Last sunday was Mother's Day here in the US, and that means a weekend of cooking. Which is a grand thing, as I rather like cooking, and the kids do too. As part of it, I rediscovered lime as a flavor. I'm definitely thinking it's underused, especially in deserts. Yeah, you can get that bright green "lime" stuff, but... yech. Lime juice, both from traditional limes and key limes, is more a pale yellowish green.
Anyway, combined with a nice buttercream frosting base and a white chocolate cake, the results are just outstanding. (For the record, the cake was a white chocolate layer cake with a key lime curd filling and key lime flavored buttercream. Mmmmm, good!) Best served warm, as the volatiles in lime juice that give it that nice flavor don't volatize well at 'fridge temperatures, so a cold cake tastes fairly flat, but when warm...
Scallops work really well when marinated with lime and garlic too, though you have to be careful there to not cook the scallops in the juice. (Both lemon and lime juice will curdle the proteins in scallops more or less the same way that heat does, so if they soak too long they'll be the consistency of cooked scallops, and if you then cook those you end up with lime-flavored rubber balls. Definitely not good eats, to steal a phrase)
And there's something to be said about any holiday where giving Munchkin is considered entirely appropriate.Posted by Dan at May 12, 2003 05:38 PM | TrackBack (1)