Cucumber-Cilantro Margarita

These cocktails were wonderful! They were the perfect way to use the delicious home grown cucumbers given to me by a friend.

This recipe was adapted from The Village Times Herald, contributed by Barbara Beltrami. Tasty and refreshing.

Yield: makes 2 cocktails

• 1 wedge or slice of lime
• coarse salt
• 3 oz tequila
• 1 tsp orange liqueur, such as Cointreau
• 3 oz freshly squeezed lime juice or key lime juice
• 1/2 cup peeled and seeded chopped cucumber
• 2 T granulated sugar
• 6 cilantro leaves, chopped
• 2 dashes Tabasco or Chipotle Tabasco
• 6 ice cubes
• 2 cucumber slices, for garnish

1. Wipe the rims of two margarita glasses with the lime wedge or slice. Dip in a shallow dish of coarse salt; set aside.
2. In a blender combine the tequila, orange liqueur, lime juice, chopped cucumber, sugar, cilantro, hot sauce and ice cubes; blend for one minute. (I used a Vitamix.)
3. Immediately pour into prepared glasses over ice.
4. Garnish with cucumber slices, as desired.

Meyer Lemon Pielets with Brown Butter Press-In Cookie Crust

I have my own Meyer lemon tree but I did have to purchase the lemons for this special treat- this year anyway. My tree is very sparse at the moment- and not that happy. 😦 Hopefully it will have many lemons sometime in the future! Anyway, I love individual desserts. These were silky, creamy and delicious.

This recipe was adapted from The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell. Such a beautiful and informational book. The lemon zest and juice can be replaced with Key lime zest and juice for a lime version. Alternate press-in cookie crust variations are included below as well. Very nice.

Yield: 12 mini pies

For the Brown Butter Press-In Cookie Crust:

• 113g / 4 oz / 8 T unsalted butter, at room temperature
• 50 g / 1/4 cup / 4 T granulated sugar
• 21 g / 1 large egg yolk
• 5 g / 1 tsp vanilla extract
• 210 g / 1 3/4 cups all-purpose flour
• 2 g / 1/2 tsp fine sea salt
• 15 g / 1 T water

For the Pielets:

• 1 recipe Brown Butter Press-In Cookie Crust (ingredients above)
• 99g / 1/2 cup granulated sugar
• grated zest of 1 Meyer lemon
• 288g / 1 1/4 cups heavy cream
• 60g / 1/4 cup freshly squeezed Meyer lemon juice
• 2g / 1/2 tsp pure vanilla extract
• 1g / 1/4 tsp fine sea salt
• lightly sweetened freshly whipped cream, for serving, optional
• Meyer lemon zest, for garnish, optional

To Make the Crusts:

1. Melt the butter in a medium saucepan over medium heat.
2. Reduce the heat to low and cook, stirring occasionally, until the butter begins to simmer and foam, the milk solids turn brown, and the butter smells toasty, about 10 minutes.
3. Cool the butter to room temperature before proceeding with the recipe.
4. In the bowl of a stand mixer with the paddle attachment, combine the cooled brown butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
5. Add the egg yolk and vanilla and mix on medium speed to combine. Scrape the bowl well.
6. Add the flour and salt and mix on low-speed until fully incorporated, 45 seconds to 1 minute.
7. Add the water and mix just until the dough is smooth, about 1 minute more.
8. Preheat the oven to 350°F/175°C with a rack in the center.
9. Grease the cavities of a muffin pan with nonstick spray.
10. Divide the dough into 12 even rations in each cavity. (I used cookie scoops of various sizes.)
11. Use your fingers to press the dough evenly over the bottom and up the sides of each cavity.
12. Use a small fork or tip of a paring knife to dock the dough all over.
13. Chill in the refrigerator for 15 to 20 minutes.
14. Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again.
15. Cool crusts completely. Then, use an offset spatula to gently unfold the cooled crusts onto a baking sheet. They should release easily. (I found that rotating them helped release them from the pan- the top edges of my crusts did crumble a bit though- still delicious.)

To Make the Filling and Serve:

1. In a small pot, rub the sugar and the lemon zest together to combine.
2. Add the cream and heat over medium-low heat, whisking, to dissolve the sugar. Do NOT let the cream come to a boil.
3. Transfer the mixture to a large container with a pour spout and whisk in the lime juice, vanilla, and salt.
4. Carefully pour the custard into the cooled crusts, filling each one just over 3/4 full.
5. Cover loosely with plastic wrap and refrigerate until the filling is set, at least 2 hours (or up to 24 hours). Keep refrigerated until ready to serve.
6. Top with lightly sweetened whipped cream and garnish with additional zest, if desired, and serve.

Notes:

• The pielets can be made up to 24 hours ahead and kept refrigerated in an airtight container.
• Any leftover filling can be chilled in a ramekin for a baker’s treat. 🙂

Alternate Press-In Crusts:

To Make an Oatmeal Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Replace 30 g / 1/4 cup of the flour with 74 g / 3/4 cup rolled oats.

To Make a Coconut Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Add 50 g / 2/3 cup toasted unsweetened shredded coconut with the flour.

Key Lime Bars with Vanilla Wafer Crust

These sweet-tart bars are a wonderful summer dessert. They transport well and are perfect for sharing.

This recipe was adapted from The New York Times, contributed by Samantha Seneviratne. The dollop of lightly sweetened freshly whipped cream was essential.

Yield: 16 bars

For the Crust:

• 1 (11-ounce) box vanilla wafers
• 2 tablespoons granulated sugar
• 8 tablespoons/115 grams unsalted butter, melted

For the Filling:

• 1 ¾ cup/420 milliliters condensed milk (1 14-ounce can plus 1/2 cup)
• 5 large egg yolks
• ¾ cup/180 milliliters Key lime or conventional lime juice (from 5 to 6 conventional limes or 12 Key limes)
• 1 teaspoon lime zest

For the Topping:

• 1 cup/240 milliliters cold heavy cream
• 1 tablespoon confectioners’ sugar

1. Heat oven to 350 degrees, preferably on convection.
2. Line a 9-inch square pan with parchment paper, leaving a 2-inch overhang on two sides.
3. In a food processor, combine vanilla wafers and sugar, and pulse until you have fine crumbs. Add the melted butter and process until evenly moistened.
4. Transfer mixture to prepared pan and press it down into an even layer. (I use the base of a dry measuring cup.)
5. Bake until fragrant and a shade darker, 14 to 17 minutes.
6. Meanwhile, prepare the filling: In a medium bowl, whisk together condensed milk, egg yolks, lime juice and lime zest.
7. Pour filling over crust (it’s okay if it’s still warm) and bake until the filling is set, about 15 minutes.
8. Transfer to a rack to cool completely, then cover and refrigerate for at least 4 hours.
9. Use a sharp knife to release edges. Using the parchment overhang, carefully lift and transfer the bar to a cutting board.
10. Just before serving, whip heavy cream and confectioners’ sugar until soft peaks form. (I use a chilled bowl.)
11. Cut bars into 16 squares. Top each bar with a dollop of whipped cream to serve.

Key Lime Bars

I have a few bar desserts to share. Great for a crowd, party or pot luck event. I have made all of these desserts on more than one occasion! Quite an endorsement. 🙂

These tart, tangy, and sweet bars were fabulous- the crust was absolute perfection. I made them off-season and used bottled Key lime juice. They are a must try with fresh Key lime juice! Fresh Key lime slices would also be a lovely garnish.

This recipe was adapted from the Key lime pie from Joe’s Stone Crab in Miami Beach, via Martha Stewart Living.

Yield: 16 bars

• 1 cup plus 2 1/2 tablespoons finely ground graham cracker crumbs (8 full cracker sheets)
• 1/3 cup granulated sugar
• 5 tablespoons unsalted butter, melted
• 3 large egg yolks
• finely grated zest of 1 lime (about 1 1/2 tsp)
• 2/3 cup fresh or bottled Key lime juice (about 23 Key limes total)
• 1 can sweetened condensed milk (14 ounces)
• 1/4 cup heavy cream, for garnish, optional
• 2 Key limes, thinly sliced into half-moons, for garnish, optional
• confectioner’s sugar, for garnish, optional

1. Make crust: Preheat oven to 350 degrees, preferably on convection. Line a 8-inch square, or equivalent, baking dish with parchment paper, letting it hang over 2 sides.
2. Using a food processor, pulse graham crackers into fine crumbs.
3. Stir together graham cracker crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of the prepared baking dish. (I used the bottom of a dry measuring cup.)
4. Bake until dry and golden brown, about 10 minutes. Let cool completely on a wire rack. (Leave oven on.)
5. Make filling: Put egg yolks and lime zest in the bowl of an electric mixer fitted with the whisk attachment. Mix on high speed until very thick, about 5 minutes.
6. Reduce speed to medium. Add condensed milk in a slow, steady stream, mixing constantly. Raise speed to high; mix until thick, about 3 minutes.
7. Reduce speed to low. Add lime juice; mix until just combined.
8. Spread filling evenly over crust using a spatula.
9. Bake, rotating dish halfway through, until filling is just set, about 10 minutes.
10. Let cool completely on a wire rack. Refrigerate at least 4 hours (or overnight).
11. Cut into 2-by-2-inch bars.
12. Put cream in the clean bowl of an electric mixer fitted with the clean whisk attachment. Mix on medium-high speed until stiff peaks form. Garnish bars with confectioner’s sugar, whipped cream, and/or a slice of lime, as desired.

Note: The bars will keep, wrapped in plastic, in the refrigerator for up to three days.