Frozen Key Lime Pie

My schedule has been full of celebrations lately.  Between birthdays, holidays, and weddings, it seems almost every weekend of late has brought about an occasion to gather together with friends and family and relish life.  All of the activity has taken me out of the kitchen more than usual, but not far from the joys of sharing good food.

And speaking of sharing good food, this recipe for Frozen Key Lime Pie from the Barefoot Contessa is an absolute favorite that I've had the pleasure of making, eating--and sharing--again and again.  It's everything that you could want in a dessert, boasting an easy, homemade graham cracker crust, the perfect lime custard filling that's strong on lime (think juice and zest), and crowned with glorious sweet cream.  The frozen finish takes it to another level and makes for a refreshingly delicious antidote to the now warmer weather.

As I enjoy the final days of Spring and look forward to the arrival of Summer, this recipe will make its way front and center once again and help to create more delicious memories.  

Happy Eating!

P.S. What dessert(s) do you enjoy sharing? 

Frozen Key Lime Pie

Ingredients: 

Key limes from my local farmer's market

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1/4 cup sugar 

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lime zest

3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup (1/2 pint) cold heavy cream

1/4 cup sugar

1/4 teaspoon pure vanilla extract

Thin lime wedges

Instructions:

Preheat the oven to 350 degrees F. 

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.


For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.


For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Recipe courtesy of Ina Garten

Tuscan White Beans

While recently flipping through the pages of one of my cookbooks, I landed upon a recipe that got my attention immediately.  It wasn't fancy, showy or any of those things.  In fact, it was quite the opposite.  A hearty dish that could serve as a substantial side dish or stand on its own as a vegetarian main course, Ina Garten's (aka the Barefoot Contessa) recipe for Tuscan White Beans was on my short list of things to cook--and eat. 

This past Sunday, I finally checked it off the list.  And the timing couldn't have been more perfect, as I welcomed the New Year and the resolve to start afresh with healthier fare.  The white beans, a personal favorite for everything from soups to chili, hummus, salads and tapas, were just what I wanted.   The additional vegetable, herb and aromatic ingredients of carrot, fennel, sage, rosemary and garlic promised great tastes to come.

The recipe is best prepared with dried beans, so prepare to soak them overnight.  And if you can't find the recommended cannellini beans (white kidney beans), great northern beans are an acceptable substitute.   For more on the differences among the white bean varieties, click here.

I decided to serve my "tuscan style" beans with grilled Italian chicken sausage.  It rounded out the meal with a nice kick of heat and bold flavor.  *As a final note, leftovers (if there are any) can be pureed with hot chicken stock (or vegetable stock), for a delicious white bean soup.     

 

Happy Eating!

******* 

Recipe:

Tuscan White Beans

From Barefoot Contessa, How Easy Is That?

Serves 6

Ingredients:

1 pound dried white cannellini beans

1/4 cup good olive oil

4 cups chopped fennel, stalks, fronds, and core removed (2 large)

2 cups chopped carrots (4 carrots)

1 tablespoon minced garlic (3 cloves)

1 cup chicken stock

1 tablespoon minced fresh sage leaves

1 tablespoon minced fresh rosemary leaves

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Pecorino Romano cheese 

Instructions:

Soak beans overnight.  Cover and refrigerate.

Drain beans, rinse them well, and place them in a large stockpot.  Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes or until the beans are very tender.  Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.  Add the fennel and carrots and saute for 8 to 10 minutes, stirring occasionally, until tender.  Add the garlic and cook for 1 minute more.  Drain the beans and add them to the vegetables.  Add the chicken stock, sage, rosemary, sal, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.  Stir in the pecorino, season to taste, and serve hot.

*Author's Note:  Don't add salt or anything acidic to beans while they boil; it makes the skins tough.

Tuscan White Beans with Grilled Italian Chicken Sausage