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Archive for Tip Of The Day

TIP OF THE DAY: Key Lime Pies & Tarts

Key lime pie is one of the most popular pie, and is also one of the easiest to make. While using fresh key limes is ideal (their season is June through August), some people opt for Nellie and Joe’s Key West Lime Juice, available in most supermarkets and specialty stores.

We’d rather wait for real Key lime juice; but whatever your choice, here’s the easy recipe. It can be made as a pie or individual tartlets. If you don’t want any crust, make pot de créme by baking the filling in custard dishes.

The filling will be yellowish, looking more like lemon pie. Green “Key Lime Pie” is artificially colored and typically made with juice from Persian limes. Persian limes, the “supermarket lime,” are more tart than Key limes.
 
RECIPE: KEY LIME PIE

Ingredients

  • 1/2 cup Key lime juice
  • 3 egg yolks
  • 1 can sweetened condensed milk
  • 9″ graham cracker pie crust
  • Garnish: whipped cream
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    Key Lime Pie

    Key Lime Pie. Photo courtesy Ritz Desserts.

     
    Preparation

    1. COMBINE the juice with the egg yolks and sweetened condensed milk. Add to the pie crust.

    2. BAKE for 15 minutes at 350°F (12 minutes for tartlets). Let stand 10 minutes, then refrigerate. Serve with whipped cream.
     
    KEY LIME PIE HISTORY

    Key lime pie was first made in Key West, Florida before there were cattle on the island. Most of the available milk was canned, hence the canned milk recipe. The Key lime is also called the Mexican lime.

  • See the different types of limes in our Lime Glossary.
  • Look for easy pie and tart ideas.
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    TIP OF THE DAY: Diet Fruit Soup

    Make a delicious, low-calorie fruit soup by puréeing 2 pounds of cantaloupe (two melons—reserve some melon balls for garnish). Then add 3/4 cup of herbal fruit tea and 1 to 2 tablespoons of lime juice. Garnish with chopped mint and melon balls or berries. Enjoy it at any meal as a first course or dessert, or anytime as a snack. For protein, add fat-free plain yogurt, which you can sweeten with a no-cal sweetener. If the cantaloupe isn’t sweet enough, add a small amount of sweetener to the soup, too. This is one of our favorite diet treats!

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    TIP OF THE DAY: Gourmet Nachos

      Turn your regular recipe into an Independence Day celebration by using blue and red tortilla chips and adding some blue cheese or goat cheese, along with white Cheddar or other good white melting cheese. Think of the Red, White and Blue theme for Labor Day and Memorial Day, too.

    Read about our favorite tortilla chips.

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    TIP OF THE DAY: Tart Art

     

    Turn plain tarts into ravishing beauties with creative garnishing. Some chocolate curls or rolls, a mint sprig, a few raspberries or a slice of star fruit, combined with a dab of crème fraîche or whipped cream, can turn something simple into something special. Read our article on Garnish Glamour, for dozens of ideas for sprucing up both sweet and savory foods.

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    TIP OF THE DAY: “Champagne” Sorbet

     

    Create an easy but elegant dessert by filling your champagne glasses (or wine goblets) with 3 or 4 different flavors and colors of sorbet. Even supermarket brands taste good, but if you can, buy specialty brands in flavors like apple mint or pear cognac. It’s all the more special for your guests. For something really special, get the real champagne and wine sorbets from Wine Cellar Sorbets—read our review. Serve with a fancy cookie and garnish with something interesting—a blackberry or a sprig of rosemary. Note: As you’re scooping sorbet for six or eight people, things can start to melt down. You can scoop balls in advance and keep them on covered plates or in containers in the freezer; then assemble quickly in the goblets and serve. Don’t pre-assemble and freeze in the goblets because moisture will condense on the glass when you remove them to room temperature.

    See more sorbet and ice cream ideas.

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