Key Lime Pie Martinis

Today the Sunday Supper crew is celebrating TWO years with a menu packed with celebration food, and posts packed with Sunday Supper memories and favorite moments. To be completely honest with you, I can't remember how I "discovered" the Sunday Supper Movement. I think it may have been through Jen at Juanita's Cocina. My very first Sunday Supper post was in July of 2012 (about 6 months after its conception) for the theme Beat the Heat. Guess what I made? Yup. Popsicles. Blackberry Lavender ones to be exact. Some things never change.

It's really amazing to me the things that have come about in my life since I joined Sunday Supper. First and foremost, I believe in the mission. Spending time around the family table with our family can start on Sunday, but extends into every day life. It's more than just a movement, it's a way of life. A time to connect and share, laugh and sometimes even cry, enjoy food and make memories.

I've met so many amazing people because of it, as well. Yes, many of them I only know through our time together on the internet, but I had the pleasure of not only meeting many in person at the Food and Wine Conference last summer, but also dining with, rooming with, drinking with, laughing with, and giving/getting a good hug from them also. These include Isabel, Renee, Karen (roomie), Amy, Cindy, Carla (roomie #2), Susan, Nicole, Lane, Kim...and surely I'm forgetting somebody (I'm sorry - just yell at me). But not only did I meet Sunday Supper friends, I met other friends from the food blogging world like Lora, Chef Dennis, Betsy, and Pam to name a few. I hope that I get to hug all of them again AND meet even more of the Sunday Supper family this summer.

Lime Zest Ice Cream

Even though I eat ice cream in the wintertime if the craving hits...and I've even been known to break out the ice cream maker if need be...it usually doesn't see much activity until the warmer months.  Funny that March and now April actually qualify as "the warmer months" this year.  Even though the temperatures in the 80's and 90's have mostly given way to the 60's and 70's over the past week or so, it's kind of hard to let go of the warm weather mindset.  I mean, shorts, tank tops, flip-flops?  They only served to whet my appetite.

So basically, what I'm trying to convey, is that when I was flipping through a Bayless book one bright, sunny, and warm day a few weeks ago marking recipes to-try over the next six months and came across some ice cream, I knew it was in my immediate future.  I'm always drawn to  ice cream recipes that don't call for a custard.  Sure, I'll make a custard if something sounds good enough, but I'm a total sucker for a quick mixture that I can whisk together and dump into an ice cream machine in minutes.

The combination of bright, tangy lime and cool, smooth cream is equivalent to little bowlful of bliss.  It's very reminiscent of sherbet.  I could almost taste it in a glass with a fizzy lemon-lime or ginger soda poured over it.  But a few drizzles of deep, rich cajeta against the zesty-creamy combination was magic, too.  I see myself making this on a regular basis to cool us down and make our mouths happy in the heat.  Or to remind us of it when it's in remission.

Lime Zest Ice Cream

by Heather Schmitt-González

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: dessert citrus limes ice-cream Mexican

Ingredients (serves 4-6)

• 2-3 limes
• ¾ c. superfine sugar
• 1 c. heavy cream
• ¾ c. plain yogurt
• 1 tsp. pure vanilla extract

for serving:

• cajeta, optional

Instructions

Finely grate the zest from 1 or 2 of the limes (enough to equal about a Tablespoon). Squeeze the juice from all of the limes (should equal ¼ cup).

Combine the lime zest and lime juice with the sugar, cream, yogurt, and vanilla in a bowl and whisk together thoroughly.

Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer to a freezer container to firm up for several hours, or preferably overnight.

Serve big scoops of ice cream, drizzled with cajeta, if you wish.

slightly adapted from Rick and Lanie's Excellent Kitchen Adventures

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I am sharing this post with:
IHCC theme: Sweet Tooth
FOTMC (Food of the Month Club): Limes

Phirni (Light Rice Pudding) and Neebu ka Sharbat (Fresh Sparkling Limeade)

Well.  It's been a heady, exotic, seductive journey over the past week for me...a week that included an in-depth, hands-on immersion into Indian cuisine.  A journey that was over too soon...but won't be shelved!  I can now put a bit of food memory...hands on memory into my next foray into this intriguing culture. From the child-like fascination of a new discovery...to exposing each of my senses to the tingling sensation of new and unexpected flavor and cultural tastes...to the actual moment I knew Indian food had made its way into my life...and kitchen...to stay.  These two opposites...one creamy and smooth and cool and refreshing...one tangy and fizzy and tingly and refreshing...were two of our favorites on the table.  Yes, I know.  I say that with every new post.  Like I said.  Whenever a bite/sip of one dish was in my mouth...it was my complete favorite!  So, this is the final recipe post to accompany my PFB challenge #3 entry: A Taste of India (vote HERE...click on the heart to vote).  Enjoy and thanks for taking the Indian food journey with me over the last week or two...it was good to have you with me ☺.

Phirni

Light Rice Pudding

adapted from Climbing the Mango Trees by Madhur Jaffrey 


serves: 4...but I doubled it...woulda trippled it if I'da realized how addicting it was!

5 tsp. rice flour (also called rice powder)  I ground up basmati rice until into coarse granules & powder
3 Tbs. plus 1 qt. milk
1/8 tsp. cardamom seeds  I used freshly ground ground cardamom
¼ c. sugar, or to taste
1 Tbs. chopped, shelled unsalted pistachios  I used salted

Put rice flour in a medium bowl.  Slowly add the 3 Tbs. milk and mix to smooth paste.

Set remaining quart of milk to boil in a heavy, smallish pan, over med-low.  Add cardamom seeds and sugar to milk.  Remove from heat as soon as milk begins to boil and rise and it'll be thicker. Slowly pour hot milk into rice paste and whisk to combine.  Pour it all back into the pot and bring to a simmer over low heat.  Stir often w/ whisk and simmer very gently for ~15 minutes.  Pour into individual bowls or one larger, shallow dish and allow to cool and set slightly.  Sprinkle pistachios over top and refrigerate. Serve cold.  I waiting to sprinkle with the pistachios until just before service.  I LOVED the salty, nuttiness when combined with the creamy coolness of the rice.  New addiction.

When trying to nail down the drink to accompany this meal, I opted for something non-alcoholic that all of the guests could enjoy.  Although some may prefer it with a kick.  I'm not sayin' who.  Just putting it out there.  Those people could successfully put something all warm and fuzzy in their glass first...and then pour this over the top and that would definitely put some perma-grin into their day...

Neebu ka Sharbat

Sparkling Fresh Limeade

inspired by Jaffrey's

¾ - 1 c. freshly squeezed key lime juice (from ~1 lb. limes)
½ - ¾ c. sugar
3 - 3¾ c. sparkling water
ice cubes

Stir the lime juice and sugar together and allow to sit for an hour or so...until the sugar is dissolved. Stir.

Put ice cubes into a pitcher/caraffe.  Pour in lime/sugar mixture.  Top off with cold, sparkling water.  Enjoy!

*All the ingredients are really "to-taste".  If you like it tarter, use less sugar (that's what I did)...or use regular limes.  You can also use regular (as opposed to sparkling) water to make it a more "mellow" limeade.  I loved it all tart and fizzy, though!  Cleared the palate instantly, too. Ha!

Thanks again for taking this delicious, Indian ride with me...and thanks to all who have voted for me to carry on ☺...that support is what keeps me goin'!  Tortilla Soup Questers...I haven't forgotten.  Watch for the latest roundup tomorrow sometime!

Key Lime Cake with Pepitas

I saw a picture a couple of months ago...I couldn't get it out of my head.  It was a picture of a cake...a cake that looked so simple...but whose name implied it was so much more!  That picture was on a newsletter from Rick Bayless (say it with me...genius!).  It was a cake developed in his test kitchen by his test kitchen chef, Deb (I should probably lump her into the genius! category, as well...she's the one behind the scenes, afterall).  Imagine if you will a cake flavored with that classic tartness of the key lime...yet grounded through the nutty, earthy crunch of toasted pepitas (pumpkin seeds).  Are you feelin' it?  I adore the simplicity of this more than anything else...the rustic look.  It's not too sweet, but it's moist and very easy on the tastebuds.  There was a time, up until recently, if I was asked the question "cake or pie?", I would have said an enthusiastic "PIE!".  I was always a pie and coffee kind of gal.  And I still lean more towards pie...but I've discovered  a lot of cakes over the last year or so (including this one) that make me ask "what kind of cake?" before I answer that question these days.

Key Lime Cake with Pepitas

recipe from Rick Bayless

Serves 8 

Cake

1 stick unsalted butter

1 1/4 cups sugar

2 large eggs

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup sour cream

2 teaspoons grated key lime rind

1/2 cup toasted and salted pepitas (pumpkin seeds)

Key Lime Syrup

1/2 cup fresh squeezed key lime juice (approximately 12 key limes)

1/2 cup superfine instant dissolve sugar

9-inch x 2-inch deep cake pan, buttered, bottom lined with parchment

Directions

Preheat the oven to 350 degrees F. 

Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean. 

While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside.

Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it's still warm. You can unmold the cake once it's completely cooled.

The key lime syrup soaks in and permeates every bite!  A nice change...one I prefer...from standard Key Lime Pie.  Now, if you'll excuse me, I'll let this cake work it:

SUPERMODEL!