I'm headed home this weekend for my mom's birthday. I hope you have a great one too.
c/o Fogged in Lounge
- 1 1/2 oz gin
- 1 1/2 oz dry vermouth
- 1/2 oz lime
- about 4 oz ginger beer
Stir all but ginger beer with ice cubes and pour into a 10 oz glass. Fill with ginger beer. Lime garnish.
c/o A Taste of Home Cooking
4-6 cups chicken broth
2 tablespoons butter, divided
3 oz. pancetta, chopped
1 shallot, diced
1 clove garlic, minced
1 1/4 cups arborio rice
1/3 cup dry white wine
1/2 cup grated Pecorino Romano or Parmesan cheese
Fresh chopped parsley, minced (optional)
Poached eggs for serving
Pour the broth into a saucepan and bring it to a boil over medium-high heat. Reduce the heat so the broth is at a simmer.
In a heavy-bottomed skillet, melt 1 tablespoon of the butter. Add the pancetta and cook until it has crisped and rendered its fat. Remove with a slotted spoon and set aside.
Melt the remaining butter into the pan, and then add the shallot. Cook until tender, then stir in the garlic just until fragrant, about 30 seconds. Stir in the rice, coating with the butter and toasting the kernels until they are translucent, about 2 minutes.
Add the wine to the pan. Scrape up any browned bits and allow nearly all of the wine to be absorbed by the risotto. Add a ladle-full of warm chicken broth to the rice. Stir frequently and do not add another ladle of broth until the first is almost completely absorbed. Continue to stir frequently, adding broth by the ladle, until the rice is creamy and has just a slight bite in the center when you try it. This will take about 25 minutes.
Off the heat, stir in the cheese and pancetta. Season to taste with salt and pepper and serve immediately with poached eggs on top.
Key Lime Pie
c/o Smitten Kitchen
1 1/2 cups (155 grams) finely ground graham cracker crumbs (from about 10 crackers) 16g 2.5T
3 tablespoons (40 grams) granulated sugar
2 pinches sea salt
7 tablespoons (100 grams) unsalted butter, melted
1 1/2 tablespoons finely grated lime zest
3 large egg yolks (though extra-large would do you no harm here)
1 14-ounce (396-gram) can sweetened condensed milk
2/3 cup (155 ml) fresh lime juice (from about 1 dozen tiny key limes or 4 persian/regular limes)
3/4 cup (175 ml) heavy whipping cream
1 to 2 tablespoons powdered or granulated sugar, to taste
Heat oven: To 350°F (176°C).
Make crust: Combine graham crumbs, sugar and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. I like to use the outer edge of a heavy measuring cup to press in neat, firm sides but nobody will be the wiser if you just use your fingertips. Bake crust until lightly browned, about 10 minutes. Set on cooling rack while you prepare filling. Leave oven on.
Make filling: Zest limes into the bottom of a medium bowl until you have 1 1/2 tablespoons. Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more. Squeeze zested limes until you have 2/3 cups juice. Whisk into yolk mixture until combined. Pour into graham crust and bake pie for another 10 minutes, until set but not browned on top at all. Let pie cool completely before adding topping — you can do this outside (thank you, January!) or even in your freezer (but don’t forget about it) to hasten the process, and your pie reward, along.
Make topping: In a medium bowl, beat cream and sugar until soft peaks are formed. Spread over top of chilled pie. Ideally, pie should be chilled at least another 2 to 3 hours with the cream on top so that it can fully set before you take a slice, but whether that happens is between you and your pie.
Key lime pie keeps in fridge for a week, though certainly not around here.