PrintLime Love
Citrus makes my tongue very, very happy (however, my tummy begs to differ). Near the top of my citrus love list is the humble, oft-overlooked lime. Lucky for me, under the right conditions, it's also the citrus variety that is least likely to upset my tummy. Of which conditions do I speak? Read on...
You know the limes you buy in the grocery store? Those small, very green, hard as a rock limes? The ones that give up almost no juice? Well, those are actually very immature limes. That's why they suck. Fully ripened Bearss, Persian or Tahitian limes (ordinary market limes, not key limes) are quite large (2-3" dia.) with yellow skins (they look like lemons). And, they are incredibly juicy and nicely flavored. Sliced, they are gorgeous, with the pale yellow skin in contrast against the flesh, which is a bizarre, almost fluorescent shade of chartreuse (not exaggerating).
If you ever have an opportunity to try a fully ripened Bearss lime, don't pass it up!
Limes are so versatile. Key lime pie is a no-brainer (one of my favorite desserts if I can get real key limes). But limes are also delicious in iced tea, make the best guacamole, awesome in cream cheese frosting, terrific on fish... So many things!
So. Do you love limes? What's your favorite use? Let's boost this unfairly neglected member of the citrus family!
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29 Comments:
My favorite use for limes are in margharitas. But alas, I can only drink 1-2 because I get awful heartburn. My dad's favorite pie is Key Lime, but he buys them at Publix and he says they are the best. Good thing too, as I do not bake, let alone eat pie. If I had a great recipe for Key Lime pie, I believe that would actually make me turn on the oven. If I could make one for my dad, I might win some points. He says I already make the best fudge he has ever had!!
izatryt at 8:44PM on 04/17/08
I can never find the good ones, alas.
I love lime on fish, with honey and cayenne.
I put lime juice in fruit sauces and compotes.
I make a lime/sugar syrup to brush on cakes.
My fave way though is a fresh squeeze of it in my icy glass of whiskey in the summer. Yum.
Yay for limes!
sadiepix at 9:08PM on 04/17/08
I make a very tasty grapefruit lime sorbet. I also like to squeeze it over mango with a little cilantro. And avocado, tomato, onion, jicama, salad w/ lotsa lime.
chisai at 9:24PM on 04/17/08
Izatryt, the easiest recipe for key lime pie is also the most authentic:
http://www.thezenkitchen.com/2006/03/key-lime-pie.html
Your dad will give up the ones from Publix in a heartbeat. They're barely passable when compared to homemade.
My favorite use for limes? Gin and tonic :-)
Dominic
the zen kitchen
dvchurch at 11:50PM on 04/17/08
I know I will probably be laughed out of the SE community but- my guilty little pleasure is super chilled diet coke over crushed ice with fresh lime juice. It is delicious!! If you want to be truly decadent serve it in a chilled julep cup! Oh dear, now I'm going to have to have one tomorrow. It's the only thing my julep cups are ever used for (sad, I know- a southern girl who doesn't care for mint juleps). Vive la lime!!
sbelle at 12:07AM on 04/18/08
I have a lot of drinks I make with lime. I also use lime in wine. A glass of shiraz is good with a shot of fresh lime juice.
I make a cranberry lime fizz with some pellgrino on ice it is so refreshing.
Mario's chicken verde is loaded with lime.
I love key lime pie too.
JerzeeTomato at 4:21AM on 04/18/08
Pho is not the same without lime. Mmmm...
I usually add lime to my water or sodas, like raspberry soda with milk and a wedge of lime. As far as fast food, Sonic's cherry limeade is refreshing during the summer months (when I'm traveling through TN, PA, and KS).
Cassaendra at 7:34AM on 04/18/08
Another citrus fan (freak?) here...Jerzee, I'm reaaaaaaaaally interested to hear about lime in wine; when/why did you start doing that? Details about the effect, please!
One of my favorite lime recipes is for a Margarita Angel Cake-it was in the '03 issue of Cooking Light and is on their web site (just checked). I bought a Microplane immediately after making it the first time b/c I worked WAY too hard to zest all of those limes, and of course, I upped the amount called for. It's a bright, light, terrific recipe-and always well-received when I make it.
Aside from that, well, let's see...there are mojitos (GRIN), shrimp in mojo w/tons of lime, and I agree with Cassaendra-pho is a fantastic excuse to eat limes!
Curlz at 8:19AM on 04/18/08
I love a lime marinade (not too long) on shrimp and scallops; and I looooove ceviche. Lime has a fresh, clean taste and cuts through the richest of ingredients to definitely let you know it's there.
I also like to perk up black bean salad with lime :D
Living in Florida, Key Lime Pie is a staple at every restaurant, bar and hot dog stand.
(J/K about the hot dog stands....)
chiff0nade at 8:49AM on 04/18/08
There's nothing quite like a fresh lime Coke -- get either Mexican Coke or Kosher for Passover Coke (made with cane sugar instead of corn syrup), pour over ice cubes, and squeeze sections of fresh ripe lime into your drink.
I love lime and will substitute it almost anywhere for lemon. In any fish dish, many chicken and even meat dishes, salad dressings (Nigella's great Green Fattoush salad comes to mind), on fresh fruit salad and especially as a citrus teacake, baked with plenty of lime zest and drenched in a lime soaking syrup as well.
Julie at 8:55AM on 04/18/08
I do love limes but didn't know about Bearss limes. Thanks for the education!
Hillary
Chew on That
Chew on That at 10:04AM on 04/18/08
Thanks for the lime info! I love the little limes they sell in Mexico -- they're so flavorful and fragrant! In the open market in Mazatlan (where my in-laws live), they sell these little cups filled with either jicama or cucumber spears, with wedges of lime and a little packet of chili powder. You squeeze the lime on the veg, then sprinkle on the chili powder, then snack away! I could live on that, it's sooooooo delicious!!
CookiePie at 10:09AM on 04/18/08
I LOVE lime! I put it in/on everything Mexican. My favorite use of lime is with chopped onions and cilantro for tacos. But I also love it in soups and marinades. It gives everything a nice zing :)
bitchincamero at 12:34PM on 04/18/08
I to am a lime lover! especially chicken marinated with fresh lime juice. I also love the smell of it, nothing works as well to derail a headache as the smell of fresh lime. and I have to agree with Jerzee pelligrino with fresh lime juice is Awesome, now i'll have to try adding cranberry too ;)
huney_bumper at 12:57PM on 04/18/08
i'm with cookiepie on this one. the nice ripe key limes you can buy on every corner in mexico for next to nothing are amazing. i put them on almost everything when i'm there..choyote with lime & salt is great. luckily i found a place in brooklyn that sells bags of them pretty cheap so i can enjoy them at home too. i'll have to try these bearss ones if i see them around.
sloppy at 2:39PM on 04/18/08
oh my gosh - SLOPPY - where in brooklyn?? I've never seen them locally before!
CookiePie at 3:03PM on 04/18/08
I love me some lime.
Vodka or gin and tonic with lime.
Seltzer with lime.
Fish with lime and tequila.
Lime, garlic, honey rice.
Squeezed over salads with sea salt and a shot of flax oil.
Section limes, oranges, and grapefruit with a knife for a beautiful and tasty citrus salad.
GumbeauxGal at 4:08PM on 04/18/08
Since I moved to Southern California, I've noticed limes getting put on everything. Right now I eagerly await the first limes from my tree.
beth1 at 6:39PM on 04/18/08
Two words:
Lime curd.
jazzinx at 8:28PM on 04/18/08
Souffleed Lime Cheesecake.
Served while still a little warm. :)
This is actually listed under the definition of "heaven" in the dictionary.
Karen Resta at 9:25PM on 04/18/08
@KarenR... i'm salivating... please post recipe...
LoCo at 2:40PM on 04/19/08
While I agree with everyone, can we just have lime juice fresh from the lime???? For my friends, I'm willing to add some unrefined sugar and filtered water for the most divine limeade on the planet. You cannot beat it ice-cold (unless you go the margarita or gin and tonic route). I'd love to try the grapefruit lime sorbet. On may way to the Farmer's Market now...
MissKG at 3:41PM on 04/19/08
Hey Dominic! Thanks for that recipe. You can't get simpler than that one. I think maybe I will take the plunge and see what is in my oven. It has been a wonderful storage space for years! The next question will be, what do I do with all the crap in there? (rhetorical)
izatryt at 4:43PM on 04/19/08
LoCo - the recipe is in my files somewhere - I haven't made it in a while due to its dangerosity. Let me hunt it up . . .
Karen Resta at 5:01PM on 04/19/08
Souffleed Lime Cheesecake
Ingredients
Graham cracker crust made with unsalted butter
1 1/2 lbs cream cheese brought to room temp (full-fat preferred)
4 large eggs, separated
1 lime, juice and zest
2/3 C half and half
1/2 C AP flour
1/2 C white granulated sugar
1 Tbs vanilla extract
1/2 tsp salt
Action Plan
1. Collect all ingredients, bring cream cheese to room temp, separate eggs etc.
2. Make graham cracker crust and make crust to cover bottom and sides, lining bottom of pan with parchment liner.
3. Preheat oven to 325F.
4. In mixer bowl beat cream cheese, add egg yolk to blend.
5. Add lime juice and zest, mix.
6. Add half and half - mix.
7. Add flour and sugar - mix.
8. Add vanilla and salt - mix till everything is smooth and well incorporated.
9. In separate bowl beat egg whites till stiff - fold in gently by hand.
10. Pour into graham-cracker crust lined pan - place on sheetpan and bake for 1 1/4 hours.
11. Turn oven off and let cake rest in oven for an additional 45 minutes with the oven door slightly open.
This cheesecake may be chilled overnight and served cold but I rather like to wait just a couple of hours and eat some while it is still slightly warm.
It can easily be decorated with twists of lime surrounding the base of the cake on the serving platter and candied violets are not astray placed on the outside border of the cake top, either - if you have any hanging around.
Watch the cake near the end of the baking time if you are unsure of the accuracy of your oven's temperature at all - it can dry out too much at too high a temperature. Alternately if your oven runs a bit low you may have to allow for more sitting time at the end. Practice makes perfect. :)
Karen Resta at 11:11AM on 04/20/08
Wow. That sounds delish. I'm not a huge dessert person, but I do like me some cheesecake every now and then. Of course, it's WAY too rich and heavy for me, so this might be the perfect solution. At least it's texturally light (if not calorically).
Thanks so much for sharing Karen. I'm going to try it out -- maybe in a couple of weeks for daughter's bday. I'll let you know how it goes.
p.s., I take it this is using a springform pan? Any particular size?
LoCo at 11:31AM on 04/20/08
This recipe sounds great, Karen! But for those of us who aren't bakers, how do you make the graham cracker crust? Is it just crushed crackers and butter? And if I don't own a springform pan (See? Not a baker! :-) ) what options do we have?
Curlz at 12:00PM on 04/20/08
@LoCo & Karen.......my daughter LOVES cheesecake and her birthday is also coming up (27th). I wish I could figure out how to make it and ship it coast to coast. She'd be thrilled. That recipe sounds heavenly.
PerkyMac at 12:17PM on 04/20/08
Here's a basic recipe for a graham cracker crust, Curlz . :) It's one of the easiest things in the world to make and is very quick, too. There are other recipes using other sorts of crushed cookies sometimes with nuts too - the recipe can be adapted to fit the fillings.
Yes, springform pan, a 9" one works well, though 10" can be used if you shorten the baking time a bit. Don't ask me by how much, though - I never wrote this particular recipe out as a standardized recipe for use by other people - my own copy is a set of near-illegible abbreviations on an index card. This was one of the first cakes I made often in my first job in a professional kitchen which was as a pastry chef.
If you don't have a springform pan the best bet is to splurge and buy one! But if you still have an urge to try the recipe and don't want to buy one (that has happened to me with pans before) the best bet would be to try a high-sided square baking pan, allowing room for the cake to rise as it bakes (don't overfill). The end result might not be as pretty, for sure - but on a night where the hunger for cheesecake is strong and the ingredients in the house, it works. Watch the timing . . . the cake must be barely set when the oven is turned off . . . and forget about elegance - just scoop it out with a spoon and serve in a bowl rather than trying to cut it. Heh heh. This is for those with Cheesecake Addiction, obviously - a dangerous and little-known addiction affecting millions of people.
The cake is lightest soon after baking then starts to settle - if it is refrigerated and served it still has lightness but not the pouff (if you know what I mean). :)
Karen Resta at 12:20PM on 04/20/08