Archive

Tag Archives: limes

IMG_3965I inherited some limes from my workplace's Frozen Drink Friday happy hour, and made a key lime pie. This is probably my first deliberate endeavor into slightly more gluten-free baking. I had some almond flour left over from my macaron-making adventures (which turned out to be quite dissatisfactory, and is the reason why no mention of it has been made) and decided to incorporate it into the key lime pie, which traditionally has a graham cracker crust. I also happened to have some ginger at home, which is probably one of my favorite spices which unfortunately gets little use in my kitchen. I grated some into the crust mixture, and voila – spicy, nutty, tart flavor explosion.

What you see here though, was actually my second attempt at a key lime pie using this recipe. For my first attempt, I tried to avoid using condensed milk and used rehydrated powdered milk instead but that didn't end up so well.

IMG_3947

The pie filling was crumbly and powdery, and nothing like the silky texture I was hoping for. But I knew I found a winner with the ginger almond crust and I simply had to try again, even if it meant going to the store and buying a can of condensed milk for the express purpose of this pie. (And you know I’m not terribly fond of purchasing recipe-specific ingredients since it leads to wastage.)

Fortunately my second attempt turned out much better. The pie filling, with its simplicity of ingredients, really is fail-proof. It’s smooth and tart, and contrasts well with the nutty crust. I like that the crust is not just a base for holding the pie filling, but actually contains a unique flavor of its own. Its texture is a little chewy, somewhat resembling a granola bar. It is modifiable to be entirely gluten-free if you so desire, but not in an overt way that might put off food purists.

IMG_3961

Key Lime Pie with Ginger Almond Crust
Makes one 9-inch pie

Crust
1/2 cup almond flour/meal
1/2 cup all purpose flour (Feel free to use all almond flour or change around the proportions a little bit as long as you use 1 cup of flour eventually)
2 tbsp butter, softened.
1.5 tbsp fresh grated ginger root
2 tbsps honey
30g brown sugar

Heat oven to 350 F. Line an 9-inch round pan with parchment paper, or use a pie dish if you have one. Mix all the ingredients together into a clumpy mix. Use your hands to mix it more evenly, if necessary. Press into the base of round pan. Bake for 10 minutes until edges of the crust is very lightly browned. Leave to cool.

Pie Filling
2 egg yolks
1 tbsp grated lime zest
1/2 cup lime juice (I used the juice of two large limes)
1 (14 oz) can of condensed milk

Mix egg yolks, lime zest, and lime juice. When mixture is homogenous, stir in condensed milk. Pour mixture into crust and bake at 350 F for 15 minutes. The pie filling should still be glossy and wet. Let it cool out of the oven, and then refrigerate at least a couple of hours so the pie filling sets.

One of my favorite things to do when I have an entire day to myself is taking on a laborious recipe. Like bread-making. Especially this pull-apart bread. It’s got three different components – the yeast dough, the lime-sugar filling and the frosting and definitely requires quite a bit of hands-on work. However, the end-result was so yummy and good-looking that every slice I peeled off felt like a job well-done.

Pull-apart breads are so fun to eat. Every layer beheld a new punch of citrusy, limey sugary goodness combined with the soft fluffiness of the sweet bread. I did have to improvise quite a bit in order to create this loaf. Firstly, I only had unsweetened soy milk on hand, so I substituted that for regular milk. Fortunately, it didn’t impart any distinct soy flavor to the loaf. Secondly, I didn’t have lemons around, so I omitted the lemon zest for the sugar filling and used as much lime zest my three limes would yield. Thirdly, I didn’t have cream cheese for the frosting, and figured that Greek yogurt would work fine – and also a lot less calorific. I also had 1/4 cup of lime juice sitting around that I wanted to incorporate into the loaf somehow, so I brushed it with the melted butter onto the layers of the loaf. It might’ve made my bread a little bit soggier than it would have, but I can’t be sure since I didn’t make it without the lime juice. However, it definitely prevented the bread from drying out in the second rise and while it was baking. Oh yeah, I also didn’t have a rolling pin to roll out the layers – but a wine bottle works fantastic.

If you’ve read enough of this blog, you’ll notice that I don’t post up a lot of in-progress photos. It strikes me as uncanny that so many food bloggers do so. I usually get my hands pretty dirty in the process of baking, and having to wash my hands every so often to snap a couple of pictures would be quite cumbersome. However, this picture of the granulated sugar and lime zest was too pretty to pass up.

Lime Pull-Apart Bread with Lime-Yogurt Icing
Adapted from Un Gamine dans la Cuisine
Makes one 9 x 5 loaf

Sweet yeast dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk (I used soy milk)
2 ounces unsalted butter (4 Tablespoons)
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature

Lime paste filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lime zest (5-8 limes)
1 tablespoon finely grated lemon zest (1-2 lemons) (I omitted)
2 ounces unsalted butter, melted
1/4 cup lime juice (this was my own addition)

Tangy yogurt icing – for the original cream cheese icing, click to the original recipe link)
6 tbsps Greek yogurt
1/3 cup (1 1/4 ounces) powdered sugar (I used granulated sugar, it turned out fine)
1 tablespoon fresh lime juice
Mix two cups (nine ounces) flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm 120 to 130°F. Stir in the vanilla extract.

Pour the milk and melted butter into the flour and mix with a rubber spatula until the flour is evenly moistened. Beat in the eggs one at a time. Add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.

Meanwhile, make the lime sugar filling. Mix the sugar, lime zest, and lemon zest. It’ll draw out the citrus oils and make the sugar sandy and fragrant.

Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. *Be sure to flour the dough slightly. This will make it much easier to work with.* (If using lime juice, mix it with melted butter.) Use a pastry brush to spread the melted butter evenly and liberally over the dough.

Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with lemon sugar.

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay. While dough is rising, center a rack in the oven and preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Bake the loaf until the top is golden brown, 30 to 35 minutes. *Mine took about 5 minutes longer. I made a foil tent to keep the crust from getting too brown.* Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the yogurt icing. Beat the yogurt and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the lime juice. Stir until creamy and smooth.

Carefully tilt and rotate the pan while tapping on a table to release the loaf. I simply ran a knife along the edges and it came out perfectly. Using a brush, cover the surface of the loaf with the cream cheese icing. Allow the icing to seep into the cracks and holes.

Enjoy this cake while it’s still slightly warm or at room temperature.

Notes: If you’re using the yogurt icing, I recommend applying it just before eating, or use it as a dip to thoroughly coat each piece. The yogurt icing is more liquid that the cream cheese icing, and would make your loaf soggy if left to soak.

I’m so pleased that I found a key lime pie recipe that doesn’t involve excessive amounts of condensed milk. In fact, this one is primarily made out of Greek yogurt, a protein-packed powerhouse. I had a tub of Greek yogurt sitting in the fridge, and as I perused the weekly circulars, I saw that limes were going on sale at 5 for $1. (This is how I generally decide what to make. a) what I have in the pantry; b) what I can buy cheaply.) I put two and two together, and brainwave – I shall make a key lime pie! I did some digging around, and found this recipe from Obama Foodorama, a blog dedicated to the food initiatives of the White House. No surprises that they found a way to make a healthier key lime pie!

I didn’t actually use key limes, but regular limes worked fantastic too. I really enjoyed the simplicity of the recipe. A lot of key lime pies require some kind of artificial or unhealthful ingredient, like gelatin, sweetened condensed milk or key lime-flavored yogurt – but the stiffer texture of Greek yogurt was sufficient to hold the filling together. I also invented a crust made out of an unconventional ingredient – not graham crackers, but bran flakes. I know, bran flakes in your pie crust might sound a little suspect, but with the addition of butter and sugar and a quick bake in the oven, it came out caramelized with a nice toothsome chew. You’re not going to mistake it for a graham cracker crust, but it held its own against the smooth tangy creaminess of the pie filling.

Try this recipe. You won’t regret it. (And at 139 calories for 1/12th of a 9-inch pie, you can have your pie and eat it too!)

Greek Yogurt Key Lime Pie
Adapted from Obama Foodorama
Makes 1 9-inch pie

Ingredients
1 1/2 cups bran flakes crumbs
1/3 cup sugar
1/3 cup unsalted butter, melted
1½ cups Greek yogurt
4 large egg yolks
½ cup key lime juice or regular lime juice, fresh-squeezed if possible
2 Tablespoons honey
1/3 cup granulated sugar

Method
For the Crust:
1. Preheat oven to 350°F.

2. Stir bran flakes crumbs, sugar, and butter in a bowl until combined. Then press mixture evenly into bottom and up the sides of a 9″ pie plate.

3. Bake crust 10 minutes, then remove from oven to cool.

For the Filling:
1. Whisk together yogurt, egg yolks, honey, and sugar; add juice and whisk until well combined.

2. Pour filling into crust, and bake for 20 minutes in 350°F oven (mixture will not be firm).

3. Cool and refrigerate overnight. (I highly recommend waiting overnight; it still tastes good if you wait only 4 hours but slices are not going to hold up.)