COOK'S CORNER : UNLOCKING TASTE OF KEY LIME PIE.Byline: Marge Powers Barbara Solomon of Culver City Culver City, city (1990 pop. 38,793), Los Angeles co., S Calif., a residential suburb of Los Angeles; inc. 1917. It is a center of the U.S. motion-picture industry, whose roots in the city date to c.1915. Its chief manufactures are rubber products and computers. lost her recipe for a Key lime pie Key lime pie is a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust. The pie is topped with meringue, then baked until the meringue is a golden brown.[1] Some key lime pies use other types of whipped toppings or none at all. made with sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. condensed milk condensed milk: see milk. . It had a sour cream topping that was baked on. Although two readers shared recipes, neither pie is topped with sour cream. You could probably take a sour cream topping - the type that goes atop a cheesecake - and bake it on the pie instead of meringue, if desired. Virginia Sloane's recipe, which came from Florida - where it is made with real Key limes - has a meringue topping. Sloane usually serves it chilled. Sandra Luaces noted that the recipe she provided is one served at Cafe del Sol at Marriott's Marco Island Resort in Florida. It is topped with whipped cream. KEY LIME PIE (Shared by Virginia Sloane, La Tuna Canyon) 4 eggs, separated 1 can (14 ounces) sweetened condensed milk 1/3 cup Key lime juice OR other lime juice 1 prebaked pie shell Meringue In a bowl, beat 4 egg yolks and 1 egg white until thick. Beat in sweetened condensed milk. Add lime juice and beats until thick. In another bowl, beat remaining 3 egg whites until stiff and fold into lime mixture. Pour mixture into prebaked pie shell and spread evenly with Meringue. Bake in preheated 350-degree oven 10 to 15 minutes or until Meringue is lightly browned. Cool to room temperature, then refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until cold. Makes 1 pie. MERINGUE: In a bowl with an electric mixer, beat 2 egg whites until frothy froth·y adj. froth·i·er, froth·i·est 1. Made of, covered with, or resembling froth; foamy. 2. Playfully frivolous in character or content: a frothy French farce. . Gradually beat in 2 tablespoons sugar. Beat until stiff but not dry. MARCO ISLAND RESORT KEY LIME PIE (Shared by Sandra Luaces, Van Nuys) PECAN CRUST: 1 tablespoon butter 1 1/2 cups chopped pecans 3/4 cup graham cracker crumbs Noun 1. cracker crumbs - crumbs of crackers used especially for coating or thickening crumb - small piece of e.g. bread or cake Grated peel 2 limes limes plural limites (Latin; “path”) In ancient Rome, a strip of open land along which troops advanced into unfriendly territory. It came to mean a Roman military road, fortified with watchtowers and forts. 3/4 teaspoon ground cinnamon 1 1/2 tablespoons sugar PIE FILLING: 7 egg yolks 2 cans (14 ounces EACH) sweetened condensed milk 1/2 cup Key lime OR other lime juice Grated peel of 2 limes Whipped cream For Pecan Crust, melt butter in a medium skillet. Add pecans and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until lightly browned and toasted. Immediately remove nuts and butter from skillet and place in a food processor. Add crumbs, lime peels, cinnamon and sugar, and mix to coarse crumbs. Turn into a 10-inch pie plate, reserving 2 ounces of crumbs for garnish. Evenly distribute crumb mixture over bottom and up sides of pie plate, pressing to cover surface with crust. Let stand at room temperature until ready to fill. For Pie Filling, in a bowl, beat egg yolks with an electric mixer at high speed until smooth, 4 to 5 minutes. Slowly add condensed milk. Slowly add lime juice with mixer at medium speed. Add peel and mix slowly. Turn into prepared Pecan Crust, smoothing top with a rubber spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. . Fill a baking pan halfway with hot water and place on lowest oven rack. Place pie on rack above water. Bake in preheated 300-degree oven 20 to 25 minutes or until filling is firm to touch. Do not let pie brown. Remove pie from oven and place on a wire rack See wiring rack. to cool to room temperature, then place in refrigerator to set and chill, about 4 hours. To serve, spread top of pie with a 3/4-inch thick layer of whipped cream and sprinkle with reserved graham cracker crumb mixture. Makes 8 servings. Creamed spinach Virginia Dixon of Sherman Oaks has been searching for a recipe similar to the creamed spinach served at Boston Market. Although we can't locate that recipe, we are sharing a recipe for Ruth's Chris Steak House Ruth's Chris Steak House (NASDAQ: RUTH) is a chain of 106 steakhouses[1] across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment, marking a gradual elevation in its status since its founding Creamed Spinach from ``Top Secret Restaurant Recipes, Creating Kitchen Clones From America's Favorite Restaurant Chains'' by Todd Wilbur. The recipe appears to be similar to many versions served in other restaurants. Enjoy RUTH'S CHRIS STEAK HOUSE CREAMED SPINACH 1 package (10 ounces) frozen chopped spinach 2 tablespoons butter 1 1/2 tablespoons all-purpose flour 1/2 cup whipping cream 1/4 teaspoon salt Dash pepper Dash ground nutmeg Dash cayenne pepper Cook spinach following directions on package. Drain and squeeze all liquid from spinach. In a saucepan, over medium heat, melt butter, being careful not to burn. Add flour to melted butter and stir until smooth. Whisk in cream and heat 2 to 3 minutes, whisking constantly, until sauce thickens. Add spinach, salt, pepper, nutmeg and cayenne. Cook 2 to 4 minutes, stirring often. Serve hot. Makes 4 side-dish servings. From ``Top Secret Restaurant Recipes, Creating Kitchen Clones From America's Favorite Restaurant Chains'' by Todd Wilbur (Plume). |
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