What to do with a 5 pound bag of limes?
Well, limes at the supermarket were 89 cents each, so I bought a 5 pound bag of limes at Costco instead for $5.75! Problem is my recipe only called for two limes, so I now have 27 remaining limes! I'll be using several for a black bean dip recipe from this board and I'd rather not sure the rest for limeade. What ideas do you have?
i just made up a batch of simple syrup. i put a bunch of fresh ginger in before i boiled it, then i stuffed in a bunch of mint and let it steep for a while.
then i strained it and stirred in lime juice.
a few spoonful in water, so delicious - fresh, tart, and herbal all at once.
Zest them for sure.. if I was desperate to use limes (and you only spent 5.75, so I assume you can still make the mortgage payment), I'd
1) Zest them.. this stuff is like green gold!
2) Have friend over for Margaritas.. I can go through 4# of limes easily if you have a decent group of friends and make a proper Margarita
3) Make a Key Lime Pie and some other dessert involving lime curd
4) Make Limeade
YUM. When our limes came in we'd make up a ton of concentrated limeade mix (lime juice and sugar) and then freeze them in the ice cube trays and keep big freezer bags full. When you need limeade, just add to water. Or, eat them as a yummy tart/sweet ice pop! YUM. You could also probably make frozen margaritas by just adding some normal ice to the limeade cubes in the blender.
thai food uses lots of lime juice. try som tum, green papaya salad.
or this warm duck salad about which i just posted elsewhere:
"i love a thai warm duck salad! it'll knock your socks off with flavor:
hey! one from keith floyd! http://www.manic.com.sg/recipes/duck.html
http://www.spicecuisine.com/yam_ped_yang.php (this is the thai name: yam ped yang
i like floyd's recipe, actually. but they are all essentially the same with some adding kaffir lime leaf or lemongrass or ginger or galangal. spicy hot so your lips tingle, but you can't stop eating it!"
To make a sweetened lime base good for any number of good things, boil the whole limes, holding them under the surface with a sieve, for about 7 to 10 minutes or until the skin is easily pricked with a toothpick. Drain and cool. Quarter the limes and chop, juice and all, in a food processor. Measure how many cups you have of this then add about 1/2 cup sugar for each cup ground limes (taste.. if you like it sweeter, add more sugar). Put this in small batches in your blender then put in an airtight container in your fridge. This keeps for at least a month (I have some lemon base that's 6 weeks old and still fresh tasting and delish) and can be used to make lime curd, lime pie, lime cake, lime liqueur, lime frosting, lime margaritas, lime chutney.. you'll come up with something.
Make liqueur. This is one of my stock answers to any abundance of fruit. I made some good lime liqueur last year:
1.25 cups sugar
1 cup water
zest and juice of 4 limes
1.5 cups 100-proof vodka
Combine the sugar and water and bring to a boil to make a simple syrup. Cool. Zest and juice limes, and combine all ingredients in a 1 quart jar with a tight-fitting lid. Cover and age for 1 month in a cool, dark place. Strain through cloth and fine-mesh strainer to remove all solids. Transfer into final container and age another month before drinking.
Since you have a lot of limes, you could easily double this.
Have a great margarita party! Serve avacado salald with lime dressing, lime chicken and the lime bars suggested by cakesncookies!
2 small to medium heads Boston lettuce, discard any wilted leaves
1 Hass avocado, pitted
1 large bunch scallions, thinly sliced
10 halved grape tomatoes
Leaves from 1 bunch cilantro, finely chopped
2 limes, juiced
1/3 cup extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sugar
About 20 grinds fresh black pepper
1 tablespoon whole-grain mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1 clove minced garlic
1/8 teaspoon onion powder
1 tsp fresh thyme
1 tsp chopped parsley
4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons finely minced garlic
5 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, garlic, onion powder, thyme and parsley and grind to past like constancy. Rub spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce
I just discovered making jello with the cup of boiling water added to the powder and then adding a cup of straight lime juice rather than the cup of water! Silver tablespoon filled with the quivering tart stuff with a deceptive dot of something like homemade yogurt and all on a small white plate between courses!
You could make key lime bars from cooks illustrated
Makes sixteen 2-inch bars
5 ounces animal crackers
3 tablespoons packed brown sugar (light or dark)
Pinch table salt
4 tablespoons unsalted butter , melted and cooled slightly
2 ounces cream cheese , room temperature
1 tablespoon grated lime zest , minced
Pinch table salt
1 (14-ounce) can sweetened condensed milk
1 egg yolk
1/2 cup fresh lime juice , either Key lime or regular
3/4 cup sweetened shredded coconut , toasted until golden and crisp
1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.
5. Loosen edges with paring knife and lift bars from baking pan using foil extensions; cut bars into 16 squares. Sprinkle with toasted coconut, if using, and serve. (Leftovers can be refrigerated up to 2 days; crust will soften slightly. Let bars stand at room temperature about 15 minutes before serving.)