Lime Icebox Mini Cheesecakes

I am not typically and icebox kind of person, but I wanted something with lime that would be on the quick and easy side, so I decided to give these a try. They called them cupcakes, but they are really mini cheesecakes in cupcake form. At least they are to me.

I did store them in the freezer before taking to work and to be honest, I like them semi-frozen – just let them sit out of the freezer for a few minutes and they are really pretty good.D&D_1883

You could use key limes for this, but since I have no fresh key limes, I went for fresh Persian limes. I do not like bottled lime juice of any sort, really – same with bottled lemon juice unless it is for canning to get the acidity correct.
Makes 12 – thankfully – a nice easy number for a cupcake pan^ …

For the crust:
5 ounces graham cracker crumbs
2 tablespoons packed light brown sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

For the filling:
8 ounces cream cheese
2/3 cup sweetened condensed milk (7 ounces); 1/2 a can
1 tablespoon finely grated lime zest
6 tablespoons lime juice
1/4 teaspoon salt

For the topping:
1 cup sour cream
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
raw sugar

Make the crust: Line a 12-cup muffin tin with paper liners.* In a small-ish bowl mix together graham crumbs, brown sugar, and salt. Drizzle in the melted butter and mix to incorporate well. The mixture should hold together in your hand when you squeeze it.

Divide the mixture evenly among the muffin liners, about 2 tablespoons per well. Use the bottom of a small glass to press the crumbs firmly into the pan to form the crusts. Place in the freezer until ready to fill.

Place the cream cheese, condensed milk, lime zest and juice, and salt a bowl and whisk until smooth. Divide the filling evenly among the muffin cups. Refrigerate until firm, 8 to 12 hours.

When ready to serve, place the sour cream, brown sugar, and vanilla in a small bowl and whisk to combine. Top each key lime icebox cupcake with a dollop of sweetened sour cream and raw sugar – because raw sugar is crunchy and good.

Make ahead: The graham cracker crumb crust can be made 3 days in advance and stored, covered, in the refrigerator.

Storage: Stuck these in the freezer, well covered and the put in the fridge the day before serving. Worked pretty well. Leftovers can be refrigerated for up to 3 days, although the crust may soften over time.

Source: The Kitchn with a couple of modifications.

^ Pet peeve – an odd number of muffins, cupcakes, whatever when everyone only has either a 6 cup or a 12 cup pan — I mean 14 cupcakes – makes me slightly crazy.

* Used really cute paper liners, but next time since I plan on storing for a day in the freezer will use foil liners.

Note: Again, these taste really good right out of the freezer, just let thaw for a couple of moments and wow. Yes, very good.

29 May 2017 – vg, easy too

Orzo Pasta Salad with Asparagus, Feta, Artichoke Hearts, and Sun-dried Tomatoes

D&D_1854So we had an abundance of feta cheese at the office – it is a long story, but I decided to make something of it. For Easter I thought a pasta salad would be good, but something light and fresh. So here is what I did. Another non-recipe recipe, but there it is.

8 ozs Orzo, al dente
1/2 pound asparagus, blanched until bright green (30 second – 1 minute) and the cooled, cut into 1 inch pieces
16 oz can artichoke hearts, drained and diced, or frozen
1/2 8.5 oz jarred sun-dried tomatoes, julienne cut, drained*
2 Tbs minced chives
Feta crumbles from the office – not sure how much, but just make it look good with the color contrast

Vinaigrette –
juice and zest of one lemon
2 Tbs olive oil
1/4 cup minced chives
salt/pepper to taste**

While the orzo is cooking, mix together vinaigrette ingredients in a decent sized serving bowl.  Once orzo is drained, add the hot pasta to the vinaigrette. Let the orzo soak up all that flavor. All that lemon.

Mix in all the other pasta salad ingredients and serve at room temperature.

What could be easier? I am not entirely sure especially since I had it all on hand – thanks work for the feta. Have to take the perks when you get them.

I feel proud of this – I mixed a lot of things together and it really worked.  Thank you Nigella for the vinaigrette recipe.

*I usually use dried tomatoes that I rehydrate in hot water, but this time oil-packed made more sense to me.

** I hate this expression. Do people not really know to taste things and season them with salt and pepper if necessary. Or maybe add more acid with some lemon or vinegar. Now I am being that food person that everyone says I am. Sigh.

I have local fresh eggs – amazing!

My friend Tony told me his friend Dusty raises chickens and sells eggs. Finally, a source for farm fresh eggs  – that is so great! I know there have been several places in Milton that have signs out for fresh eggs, but I just do not go into Milton that often. Tony speaks very highly of his friend and from the description the chickens are kept in, it is the kind of environment that I think is great for chickens. I mentioned it at work and someone called them yard eggs, and I guess when you get right down to it, that is really what they are. Though I have never heard that phrase before.

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The colors are so amazing. It is like Easter eggs without dying them.

This is just in time for my Meyer lemons to come in from California so I can make all kinds of lemon curd. And lemon curd tartlets – oh yes, this is going to be a good couple of baking weeks. Or just a good couple of weeks in general. Yep.

I think Meyer lemon curd has to be first because the two most important things are egg yolks and Meyer (or any lemon, but prefer Meyer) lemon juice. I think the only other thing that will be made more outstanding is hollandaise because, again, egg yolks. And fresh ones have to be so superior.

Lemon Bars – again

Yep! One more time, but this time I will take some to the office too. Share the love as it were –   or as my office says I’m just trying to make them fat – not really. But I made these for a friend for her birthday which is tomorrow. She will be 21.

But it is nice to make things that make people happy. And that is what I try to do.

When I used this recipe for the first time I was expecting the same kind of big failure that I have had before with this idea  – many times. But these were an amazingly pleasant surprise. dd_1599

Sometimes you just have to keep trying to see what will happen. In this case, this recipe is just golden. I do not think I will ever try another one for this favorite lemon bar cookie of mine. The crust and curd ratio is damn near perfect.

Right now I am trying (not very hard) to talk myself out of ordering lots of Meyer Lemons on-line since my little (Charlie Brown Christmas Tree version) of a Meyer Lemon did nothing for me this year. I think I have to pot it up*, but I am so not sure what time of year to do that because now it is blooming – and it smells like orange blossoms – because the Meyer is a cross between a lemon and an orange – it is just heavenly. There never seems to be a good time to pot it up and I will NOT plant this in the ground. It has spent 10 years with me and while not very promising, usually I get a couple Meyer lemons or maybe three. I always want it to be with me. Sounds strange, but when you invest yourself in something – well, there it is.  I may be reduced to ordering from California since our Palafox Market seems bereft of Meyer Lemons. Sad since it has been not such a terrible “winter” (and I use that word very loosely) for us so far.
We already have pollen on the vehicles and azaleas are blooming. This is not going to make an easy spring for us, um, at. all.

* That means putting it in a different (larger) pot. You weirdos.

So here, again, are lemon bars.

2 cups all-purpose flour
3/4 cup confectioners’ sugar
1 1/2 tsp salt
1 cup (2 sticks) unsalted butter, very cold, cut into small pieces
1 – 2 tsp ice water

5 large eggs, room temperature
1 1/2 cups sugar
1 Tbs lemon zest
3/4 cup fresh lemon juice
1/4 cup all-purpose flour
3 Tbs confectioners’ sugar, for topping

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan and line with parchment with an overhang on the long sides. Or all the sides really.

In the bowl of a food processor, mix all purpose flour, confectioners’ sugar, and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water as needed to bring dough together. Press dough into prepared pan, pressing firmly against the inside edges. Bake crust for 20 – 25 minutes until lightly golden. Set pan on wire rack to cool slightly. Reduce oven to 300 degrees.

In a large bowl, whisk the eggs and sugar until well combined and paler in color. Stir in zest, lemon juice, 1/4 cup flour and a pinch of salt. Carefully pour topping over warm crust. Bake 15 – 20 minutes, or until set.

Set the pan on a rack to cool completely. Remove squares using parchment. Cut into bars. Dust with 3 Tbs confectioners’ sugar. Or more if you want. I use way more confectioners’ sugar than that. Just me.

 

 

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Cous Cous Salad

Well, I am doing it … again. Making the same recipes over and over because I like them. That said, it does not make for new and exciting things for this blog, but it is true to life and to me that is pretty important. This is how I cook. I make things that make me and mine happy – or sometimes, just me, happy. That is the case with this recipe. It is a combination of flavors that I love. You will also find it in the Asparagus, Red Onion, Orange Juice, White Wine butter sauce pasta. Red onions and orange juice are really amazing together.

It kind of bugs me (no, really bugs me) that I cannot find the source for this recipe – google –  can you not fix this?  Again, another recipe from my vegetarian decade and I so thought this was from The Greens Cook Book, but, alas, no. Still one of my favorite cook books.D&D_1556

1 cup fresh orange juice
1/3 cup sultanas (or just raisins in this case)
1 medium red onion, sliced into half circles
red wine vinegar – or apple cider vinegar
1/3 cup toasted pecans (or walnuts whatever you have)
2 scallions, sliced thin
1 cup cous cous*
1 Tbs canola oil

In a dry pan, heat nuts until they are just fragrant and slightly toasted. Remove from heat. In a small pot heat water to boil and place red onion in a heat-proof bowl. Add the hot water to the red onions for a few minutes and drain. Set aside and splash with red wine vinegar. Heat orange juice in a pot over medium heat and add sultanas. Add cous cous to the  orange juice mixture and add canola oil. Cover the pot with the lid to steam. Give it a few minutes and then fluff with a fork. Add in scallions, nuts, and red onions (w/the vinegar).  This is pretty damn amazing.

This salad, in my opinion, is great at room temperature and not bad on the cold side either. The vinegar pickles the onions and makes them crunchy and that is just lovely with the cous cous and the soft sultanas and crunchy nuts.

* I have tried this with Israeli cous cous, but prefer the Italian version – smaller, in this case, is better in my opinion.

July – August 2016 – butter & eggs usage

9 July 2016 – Pear Bleu Cheese Turnovers – 1 large egg

And here is where is gets really sad –  nothing else until …

6 August 2016 – Creamed Corn – 3 Tbs butter

7 August 2016 – Chicken Salad & Egg Salad – 8 large eggs (boiled)

10 August 2016 – Red Onion, Asparagus Fettuccini White Wine, Orange Juice, Butter Sauce – 4 Tbs butterD&D_1533

17 August 2016 – Roasted Mushrooms – 2 Tbs butter

26 August 2016 – Chocolate Chip Butterscotch Chip Sour Cream Cake – 5 Tbs butter – 1 large egg

16 August 2016 – Brownie Cups – 16 Tbs butter – 4 large eggs

Well, I will give myself this excuse that summer is not terribly conducive to baking – or cooking – honestly. I can just skip dinner at this time of year.