My Lime Tree is Ready, Help With Some Recipes
I have a little lime tree (18" tall) on my balcony that produces about 7, big, delicious limes a year. The limes are now ripe and ready to pick. Because I can really only make a couple of dishes a year with my fresh limes, I was looking for some suggestions.
What's a nice entree that would really showcase the flavor of limes? Desserts are fine too, but I don't have much of a sweet tooth.
I make a quinoa dish with tons of lime flavor. The lime and spices are to taste, but I like a strong lime flavor, so I usually use about 3-4 medium limes. It makes a ton, so I usually add a bit more lime juice when I eat it cold the next day.
2 cups quinoa
4 cups water
2 cans black beans, drained and rinsed
salt, pepper, red pepper flakes
chopped cilantro (optional)
Rinse the quinoa. Bring quinoa and water to a boil. Reduce to a simmer and cook for about 15-20 minutes, until the quinoa 'pops' and water is absorbed. Fluff with a fork, and mix in all other ingredients. Taste and adjust seasonings. The quinoa really absorbs a lot of flavor while it's hot, so you'll prob need more than you think .
I make areally good Chicken lime soup. Just make a very hearty chicken clear chicken stock then add about 4-5 limes (juice only) then I add lean chicken breast cut into strips some canned chopped green chilies and serve with crisp tortilla strips avacado and maybe some crumbled cheese like cheddar. It is so good.
At a sad time in my life, friends brought dinner and one friend brought "Lime Frost." It is one of the most delicious drinks I've ever had. Make one recipe of simple syrup; to it add the juice and pulp of 5- 6 limes (or more, zest is optional). Put a couple of tablespoons of the mixture into a tall glass and add club soda, garnish with extra lime if you like. Refreshing, adult/not too sweet -- a vacation and respite in a glass. The mixture will keep for a month or so in the fridge so you can enjoy for a long time.
The thing I most miss about the lime tree I had when I lived in California is the young leaves. 10-15 infused in a bottle of lively light white wine plus enough good-quality vodka to bring the alcohol level up to 18-20%, plus a little sugar ... oh I loved that liqueur! And my friends still bring it up...
The leaves are also amazing in soups, white-wine sauces, cream sauces or baked with fish.
As for the fruit, you've had some good suggestions below. My favorite honestly was to slice them paper-thin and serve on poached fish or poached chicken, letting the slices steam in the juices long enough to cook ever so slightly.