Things to make with limes?
- Midlife Dec 5, 2004 01:28 AM
I have really enjoyed the lime tree we planted when we moved into our new home last year, but the SoCal season is ending and I haven't been able to keep up with the crop. What interesting things can I make with about a dozen or 15 ripe limes??
I mean........ beside Daiquiris and Margaritas.
Lime juice is great in marinades...here's a recipe that combines soy sauce and lime juice with some fresh herbs for a knock-out recipe, Southwestern Lime Chicken. The ancho chile sauce is very good, but I've made it with 1 or 1 1/2 canned chipotles in adobo instead of the dried anchos and to us, it's better. But have also made the dish without the chile sauce once or twice...the marinade is the best part here, my opinion. After marinating, you can pour the liquid into a saucepan and boil it gently til it reduces a bit and serve on the table OR you can brush more of it on the chicken while it's on the grill. (just don't use it raw!) Link for recipe below.
I second the recipe that Val just referenced. It's delicious.
You can also, squeeze the limes and freeze the juice in ice cube trays. After frozen, you can put them in a zip lock bag & have them ready when you need a tablespoon or so for a recipe!
This is a cheater's way to lime mint sorbet...juice about 15 limes. Put the juice with a can of Coco Lopez (what IS that stuff - sweetened coconut milk for cocktails, I guess) and a bunch of mint leaves (the more the merrier, IMO) in a blender. Blend until the mint is tiny pieces of green. Taste. Should be obnoxiously sweet. It will taste less sweet as it freezes.
Put in a bowl and put in freezer. Stir every 15 minutes or so with a spatula, scraping frozen part back into unfrozen. In a couple hours, it should all be frozen and ready to have as dessert with Thai or other spicy food. Artery clogging but good.
Key Lime Pie? Even if they're not Key Limes, regular (Persian?) limes are pretty tasty in pie.
Do limes work in lemon curd recipes? I've always wondered.
Risotto with asparagus (or any veg) and lime juice & zest stirred in near the end.
Substitute lime juice for vinegar or lemon juice in your usual vinaigrette.
Have you ever tried Thai Limeade? It's salty! No, really, it's very good in hot weather so you may not want to try it now that the weather is cooling but keep it in mind for next year. Here is a link to the recipe. It's a long page about a lot of things but the recipe, which is actually the one I use, is near the bottom.
Today was a day full of preparing potato pancakes and chicken soup, so daiquiris or margaritas didn't seem appropriate. I did pick up one of those plastic ice cube trays, while at the market, so I think the squeeze & freeze strategy is going to be the thing. Automatic ice makers tend to strip one of the basic essentials.
Thanks for the other ideas. I'll save them for the thaw.
Here is a recipe from a friend of mine, I paraphrased the instructions. I also have a lime tree, and an abundance of limes. We love this recipe. You can use it with pork also, just make sure you don't overcook it.
* Exported from MasterCook *
Recipe By : Penny E.
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole chickens -- cut-up
2 1/2 cups rice vinegar
1 cup soy sauce
1 cup fresh lime juice
1 1/2 teaspoons ground black pepper
4 cloves garlic -- minced or pressed
Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once. (You may also marinate the chicken in Ziploc bags.) For at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear. I am sure you could bake this also.
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I've not read through the other posts, and I've never tried it myself - but what about candied lime peel - I've done it w/ lemons, oranges & grapefruit.
The first priority is to make sure that the lime tree you plant is of the Mexican Lime variety (close kin to, but better than a key lime); when ripe, the fruit is about the size of a small walnut, and is lemon in color. The flavor is much brighter and more intense than that of the larger green supermaket variety, and the results of any recipe are, concomitantly, far more impressive. Best of all, the tree bears two crops a year, and my tree is currently (December) covered with ripened and ripening fruit. For starters, instead of a Margarita, why not try a Margarita granita that you can serve mid-meal or for a refreshing dessert in glasses whose rims are frosted not with salt but with sugar. If you're interested, I'll add the recipe; it's a winner.
re: Steve Glass
It's a bit late for that...... unless I decide to plant a second tree, and then I'd have even more limes I'm not sure what to do with. Ours is a dwarf Bearrs lime and, in it's first season since planting, it's yielded maybe 40 or 50 limes so far and has another dozen or so smaller ones growing. We're right on the coast in San Clemente, CA and it's around 50 degress at night now, so I'm not sure it'll bloom again until Spring.
I'd appreciate the granita recipe, when you have a chance.
I have a lime cake recipe, but it's not on my PC. Meanwhile I like these:
key lime bars
Cut these into small pieces — the flavor is so rich that a little goes a long way!
3 Tbsp margarine, softened
3 Tbsp fat-free cream cheese
1 1/2 cup sugar
1 large egg yolk(s)
3/4 cup all-purpose flour
2 Tbsp all-purpose flour
3 Tbsp powdered sugar
1 large egg(s)
1/4 cup fat-free egg substitute
1/3 cup fresh lime juice, from Key limes
Preheat oven to 350ºF. Coat an 8-inch square baking dish with cooking spray.
To make the crust, beat margarine, cream cheese and 1/2 cup of sugar with an electric mixer until light and fluffy. Beat in egg yolk and gradually add 3/4 cup of flour. Spread into baking dish using your hands (coat hands with 1 tablespoon of powdered sugar to prevent batter from sticking). Bake until crust is lightly browned, about 15 minutes.
To make the filling, beat egg and egg substitute in the same bowl used to make crust. Add remaining 1 cup of sugar and 2 tablespoons of flour; beat on low speed until blended. Add lime juice; beat on low speed until blended. Pour onto warm crust and bake 15 minutes more.
Cool on a rack. Sprinkle with 2 tablespoons powdered sugar and cut into 16 pieces.
I haven't tried this one but must!
Lime poundcake with Caribbean lime spread
For the cake:
1 1/2 sticks butter at room temperature
1 cup light brown sugar
3/4 cup Rose's lime marmalade
Grated zest of 1/2 lime
4 tablespoons freshly squeezed lime juice
2 teaspoons ginger
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons dark rum
For the spread:
1 stick butter at room temperature
1 tablespoon sifted confectioners' sugar
1 tablespoon dark rum
2 tablespoons lime marmalade
1 tablespoon finely chopped crystallized ginger
To make the cake, preheat the oven to 375 degrees and grease a 9-by-5-inch loaf pan.
In a large bowl beat the butter with the sugar. Beat in the eggs one at a time, then mix in 1/2 cup of lime marmalade, the grated zest, 1 tablespoon of lime juice, and the ginger. Add the flour, baking powder, and baking soda and beat until the mixture is thoroughly
Put it in the prepared pan and bake for 20 minutes at 375 degrees, then lower the heat to 350 and bake until a wooden pick inserted in the middle comes out clean -- about 25 to 35 minutes longer. Remove from the oven.
During the last few minutes of cooking, combine the remaining 1/4 cup of marmalade with the remaining 3 tablespoons of lime juice, the 2 tablespoons of rum, and 3/4 of a cup of cold water in a small pan.
Bring to simmering point, stirring the ingredients. Stick a skewer into several places in the loaf, then strain about 1/3 cup of the liquid over the surface. Let it sink in for a minute or two, then repeat this step two more times. Leave the cake in the pan for 15
minutes; then remove and let it cool on a wire rack.
To make the lime spread, cream the butter with the confectioners' sugar, then stir in the rum and marmalade. Mound in a little dish and serve with the cake.
Serves 8 to 10.