and mixing
them well. Slowly stir in the condensed milk. Mixing
well, stir in the lime juice. Pour the filling into the
pie shell. Bake for about 12-to-15 minutes. Remove and
cool. Whip the cream, slowly adding the powdered sugar.
Spread over the pie and sprinkle zest over. Serve at
room temperature, but refrigerate if not serving
within 3 hours of baking. This is not very high and
should probably be doubled with added baking time.
Also would make an excellent lemon meringue pie using
lemon juice instead of lime and making a meringue
Some great recipes are here as well:
Kermit's Key West Key Lime Shoppe