Merry Christmas from my home to yours

I'm pretty sure by now all of you have your house ready for Christmas.  The tree is up and there are plenty of decorations new and old around the house.  Welcome in to my "new" home:

welcome to my home

Each year I have a theme to my decor and packages.  This year it is HOME.  This is a perfect theme this year for me.  After 8 years in Denver I have had my share and then some if white Christmases.  They are surely beautiful but also cold.  And then the cold lasts and lasts until ----well too long for this California native.  So this year I packed myself and half of my farm and came home.  Home where I feel like I belong.  The weather is great ( 75 degrees outside while I am making this post)  I have family and friends somewhat nearby; the beach is about 30 minutes away and I have this house that I am living in as a huge project,  So I am happy to be home.  Let me share a little bit with you:

Home Christmas tree

I made this appliqué quilt several years ago but it is still sweet:

applique quilt

Grandma's house and packages under the tree

sweet little galvanized house ornament

This year's cocktail: pomegranate and something bubbly:

pomegranate cocktail

recipe:

1 oz pomegranate juice

1/2 oz Grand Marnier

4 oz champagne or sparkling cider

4-5 pomegranate arils

And then there are always the cookies:

Christmas cookies

Merry Christmas to all and may 2019 be all you dream it can be!!

Inspiration Hummingbird garden

Take a peek at my new garden in California.  Like everything else here this area needed a lot of love on my arrival.  The earth was so dry and compact that it took me several days to turn each 4 foot area.  That's all I could do at a time.  I'd turn the soil and water again and again then I'd plant an area and then repeat.  But hard work, a dream of what it will look like and great California weather got me through

lipstick hibiscus

I started with the idea of a Zen garden and then that morphed into a meditation garden.  But as kept digging and planting I realized that it was all turning lipstick pink, bright orange and raspberry....all the colors that attract hummingbirds.  So now I call it my Inspiration garden

inspiration garden

I placed some trellises in strategic spots to guide sweet peas and sugar snap peas as well as hide the barnyard.  I have been harvesting the sugar snaps already.  (Well it is California - in Denver we'd all be under snow)

poppies and snapdragons

After planting the hibiscus, 3 citrus trees (blood orange, Meyer lemon, and kumquat) poppies, echinacea, snapdragons, gerber daisies and salvia  I sprinkled in lots of seeds.  Already I have radishes, cilantro marigolds and nasturtiums.

seed packets

Well I planted two roses as well and these Gerber Daisies:

gerbera daisies

The invitation is out for the hummingbirds.  No takers yet but I trust they will find their way.

Happy Thanks to you and your family and friends

Ten year flashback:

Here is my sweet little Kate at age 21 months enjoying her Thanksgiving feast including potato rolls dipped in mashed potatoes.  Her face says it all: "This is good"

Happy Thanksgiving to all who read this.

Happy Kate

potato rolls

I am in California.  Ella is in Denver.  Ella is going to make these rolls solo this year because we are not together.  She has been my sous chef for several years and last year we switched and I became her sous chef.  You got this Ella!

Recipe posted 11/2008

My First Choice in Turkey!!

Gobble Gobble Gobble!!!
I've prepared a lot of Thanksgiving meals through the years and have loved doing it.  Last year was different because I taught or prepared SIX turkeys as a Williams-Sonoma associate and class instructor.  The Spicy Stuffed Turkey Breast was my favorite.  My second favorite was a buttermilk brined roasted whole turkey.  But let's go with this one first:

Spicy stuffed turkey breast
( a Giada de Laurentiis recipe)

Ingredients:

2-2lb boneless, skin on turkey breasts halves, butterflied - that's a 4+ pound breast.  Have your butcher take the bones out and butterfly it for you.  You want to net 4 pounds of meat.
1 cup crumbled corn bread, store bought
1/2 cup milk, at room temperature
1 lb sweet Italian sausage, no casings
2 tsp Calabrian chili paste ***
1/2 cup pecorino cheese, grated
2 tsp toasted fennel seeds, ground
1 1/2 tsp kosher salt, ground
1 tsp dried oregano
1 tsp onion powder
1 tsp smoked paprika
6 (1 inch )slices of ciabatta bread
6 Tbs. olive oil (divided)


Method:
There's a video on Food Network

Preheat oven to 425 degrees

In a medium bowl mix together the corn bread and ilk.  Allow the mixture to soak for 10 minutes.
To the bread mixture add the sausage, chili paste and pecorino cheese.
Use your hands to mix well.
Lay the turkey breasts on a cutting board so that they are open like a book, skin side down.
Pat the stuffing mixture into the middle of each breast so it covers one half of each open breast.
Fold the other half of the meat over the filling so the skin side is up.
Tie the turkey breasts with 4 pieces of cooking or butcher's twine for each breast
Mix the ground fennel, salt, oregano, onion powder and paprika and rub all over the tied turkey.

Lay 6 slices of bread on a rimmed baking sheet and drizzle with 2 Tbs of olive oil.
Place turkey breasts skin side up on the bread and drizzle the remaining 4 Tbs olive oil over the top.
Roast at 425 deg for 30 minutes
Reduce heat to 375 deg and roast another 40 minutes or until the skin is brown and crisp and an           instant read thermometer reads 160 deg
Allow the turkey to rest for 10 minutes before slicing

spicy stuffed turkey breast, sliced

Prep time 15 minutes

cook time 70 minutes

Serves 8-10 generously

This year I'm going to prep both halves, roast one and pop the other one in the freezer (freeze the bread separately)

***The Calabrian chili paste is essential.  Here are a couple of places to find it:

Williams-Sonoma, online 

Amazon

Italian specialty market or section in a good market

Smoky Beef Chili with Corn and Avocado salsa

Yep!  Another slow cooked meal with yummy freshness! Also from The New Slow Cooker
Well part of the reason is that here in Southern California it's still in the 80s in the day and I don't want to heat up the house.  Another reason is that I don't really have a functioning kitchen.  So my slow cooker is the best choice.  This chili is spicy with chipotle chili powder and the chipotle chilis in adobo but it's not super high on the Skoville heat list unless you put too much red chili flakes in.  The corn salsa and the garnish of sour cream balance out the spice and of course a Margarita or cold beer would make it perfect:

smoky beef chili with corn salsa

Smoky Beef Chili

Ingredients:

Chili:

4 lbs boneless beef chuck, trimmed of most fat and cut into 3/4" cubes

salt and freshly ground pepper

1/4 cup avocado oil ( or other high smoke oil)

2 large onions, coarsely chopped

8 cloves of garlic, sliced

2 chipotle chilis in adobo sauce, finely chopped

2 Tbs. chipotle chili powder

2 tsp ground cumin

1 tsp dried Mexican oregano

3/4 tsp red pepper flakes

1 cup tomato paste

2 cups beef stock

Corn Salsa

Method:

Season the beef generously with salt and pepper.  In a heavy fry pan over high heat warm the oil.  When the oil is hot add half of the beef and sear, turning as needed to brown evenly, about 5 minutes total

Using a slotted spoon transfer the beef to a plate. 

Repeat with second half of beef

Pour most of the fat off the pan and return to heat.

Add onions and sauce until softened, about 6 minutes

Add the garlic and cook for 1 more minute

Add the chipotle chilis and sauce, chili powder, cumin, oregano, red pepper flakes, and tomato paste.  Stir well and cook for 2 minutes

Pour in 1 cup of stock to dislodge and browned bits and stir well.

Transfer to slow cooker.  Add 1 tsp salt and several grinds of fresh pepper and 1 cup of stock ( add an extra cup of stock if you like soupier chili)

Add the beef and stir

Cover and cook on low for 5 hours.  The meat should be very tender

Ladle the chili into a bowl and top with a generous serving of salsa and a dollop of sour cream.

Corn Salsa:

2 cups fresh or frozen corn kernels

2 cups grape or cherry tomatoes, cut in half

1 avocado - choose a perfect one-cubed

4 green onions, chopped fine including the light green parts

1/2 cup lime vinaigrette

Toss well

Lime Vinaigrette:

2 tsp Dijon mustard

1 clove garlic, minced

2 Tbs white wine vinegar

2 tsp lime zest

1/4 cup lime juice

1/2 cup olive oil

Slow cooker meal- Chicken and Coconut Curry

This is a 4 hour meal in the slow cooker.  I am usually not a fan of curry but this is a mild Thai chili sauce.  I think you will love it.  I do.

Chicken and coconut curry

 Chicken and Coconut Curry

Ingredients:

chicken thighs, skin on, bone in 5 lbs
1/2 red onion
6 cloves garlic
1 TBS Thai red curry paste
grated zest and juice of 2 limes
1 TBS plus 1 tsp Asian fish sauce
salt and pepper
2 Tbs plus 2 tsp canola oil (or any high smoke oil -avocado, grape seed)
1 cup chicken stock
1 3/4 cup coconut milk - that's one 14 oz. can
1/2 pound green beans, trimmed and coarsely chopped
1 small red bell pepper, seeded and cut into matchsticks
1/2 tsp Asian sesame oil
1/2 cup chopped Thai basil (or mint)

steamed Jasmine rice for serving
1/4 cup unsweetened shredded dried coconut, toasted

sauce mis en place

This is another recipe taken from The New Slow Cooker.  Again it's a perfect combination of the rich flavors of food cooked for long hours on low heat finished with fresh vegetables -green beans- and topped with even more freshness of the quick cooked pepper and Thai basil with another topping of crunchy toasted coconut.  You can warm this meal up for left overs but still have the toppings separate to add that freshness and crunch.

Method:

In a food processor (my 4 cup mini was big enough) combine the onion, garlic, curry paste, the lime zest and juice, the 1 TBS fish sauce, 1/4 tsp salt, and several grinds of pepper.  Pulse until a chunky puree forms.  Set aside.

chili sauce

Pat the chicken thighs dry.  Season with salt and pepper.  In a large, heat frying pan over medium-high heat, warm the 2 tbs canola oil.  When the oil is hot, working in batches, add the chicken and sear, turning once, until golden brown on both sides, about 8 minutes total.  Transfer the chicken to a slow cooker.

seared chicken thighs

Reduce the heat to medium, add the curry mixture, and sauce, stirring often, until fragrant, about 4 minutes.  Whisk in the stock and coconut milk and then bring to a simmer. 

such a pretty sauce

Transfer to the slow cooker.  Cover and cook on the LOW setting for 4 hours.  Chicken should be tender.

Using a slotted spoon transfer the chicken pieces to a plate.  Remove the meat from the bones, and discard the bones and skin.  Shred the meat.  Return the chicken meat to the slow cooker.

Meanwhile steam the green beans for 3-4 minutes and blanch in ice water.  Stir the beans into the slow cooker, recover and warm about 5 minutes.

In a frying pan over medium-high heat, warm the remaining 2 tsp canola oil.  Add the red pepper and stir and toss until glossy and beginning to wilt, 1-2 minutes.  Remove from the heat, add the remaining 1 tsp fish sauce, the sesame oil, and the basil and toss to mix well.

pepper and Thai basil

Spoon the rice into warm shallow bowl and top with the curry.  Garnish with the red pepper mixture and toasted coconut and serve at once.

A note about limes and lime juice:

My cousin, Laurie, has a bounty of limes this year in her yard at the beach.  After my visit with the goats I was lucky enough to bring home a big bag of them.  They were the inspiration for choosing this recipe.  They also inspired me to make a tart with lime curd.  If you love lemon curd (who doesn't?) you'll also love lime curd.  I have posted these recipes before so look for the subject on the right column or in the search at the top of the page.  Or follow the link

There are certain cook's tools that just make cooking easier---and more fun.  If you use a lot of limes for juice - Margaritas- lime sorbet- lime curd- then getting one of these juicers is a must

limes and fabulous W-S lime juicer

I can't help it.  Williams-Sonoma just has fabulous utensils for the home chef.  This one is green because it is for limes.  You might figure out that the lemon juicer is yellow and yes there is an orange one too.  Eventhough my Denver Granddaughters say I have everything there is to have in my kitchen I don't have a toaster or a toaster oven.  I don't even have a microwave.  I don't have a coffee maker although I could recommend a good one and I don't have a hand mixer.  But other than these items that most cooks have I do pretty much have everything.....and I LOVE it....especially my slow cooker.

Provencal Chicken- Slow Cooker

Here's another yummy slow cook meal.  Again it comes from The New Slow Cooker.  This is a chicken meal cooked just 3 hours.  The freshness at the end is with Arugula.  The extra pop of flavor is from the tapenade.  I made the tapenade according to the instructions (well almost) but I found the store bought is fabulous too.

chicken provencal with arugula and fig tapenade

Provencal Chicken:

Ingredients:

1 whole chicken cut into 2 thighs, 2 breast wing portions, 2 lower breast portions and 2 drumsticks about 3 1/2 pounds
or
3 1/2 pounds of chicken thighs skin on and bone in
1/2 large yellow onion, chopped fine
salt and pepper
olive oil - 2 TBS
3 bay leaves
5 cloves garlic
1 tsp dried tarragon
1/2 cup dry white wine
1/2 cup chicken stock

4 cups baby arugula

Fig and olive tapenade

Method:

Pat the chicken dry.   Season generously all over with salt and pepper.  In a large heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total.  Transfer the chicken to a plate.

Pour off most of the fat from the pan and return it to medium-high heat.  Add the onion and bay leaves and sauce until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 more minute.  Sir in the tarragon, 1/2 tsp salt, and several grinds of pepper.  Pour in the wine and stock and stir to dislodge any browned bits on the pan bottom  Transfer the contents of the pan to a slow cooker and stack the chicken on top.  Cover and cook on the LOW setting for 3 hours.  The chicken should be tender.

Transfer the chicken to a plate and keep warm.  Remove the bay leaves.  Strain the braising liquid into a small saucepan, let stand a few minutes and then skim away the fat.  Bring to a boil over high heat and boil until reduced about half to concentrate the flavors---about 10 minutes.

In a bowl drizzle the arugula with a little olive oil, season with salt and pepper, and toss.  Divide the chicken among warm individual plates and drizzle with the braising liquid.  Top each portion with a large spoonful of tapenade and some of the arugula.

I served mine over roasted small potatoes.

I also took the meat off of the bone for serving

Add flavor with Fig and olive tapenade:

Ingredients:

1 cup pitted mild green olives 

1 cup pitted black olives

2 dried brown figs-stemmed and chopped

2 garlic cloves-chopped

2 TBS olive oil

2 tsp brandy

1 tsp grated lemon zest 

1/4 tsp fresh rosemary-minced

Method:

In a food processor ( a mini one is perfect) combine all ingredients.  Pulse to form a chunky tapenade.

fresh figs, lemon zest, olive oil, brandy  and garlic

and then the olives

This is my happy place

Get out your slow cooker

The mornings are cool these days as the equinox approaches tomorrow and Autumn is on its way.  My kitchen in Downey is in need of a lot of love but I can use my slow cooker and make some yummy meals that will serve me and give me left overs.  There are a lot of recipe books to use for slow cooking but I particularly like the NEW SLOW COOKER because after the food is cooked to death there are suggestions for fresh toppings or sides that include vegetables, fruits and salsas to brighten up the main ingredient.  It is part of the Williams-Sonoma library but you can get it elsewhere too. Williams-Sonoma cookbook

This is a recipe taken from this book and modified:

Beef Adobo with Mango Salsa

beef adobo with mango salsa

great new book

 Recipe:

3-5 lb beef brisket
salt and pepper to season
2 Tbs avocado oil ( or a substitute with any other high smoke oil)
1 yellow onion, finely chopped
1 large carrot ( I used 5 small finger size) peeled and finely chopped
10 cloves garlic, smashed
3 bay leaves ( I get mine from Penzey's spice)penzey's spice-bay leaves
4 star anise
1 cup rice vinegar
1/2 cup soy sauce - low sodium
Mango salsa for serving

mis en place

star anise and bay leaves

when do you get to use this beautiful spice?  It adds a bit of licorice flavor - try it

smashed garlic

Smash garlic cloves by using the side of a large bladed knife like a chef's knife or a cleaver

Method:

Season the brisket lightly with salt and pepper.

In a large heavy frying pan over medium-high heat, warm the oil.

When the oil is hot, add the brisket and sear turning as needed to brown on both sides about 8 minutes total:

braised brisket

Transfer your brisket to your slow cooker.

Pour off most of the fat from the pan and return it to medium high heat. 

Add the onion and carrot and saute until softened and just beginning to brown, about 6 minutes

Add the garlic, bay leaves and star anise and cook for 1 more minute

Pour in the vinegar and soy sauce and stir to dislodge any browned bits on the pan bottom. (note: if you are using a non stick pan there will be no bits)

all in the pot- 8 hours to go

Transfer the contents to the slow cooker

Cover and cook on the LOW setting for 8 hours, basting the meat with the braising liquid 2 or 3 times if possible.

Transfer the beef to a plate and keep warm  

Strain the braising liquid into a small saucepan and retrieve the garlic cloves from the sieve. 

Let the liquid stand fore a few minutes and then skim away the fat with a large spoon ( I usually put mine in the fridge and the fat will come to the surface which is then easy to remove)

Using a fork smash the garlic cloves into a paste then add to the braising liquid. 

Bring to a rapid simmer over high heat and cook until slightly reduced, about 5 minutes

MANGO SALSA

ingredients in place - pretty green

Except for the small peppers this looks rather "green" but this salsa will produce a splash of color as well as sweetness with a kick

This is an organic Keitt mango.  They are large, in good supply and priced well in the markets right now.  Watch for them to get soft to the touch for ripeness.  They will not turn yellow or orange

Recipe:

1 Keiit mango or 2 small , peeled, pitted and diced- to produce 2 cups

1 small or 3 finger size bell pepper, diced

1 small serrano chile, seeded and minced (don't forget your gloves)

4 green onions, including tops, thinly sliced

1/4 cup cilantro, coarsely chopped

1 1/2 TBs fresh lime juice

1/4-1/2 tsp salt

mango cutter

Use a mango cutter if you like mangos.  It carves the meat of the mango right off the seed effortlessly.  Peel the mango first.  Then cut a bit off the bottom to make it sit flat on your counter.  Then cut a bit off the top so that you can eyeball the seed and position the blade around it.  Push down.  Turn the mango curved side up and it will slice and dice perfectly.  This one is made by OXO and by now you know where I'm going to link this mango pitter-Oxo

cut mango

turn over and cut from the back side

mis en place

Method:

Toss all ingredients together gently

Cover and refrigerate for at least 30 minutes.

mango salsa

Pretty colorful now, don't you think?

This salsa is a good complement to the spicy and somewhat salty meat.

I love this salsa on white fish as well.

I have another mango salsa recipe in my blog that has fresh ginger in it.  Try this one too.

Bon Appetit!

There's no place like the beach---I made it!

happy Californian

I made it!  There's lots to do at my new home but I love a project!  The goats have settled in.  My stuff arrives in a few days.  I am so happy to be back home.  No more winters for this girl

Reach for your goals

Sunflower and sunflower

Now if this fence were just a little wider!

This was the last day my MaMa goats spent in their barnyard.  Levi and Maverick went to a lovely new home last week and so did the chickens. I am returning to California next week ...something I have been looking forward to for a while now.  I moved here to be with my family and start a new adventure in Denver but I have been in need of returning home so I am heading West with Sunflower, CoCo and LuLu in the back of the Subaru.  Won't that be an interesting road trip.  I have so enjoyed being close to Whitney, Ryan, Ella and Kate.  I have enjoyed the friends I have made and will miss all of them but my goal is to return home and start fresh again.  I am moving back to the town I grew up in actually in to my Grandparents home.  The home needs a lot of love but my Cousin Laurie and her family are making that possible and I am grateful.

And Sunflower..........I pulled that sunflower plant closer to her so that she too could reach her goal.  Sometimes we just need a little help from someone who loves us.

Goodbye Denver.     Hello again California

Cooking class at Williams-Sonoma- A good menu for summer

I am lucky enough to teach some cooking classes at Williams- Sonoma.  Some technique classes are born in the test kitchens and then available at each W-S store but this week I had a private class.  On the menu:

Vichyssoise
Crab cakes with roasted red pepper aioli
Key lime pie

Let's start with the Vichyssoise - tres Francais!

Vichyssoise is a version of potato leek soup.....only cold and with cream....very refreshing on a hot day and really easy to make

Vichyssoise with fresh chives

Vichyssoise, mis en place

Recipe:

leeks - 4, use whites only, clean if necessary, slice very thin
potatoes - 2 med or several small, about 1 1/2 pounds, peeled if necessary (these didn't need peeling)
        and cut into 1 " size cubes
chicken broth - can use vegetable- 3 cups
butter - 2 Tbs
olive oil - 2 Tbs
half and half - 2 cups
sea salt - about 1 tsp
white pepper- ground - about 1 tsp
fresh nutmeg - about 1/2 tsp
fresh chives, cut into small pieces with kitchen shears
fresh tarragon for a second herb flavor


Method:

In a 3-4 qt saucepan melt the butter and add the olive oil on medium heat
Add leeks and sauce until translucent- about 5 minutes

sautéed leeks

Add potatoes and broth
Bring to a boil and simmer about 20 minutes or until potatoes are fork tender

leeks, potatoes and broth

Add salt and pepper
You now have potato leek soup.  Delicious just as is
but for Vichyssoise:
Puree in a blender or food processor in small batches with the feeding tube lid off until smooth
Adjust seasoning
Place in fridge for several hours or overnight to chill

To the cold pureed soup
Add nutmeg
Whisk or stir in 2 cups of half and half
Garnish with fresh chives ( and try some tarragon)

Bon Appetit!!!!


Crab Cakes:

crab cakes with red pepper aioli

This recipe is a mix and match of a lot of recipes.  Just use it for a guideline.  For 6-8 crab cakes you need 1 pound of good lump crab, 1 cup of breadcrumbs and 2 eggs.  Adjust your quantities according to how many cakes that you want to make

Recipe - crab cakes

2 Tbs butter
2 Tbs olive oil
3 scallions, green and white, chopped fine
1/2 cup diced red bell pepper
1/4 cup flat leaf parsley, chopped fine
1/4 tsp hot pepper sauce
1/2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp pepper
1 pound lump crab meat, drained
1 cup bread crumbs ( I used sourdough but can use any kind including Panko)
1/2 cup good mayonnaise
2 tsp Dijon mustard
2 large eggs, slightly beaten
oil for frying with a high smoke temperature- peanut, avocado, canola


Method:

In a large fry or saute pan place the butter and oil, scallions, red bell pepper, parsley, hot sauce, Worcestershire sauce, salt and pepper and cook until the veggies are soft, about 5 minutes
Cool to room temperature
In a large bowl break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard and eggs.
Add the cooked mixture and mix well
essential:
Cover and chill in the fridge for 30 minutes
Shape into 3-4" cakes

In a large fry or saute pan add 4 Tbs (1/4 cup) oil
Add the crab cakes and fry for 4 minutes on each side until browned.
Drain on paper towels
Serve immediately with aioli or keep warm in oven (250 deg) until ready to serve


now the Red Pepper Aioli

recipe:

garlic, 2 cloves
2 red peppers, blistered
1 jalapeño pepper, blistered
1/3 cup mayonnaise
2 Tbs good olive oil

any red pepper

Place peppers right on the stove grid over a high flame and blister until skin is charred
Place hot blistered peppers in a wet towel and let the water in the towel steam the skin loose from the pepper. Let rest at least 5 minutes
When cool peel blistered skin and remove seeds and membranes
Cut into 1 " pieces


Method:

In a small food processor place garlic and process until fine.
Add pepper pieces and process again until pureed
Add mayonnaise and process again until well blended
With the motor running add the 2 Tbs of olive oil to the lid of the processor and allow the oil to "drip" through the holes in the lid and emulsify with the other ingredients

Usually no salt and pepper needed

A little bit of Southern perfection!!



And the best is last:

Key Lime Pie

of course with fresh whipped cream

got to love the dessert plate

I have used the recipe from the food network website from Joe's Stone Crab
I looked and looked for Key limes but had to settle for regular limes
As always use the best ingredients that you can find: organic limes, good eggs (I'm so lucky mine are fresh from the back yard) and don't skimp on the whipped cream.  Make it from scratch.  It's easy and fabulous.

Recipe:
For the crust :
Graham crackers: 1 paper wrapped package graham crackers ( 1/3 of a 1 pound box) or 1 cup plus 2 1/2 Tbs of graham cracker crumbs
Butter - 5 Tbs melted
sugar- I love raw unbleached - 1/3 cup

crust mis en place

Preheat oven to 350 deg
Butter a 9" pie plate or pan
In a food processor crush the graham crackers until fine
Add the sugar and melted butter and pulse or stir until combined
Press the mixture into the bottom and sides of the pan, forming a border around the edge.

crust ready for oven

Bake for 8 minutes
Set to cool on wire rack but
keep oven on

for the filling:

egg yolks - 3
lime zest - of 2 limes
1 (14oz) can of sweetened condensed milk
lime juice - 2/3 cup - this was about 6 regular limes- grate the zest before squeezing the limes

filling mis en place

lime juicer

Next time you are in W-S or online order this one.  It's so worth it.  Also one for lemons which you will most likely use more and even one for grapefruit.


In an electric mixer with the wire whisk attachment beat the egg yolks and lime zest at a high speed until very fluffy - 5 minutes-
Gradually add the condensed milk and continue to beat until thick 4 minutes longer
Lower the mixer speed and slowly add the lime juice, mixing just until combined.  No longer.
Pour the mixture into the pie crust.
Bake 10 minutes or until filling has set
Cool on wire rack, then refrigerate
Optional: Freeze for 15 minutes before serving

Ready for the oven

baked and set

and the Whipped cream

recipe:
heavy cream - 2 cups
powdered (confectioners') sugar- 1/3 cup

method:
Whip the cream and sugar in stand mixer with whisk attachment or hand held mixer until nearly stiff.
Add the cream to the top

or add a dollop  to individual servings

Summer and cold soups and desserts are made for each other.  Take some time to make the soup and pie the day ahead and put the meal together with friends pretty quickly.
Thank you Matt for your participation in this private class and for bringing friends to Williams-Sonoma for the "how to"s.  As I said I was channeling Jimmy Buffett who would have loved to have this meal on a summer day and would be a superb chef in preparing it.

Happy Summer Solstice