Key Lime Pie

Picture to come soon... I've had so many people requesting the recipe, I thought I needed to at least get it posted.  :)

This might be the best Key Lime Pie I've ever had.  It happens to be one of, if not my favorite dessert.  So, that is saying a lot.  I don't normally order dessert when I'm out.  I'd rather have an appetizer or just more of my dinner.  But, if Key Lime Pie is on the menu I kinda can't resist.  I've had some really bad, and some pretty fantastic.  Wildfire is my favorite but, this one is better.  No contest.  

People ask what the difference is between regular limes and key limes.  Some people say there is no difference.  There is, a foodie will be able to tell a difference in taste.  Key limes are much smaller and yellow when ripe.  Although they are usually picked green commercially.  They have a higher acidity, a stronger aroma and are more tart than a regular lime.  If you can't find key limes you can use regular, it just won't be the same.  I have seen bottled Key lime juice in the stores.  I would say skip the purchase and buy regular limes.  Maybe the stuff in a bottle could be used as a cleaner?!

This recipe comes from Jeff O'Neill.  Executive Chef at Donald Trump's Mar~a~Lago Club in Palm Beach, Florida.  It is the most requested dessert on the menu.  Of course it is, it's amazing! Some of you may have seen him make it on Oprah.  This is the exact recipe with the chocolate addition at the end that he did, but wasn't on the printed recipe.  

3/4 pound graham crackers

4 tablespoons granulated sugar

2 sticks melted butter

1/4 teaspoon sea salt

4 egg yolks

1 can (14 ounces) sweetened condensed milk

2/3 cup fresh Key lime juice

1 lime, zested (I use a regular lime for the zest)

1 cup heavy whipping cream, chilled

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

1 (4 ounce) white chocolate, grated (I use Ghirardelli)  

To make graham cracker crust: Preheat the oven to 325.

Break up the graham crackers, place in a food processor and process to crumbs.  Add the melted butter, sugar and sea salt and pulse until combined.  Press the mixture into the bottom of a 9~inch tart pan, forming an even layer on the bottom, sides and edge.  Bake the crust for 10 minutes.  Remove from the oven and allow the crust to cool.  

To make the filling:  While the crust is resting, in an electric mixer with the wire which attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes.  Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer.  Lower the mixer speed and slowly add the lime juice until incorporated.  

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set.  Cool on a wire rack, and then refrigerate for 20 minutes.  

To make the topping:  Whip the cream, confectioners' sugar and vanilla until nearly stiff.  Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.  

** My notes.  Sprinkle the grated white chocolate on top of whipped cream before refrigerating.  

Also, if you don't have sea salt, go out and get some.  It totally makes the crust.  

Line your oven with a liner or foil as the butter in the crust comes out of the pan a little.  You don't want to have a smoking oven the next time you use it.

Cucumber Canapes

I was asked to make these for a wedding reception a few months ago and have been asked to make them a couple more times for different events since then.  It's a great small, fresh, easy, inexpensive appetizer to make for a crowd.  They are pretty cute as well.  You can never go wrong with fresh dill and fresh crisp cucumbers.  There are so many variations you can do with the recipe.  I think this one is just old school.  It's what my mother would make.  Sometimes that's all you need.

This is a great one to make in a pinch because it is so easy.  Only 5 ingredients!

1 8 ounce tub whipped cream cheese
1 7 ounce package dry Italian~style salad dressing mix
1 loaf cocktail rye bread, you could also use Pumpernickel
1 cucumber thinly sliced
fresh dill for garnish

In a small bowl, mix the cream cheese and salad dressing.  Spread on the bread slices.  Top with a slice or two of cucumber.  I like two, I think it looks nicer.  Garnish with dill.  Refrigerate until serving.

Sweet Soy Potsticker Dipping Sauce

Here is a super quick and simple dipping sauce for potstickers or anything else you may need to dip.  The ingredients are things you probably have on hand.  I have a sauce I love with ginger, I'll post soon.  A great midnight snack at my house, quick and easy.  Did I say potstickers at midnight?  But, of course!

1/4 cup soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoon sugar
1 clove garlic, minced
1 teaspoon sesame oil
1/4~ 1/2 teaspoon red pepper flakes (to taste)
1 teaspoon green onion, thinly sliced

Whisk all ingredients together in a bowl. Done.

Broccoli with Lemon~Dijon Pan Sauce and Toasted Parmigiano Bread Crumbs

I cook steamed broccoli for my family a lot.  Surprisingly to me, they like it.  I do not, never have.  I just can't make myself eat it.  I usually put a couple pieces on my plate so it seems like I'm eating it.  Yes, I still behave like a five year old at times.  Of course, it's still sitting there when I'm done.  I can hear my mother's voice in my head telling me to eat it. Taking me back to when I was a kid... the dishes are done everyone else is doing something fun and I'm still sitting at the table (probably crying).

I have grown to appreciate it with some additions.  Give me a cheese sauce like my Grandma used to make.  I'm all over it.  I like Broccoli Cheddar soup.  Brown it and add a lemon mustard sauce and Parmigiano Bread Crumbs.  It may be a contender for my last meal.

The funny thing about this recipe is, I love it.  My husband and kids just wanted their boring steamed broccoli.  Oh well, every once in a while you've got to please yourself.

Recipe from Fast, Fresh and Green by Susie Middleton.  In the recipe, Susie suggests the bread crumbs are optional.  In my opinion, no way.  They are my favorite part! :)  The English muffins are great in this recipe,  They are a heavy crumb that toasts well and really holds up.  It would be great with some bacon cooked in as well.

For the~ Toasted Parmigiano Bread Crumbs
1/2 tablespoon unsalted butter
1/4 cup fresh bread crumbs ( a couple English muffins torn and processed in a food processor)
Kosher salt
1 tablespoon finely grated Parmigiano~Reggiano cheese
1 teaspoon chopped fresh parsley

For the~ Broccoli
1 tablespoon extra virgin olive oil
1 1/2 tablespoons unsalted butter
10 oz broccoli florets cut about 2 inches long with one flat side
1/2 teaspoon Kosher salt
1/3 cup low sodium chicken broth
1 1/2 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley

To make the Toasted Bread Crumbs~ Melt the butter over low heat in a small nonstick skillet.  Add the bread crumbs and a pinch of salt and stir well.  Raise the heat to medium and cook the crumbs, stirring frequently, until they're toasted and most of them are a light golden brown,  3 to 4 minutes.  Transfer to a small plate and let them cool.  Combine with the Parmigiano and parsley.

In a large saute pan with a lid, heat the olive oil and 1 tablespoon of the butter over medium~high heat. wen the butter has melted and is starting to foam, add the broccoli and salt and toss with tongs to coat.  Arrange the broccoli with one cut side down and cover.  Cook without stirring until the bottoms are browned, 3 to 4 minutes.  (The browning will be spotty but will be a fairly dark brown color.)  Turn the florets onto another side and cook again without stirring until that side is lightly browned in spots, about 2 minutes. Carefully pour the broth into the pan (it will sputter), cover, and cook until all but 1 or 2 tablespoons of the liquid has evaporated, 2 to 3 minutes.

Remove the pan from the heat, uncover, and add the lemon juice, mustard, and the remaining 1/2 tablespoon of butter.  Stir well with a silicone spatula as the butter melts and the sauce becomes creamy.  Toss in the parsley, stir, and transfer the broccoli and sauce to a serving platter.  Garnish with the Toasted Parmigiano Bread Crumbs.  Add them immediately before serving to keep them crisp.

Pine~Nut Salad Dressing

  
I can totally admit it, I'm a girl that can get excited about a good salad dressing!  There is no shame here.  It totally makes the salad, in my opinion.  

I went out the other night and had a salad that sounded really good.  The dressing just didn't do it for me, so sad.  Glad I had an appetizer because I didn't touch the salad.  

Pine Nuts and Parmesan Cheese= Love!  Two of my favorite things together in a really simple, fresh dressing.  Perfect.  This would be a great balance served with something rich.  Or, add some grilled chicken for a quick meal.  Recipe adapted from Sunset Magazine December 2011.

1/2 cup toasted pine nuts, divided
1/2 teaspoon Dijon mustard
3 tablespoons cider vinegar
1 tablespoon minced shallot
1 teaspoon honey
1/2 teaspoon kosher salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
3 tablespoons grated Parmesan cheese~ for garnish

Crush 1/3 cup pine nuts using a mortar and pestle.  Add mustard, vinegar, shallot, honey, salt, pepper, and oil; mix until blended.  

Finish salad with remaining pine nuts and cheese.  

*If you don't have a mortar and pestle, use a small food processor.