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Lemon, Lime & Mint Sorbet

CSA2 011

I think I’ve outdone myself.  I made sorbet last season.  It was my first time, and I didn’t have an ice cream attachment for the kitchen aid mixer.  Heck, I didn’t even have a kitchen aid mixer last season. 

I love lemons and I love limes.  I especially love the mint that grows at HighCross Farm.  Put all three together and you get something that is completely sublime.  I love the flecks of mint and zest in the sorbet.

You should be warned, this recipe calls for the use of raw beaten egg whites.  They are crucial.  Trust me when I tell you they give the sorbet a wonderfully creamy texture.

Supplies

  • 2 c granulated sugar
  • 2 c water
  • 1 cup of lemon and lime juice (It took me about four lemons and five limes to get a cup)
  • zest of 2 lemons and 2 limes
  • 1 good handful of fresh mint
  • 2 egg whites beaten to stiff peaks

In a medium sauce pan add the water and sugar.  Heat to boiling, stirring occasionally.  Once the mixture gets to boiling, take off the heat and let cool to room temperature.

In a blender or food processor, chop the zest and the mint.  Set aside.

In a large bowl, add the simple syrup, lemon/lime juice and zest/mint mixture.  Stir.  You might want to pour the juice into the syrup in batches and taste before you add more.  I say this because some people like their sorbet on the sweet side, some on the sour.  Myself, I prefer mine on the sour side. 

Ok, if you do not have an ice cream maker you can put in the freezer.  Stir with a wisk every thiry mins for a couple of hours to incorporate some air. Add the beaten egg whites at your last stir.  Let freeze over night.

If you have an ice cream maker, chill the mixture over night.  Once thoroghly chilled, churn in your ice cream maker using instructions for whichever ice cream maker you have. 

During the last 10-15 of churing, add the beaten egg whites.  Transfer to a container and let freeze for at least 8 hours.

Scoop out into your favorite dish and enjoy! I sure did.  (It will not last long, trust me!)

One more picture..close up.

CSA2 013

 
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Posted by on June 11, 2009 in lemon, lime, mint, sorbet

 

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Salsa

I took these…

and turned it into this!

Closer…

I made mine rather hot.

Salsa

2 large tomatoes chopped

1 hot pepper finely diced (if you don’t want your salsa on fire, take out the veins and seeds)

1 medium onion diced

2 cloves of garlic minced

1 handful of cilantro finely chopped

Juice of 1 lime

Mince your garlic, dice your onion and chop your tomatoes. Put into a medium sized bowl and mix together. Chop your cilantro and pepper and add to tomato mix.  Add the juice of a lime, stir and refrigerate.  Let it sit for a bit so the flavors marry. (It’s equally good if you don’t..I suppose it’s personal preference). Enjoy with chips or use in your favorite recipe.

I do have to comment on the onions I have been getting from HighCross Farm.  They are the best tasting onions I have ever had.  They put store bought onions to shame.  Same goes for their garlic.

 
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Posted by on August 18, 2008 in salsa

 

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Raspberry-Lime Buttermilk Cake with Lime Glaze

I’m never one to toot my own horn, but tonight I am especially proud of myself.  When I get raspberries in my CSA box, I like to use them immediately while they are fresh.  I had made sorbet, a gratin and a crumble already and was in the mood for something a bit different.

I had searched the net for a recipe, but nothing was really popping out at me.  I have in my mind a basic cake recipe.  I thought for a while, looked at what I had in my pantry and fridge and came up with this. (Forgive the lighting in these pictures, I am by no means a professional).

Raspberry-Lime Buttermilk Cake with Lime Glaze

3 Cups flour

1 tablespoon Baking Powder

1 teaspoon Salt

1-2/3 Cup granulated sugar

1.5 sticks of butter at room temperature

3 large eggs

zest of two limes

2 teaspoons of vanilla

Juice of a lime and a half

3/4 Cups of Buttermilk

1/2 pint of fresh raspberries

Note: If you don’t have buttermilk, make your own.  1 Cup of milk with 1 tablespoon of vinegar or lemon juice.  Let stand for 5 mins and viola!

In one bowl sift flour, salt, baking powerder..set aside.  In a large mixing bowl:  Cream butter and sugar.  Add eggs one egg at a time.  Add lime zest, lime juice and vanilla and beat again.  Add dry ingredients alternating with buttermilk.  Gently fold in raspberries.  (Batter will be on the thick side).  Pour batter into a greased and floured bundt pan.  Bake at 350 for 45 minutes to an hour.  Let cool for 20 mins and gently take out of pan.  When cake is completely cooled drizzle on glaze.

Lime Glaze

1 Cup powdered sugar

2 tablespoons of lime juice (or however much gets you to the consistency you desire)

Wisk together.  Easy as that.

I couldn’t wait for my cake to cool completely, so my glazed melted literally into the cake…oooooh sooo good.

This cake is phenomenal!! The cake has just the right hint of lime and is pretty with he bright red raspberries and bright green lime zest.  The glaze is out of this world good.  Not too sweet, not too tart.  I beseech you to make this and let me know what you think.

 
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Posted by on August 8, 2008 in cakes, CSA, rasberries

 

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