In Search of the Ultimate Key Lime Pie

Sunset over Siesta Key Beach

Who doesn't like this bright and cheery, tart and creamy, key lime pie? It's deliciously refreshing and a beloved. treat found throughout Florida.  A must for a sweet, citrus treat for the upcoming summer months.  I recently spent a week in Florida with my husband and my very good friend, Jackie Partridge.  This was our second year in a row at the House of the Sun condo on Siesta Key Beach. Great weather, day trips, awesome restaurants, walks on the beach and sunset cocktails.  It was a relaxing vacation in a gorgeous location.  One of our pastimes was to taste and rate key lime pies all throughout Siesta Key and beyond.  We tasted them at every eatery, deconstructing them all, rating them and discussing how combining our favorite elements to create the ultimate and unbeatable key lime pie.  We ranked them all between 1 - 5, 5 being the highest and here's what we found:

4.0    Phillippi Creek, Sarasota, FL        

Great texture and flavor of filling.  Seemed like there were ground nuts in the filling.  Points off for fake whipped cream.

3.25    Turtles, Siesta Key, FL                

Filling was too light and too creamy for a key lime pie.  Crust was to limey and soggy, but the real whipped cream was great.

3.75    South Beach Bar & Grill, Madeira Beach, FL

Presentation was awesome.  Crust was good but needed more texture and flavor.  Real whipped cream and a raspberry / lime embellishment.

4.0     Walt's Fish Market, Siesta Key, FL

Crust was good and included crushed shortbread, however filling needed more lime.  Real whipped cream topped this great pie.

3.5    Mike's Pie, Seminole, FL

Purchased at a gourmet food store, this pie had more lime and not as sweet as the others.  Crust was grainy and just a little too sweet.

Based on this taste test, I think I have developed what I think is the ultimate and unbeatable Key Lime Pie! Try it for yourself and let me know what you think.

Marcia's Ultimate Key Lime Pie

Marcia's Ultimate Key Lime Pie

Graham Cracker Crust:

1 c. graham cracker crumbs

1/2 c. ground ginger, shortbread or coconut cookies

1/4 c. sugar

1 t. cinnamon

1/2 c. melted butter

Filling:

4 egg yolks [2 egg whites, whipped, optional]

14 oz. can sweetened condensed milk

1/2 c. fresh lime juice

2 T. fresh lemon juice (3 - 4 limes)

1 t. lime zest

Whipped Cream Topping:

1 c. heavy cream

3 T. confectioners' sugar

Pie Ingredients

Preparation:

Preheat oven 350 degrees.

In a medium mixing bowl, stir together dry ingredients and drizzle with melted butter.  Stir until combined and press evenly into the bottom and sides of a 9 inch pie plate.  Bake until set, about 10 min.  Transfer to a wire rack and cool completely.  Leave oven on.

Filling: In large mixing bowl, whisk together egg yolks and sweetened condensed milk.  Add lime and lemon juices and zest.  [At this point, you can fold in 2 whipped egg whites if you want the filling to be a little lighter and not so dense]  Spread mixture in pre-baked crust and bake until set in the center, about 25 minutes. Transfer to wire rack and cool completely.  Refrigerate at least 2 hours before serving.

Garnish and Serve: In medium bowl, combine cream and sugar.  Whisk until stiff peaks form. Cut into slices and garnish with whipped cream and top cream with a twist of a slice of lime.

Key Lime Pie Martini  for those of you who would rather drink your dessert

Rim 4 martini glasses with fresh lime wedge and dredge in a mix of 1/2 graham cracker crumbs and 1/2 shortbread cookie crumbs.  Put in freezer until ready to use.

Key Lime Pie Martini

Martini mix:

1/3 c. vanilla liquor

1/3 c. vodka

1/4 c. fresh lime juice

1/4 c. orange juice

1/3 c. coconut milk creamer

Salad Days of Summer

Lighter and fresher than any other time of year, there is a plethora of fresh fruits and vegetables to choose from right now.  Our garden is overflowing with nature’s bounty!  For me, a typical summer lunch or dinner consists of marinated and grilled fish, chicken or beef atop a fresh garden salad.  Most of us try to eat healthier in the summer, and what better way than this?  I like to change it up a bit each time by adding various flavors and textures.  Not a salad person?  Neither was Mr. Meat & Potatoes.  It took awhile for him to buy in to the concept, but once he got hooked on what he previously called rabbit food, started requesting a ‘Marcia Salad’ at least twice a week!  When fall arrives though, you can bet that he will surely be craving pot roast and braised short ribs.

Gourmet salads are easy and all about being creative and pairing complimentary flavors.  It’s really that simple.  Start with grilled meat, chicken or fish and your choice of salad greens.  For example, use mixed baby greens, spinach or bibb lettuce with fish, and romaine, frisee or kale with chicken or beef.  Then it’s just a matter of being creative with the other ingredients and the dressing.  It’s also a great way to use up leftovers in the fridge- who knows? You just might come up with a winning combination.  Added bonus: it’s a healthy alternative to hot dogs and hamburgers on the grill.  (Although, a hamburger salad sounds pretty good!)  You can easily transport these salads too- just keep all ingredients in separate containers for traveling and assemble when you arrive at your destination.

Enjoy a gourmet salad with a chilled bottle of wine outside on the deck on one of these warm nights before summer is over.  You’ll be amazed at what you can create and so glad that you did.  If you are at a loss as to where to begin, I have a few suggestions:

Salmon

Julienne carrots

Edamame

Cucumber

Bean sprouts

Packaged Wonton Strips

Sesame seeds

Sesame Ginger dressing

Chicken

Red and or green pepper

Fresh corn kernels

Red onion

Avocado

Black beans

Packaged Tortilla Strips

Salsa Ranch Dressing

Shrimp (optional)

Watermelon

Arugula

Goat Cheese

Blueberries

Pine nuts

Red wine vinegar dressing

Beef

Tomatoes

Roasted potatoes

Red onion

Cucumber

Blue Cheese

Croutons

Blue cheese vinaigrette

Pork

Sliced peaches – try grilling them!

Candied walnuts

Dried cherries

Goat cheese

Cornbread croutons

Peach Chipotle Dressing:  2 T peach preserves mixed with 1 T chipotle sauce and whisk in enough cider vinegar to reach desired consistency.  Season with salt and pepper

A Picnic in the Park

When I think about a picnic in the park, I imagine a checkered tablecloth, a basket filled with fresh bread, amazing cheeses, cured meats and killer wine.  Let's face it, these picnics never work out the way you see them in the movies, for me anyway.  Truth be told, your loved one may not be pleased with any of this, despite the most romantic setting. "Really?" As they look at you saying, "Where are the ribs? Fried chicken? Hamburgers?" I've prepared food for numerous picnics over the years, everything from a concert on the green, to a hill overlooking a serene pond, to the woods overlooking a babbling stream, to the rocks on the coast of Maine, to the beach, and you know what? Each and every one included very different food and not as much of a success as I had originally planned it to be.

After years of experimenting, I think I've finally found some picnic-worthy salads that are suitable for any venue and any palette.  Not just for picnics, these are also perfect for tailgating or your friend's backyard barbecue.  I've made all these recently for a friend's post wedding backyard picnic celebration and I thought I'd share them with you.

My sisters have been making this salad for years, but I've kicked it up a notch by adding diced apple and chopped cashews.  Served on split croissants or snowflake rolls, they are perfect for any picnic, lunch or brunch.  Be sure to keep it cool until ready to serve, as it has mayonnaise in it.

Tarragon Chicken Salad

Tarragon Chicken Salad
2 C diced or shredded cooked chicken
1 Granny Smith apple, diced
1/3 C diced celery
3/4 C mayonnaise
1 T lemon juice
2 T freshly chopped Tarragon
1/4 t salt
1/4 t pepper
1/3 C lightly salted, roasted chopped cashews

Mix all together and keep refrigerated until ready to use


Everyone loves this salad- it's colorful, healthy and very zen-like.  Add diced, cooked chicken and it's practically a meal in itself.  I recommend preparing this at least a few hours in advance in order for the flavors to blend.  Keep cool until about an hour before serving.

Wild Rice Salad

Wild Rice Salad
4 C cooked wild rice 
1/2 C dried cranberries ( I use one pkg. of Craisins)
1 T sherry vinegar + a splash of good balsamic vinegar
1 T fresh lemon juice
1 t  Dijon mustard
1/3 C olive oil
1/4 C sliced scallions (white part)
1/4 C chopped celery
1/2 C coarsely chopped pecans, lightly toasted
salt and pepper to taste

Cook rice according to package directions and let cool.  Whisk together vinegars, lemon juice, mustard, scallions and oil. Season with salt and pepper.  Add remaining ingredients to the rice and mix in the dressing. 


And for the meat lovers, this BBQ sauce is TOPS!  I've made various sauces, but none as easy or as versatile or as tasty as this one.  Use it on chicken, pork or beef.  Believe me, this will quickly become your new favorite! BBQ the meat ahead of time and pack left overs for the picnic.  Or, for another salad idea, make the Tai Chicken Salad- my Go To salad for concerts on the Green!

Barbecued Chicken

Simple Barbecue Sauce
1 (24 oz) bottle ketchup
1 C cider vinegar
1/2 C molasses
2 T Worcestershire sauce
1 C water
1 T paprika
1 T onion powder
1 T mustard powder
1 t garlic powder
1/2 t ground black pepper
14 t cayenne pepper

Combine all ingredients in a medium saucepan. Bring to a boil and reduce heat to medium and simmer until sauce is thickened and reduced by one third, about 30 min. Let cool to room temperature before using. Store in refrigerator up to 2 weeks.

Tai Chicken Salad

Tai Chicken Salad
Shredded mixed salad greens (I prefer Romaine)
4 C cubed barbecued chicken
1 C bean sprouts
1 large red pepper
1 seedless cucumber, cut into strips
1/2 C dry roasted peanuts
6 T fresh lime juice
1/4 C brown sugar
1 pkg. garlic ginger wonton strips (produce dept.)
1 jalapeno pepper
1/2 t nutmeg
1 T minced fresh ginger
1/4 C minced fresh mint
3 T minced fresh basil

Combine first 6 ingredients for salad.  Mix remaining ingredients (for dressing) in a bowl and whisk or place into a jar and shake until well blended.  

Isn't that Just Peachy?

Nothing says summer like fresh peaches.  Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store.  I've recently developed a love affair with the succulent peaches at our local farm stand.  They're so juicy and flavorful, and their color is amazing.  Go out and get them while you can because the season is almost over. 

A friend of mine told me how to freeze fresh peaches:  Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet.  Place in freezer until frozen, then remove and place into zip lock baggies.  She does this each year so that she can have peach melba all winter long.  Peach daiquiris wouldn't be bad either ;)

This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.

Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper

Mix all ingredients and toss in large bowl.

Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt

1c vanilla ice cream

Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce.  Serve over ice cream with remaining rum sauce and garnish with mint leaves.

Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese.  Drizzle with Raspberry Walnut vinaigrette dressing.

Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice

Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla

Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.

Lazy Summer Daze

Ahhhh… there’s nothing like the smell of freshly picked herbs in summertime.  To this day, I am still transported to my grandmother’s kitchen every time I smell a bunch of fresh basil.  You don’t need to be Martha Stewart to transform your meals from good to great- all you need are fresh herbs.  They look, smell and taste great, and are super easy to grow.  Whether you grow them yourself or buy them in the grocery store, rinse and store them in a paper towel upright in a container on your kitchen counter.  The mere aroma of fresh herbs will inspire you to chop them up and sprinkle on a pan of roasted potatoes with parsley, sage, rosemary or thyme, or flavor freshly brewed iced tea with mint like my grandmother did. While some people seem to be dazed and confused this summer because they have too much time on their hands, I am amazed at all the opportunities to enjoy my summer abundance.  Here are a few suggestions:

To Die for Lamb Chops

Marinate lamb chops in olive oil, chopped garlic, chopped rosemary and season with salt and pepper.  Cook over hot grill.

Kicked Up Salsa

Add the following to any jar of prepared salsa: chopped cilantro, chopped garlic, chopped green pepper, juice of 1 lime.

Killer Italian Pesto

In food processor add: 1 c packed basil leaves, 1 c pine nuts, 3 cloves chopped garlic, 1/2 c Parmesan cheese.  Turn on and drizzle 1/2 c olive oil while processing. 

Tarragon Chicken Salad

Boil chicken breasts with quartered onion and celery scraps.  When cool enough to handle, shred into a bowl and add chopped tarragon, diced onion and celery, and mayonnaise.  Season with salt and pepper.  Serve on split croissants.