Sunday, July 25, 2010

Key Lime Pie

After having Key Lime Pie at one of our favorite seafood restaurants Hooked, we decided to make one ourselves. I decided to go with a recipe with eggs in it in an attempt to replicate Hooked's almost cheesecake-like pie. This turned out more like a traditional key lime pie but delicious nonetheless. Uncharacteristically, I used a store bought crust-- but only because my pie pans are all 10" and we don't need that much pie :-) Next time, I will try this recipe. We couldn't find any key limes, so we used bottled juice (3/4 c). I'm still looking for a use for the remaining 3 eggs whites...

Key Lime Pie

1 9" graham cracker crust
1 egg white, beaten
4 egg yolks, beaten
1 14 oz can sweetened condensed milk
1/2 - 3/4 c key lime juice (about 20 key limes)
whipping cream
sugar, to taste
vanilla extract, to taste
sliced limes, optional

1) Preheat oven to 375 degrees.
2) Brush prepared crust with egg white; bake for 5-7 minutes.
3) In the meantime, combine egg yolks, milk and juice (in that order) until smooth.
4) Pour batter into pie crust; bake for 15 minutes.
5) Remove pie from oven and let cool.
6) While the pie is cooling, combine whipping cream, sugar and vanilla in a small bowl.
7) Beat until stiff and refrigerate until needed.
8) Once the pie is cool, spread whipped cream over the top.
9) Garnish with limes, if desired.

Recipes to try

After coming across a recipe I wanted to make and then forgetting where I saw it (for the umpteenth time), I've decided to start a post dedicated solely to recipes that pique my interest. Then, the next time I can't think of anything for dinner, I can come here and try something new.

Sweet Corn Pancakes

Chicken Stock

Roast Chicken/Chicken Stock/Chicken Soup

Potato Flautas

Steak, Potatoes and Carrots

Brisket Chili

Alex G. Breakfast

Zucchini Casserole

Sunday, July 4, 2010

Southwestern Bean and Rice Salad

We made this as a side dish for fish tacos. I also think it would be a nice alternative for the typical potato or pasta salad at a BBQ.

Southwestern Bean and Rice Salad

1 1/2 c cooked white rice, cooled
8 oz kidney beans (either canned or prepared from dry beans)
1 small green bell pepper, diced
1 can sliced black olives, drained
2 T lime juice
2 T chopped green onions
1 T olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 tsp cumin
fresh cilantro, minced

1) Combine rice, beans, bell pepper and olives in a medium bowl.
2) In a separate bowl, whisk together the remaining ingredients.
3) Pour dressing over the rice mixture; cover and refrigerate for at least 1 hour.

Oatmeal-Raspberry Bars

I think this is a good basic recipe for fruit bars as you could use any combo of jam/fruit. I used Trader Joe's seedless raspberry jam. I found the final product just a bit too sweet, so next time I will probably cut down on the sugar.

Oatmeal-Raspberry Bars

10 T cold, unsalted butter, cut into pieces
1 c flour
1/2 c sugar
1/4 tsp kosher salt
3/4 c rolled oats
1/2 seedless raspberry jam
1 c fresh raspberries

1) Preheat oven to 375 degrees.
2) Butter an 8-in baking pan.
3) In a food processor, pulse together flour, sugar and salt.
4) Add the butter and pulse just until the dough comes together.
5) Transfer to a bowl and gently knead in the oats.
6) Set aside 1/2 c dough; press remaining dough into the prepared pan.
7) Spread the jam evenly over the dough leaving a 1/4 inch border around the edges.
8) Scatter the raspberries over the jam; sprinkle with reserved dough.
9) Bake 25-28 minutes until the edges are golden; let cool at least 10 minutes before slicing.

Sour Cream Pound Cake Cupcakes

The cupcakes are a bit heavier than the typical cupcake but are very tasty.

Sour Cream Pound Cake Cupcakes

1/2 c butter, softened
4 oz cream cheese, softened
2 c sugar
4 large eggs
1 tsp vanilla extract
3 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz sour cream
Buttercream Frosting

1) Preheat oven to 350 degrees.
2) Beat butter and cream cheese at medium speed until creamy.
3) Beat in sugar until light and fluffy.
4) Add eggs, 1 at a time, beating until blended after each addition.
5) Stir in vanilla.
6) In a separate bowl, combine flour, baking powder, baking soda and salt.
7) Gradually add flour mixture to butter mixture, alternately with sour cream, beating until blended.
8) Spoon batter into lightly greased muffin pans, filling 2/3 full (approx. 24 cupcakes).
9) Bake for 22-24 mins.
10) Cool and decorate.


Salted Caramel-Chocolate Cupcakes

1) Prepare cupcakes as above substituting 3/4 c firmly packed dark brown sugar for part of the sugar.
2) In a double boiler, mix 8 oz chopped semi-sweet chocolate and 1/4 c whipping cream until smooth. Whisk in an additional 2 T cream.
3) Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes).
4) Spread Salted Caramel Buttercream onto cupcakes; garnish with sea salt flakes and caramels, cut into quarters.

Vanilla Buttercream

This is a recipe from Southern Living. There are several suggested varieties. So far, I've only made the Salted Caramel Buttercream.

Vanilla Buttercream

1/2 c butter, softened
3 oz cream cheese, softened
2 tsp vanilla extract
16 oz powdered sugar
3-4 T milk

1) Beat butter, cream cheese and vanilla until creamy.
2) Gradually add powdered sugar, alternating with milk. Beat at low speed until blended and smooth after each addition.


Salted Caramel Buttercream

1) Prepare buttercream as directed above using only 3 T milk and adding 1/4 tsp kosher salt.
2) Melt 15 caramels with 1 T milk in a small bowl and microwave for 1 minute or until smooth.
3) Fold caramel into buttercream, creating swirls.