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♦ WEDNESDAY, SEPTEMBER 24, 2008
2B
LIMES
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Yvonne
Sutherland
Food
Columnist
yvonneß@windstream.net
I had sticker shock recent
ly when I bought lemons.
They were 99c each! Was
it that long ago that I could
buy a bag for $1.00? Anyone
who reads my column knows
that I am very fond of using
lemons and their zest to add
fresh flavor and zing to a
recipe. I always kept a bag
in the refrigerator. Now, I
buy 1 or 2 for the zest and
finish off the recipe with
bottled lemon juice which is
not as good. Bottled juice is
okay for cooking, but I think
it tastes just awful in tea or
any other beverage.
Limes, on the hand were
4 for sl. I think lime is
a delicious flavor, but it is
not called for in recipes as
often as lemon. I decided
it was time to experiment
with limes and try substitut
ing them for lemons. Limes
are low in fat. They are
rich in Vitamin C which is
why British sailors used to
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Angie Brooks, Susan Atkins, Josephine McLoud and Donna Kruso enjoy the feast at Centerville UMC.
COOKBOOK
Vidalia Onion Pie
From Leslie Castle' and Donna
Nichols, here’s one that makes the
most of Georgia’s Official Vegetable.
1 unbaked pie crust. Make holes in
bottom with fork.
2 tablespoons butter
1 A cup half-and-half
1 h lb. ricotta cheese
2 medium Vidalia onions, sliced
3 eggs, beaten
1 cup mild American cheese, grated
1/8 teaspoon pepper
1 teaspoon salt
1/8 teaspoon nutmeg
1/ 4 cup sour cream.
Preheat oven to 350 degrees.
Bake pie shell for 10 minutes. Saute
onioxls in butter. Mix all other ingre
dients together and pour over onions.
Bake 35-40 minutes. Serve with salad
and fruit dessert.
Carrot Cake
This is Carrie Dominey’s recipe.
3 cups flour
1 teaspoon baking powder
1 teaspoon sofla
1/4 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
11/2 cup bananas, mashed
4 eggs
1 Vz cup Crisco oil
eat them to prevent scurvy,
hence, the term “limey.”
Limes also contain ample
amounts of calcium, iron
and copper.
When you buy limes look
for firm fruit with a bright
color. Persian limes are
dark green and key limes
are pale green, sometimes
yellow. Smaller limes with
thin skins seem to be juicier.
I soak mine in warm water
and then roll them on the
counter to make them easier
to juice. Limes will keep
in the refrigerator for six
weeks or so. You can also
juice them and freeze the
juice. Freeze the juice in
ice trays, if you still have
any, and put the cubes into
a plastic bag. That way you
can take out just what you
need.
Lime Vinaigrette
114 cup fresh lime juice
1 teaspoon grated lime
zest
2 tablespoons honey
1 tablespoon Dijon mus
tard
1/2 cup vegetable oil
salt and pepper
Whisk together the lime
juice, lime zest, honey and
mustard. Slowly add the
vegetable oil in a stream
continued from Page iB
2 teaspoons vanilla
11/2 cup walnuts
11/2 cup shredded carrot
Prepare according to the over the
ingredients are listed. Bake at 350
degrees for one hour to one hour and 15
minutes. Cool before frosting with:
Cream Cheese icing
1 box powdered sugar
2 teaspoons vanilla
8 oz. package cream cheese
1 stick of butter or margarine.
Combine until smooth.
Bean Salad
Betty Billingsley created this recipe
which had shoe peg corn (not listed
below) in with the beans at the dinner
and won rave reviews. It will remind
you that you really can make your own
vinaigrette!
1 can green beans,drained
1 can drak kidney beans, drained
Vz cup green peppers
1 can yellow wax beans, drained
1 /2 cup finally chopped onion
Mix the above ingredients well and
add:
1/ 4 teaspoon oregano
1/ 2 cup vinegar
1/ 4 teaspoon salt
2/ 3 cup sugar
1/ 2 cup salad oil
1/ 4 teaspoon pepper.
Mix together we’ll. The longer it sits,
the better.
whisking constantly. Season
to taste with salt and pep
per. Serve over your favorite
tossed salad.
If you like spicy dressings,
try whirling the dressing in
a blender with a chopped
jalapeno. That would be
great with a black bean and
com salad.
Sesame ScaNops
2 teaspoons grated ginger
root
1/4 cup lime juice
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoon vegetable oil
1 pound sea scallops
3 tablespoons toasted ses
ame seeds, crushed
Whisk together the ginger,
lime juice, honey, oil, and
soy sauce. Add the scallops
and toss to coat. Cover and
refrigerate one hour, stirring
occasionally.
Spray a boiler pan with
cooking spray. Remove the
scallops from the marinade,
reserving the marinade.
Thread the scallops even
ly on skewers and broil 4-
6 inches from the heat 2-3
minutes. Turn and’ baste
with the marinade. Broil
another 2-3 minutes or until
opaque throughout.
FOOD
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Roll each skewer in the
toasted sesame seeds to coat
evenly.
Ume-Basfl Sortat
My friend and kitchen col
laborator, Adele Goodman
of Traveler’s Rest B&B,
often shares recipes with
me. Knowing I have a gar
den full of basil, she sent
me a recipe for lime-basil
sorbet. I altered it a bit,
especially the instructions
for freezing. This recipe
and many others I looked
at called for freezing it solid
and then processing it in
a food processor. I have a
powerful food processor, but
the motor strained when I
tried to do that. Therefore,
I used the freezer and mixer
method. You could also use
an ice cream maker.
\
Sorbets are traditionally
served as a palate cleanser
between courses but can
be served as a light des
sert. You can make this
with mint, but I wanted to
try the basil because I like
experimenting with unusual
flavors. It has been a seal
hit whenever I serve it.
1 cup sugar
1 cup water
15 basil leaves, whole
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Carrie Dominey takes a breather in
the kitchen.
1 cup fresh lime juice
1 tablespoon grated lime
zest
baby basil leaves for gar
nish
Make a simple syrup by
boiling the sugar and water
for one minute. Cool.
Finely chop the basil leaves
in a food processor. Add the
lime juice and zest. Give the
mixture another whirl. Add
the basil/lime mixture to the
simple syrup and whisk to
combine. Freeze the sorbet
until it is almost frozen but a
bit mushy. Put the sorbet in
a mixer bowl and whip until
light and fluffy. Put into a
covered container and freeze
until you are ready to use.
To serve, make balls with
a melon bailer and put three
or four balls in a stemmed
dessert glass. Top with baby
basil leaves if desired.
Key mne Pie
(This is my husband’s spe
cialty.)
1 9-inch graham cracker
crust
4 large or extra large egg
yolks
1 14-ounce can sweetened
condensed milk
1/2 cup key lime juice
2 teaspoons grated lime
peel
whipped cream for topping
Preheat the oven to 350
degrees. Use an electric
mixer and beat the egg yolks
until they are thick and
turn to a light yellow, don’t
over mix. Turn the mixer
off and add the sweetened
condensed milk. Turn speed
to low and mix in half of the
lime juice. Once the juice is
incorporated add the other
half of the juice and the zest
and continue to mix u,ntil
blended (just a few seconds).
Pour the mixture into the
pie shell and bake for 12
minutes to set the yolks and
kill any salmonella in the
eggs.
Chill and serve with
whipped cream.
lie's Lime Sugar Cookies
adapted from http://tech
nicolorkitcheninenglish.
blogspot.com
2 cups sugar, divided
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HOUSTON HOME JOURNAL
grated zest of 2 large
limes
1 cup unsalted butter, soft
ened
2 large eggs, at room tem
perature
1 teaspoon vanilla
1 tablespoon lime juice
2 3/4 cups flour
1/4 teaspoon salt
2 teaspoons cream of tar
tar
1 teaspoon baking soda
Prepare a lime-flavored
sugar: In a mini food pro
cessor, blend 1/2 cup sugar
with 1 teaspoon lime zest.
Pulse severed times until the
zest is incorporated into the
sugar. Put sugar mixture
in a shallow bowl and stir
lightly with a fork to break
up any clumps. Set aside.
Prepare the cookie dough:
In a medium bowl, sift
together flour, salt, cream
of tartar and baking soda.
Set aside. In a large mixing
bowl, cream together butter
and remaining 1 1/2 cups
sugar. Blend in the eggs,
one at a time then add the
vanilla, lime juice, and the
remaining lime zest. Add
flour mixture, one cup at
a time, blending well after
each addition, until all flour
is incorporated.
Refrigerate dough for one
hour.
Preheat the oven to 350
degrees and line two bak
ing sheets with waxed or
baking paper. Shape the
cookies into balls using one
tablespoon of dough each.
Roll them in the lime sugar.
Place each ball of dough on
cookie sheet and press down
lightly with the bottom of
a glass until the cookie is
about 1/2 inch thick. Bake
the cookies for 10-12 min
utes. Makes about 4 dozen.
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