Preserve the season with key lime curd - FOX 13 News

Preserve the season with key lime curd

Updated:
© Helen Rosner / Bonnier © Helen Rosner / Bonnier
  • Good Day food & recipesMore>>

  • RECIPE: Spinach Brownies

    RECIPE: Spinach Brownies

    Wednesday, May 14 2014 9:01 AM EDT2014-05-14 13:01:15 GMT
    The recipe seen at 8 a.m.
    The recipe seen at 8 a.m.
  • Deviled Eggs

    Deviled Eggs

    Wednesday, May 14 2014 9:00 AM EDT2014-05-14 13:00:38 GMT
    The recipe was seen at 8 a.m. Wednesday.
    The recipe was seen at 8 a.m. Wednesday.
  • Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Cafe Carmel's French Toast L'Orange Recipe As Seen on Good Day

    Sunday, May 11 2014 7:36 AM EDT2014-05-11 11:36:07 GMT
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
  • Past stories from SaveurMore>>

  • Bad weather? Make a stovetop smoker

    Bad weather? Make a stovetop smoker

    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
    The rich flavors of smoked meat are closer than you think: all you need is a pot, foil, and a steamer insert to make a stovetop smoker.
  • Five essential tips for designing your kitchen

    Five essential tips for designing your kitchen

    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
    Here are some less traditional ways to think about kitchen design, whether your project is outfitting a rental kitchen in a tiny walk-up, or the kind of larger-scale remodel you dream about.
  • Maine's latest seafood star

    Maine's latest seafood star

    Cold northern waters are providing some of the best oysters you're likely to taste.
    Cold northern waters are providing some of the best oysters you're likely to taste.


By Karen Solomon 

 

Key limes may be tiny, but the pungent yellow-green orbs carry big flavor.

Also known as the Mexican lime or the West Indian lime, the key lime is strong in every dimension—both sweeter and more tart than your standard Persian lime, their juice defined by vanilla notes and complex herbal aromas that come right up to the line of bitterness.

In the summer when key limes come into peak season, I consider them my main squeeze, placing tiny wedges atop tacos and Coronas, and using the potent juice in everything from cocktails to ceviche to a classic key lime pie.

But my favorite way to preserve that vanilla-kissed taste is with a key lime curd: The punched up citrus flavor is a perfect foil for the custardy heft of a classic British-style citrus curd.

I add kaffir lime leaves as the curd cooks, whose floral aromas lend dimension to a sweet-sour condiment you'll want to use at breakfast, snack time, and dessert.

This curd is delicious spread on breakfast toast, in a layered cake, or dolloped onto pound cake, scones, or ice cream. I also like to use it as a dip for pretzels, sweet apples, or bananas, or slather it between graham crackers.

But my favorite way to enjoy it is the simplest of all: straight from the jar with a spoon.

See the recipe for Key Lime Curd »



Karen Solomon is the author of the forthcoming
Asian Pickles (Ten Speed Press); Jam It, Pickle It, Cure It ; and Can It, Bottle It, Smoke It.

 

© 2013 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices