Cooking
Just how many things can you do with Key limes?
Well, let's see. There's the marmalade, the tart (second attempt without incident), how about candied Key limes?
Thinly sliced and simmered in sugar and water for about an hour, then allowed to sit 24 hours, and finally rolled in sugar. Pretty neat stuff.
Still more lime-y goodness to come...
Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks!
Post your dishes no later than Thursday, 17 August...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 19th, and I hope to see you there!
Tagged with: Food and Drink + Candyt + Key Lime + Sweets
- Soy-kaffir Lime Glazed Salmon With Lime Sushi Rice
Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks! Post your dishes no later than Thursday, 17 August...early is always good...and get your links to me either by posting in the comments,...
- From Disaster To Perfection
After a disappointing first try, I'm happy to report the Key lime tart, take two, came out beautifully. I'm still waiting to hear from Matt's parents, but I have a feeling they're going to like it. And I think the candied Key lime slices...
- Eomeote#17: Gardensalad Weds Ciabatta!
It's Egg & Toast time again; this month, it's Tabloids! Jeanne has all the headlines... Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks! Post your dishes no later than Thursday,...
- Into Every Kitchen, A Little Mess Must Fall
Multi-purpose baking: I made a Key lime tart, both to belatedly give my father-in-law a birthday dessert, and to do something with all those limes. Super-easy crust (the recipe is from Donna Hay's Flavors); perhaps the best-looking crust I've...
- Because I'm A Crazy Woman
Today, I make jelly. Projected, a cool 94 degrees. It's 84 at ten o'clock. And I'm going to stand in front of a very hot stove, for a very long time. Clearly? I'm insane. Blog Party#13 is coming, and this month, we're turning...
Cooking
And no, I'm not sick of limes yet
Just how many things can you do with Key limes?
Well, let's see. There's the marmalade, the tart (second attempt without incident), how about candied Key limes?
Thinly sliced and simmered in sugar and water for about an hour, then allowed to sit 24 hours, and finally rolled in sugar. Pretty neat stuff.
Still more lime-y goodness to come...
Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks!Post your dishes no later than Thursday, 17 August...early is always good...and get your links to me either by posting in the comments, or by emailing me at thehappysorceress at gmail dot com. I'll post the party round-up Saturday, the 19th, and I hope to see you there!
Tagged with: Food and Drink + Candyt + Key Lime + Sweets
- Soy-kaffir Lime Glazed Salmon With Lime Sushi Rice
Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks! Post your dishes no later than Thursday, 17 August...early is always good...and get your links to me either by posting in the comments,...
- From Disaster To Perfection
After a disappointing first try, I'm happy to report the Key lime tart, take two, came out beautifully. I'm still waiting to hear from Matt's parents, but I have a feeling they're going to like it. And I think the candied Key lime slices...
- Eomeote#17: Gardensalad Weds Ciabatta!
It's Egg & Toast time again; this month, it's Tabloids! Jeanne has all the headlines... Blog Party#13 is coming, and this month, we're turning off the heat and preparing cool appetizers and drinks! Post your dishes no later than Thursday,...
- Into Every Kitchen, A Little Mess Must Fall
Multi-purpose baking: I made a Key lime tart, both to belatedly give my father-in-law a birthday dessert, and to do something with all those limes. Super-easy crust (the recipe is from Donna Hay's Flavors); perhaps the best-looking crust I've...
- Because I'm A Crazy Woman
Today, I make jelly. Projected, a cool 94 degrees. It's 84 at ten o'clock. And I'm going to stand in front of a very hot stove, for a very long time. Clearly? I'm insane. Blog Party#13 is coming, and this month, we're turning...