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.

Cantaloupe Lime Smoothie

I seem to be on a smoothie kick.  Summer rolls around and I want something light, cold and refreshing.  Who can blame me, right?

I recently posted a honeydew melon lemonade smoothie that is really good.  I wanted to give cantaloupe it's turn.  This is a light, cold and refreshing smoothie.  Perfect!  The orange and green are pretty together.  I love the lime zest, for taste and color.  This would be a great smoothie to serve at a brunch.
Recipe adapted from Good Housekeeping.

2 cups diced cantaloupe
1/2 teaspoon lime zest
2 tablespoons lime juice
1/3 cup frozen peaches
2 tablespoons honey
2 cups ice cubes

In a blender, combine cantaloupe, lime zest, lime juice, peaches, honey and ice.  Blend until smooth.  Enjoy!

Triple~Citrus Cupcakes

I have a friend that used to call me Martha Stewart. I'm not going to lie...it drove me nuts! Of course, she meant it as a compliment. Martha Stewart is a great talent. My go~to pie crust is from her along with many tips I've picked up over the years. So, thank you Martha. I guess I just like to be called by my own name. :)

This recipe comes from Martha Stewart's Cupcakes cookbook. It's the first recipe I tried. Did I go to chocolate? Nope, give me a lime and I'm a happy girl.

The glaze and garnish could be made with lime, lemon, or orange. It would even be fun to make all three and see what the favorites are.

3 1/3 cups all~purpose flour
2 teaspoons coarse salt
1 pound (4 sticks) unsalted butter, room temperature
2 cups sugar
3 tablespoons finely grated lemon zest (from 3 lemons)
3 tablespoons finely grated orange zest (from 2 oranges)
3 tablespoons finely grated lime zest, plus more for garnish (from about 3 limes)
1 teaspoon pure vanilla extract
9 large eggs, room temperature

Citrus Glaze (made with lime juice and zest) recipe follows.

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.

With an electric mixer on medium~high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.

Divide batter evenly among lined cups, filling each three~quarters full; tap tins on counter top once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Citrus Glaze (used lime for mine)

1 1/2 cups confectioners' sugar, sifted, plus more if needed
1/4 teaspoon finely grated citrus zest
3 tablespoons fresh citrus juice, plus more if needed

Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.