Saturday before last I left my winter coat on the coat rack, pushed my boots to the back of the closet, and opened the door to 70 degree temperatures. But, what a difference a week can make this time of the year. The following weekend the low was in the teens, and gusty winds made things even chillier. As a cook, I’ve been questioning what to serve during such mercurial weather. Then I remembered a delectable carrot soup scented with coconut and lime (from, Soup Nights) that could be served warm or cool.
Thick and creamy with a vibrant orange hue, this dish is both quick and simple to prepare. Onions and carrots sautéed in butter are simmered in chicken stock and coconut milk, then turned into a smooth puree. Lime juice balances the carrots’ sweetness, while cilantro provides a nice herbal note. Continue reading
Here in New England, everyone is gearing up for Super Bowl XLIX, cheering for the Pats (and hoping that Deflategate will soon be resolved!) Like many, I’m planning on making a big pot of chili this Sunday to stave off the frigid temperatures of the last few days, but I’m far more excited about the scrumptious Lime and Ginger Cream Cheese Bars that will end the menu.
Simple, quick, and addictive, they are prepared with a crust of ground ginger snaps, sugar, and melted butter, all combined and packed onto the bottom of a baking pan. The creamy filling is made with a cheesecake-style batter enhanced with bits of crystallized ginger and a robust accent of lime. The batter is baked until set, then cooled and chilled before it is cut into bars, so you can definitely prepare this dessert in advance. I created this recipe quite a few years ago, but recently updated it for my blog.
These slim bars are only about an inch high, but are packed with flavor. You can garnish Continue reading
My son, a consummate griller, has mentioned more than once a recipe he loves for grilled chicken wings flavored with apricot and lime. “Mom,” he has pleaded, “You’ve got to try this marinade. It’s sweet, tart, hot, and spicy all at the same time!” So when it finally got warm enough this spring to pull out our grill, I asked for the recipe. I tried it with chicken wings, and they were delicious, but, being a curious cook, I kept thinking of other ways to use the delectable marinade.
On a whim, I substituted salmon fillets for the chicken, and was thrilled with the results. The salmon needed far less time to marinate than the wings, and cooked more quickly as well. Best of all, though, the flavors melded beautifully with the fish. Apricot jam adds a sweet note, while lime juice and zest provide tartness. Ginger, garlic, and a hit of sriracha contribute heat, and soy sauce, a salty accent. Continue reading
These rich creamy bars with their bracing citrus accent and crisp gingersnap crust are irresistible, yet quite easy to make. For the crust you’ll need only three ingredients–ground ginger snaps, sugar, and melted butter. This mixture, packed into a pan and baked for a few minutes, is topped with a cheesecake-type batter flavored with bits of crystallized ginger and lime. The mixture is baked 25 minutes, and then a final addition of sour cream, sugar, and lime zest is spread over the thin cream cheese layer. Five more minutes of baking and this dessert is done! Continue reading
A few weeks ago, Diana, my talented assistant, arrived at work with a container of coconut soup with chicken and lime she had just made. Although it was early in the morning, the fragrant aroma of this ivory-hued potage studded with bits of green was so tempting that I took a quick sip. Light in texture yet vibrantly flavored with assertive Southeast Asian accents, it was irresistibly delicious! “Can you share the recipe?” I asked. “Nothing to it!” she replied, promising to email the directions for her new creation. Continue reading