While in Regina for a Saskatchewan Roughrider football game, we enjoyed
a stay with my in-laws. It was a great weekend, the Roughriders won,
and we enjoyed the visiting and delicious food.
Irene, my husband’s sister, served a wonderful pie called key lime pie.
She noticed in her grocer’s a bag of small limes with a recipe for key
lime pie on the package. We were happy she decided to give the recipe a
try, even if it involved squeezing the juice from about 16 little
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limes.
Because of the delicious pie, we were curious about key limes and since
returning home I have found the following information.
The key lime is a specific variety of lime. Some people believe that
“key lime” simply refers to the limes that are used for making the
pies, or limes that grow only in the Florida Keys.
It is not exclusive to the Keys, being grown and used as the
predominant lime in many parts of the world. Key limes have been
replaced in the United States with Persian limes because they are
easier to grow, easier to pick because they have no thorns and are
easier and more economical to shipdue to the much thicker skins.
The key lime is in a class of its own. Much smaller than commonly
available Persian limes, key limes range from the size of a large
walnut to the size of a golf ball. The peel is thin, smooth and
greenish-yellow when ripe. The flesh is also greenish-yellow and full
of seeds. The pulp is juicy and has a higher acidity than Persian
limes. Key limes have a distinct aroma, which makes them valuable for
culinary use.
The tree itself is small and bushy, rarely taller than 3.5 metres. It
is armed with slender, thorny branches.
Aside from supplying substantial amounts of vitamin C, the main
benefits of limes relate to their seasoning potential. Slightly sweet,
tangy lime juice and lime zest can help you reduce the amount of salt
you add to dishes. They also enhance the flavour of foods such as rice,
potatoes, salads and cooked vegetables while adding no fat and few
calories.
Frozen and bottled lime juice, though not as flavourful or nutritious
as the fresh-squeezed equivalent, can be a useful pantry staple and can
be substituted in recipes. However, the fresh fruit keeps well, so it
is easy to have on hand.
Recipes often call for lime zest – the flavourful coloured part of the
peel. Wash and dry the fruit, then use the fine side of a hand grater,
a zesting tool, sharp paring knife or a vegetable peeler to remove the
zest. Do not include any of the bitter white pith along with the zest.
A key lime pie usually has a graham cracker crust, a lime flavoured
filling and can be topped with either whipped cream or meringue.
Key lime pie
Crust:
11/4 cups crushed graham 300 mL
crackers
1/2 cup crushed pecans 125 mL
(optional)
Reduce crackers accordingly.
1/4 cup butter or 50 mL
margarine, softened
1/4 cup sugar 50 mL
Preheat the oven to 350 F (180 C).
Combine the graham crackers (and pecans). Thoroughly mix crackers,
butter or margarine, and sugar.
Press the mixture into a nine inch (22 cm) pie pan until the cracker
mixture is evenly distributed around the pie shell. Bake for six to
eight minutes.
Filling:
4 egg yolks
1/2 cup lime juice 125 mL
(four regular limes or 12 to 16
key limes)
Have the limes at room temperature or when refrigerated, put them in
the microwave for about 20 seconds so they will release some juice.
Bottled juice can be
substituted.
1 14 ounce can 398 mL
sweetened condensed milk
1 teaspoon lime zest 5 mL
Separate the four eggs into yolk and whites. If making the meringue,
place the whites in a separate bowl and allow to warm to room
temperature as it will make it easier to whip later.
Remove the zest from the limes. Squeeze juice from the limes to make
1/2 cup (125 mL). Beat the egg yolks until they are thick and turn to a
light yellow. Add condensed milk and continue to beat until thick. Add
lime juice and mix until just blended. Add lime zest.
Pour the mixture into the pie crust and bake at 350 F (180 C) until the
centre sets but still wiggles when shaken, about 15 to 20 minutes.
Whipped topping
Cool pie after baking to room temperature and then refrigerate. Whip
the cream. Serve the chilled pie with a dollop of whipped cream
garnished with a thin slice of a key lime or a few sprinkles of lime
zest.
Meringue topping
4 egg whites
1/2 teaspoon cream of tartar 2 mL
1/4 cup sugar 50 mL
1 teaspoon lime zest 5 mL
This part is done while the pie is in the oven cooking.
Add the cream of tartar to the egg whites and whip them until they are
stiff. Gradually add sugar to the egg whites. The meringue will become
glossy as you mix it. Add the lime zest to the meringue.
Spread meringue over entire pie. Place in a 375 F (190 C) oven for 13
to 15 minutes until golden brown on top. Remove from the oven and allow
to cool, then refrigerate for a couple of hours before serving.
Zucchini
With frost threatening, it was time to bring the last of the vegetables
in from the garden. Included in my picking were a few large zucchini.
Now what to do with them? I tried this loaf recipe and thought it was
worth saving in my recipe collection.
Zucchini-cranberry-pineapple loaf
3 large eggs
2 cups granulated sugar 500 mL
2 teaspoons orange 10 mL
essence or extract
1 cup vegetable oil 250 mL
2 cups grated zucchini 500 mL
1 14 ounce can crushed 398 mL
pineapple, well drained
3 cups all purpose flour 750 mL
1 teaspoon baking powder 5 mL
2 teaspoons baking soda 10 mL
1 teaspoon salt 5 mL
2 teaspoons ground 10 mL
cinnamon
1 cup craisins 250 mL
(dried cranberries)
1 cup walnuts, optional 250 mL
Preheat oven to 350 F (180 C). Line two nine by five inch (23 x 13 cm)
loaf pans with wax paper or lightly grease them.
In a large bowl, combine the eggs, sugar, orange essence and vegetable
oil. Beat with an electric mixer until the mixture is foamy and thick,
about six to eight minutes. Stir in grated zucchini and drained
pineapple.
In a medium bowl, mix together the flour, baking powder, baking soda,
salt, cinnamon, cranberries and walnuts. Stir into the egg mixture with
a wooden spoon or spatula. Don’t overmix.
Divide the batter between the loaf pans. Bake on the middle rack of the
oven for approximately one hour. Check for doneness with a wooden
skewer or toothpick; it will come out clean when the loaf is baked.
Cool loaves in the pans for 10 minutes, then turn out onto a wire rack
to cool.
If you do not have orange essence in your cupboard, you could
substitute orange flavored craisins or a little zest of orange peel.
When I tried this recipe I used the orange flavored craisins. Makes two
loaves.
Source: Zucchini, You Can Never Have Enough by John Butler, published
by The University of Alberta Press and Hole’s. $14.95
Raisin chicken stuffing
Dear TEAM: I’m looking for a recipe for stuffing for a chicken. My aunt
was English, so it might be an English recipe. The stuffing consisted
of flour, baking powder, some sugar, milk and raisins. It had a
dumpling consistency. She put it in the chicken. When it was cooked it
was like a large dumpling. To serve, it was sliced. Can you help find
this recipe? – J. P., St. Lina, Alta.
Dear J. P.: In an article in Canadian Living, a recipe by Elizabeth
Baird has the following Manitoba Mennonite raisin stuffing for roast
chicken. I believe this is the recipe that you would like.
Elizabeth Baird writes: ” One of the most delicious Mennonite dishes is
a roast chicken, stuffed with a raisin-studded bubbat or quick bread
that bakes right in the chicken cavity.”
1 cup all purpose flour 250 mL
1 teaspoon baking 5 mL
powder
1 teaspoon granulated 5 mL
sugar
1/4 teaspoon salt 1 mL
1 tablespoon shortening 15 mL
1/2 cup raisins 125 mL
1 egg
3/4 cup milk 175 mL
1 roasting chicken (about 31/2
pounds/1.5 kg)
1 tablespoon butter, 15 mL
softened
salt and pepper
In bowl, stir together flour, baking powder, sugar and salt. Cut in
shortening, until crumbly. Add raisins.
Beat together egg and milk; add to flour mixture, stirring to make soft
batter.
Spoon one-quarter of the batter into neck cavity of chicken; use skewer
to close. Spoon remaining batter into body cavity; use skewers to
close. Truss chicken.
Roast on rack in 350 F (180 C) oven for 11/2 to 13/4 hours or until
golden and crisp on outside, juices run clear when thigh is pierced and
cake tester inserted in stuffing comes out clean.
Remove stuffing immediately after baking. Season with salt and pepper
to taste. Serve with pan gravy. Makes four to six servings.
Alma Copeland is a home economist from Rosetown, Sask., and one of four
columnists comprising Team Resources. Send correspondence in care of
this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4.
