Hold on to your hats! And, get ready to throw away all your dessert plans for Christmas.
This simple and refreshing pie provides a light, citrus flavor at dessert, with a pleasant textural surprise inside. Imagine the base of, say, a lemon meringue pie - but without the meringue. Now, replace with a small orange and lime flavor, complete with actual orange slices in it.
Beguiling!
Clementine Lime Pie
Vegetarian Times, January 2005
Crust:
1 1/2 c graham cracker crumbs
1/2 c pecans, crushed
2 T brown sugar
4 T unsalted butter, melted
Filling:
1/3 c lime juice
1/4 c clementine juice
1 T grated clementine rind
4 egg yolks, lightly beaten
1 14-oz can sweetened condensed milk
2 clementines, peeled and sectioned *
Garnish:
2 clementines, peeled and sectioned
1/2 c pecans, crushed
* Note - I used only 2 clementines when I made this for the first time. But for future iterations, I would at least double - enough clementines to cover the entire base of the pie.
Preheat oven to 350.
To make crust: stir all ingredients in a
mixing bowl until well blended. Press mixture into bottom and sides of
9" pie plate. Bake 10 minutes. Cool. Reduce oven temperature to 300.
Meanwhile,
to make filling: Mix lime juice, clementine juice, grated rind, egg
yolks and condensed milk in a mixing bowl. Line edge of bottom of crust
with clementine sections.
Pour filling over top.
Bake about 15 minutes, or until firm.
Cool at room temperature and fridge until completely firm, about 2 hours.
I brought these to Thanksgiving dinner, where they were overshadowed by another batch of roasted nuts I had brought (see Garam Masala Spiced Nuts). So I had about 1 1/2 pounds of Rosemary Roasted Pecans to enjoy at my leisure, post-holiday. And, I must say, the simplicity of these nuts have really grown on me.
Next time, I might increase the amount of cayenne, salt, and honey - just to make them pop a bit more. But as they are, the flavoring is nice and subtle. And, undoubtedly, better for you than increasing any salt and sugar on them!
Rosemary Roasted Pecans
The Basic Gourmet Entertains
2 lb pecans, whole
1/2 stick unsalted butter (2 oz)
1/4 tsp cayenne
1 T honoey
1/2 c rosemary, chopped
2 tsp salt
Preheat oven to 325.
Divide pecans between 2 rimmed baking sheets. In a 1-quart saucepan over low heat, melt butter with cayenne, honey, and rosemary. Allow rosemary to begin to sizzle, then immediately pour over pecans.
Sprinkle pecans with salt and toss with a spatula.
Roast pecans until crisp and brown, about 25 minutes. Stir twice during baking. Let cool.
Store in tightly sealed freezer bags; will keep 3-4 months in freezer. If frozen, refresh pecans in a 300-degree oven for 10 minutes before serving.
These are so delicious. And addictive. I have a feeling I know what my neighbors are getting for Christmas gifts this year.....
Seasoned with just garam masala, they acquire a nice complexity of flavor, bit with the smallest amount of work in the kitchen.
Garam Masala Spiced Nuts
NPR: Kitchen Window
1 egg white
3 T sugar
1 1/2 tsp garam masala
1 c cashew, roasted, salted
1 c peanuts, roasted, salted
1 c pecan halves, toasted
Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the egg white and 1 teaspoon water until a sturdy froth forms. Stir in the sugar, garam masala and nuts. Mix everything together to coat the nuts well.
Spread the nuts on the baking sheet. Transfer to the oven and bake until crispy and golden, stirring occasionally, about 30 minutes.
Remove from the oven, let cool completely, and break apart into pieces to serve.
