Category: Lime

Watermelon Latino

9/12/2018

Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
Juice of one lime
4 cups seeded cubed watermelon

In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
Place the cubed watermelon in a serving bowl.
Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.

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Chilled Corn Soup with Green Chilies

9/5/2018

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Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
Add onion and sauté until soft, about 4 minutes.
Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

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Peaches with lime cardamon sauce and pistachios

8/20/2018

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Makes about 2 cups

1 tablespoon fresh lime juice
1 tablespoon lime zest
4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced
¾ cup water
½ cup sugar
½ to ¾ teaspoon ground cardamom

2 – 4 tablespoons crushed pistachios

Ice cream, crème fraiche, ricotta or peach sherbet if desired.

1.Place the sliced peaches in a medium bowl.
2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated.
3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes.
4.Cool syrup slightly
5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.

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Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

7/11/2018

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This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.

Makes 8 large shortcake biscuits

½ cup sugar
Grated zest from 1 lime
2¼ cups all purpose flour
½ teaspoon salt
2½ teaspoon baking powder
⅛ teaspoon baking soda
½ cup (1 stick) butter, cut into cubes and refrigerated until very cold
¾ cup buttermilk
1 whole egg
1 egg yolk

1 egg beaten with a little milk for glazing

Preheat oven to 425º.
Place sugar in a large bowl.
Add the zest to the sugar and work it into the sugar with your fingers.
Add the flour, salt, baking powder and soda to the bowl and whisk.
Work the butter cubes into the flour mixture with a pastry blender or your fingers until mixture resembles coarse cornmeal.
In a separate bowl, mix the whole egg, the yolk and the buttermilk together. Add the egg buttermilk mixture to the flour mixture. Mix with a fork until just incorporated.
Turn the dough out onto floured board and knead gently just until it comes together.
Pat the dough out into an 8 inch circle. Cut with a biscuit cutter and place on a parchment lined baking sheet about 2 inches apart.
Glaze tops with egg wash and bake for 12-15 minutes until toothpick comes out clean and tops are golden brown.

For Blackberry Shortcake:

1 quart of blackberries, washed and dried
½ cup sugar
16 oz. heavy cream, whipped
9 Lime Shortcake Biscuits

Place the berries in a bowl and sprinkle with the sugar. Let sit at room temperature for half an hour.
Cut each biscuit in half horizontally.
Cover each bottom half with berries and spoon the whipped cream on top.
Cover each berried half with its top.
Add another layer of berries and whipped cream and serve.

Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.

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Watermelon Latino

Chilled Corn Soup with Green Chilies

Peaches with lime cardamon sauce and pistachios

Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

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