Daily Independent (Ashland, KY)

Food

July 17, 2012

Lime offers delicious take on summer in variety of dishes

ASHLAND — Any citrus fruit sits right with diners in the summer. The flavors are light and refreshing and can be used in a variety of ways.

Lime often can take the place of lemon in marinades.

This recipe, f rom allrecipes.com, was meant to make use of lime

GRILLED TEQUILA-LIME SHRIMP

2 tablespoons lime juice

2 tablespoons tequila

1/4 cup olive oil

1 pinch garlic salt

1 pinch ground cumin

ground black pepper to taste

1 pound large shrimp, peeled and deveined

6 (10-inch) wooden skewers

1 large lime, quartered

Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.

Soak skewers at least 30 minutes in water to prevent burning.

Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.

Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

TIP: One allrecipes.com reader recommends using fresh garlic instead of garlic salt.

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Key lime pie is a standard summer dessert. This is something different from pie but with that same fresh, light flavor. The recipe comes from Chef’s Choice, a company that makes small kitchen appliances.

KEY LIME WAFFLE PIE

Graham cracker waffles

3 cups pre-mixed baking product, such as Bisquick

1 cup whole milk

1 cup brown sugar

1/2 cup honey

5 tablespoons buttermilk

2 eggs 2 teaspoons cinnamon

1/2 stick butter

1 pack of graham crackers (10 to 11 sheets)

Key lime mousse

2 cups heavy whipping cream

10 ounces white chocolate

3/4 cup key lime juice

1 packet gelatin

7 ounces sweetened condensed milk

1/4 teaspoon vanilla

turbinado or dark brown sugar, for garnish

extra graham crackers, for garnish

Key lime, for garnish

 

Put lime juice in bowl and sprinkle in gelatin, stirring lightly. Let sit for 2 minutes. Heat lime juice mixture over low heat, until hot but not boiling.

Take lime juice mixture off heat and set aside. Heat sweetened condensed milk over medium heat and add white chocolate. Stir until chocolate is melted.

Whip heavy cream on high speed only until stiff, about two minutes. Add the lime juice mixture to whip cream and beat with electric mixer until ingredients are blended together.

Add white chocolate mixture to the whip cream and beat until blended. Refrigerate mixture for four hours or overnight to stiffen.

 For waffles, mix together baking product, milk, brown sugar, honey, buttermilk, eggs and cinnamon in bowl. Melt butter and add to mixture.

Crush graham crackers until crumb size and add to mix. Mix all ingredients with electric mixture. Place 1/4 cup of batter on waffle maker and bake for 2 1/2 minutes on medium setting. Serve immediately with a dollop of key lime mousse. Garnish with sugar, lime and graham cracker pieces. For a luscious frozen dessert, spread mousse overtop waffle, cover in wax paper and freeze overnight before serving.

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This recipe came from lrohner.hubpages.com and looks like one that would work well with lemon or lime. The website credits Bon Appetit magazine with its creation.

GLAZED LIME CAKE

3/4 cup (1 1/2 sticks) butter, room temperature

2 1/2 cups powdered sugar, divided

2 large eggs, room temperature

1/4 cup milk

1 1/3 cups self-rising flour

2 to 3 large limes

1/4 cup sugar

Preheat oven to 350 degrees. Butter and flour 8-inch square baking pan. Using electric mixer, cream butter and 11/2 cups powdered sugar in large bowl. Beat in eggs 1 at a time. Beat in milk, then flour. Transfer batter to prepared pan; smooth top. Bake cake until tester inserted into center comes out clean, about 35 minutes.

Meanwhile, finely grate enough lime peel to measure 1 tablespoon. Halve limes; squeeze enough juice to measure 1/4 cup. Mix peel, juice, and 1/4 cup sugar in small bowl. Set lime syrup aside.

Using skewer, poke holes all over baked cake. Spoon half of lime syrup (about 3 tablespoons) over hot cake. Cool.

Whisk 1 cup powdered sugar into remaining lime syrup; drizzle over cake. Let stand 1 hour. Cut cake into squares.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send e-mail to lward@dailyindependent.com.

 

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