Many of us associate Key limes with Key Lime Pie. But these little limes don't have to be used for just pie. You can use them in other desserts, drinks and marinades too. Take this recipe from one of my favorite chefs Bobby Flay. He created a Key Lime Pudding Cake. I decided to test my culinary skills the other night and I was pretty amazed at how this dessert came out. It really was delicious and easy to prepare. You can find fresh Key limes at Trader Joe's and Mariano's now. If you can't find fresh you can use bottled Key lime juice, which can be found in most grocery stores. I've included a drink recipe and two marinades. I hope you try them.
Key Lime Pudding Cake
from Bobby Flay, Chef
1 1/2 cups sugar
1/2 cup flour
1/4 teaspoon salt
6 large eggs, separated
2 cups of milk
1 tablespoon lime zest
1/3 cup fresh Key lime juice (about 15 to 18 Key limes) or bottled
Whipped cream (optional)
Preheat oven to 345 degrees. Butter a 9 inch square baking dish. Combine the sugar, flour, and salt in a medium bowl. In another bowl, beat together the egg yolks, milk, lime zest, and lime juice. Pour the egg yolk mixture over the flour misture and stir well until blended.
Using a mixer, beat the egg whites in a medium bowl until they form soft peaks. Gently fold the whites into the lime mixture and pour into the prepared baking dish.
Place the baking dish in a slighly larger roasting pan. Pour enough hot tap water in the roasting pan to about half way up the sides of the baking dish. Place on the middle rack of the oven. Bake until the surface is lightly/medium golden brown, about 40 minutes. Cool in the pan on a wire rack for about 30 minutes.
Garnish with thin lime slices and whipped cream.
Key Lime Martini
By Sandra Lee, Food Network
2 shots vanilla vodka
1/2 shot key lime juice
2 tablespoons cream of coconut (Coco Lopez)
1 shot pineapple juice
Add all the ingredients to a martini shaker filled with ice. Shake, strain into glass, enjoy!
Cuban Inspired Marinades
Mojito Marinade (for Chicken)
Adapted from Bon Appetit - Cheryl and Bill Jamison
3/4 cup Key lime juice
1/2 cup light rum
1/2 cup finley chopped fresh mint, leaves for garnish
6 tablespoons pineapple juice
1 tablespoon vegetable oil
1 tablespoon kosher salt
Whisk ingredients together. Place chciken in a reseable bag, pour marinade over, seal bag. Turn bag to coat marinade on chicken. Chill for 4 hours. Grill chicken. Garnish with grilled pineapple and mint.
Mojo Marinade (for pork tenderloin, shoulder, or bone in chops
or fish, sea bass, shrimps or scallops)
From Bon Appetit, Matt Lee and Tedd Lee
1 1/2 cups fresh orange juice
1/2 cup lemon juice
1/2 cup Key lime juice
1/2 cup fresh oregano
1/3 cup vegetable oil
10 garlic cloves, minced
3 ja;apennos, sliced into rounds
1 1/2 teaspoons kosher salt
Combine all ingredients and whisl until salt is dissolved. Reserve 2/3 cup of marinade as a sauce. Pour the rest of the marinade over pork or fish or your choice. Marinate pork for 3 hours, fish for 1 hour. The citrus will start to "cook" the fish, that is the reason for the reduction in marinating time for fish. Remove from marinade. Pat dry, and grill. Use reserved marinate as a sauce.