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Kitchen hint:
Keep a sprinkle bottle of Kermit’s Key Lime juice handy when you cook. The sprinkle bottle allows you to easily duplicate the distribution of fresh squeezed Key Lime over your dish or salad.
Gazpacho With Key Lime
From the kitchen of Anita Meyer
This recipe serves 2
Ingredients:
1 can stewed tomatoes
1/2 cucumber, diced
1 small onion, minced
1/2 green pepper, minced
1 clove garlic, minced
2 small cans tomato juice
1 Tablespoon extra virgin olive oil
1 Tablespoon of Kermit’s Key Lime Juice
Preparation:
Combine all ingredients in a bowl and chill.
Serving Suggestions:
Gazpacho is best when the flavors of the individual ingredients are distinctive. Make and use the same day. Serve cold with croutons or toast points.
This Gazpacho recipe makes a refreshing “cold soup” lunch on a hot day. Serve with your favorite veggies and toast points.
Mexican-Style Fish
From the kitchen of Anita Meyer
This recipe serves 4
Key West abounds in fresh fish, but this recipe also works well with packaged fillets. This simple to fix dish is great for a healthy evening meal.
Ingredients:
12 ounces of Haddock, Tilapia, or Basa fillets, either fresh or frozen
1/2-teaspoon salt
1/4-teaspoon pepper
1 small onion, thinly sliced
1 tomato, peeled and cut into 1/2 inch slices
1-Tablespoon Kermit’s Key West Key Lime Juice
1 Tablespoon Vegetable oil
1 Tablespoon snipped parsley
8 pitted ripe olives, sliced
Preparation:
Heat oven to 375 degrees.
Arrange fillets in ungreased square dish (8”X 8”X 2”)
Sprinkle with salt and pepper
Layer onion and tomato slices on the fillets
Sprinkle with Key Lime juice, oil, and parsley.
Top with sliced olives
Cover and bake 30 minutes
Uncover and bake about 15 minutes more.
Serving Suggestions:
For a complete meal, serve with your favorite rice dish and green beans.
Guacamole
From the kitchen of Anita Meyer
This recipe makes 3 cups
Ingredients:
3 ripe avocados, peeled and cut into chunks
6 Tablespoons mayonnaise
3/4-teaspoon chili powder
1/2 small onion, quartered
3 Tablespoons parsley flakes
2 Tablespoons cider vinegar
1 Tablespoon Kermit’s Key Lime juice
1 1/2 teaspoons salt
1/8-teaspoon black pepper
Note: this recipe is easy to divide by three for a smaller quantity.
Preparation:
Put all ingredients into a blender. Cover and process at puree until smooth - - you may also be able to mix the ingredients well enough by hand.
Serving Suggestions:
Great with Doritos, Fritos, or as a topping for taco salad.
Key Lime Tarts
A Modified Paula Deen Recipe
This recipe makes 20 to 24 Key Lime Tarts and may be easily doubled.
Ingredients:
24 Kermit’s Key Lime Cookies
8 ounces cream cheese, softened
1 egg
1/2-cup sugar
1 Tablespoon Kermit’s Key Lime juice
1 teaspoon Key Lime zest (or the zest from a Persian Lime, if Key Limes are not available)
Fresh sweetened whipped cream
Mint leaves or Key Lime zest (or the zest from a Persian Lime) for garnish
Special items required:
2 mini-muffin tins
24 mini-muffin paper baking cups
Preparation:
Preheat oven to 350 degrees F.
Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray.
Place 1 Key Lime cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, Key Lime juice, and zest until well mixed.
Fill the cups to the top.
Bake for 10 to 12 minutes.
Remove tarts to cool.
When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream onto the top of the tarts.
Garnish with tiny mint leaves or Key Lime or lime zest.
Serving Suggestions: This quick and easy dessert provides a nice finish to an evening meal or is ideal for a sweet at a baby shower or other party.
Blueberry Mold
From the kitchen of Anita Meyer
This recipe serves 4 to 6
Ingredients:
1 package lemon jello
1 cup boiling water
1-cup heavy cream or vanilla yogurt
1/2 cup of flaked coconut or 1 well mashed banana
1-cup blueberries
1-Tablespoon Kermit’s Key Lime Juice
Preparation:
Dissolve jello in the boiling water
Add rest of ingredients
Chill before serving.
Serving suggestion:
Serve by itself as a refreshing dessert or with a slice of pound cake as a tasty compliment.
Quick Key Lime Icing
This icing stays soft and is good for topping cakes or cookies
This recipe makes about 1 cup
Ingredients:
2 cups confectioners’ sugar
1/4 cup of soft butter
3 or more teaspoons of cream or Half & Half
Zest of 1 Key Lime
1 Tablespoon of Kermit’s Key Lime juice
Preparation:
Combine the confectioners’ sugar and the softened butter. Blend well.
Adding 1 teaspoon at a time, beat in 3 or more teaspoons of cream or Half & Half.
Add, Key lime zest and juice and fold into the icing.
Note: For a subtler Key Lime flavor, coarsely grate the rind of a Key Lime, wrap the grated rind in cheesecloth, and wring the Key Lime oil into the sugar, before it is blended. Stir the oils into the sugar and let stand for 15 minutes or more - - long enough for the oil to be fully infused into the sugar.
Wilted Spinach Salad
This recipe makes 6 to 8 servings.
Ingredients:
1 bag fresh baby spinach
4 to 6 green onions with tops, thinly sliced
5 bacon strips
2 Tablespoons red wine vinegar
1 1/2 teaspoons Kermit’s Key West Key Lime Juice
1-teaspoon sugar
1/2 teaspoon Fresh Key Lime & Datil Pepper Seasoning
6 radishes (optional)
4 hard-cooked eggs
Preparation:
Place spinach in a large bowl. Add thinly sliced onions. Set aside.
Mix vinegar, Key Lime Juice, sugar, and Datil Pepper Seasoning. Stir well and set aside.
In a skillet, cook bacon until crisp. Remove to paper towels to drain. Set aside.
To hot drippings in skillet add the vinegar, Key Lime juice, sugar, and Datil pepper. Stir well.
Immediately pour dressing over the salad. Toss gently.
Crumble bacon and sprinkle over the top.
Garnish with sliced eggs.
Variation:
Use Bibb or leaf lettuce - - or a mix of lettuce and spinach.
Serving suggestions:
Good by itself for lunch with warm French bread or with crackers, this Wilted Spinach Salad is also a tasty accompaniment to a main dish.
Key Lime Pie
This recipe makes a 9-inch pie.
Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice
Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Pour into piecrust.
Bake in preheated 300-degree oven for 15 minutes.
Cool pie 20 minutes before refrigerating.
Serve chilled Key Lime pie with whipped cream topping or meringue.
Serving suggestions:
Traditionally, Key Lime pie is enjoyed plain, with a whipped cream topping, or with a meringue topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.
Meringue
Ingredients:
6 egg whites
6 Tablespoons sugar
Pinch Cream of Tartar
1-teaspoon vanilla extract
Preparation:
Beat egg whites, sugar, vanilla extract, and Cream of Tartar at high speed.
Continue beating mixture until egg whites are stiff.
Top baked pie with the meringue. Bake an additional 10 minutes.
Cool pie.
Coconut Topping
This recipe makes enough topping for one Key Lime pie
Ingredients:
1-cup heavy cream
2-Tablespoons sugar
1/4-teaspoon imitation coconut extract
3-Tablespoons sweetened flaked coconut
Preparation:
On medium-high heat, beat cream, sugar, and extract until stiff peaks form. Fold in coconut, reserving some to sprinkle on top.
Spread or pipe over pie
Sprinkle with reserved coconut
As a shortcut, use your favorite commercial whipped topping and mix in extract, then fold in coconut.
Serving suggestions: Serve as a topping on Key Lime pie
Strawberry Key Lime Pie
This recipe makes a 9-inch pie.
Ingredients:
9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks (The egg whites can be saved to make a meringue topping, if desired. See recipe.)
1/2-cup Kermit’s Key Lime Juice
1/2-cup strawberries blended with 1/8-cup sugar
4 drops red food coloring
Preparation:
Blend milk and egg yolks at slow speed until smooth.
Add Key Lime juice and finish blending.
Add strawberries and food coloring and mix until just blended.
Pour into piecrust.
Bake in preheated 300-degree oven for 15 minutes.
Cool pie 20 minutes before refrigerating.
Serving suggestion:
Serve chilled strawberry Key Lime pie with fresh strawberry sauce and whipped cream. Enjoy.
Soy-Based Key Lime Pie
This recipe makes one 9-inch Key Lime Pie, which will serve 8 people.
Note: Substituting soy (firm tofu) for cream cheese reduces the calories by more than half.
Ingredients:
1 pre-made 9-inch graham cracker piecrust or a piecrust made with soy margarine (see recipe below)
24 ounces firm Tofu
1 cup powdered sugar
8 Tablespoons Kermit’s Key Lime Juice
Zest of 5 Key Limes (or the zest of 1 Persian Lime, if fresh Key Limes are not available)
Special items required:
Food Processor
Preparation:
Puree the tofu until smooth (about 4 minutes)
Add the powdered sugar and Kermit’s Key Lime juice
Continue to puree until smooth.
Pour the filling into a graham cracker crust
Garnish with Key Lime zest
Refrigerate until cold (minimum of 1 hour) or overnight
Serving Suggestions: This quick and easy dessert provides a nice finish to an evening meal.
Graham Cracker Crust
made with soy margarine
This recipe makes one 9-inch piecrust.
Note: This recipe uses soy margarine, instead of butter, and eliminates the sugar normally found in a graham cracker crumb piecrust recipe.
Ingredients:
1 1/4 cups graham cracker crumbs
6 Tablespoons soft soy margarine
Special items required: Food processor
Preparation:
Preheat the oven to 350 degrees Fahrenheit
Finely grind the graham cracker crumbs on high speed
Add the margarine
Using the “pulse” option, mix until a “coarse crumb” consistency is reached
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the piecrust for 8 to 10 minutes
Cool completely before filling
Cream Cheese Key Lime Pie
From the kitchen of Gail Brown
Serves 8
This simple recipe makes a 9-inch pie and requires no baking.
Ingredients:
9-inch graham cracker piecrust
1 14-ounce can sweetened condensed milk
1/3 cup, plus 2 Tablespoons of Kermit’s Key Lime juice
8-ounce package of softened cream cheese
Preparation:
Combine milk, juice, and cream cheese in a mixer for 5 to 6 minutes.
Pour mixture into graham cracker piecrust.
Refrigerate until firm.
Serving Suggestions:
Serve chilled Cream Cheese Key Lime Pie plain or with whipped cream topping. For an interesting variation, drizzle chocolate sauce, mango sauce, and/or raspberry sauce over a slice of Key Lime pie. The complimentary flavors are sure to please.
Smoked Mullet Spread
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