![]() ![]() Key limes are smaller and have a higher acidity (and a more tart, more bitter flavor) than regular limes. Ultimately we couldn't beat the classic egg yolk and sweetened condensed milk base, so we stuck with that. (And one recipe even used softened vanilla ice cream, resulting in a texture that resembles a semifreddo-a very un-Key Lime Pie-like consistency.) In an effort to control the amount of sweetness going into our pie, we tested a filling with evaporated milk plus our own prescribed amount of sugar. But other recipes call for whipping a few egg whites and folding them into the base, resulting in a lighter, fluffier texture. Usually just egg yolks are used, which creates a smooth, glossy, almost gelatinous custard, preferred by some (like me). This custard is traditionally three ingredients: eggs, lime juice, and sweetened condensed milk. The custard base for the Key lime pie was the only element that divided our staff. With a little extra butter to help it hold its shape and cut down on crumbliness, and a pinch of salt (because every crust needs a little), we were set. One addition we did accept? A little ground cinnamon, which we found in this pie crust. But though we liked the almonds (not so much the cereal), none of these crusts delivered the classic Key lime crust we were looking for. And one even threw a honey nut cereal into the mix. ![]() Some of the recipes we tested added almonds to the equation. Traditionally, Key lime pie is made with a near-effortless crust of graham cracker crumbs, sugar, and butter. The history and possible origin of Key Lime Pie.A few places in Key West that have amazing Key Lime Pie's are Kermit's Key West Key Lime Shoppe, Pepe's Café, and Blue Heaven.My past posts on "Healthy" Food, Roasted Chicken Provençal, and New Cooking App: Feast.The above is pretty straightforward food word: delicious. We need to have a common and meaningful language to describe our food and how we eat. Have been delighted that the Washington Post published my opinion piece on the bankrupt word healthy, which got tons of traction. And tonight, the crowd pleasing paella, with local fish, un-local mussels, and sausages. ![]() It's been a week of fun food, fish tacos (using beautiful yellow tail snapper), a lobster night which is always something of a celebratory meal (with leftover strip steaks), last night an easy protein for me, D'Artagnan's most excellent duck confit, cheesy grits, a soft-egg cooked sous vide on the grits, sautéed zucchini, and salad. It is indeed one of the finer desserts I know, custard made with yolks, topped with sweetened, whipped egg whites that are lightly browned. And so, in honor of place, I'm posting this recipe from my book Egg: An Exploration of the World's Most Versatile Ingredient: a key lime tart. Photo by Donna Turner Ruhlman.ĭown in Key West on my annual boondoggle to cook for my cousins Rob and Ab and their merry band of sailors as they narrowly hang onto second place in their J-111 class, and their son, Ryan, skippers the 88, with his sister cousin Maegan aboard. Key Lime Tart lightly toasted and ready to slice. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |