Allow me to share to you my very first taste of Key Lime Pie from whereelse in the Florida Keys. I can stillremember that citrusy and fluffy lime pie from a small restaurant that me and my whole family visited called "Manny& Yssa's", they actually serve that famous heart soup -Conch Soup( conch from the squid family) andfor dessert we had ofcourse this wonderful pie. The original crust used to make this pie is graham flour andmelted butter and I wanted to try using a semi-sweet pie crust made from all puropse flour, a little sugar, cold cubed butter, salt, an egg and ice water. The filling is made from yolks, condensed milk, key lime juice and zest,lots of it, a layer ofwhipped cream with sugar and to top it all, marshmallow icing with lime zest as garnsih. Chilled it overnight and served it.Really good...I guarantee you.
Saturday, August 11, 2007
Tuesday, August 07, 2007
Pinapple Upside-Down Cake, I can vividly remember my mom making this old fashioned cake back in the 80s.Attempting to make my own understanding of this should I call another RETRO Cake. It is made from a goodspnge recipe baked on a mini bundt pan. Bread crumbs and stewed pineapple in heavy syrup is then laid underneath the bottomof the pan and covered with the sponge batter. Baked it at 350F for about 20 minutes. Cooled it to room temperatureand chilled a little before serving. Ofcourse, not realizing that there is such thing as National Bundt Pan Day, I was not able to make it to the season though...