Lip-Puckering Key Lime Bars

KL1Key lime is one ingredient that I have never worked with. When I was grocery shopping last weekend I stumbled upon a huge display of key limes and I squealed. The produce guy looked at me like I was crazy but I immediately grabbed a bag and started thinking about what I would make.KL6

Key lime pie and key lime cheesecake are two of my most favorite desserts. I am just not crazy about super sweet and rich desserts; I’ll indulge once in a while. But key lime anything? I am always, always here for. The fragrance, the flavor, the tartness, the tingle in the back of my jaw? My favorite!

The taste of the creamy filling instantly makes me smile. I can’t wait to play with key lime more over this summer.

Be warned: this recipe is not for the faint of heart. If you don’t like sour things, if you’re afraid of a little puckering- use less lime juice or add a whipped cream topping too, but this recipe is for champs.

 

 

Ingredients:

 

For the crust:

  • 1 (heaping) cup of finely ground graham crackers
  • 6 tbsp melted unsalted butter

For the filling:

  • 3 egg yolks
  • 1 tbsp of key lime zest
  • 2/3 cups of freshly squeeze key lime juice
  • 14 oz can of sweetened condensed milk
  • Reserve one key lime for garnish (either zest or thinly slice)

 

Directions:

  1. Preheat oven to 350
  2. In the microwave or on the stove, melt your butter.
  3. In a food processor, pulse the graham crackers into a fine crumb.KL3
  4. Slowly add the melted butter. The graham crackers will resemble wet sand.
  5. Spray your baking dish with cooking spray.
  6.  Line your baking dish.(I recommend an 8 x 8 or the next size up, which is what I used) with parchment paper (I did not and I had a helluva time removing my bars despite using cooking spray. I did that so you won’t have to go through that.)
  7. Spread your ground crackers into the dish and press down to make an even layer with your fingers.KL5
  8. Bake for about 10 minutes, the crust will be fragrant.
  9. Carefully remove from the oven (leave the oven on) and allow it to cool on a baking rack.
  10. While the crust is baking, zest your key limes and juice them (strain seeds).KL6KL7KL8
  11. Separate the yolks from the whites.KL9KL10
  12. In the bowl of a mixer, add the yolk and the lime zest.
  13. Using your whisk attachment, mix the yolk and zest on high until it thickens (at least 5 minutes)
  14. Reduce the speed, and in a steady stream, slowly add the condensed milk.
  15. Raise the speed back up to high until the mixture thickens.
  16. Once thickened, reduce speed, add the lime juice and mix until it is combined.
  17. Spread the filling over the cooled crust.KL11
  18. Bake for about 15 minutes (it should be set, but it should not brown).
  19. Halfway through rotate the dish. (Again it should not brown.)
  20. Remove from oven and place on baking rack, allow to cool thoroughly.KL12
  21. Chill for at least 4 hours, or overnight to allow them to fully set and firm up.

 

Optional:

  • Whip ¼ c and 1-2 tsp of confectioners sugar heavy cream in the bowl of your stand mixer on high until stiff peaks form and top your bars with whipped cream.
  • Garnish with lime zest or thin slices of lime

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© 2017 by Alexa Mason. All Rights Reserved

Crispy Ginger Lime Sticky Wings

Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.

 

This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.

 

 

Ingredients:

 

For the chicken:

Chicken wings

Water

 

For the sauce:

¼ cup soy Sauce

2 tbsp of oyster sauce

2 tsp sambal oelek

3 cloves of garlic, grated

Thumb of ginger (about 1.5”) grated

3-4 tbsp of light brown sugar

juice and zest of one lime, a pinch of zest reserved

 

For the chicken:

 

  1. Using kitchen shears, cut your wings into flats and drumssw1
  2. Preheat your oven to 450 degrees.
  3. You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
  4. Boil the chicken for 8-10 minutes.
  5. Drain thoroughly.
  6. Pat dry with paper towel.sw2
  7. Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).sw3
  8. Bake for about 30 minutes.
  9. While your chicken is in the oven, start your sauce.sauce1
    • Grate the garlic and the ginger
    • In a sauce pan, over medium heat, add all of the ingredients and stir.
    • Bring to a boil and reduce to a simmer.
    • Keep an eye, the sauce will bubble and start to reduce.
    • Taste and adjust as you see fit.
    • When it’s perfect, remove from the heat.
  10. The wings will begin to turn golden brown.sw4
  11. Flip the wings and bake for an additional 5-10 minutes.
  12. Toss the wings in the sauce.sw6
  13. Sprinkle reserved lime zest over sauced chicken.

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One word. BOOM!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

Chili Lime Peanut Noodle Salad

I love a flavor-packed dish with these flavors. You really can’t go wrong with garlic, ginger, cilantro, soy, sesame, etc. Tossing these ingredients together with brown rice noodles and veggie noodles (carrot and zuchinni), you’ve got a super light salad that can be eaten hot or cold.

It’s delicious as part of an entree, a side or a light lunch!

 

Chili Lime Peanut Noodle Salad

 

Noodle Salad

1 package of brown rice noodles, cook as directed

1 large zuchinni julienned, (invest in a mandolin slicer w/ attachments or vegetable spiralizer)

2 carrots, julienned

 

Sauce

3 tsp sesame oil

4 tbsp low sodium soy sauce

3 garlic cloves, grated

1-2 inch ginger, grated

2 tbsp water

juice and zest of 1 large lime

3-4 tbsp of peanut butter, creamy or chunky

2 tsp of sambal

1 tsp of fish sauce

½ tsp of oyster sauce

1 tbsp of rice vinegar

½ tsp of sesame oil

2 tbsp of light brown sugar

 

¼ cup chopped cilantro, to finish

 

 

  • Cook rice noodles following package directions.
  • In a large bowl combine the sauce ingredients and whisk vigorously until well combined. Taste and add ingredients as needed (I wound up adding a bit more ginger and crushed red pepper).peanutpeanut3
  • Using a mandolin slicer (or vegetable spiralizer), shred your zucchini and your carrots.peanut2
  • Drain noodles and reserve ¼ cup of cooking liquid.
  • Put noodles back into pot, add shredded vegetables and sauce
  • Using tongs, toss to combine
  • This can be served hot, warm or cold.mealmeal2meal3

 

Leftover sauce can be loosened with more lime juice or water and used as a salad dressing! Store in an airtight container and keep refrigerated.

 

© 2016 by Alexa Mason. All Rights Reserved