A foolish mess...

Let me say that I think we should appreciate our Mom's on more than just one day a year...  It is an incredibly important job that is sometimes thankless.
Through terrible two's and rebellious teenage years, through laughter and tears, joy and fear... you are there for it all.
So, to every Mom out there:  Happy Mother's Day today and everyday for all that you do!
Now that I've earned my birthday and Christmas presents for next year, let's get to it.  

This weekend is Mother's Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom...
Most of them even look really good!  But here's the problem:  MOM isn't the one making them!
(I hope!)  

More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.

Key Lime Pie

Key Lime Pie.   These three little words make me sit on the edge of my seat in anticipation.  In my book, it is one of the most perfect desserts.  The fact that it is ridiculously easy gives it major bonus points. 
Growing up, I don't think I'd even heard of key lime pie.  We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. 

Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.

That makes this pie the perfect sweet for me.  It is creamy and smooth,  just barely sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.


Key Lime Tart
recipe barely adapted from America's Test Kitchen

I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them.  I made this filling with regular (Persian) limes and their zest.  I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

Normally, the filling for this pie is not cooked and it sets up in the refrigerator.  I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion.  Although the filling is set enough to slice, it can be a bit too loose.  After reading dozens of recipes, I found a solution: 
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. 

-This recipe will make a 9" pie or 4 tarts (4 1/2" size)


For the filling:
4 large egg yolks
1 heaping tbsp. grated lime zest
1/2 cup fresh lime juice (about 5 - 6 limes)
1 can sweetened condensed milk (14 oz)
tiny pinch salt

Whisk egg yolks and lime zest together in a medium bowl.

After 1 1/2 - 2 minutes, your mixture should look like this.  Bright yellow - green from the lime zest.  No need for green food coloring!

Whisk in condensed milk until mixture is smooth, then whisk in lime juice.  Cover and set aside.

Now make the crust...


For the Crust
8 graham crackers, broken into pieces
5 tbsp. unsalted butter, melted and cooled
3 tbsp. sugar
pinch salt

Preheat oven to 325.   Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs.   Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.

Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. 
Using the bottom of measuring cup makes this task much easier!
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. 
Do not turn off oven.

Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes).  Remove from oven and let them cool for about an hour before refrigerating. 
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.

Top with whipped cream.

A dessert that won't end up on your "coulis"...

It is that time of year again when we all resolve to do better, eat better & live better.   Life is about balance and although we may be a bit more stringent about our eating habits, every now and then one needs dessert. 

Giving in to something a little less detrimental can keep us from going through a midnight fridge raid, faces smeared with chocolate sauce as if it were war paint...  and in that crazed state it would be a war in which we had clearly been defeated.

We are all familiar with the pangs of deprivation and quite honestly, I'm not a fan.  In lieu of depriving myself from culinary pleasures, I'll temper them with a better choice.

Pavlovas are the lighter side of sweet.  They are a meringue, made from egg whites and a bit of sugar.   Granted, there is a billowy layer of whipped cream (and fruit!) piled on top,  but if you are being extra good, you can omit the whipped cream... although that will change the dessert entirely.

 

While pavlovas are not cloyingly sweet, they pair well with fruit that is slightly tart.  If you happen to live in a region where fresh passion fruit is available, that is a delicious option.  I like pairing this with raspberries as well because they are not overly sweet and their crimson hue looks strikingly beautiful against the stark white of the cream.

This recipe yields a very tender bellied pavlova.  It is melt in your mouth, soft marshmallow in the middle, while the top and sides stay slightly crisp. 
This plays nicely against the airy whipped cream, giving the dessert a touch of crunchy texture.

 

 

 

Pavlova with Raspberry Coulis

• 4 large egg whites, room temperature
• pinch of fine salt
• 1 tsp. white wine vinegar
• 2 tsp. cornstarch
• 1 1/4 cup sugar
• 1 tsp. vanilla
• 1 vanilla bean, split

  

1. Preheat oven to 350F.  Line a sheet pan with parchment paper and trace a 8-9 inch circle on the paper.  Then turn the paper over so the ink is underneath.
2. Beat the egg whites with the salt until shiny and stiff peaks form.
3. Beat in the sugar, about a third or so at a time, until meringue is stiff and glossy.
4. Add in vanilla, seeds from 1 vanilla bean, vinegar and cornstarch.  Fold in gently so you do not lose any air from the meringue.
5. Use a dot of the meringue under all 4 corners of the parchment paper to secure it to the baking sheet.  This will prevent the paper from flying up and touching the sides of the pavlova once it is in the oven.
6. Mound the meringue in the outline of your circle and smooth the sides and top.
7. Place in oven and immediately turn down to 300F.  Bake for 1 hour.  The pavlova will turn slightly off white and will more than likely crack a bit on the surface.
8. Turn off the oven and allow it to cool completely in the oven.
9. Turn the pavlova upside down and cover with whipped cream and fruit.

 

Whipped Cream

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tbsp vanilla

1. Combine all ingredients and beat on highest speed until soft peaks form



Raspberry Coulis

• 1/2 cup sugar
• 1/2 cup water
• 2 cups fresh raspberries
• zest of 1 lemon
• juice of 1/2 lemon

 

1. Combine sugar and water in a small pot and bring to a simmer.
2. Add raspberries and cook for 5 - 8 minutes until raspberries are cooked down by 3/4.
3. Remove from heat and add lemon zest and juice.
4. Transfer to a blender and puree.
5. Strain through a fine mesh sieve to remove seeds, pressing down with a rubber spatula to get as much juice as possible.
6. Chill.  Coulis will keep for 2 - 3 days in refrigerator.