A little HELP!? We have limes. . . oh SO many limes. What to do, what to do? More > > >
- Thread starter steve2-in-la
- Start date
desertjean
Well-known member
Steve, the LA Times had a in their food blog lime vinegar
The writer put a jar of lime juice with 1/2 cup of salt outside and let it sit. Here's the link to their Daily Dish that describes what he did
http://latimesblogs.latimes.com/dailydish/
http://latimesblogs.latimes.com/dailydish/
The writer put a jar of lime juice with 1/2 cup of salt outside and let it sit. Here's the link to their Daily Dish that describes what he did
http://latimesblogs.latimes.com/dailydish/
http://latimesblogs.latimes.com/dailydish/
This Coconut Banana Bread with Lime Glaze has been on my to-try list for a while. Good reviews.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549765
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549765
misplaced-in-az
Well-known member
Steve, here is the Silver Palate Lime Mousse Recipe.
LIME MOUSSE From the Silver Palate
8 Tbls.(1 stick) unsalted butter
5 eggs
1 cup sugar
3/4 cup fresh lime juice(6 or 7 limes)
Grated zest of 5 limes
2 cups heavy cream
Melt butter in top of a double boiler
over simmering water.
Beat the eggs and sugar in a bowl until light and foamy. Add the mixture to the melted butter.
Cook gently, stirring constantly, until the
mixture becomes a cutard, about 8 minutes.
Do not overcook or the eggs will scramble.
Remove the custard from the heat and stir
in the lime juice and grated zest. Cool to
room temperature.
This step is unorthodox but crucial: Using
an electric mixer, whip the chilled cream
until very stiff-almost but not quite to the
point where it would become butter.
Stir the lime custard into the whippped cream until just incorporated. Pour into 8 individual
serving glasses or a serving bowl. Chill for
at least 4 hours.
Makes 8 servings.
NOTE: As a variation, you can substitute fresh
lemon or orange juice and zest for the lime.
The Silver Palate Cookbook lists this a
dessert, with chocolate brownies, on a
menu with Marbella Chicken.
LIME MOUSSE From the Silver Palate
8 Tbls.(1 stick) unsalted butter
5 eggs
1 cup sugar
3/4 cup fresh lime juice(6 or 7 limes)
Grated zest of 5 limes
2 cups heavy cream
Melt butter in top of a double boiler
over simmering water.
Beat the eggs and sugar in a bowl until light and foamy. Add the mixture to the melted butter.
Cook gently, stirring constantly, until the
mixture becomes a cutard, about 8 minutes.
Do not overcook or the eggs will scramble.
Remove the custard from the heat and stir
in the lime juice and grated zest. Cool to
room temperature.
This step is unorthodox but crucial: Using
an electric mixer, whip the chilled cream
until very stiff-almost but not quite to the
point where it would become butter.
Stir the lime custard into the whippped cream until just incorporated. Pour into 8 individual
serving glasses or a serving bowl. Chill for
at least 4 hours.
Makes 8 servings.
NOTE: As a variation, you can substitute fresh
lemon or orange juice and zest for the lime.
The Silver Palate Cookbook lists this a
dessert, with chocolate brownies, on a
menu with Marbella Chicken.
andreaindc
Well-known member
This looks good. Question about modifying it...
It calls for a couple of tbsp dark rum. I don't have dark, only light rum. Could I use that instead? Also I have a 6 yr old, so would the rum flavor be too strong? I have imitation rum extract as well, if the flavor would be better.
I don't have any apple juice - the suggested sub, but I do have some applesauce. If I want to go with a non-alcohol solution, should I use an equal amount of applesauce instead?
Also, I don't have plain yogurt but will use lowfat vanilla. Should I just cut the vanilla to be added in half?
It calls for a couple of tbsp dark rum. I don't have dark, only light rum. Could I use that instead? Also I have a 6 yr old, so would the rum flavor be too strong? I have imitation rum extract as well, if the flavor would be better.
I don't have any apple juice - the suggested sub, but I do have some applesauce. If I want to go with a non-alcohol solution, should I use an equal amount of applesauce instead?
Also, I don't have plain yogurt but will use lowfat vanilla. Should I just cut the vanilla to be added in half?
steve2-in-la
Well-known member
Wow you guys, what a wealth of choices! Thank you, thank you, thank you. Uh, how would you suggest
I go about putting fresh limes in the larder barter? They rot in a few days and the stench isn't pretty. That's why I've been juicing 'em.
Picture 4 grocery sacks FULL of walnut sized little yellow limes. They start to mold from the bottom up. Mmmmm, pretty.
Again, I'm open to suggestions and would be happy to share but at the moment, all I have to show for my efforts is (are?) 24 trays of lime-cubes.
That's right, I actually have NO life.
I go about putting fresh limes in the larder barter? They rot in a few days and the stench isn't pretty. That's why I've been juicing 'em.
Picture 4 grocery sacks FULL of walnut sized little yellow limes. They start to mold from the bottom up. Mmmmm, pretty.
Again, I'm open to suggestions and would be happy to share but at the moment, all I have to show for my efforts is (are?) 24 trays of lime-cubes.
That's right, I actually have NO life.
steve2-in-la
Well-known member
Hey, thanks again, everybody!
andreaindc
Well-known member
Thanks, Pat. I have a version in the oven now...
I had already been going to make banana bread today, as I had bananas & my little one is home sick.
My modifications: I used 3 tbsp applesauce instead of rum, 1/4 tsp. rum extract and a generous 1/4 tsp. vanilla b/c I used vanilla yogurt. Had everything else.
It smells wonderful. Will let you know how it comes out.
I had already been going to make banana bread today, as I had bananas & my little one is home sick.
My modifications: I used 3 tbsp applesauce instead of rum, 1/4 tsp. rum extract and a generous 1/4 tsp. vanilla b/c I used vanilla yogurt. Had everything else.
It smells wonderful. Will let you know how it comes out.
We freeze entire bottles (leaving space of course), usually the small water bottles. There is
no breakdown on thawing and no need to fiddle with cubes.
We also keep 1 or 2 Grolsch bottles with each of fresh lemon & lime juices.
Such a helpful fruit to mature in 'winter'.
no breakdown on thawing and no need to fiddle with cubes.
We also keep 1 or 2 Grolsch bottles with each of fresh lemon & lime juices.
Such a helpful fruit to mature in 'winter'.