Posted on 11/20/2015 6:23:04 PM PST by WhiskeyX
Mrs. henkster also makes salmon patties out of the can. They are excellent.
Looked thru my recipes on my puter. Got key lime pavlova, key lime meringue pie, key lime meringue cake and these couple I'm posting plus about 3 more variations.
I only made it once in my life from a little cookbook, the kind you get in the grocery store. I think I ate the whole thing because nobody wanted it, and it was really good but too rich so never made one since.
The secret ingredient was Angostura bitters which I'd never heard of but I put it in. Now the two recipes I'm posting, 2 tbsp is too much. I have my little bottle of bitters. I like to shake it up and sniff it.
I think this time I'll go with Chef John's mother's (pretty standard) only add 6 dashes of bitters. The reason you have to use scmilk is the lime juice might curdle cream, etc., dunno.
I really want to try Pauline's pie crust, all crisco, pastry flour (have to mix cake flour and APF), she used ice water but rolled right away, almost perfect circle. That's how my mom made pies, don't know if she used ice water, but mixed and rolled on a pastry cloth and rolling pin sock. I flour a pin and either the counter or nice board I got. If that works for me, I'll be a happy camper as I've tried various recipes. You have to chill them all. A couple rolled out beautifully but crust was tough or something. For years I was mixing crust, didn't even use ice water, then got skilled at pressing it in a pan, round or rectangular, one oversized. They were wonderful, all crisco, no chilling, but no flaky crust but very tender. I want to master this crust business.
My sister brought me some Farmer's rendered lard (not supposed to use the store kind). Well my mil used to make beautiful pies that way but I liked my crisco better. But I did the lard, 2 cups flour, 2/3 cup lard, 1 tsp salt, and tap water to moisten. It rolled out in a perfect circle immediately, no cracks. The problem with that is I put a very rich custard filling in it and got soggy bottom, and lard soggy was yucky. I should have pre-baked it a little for that. Maybe I'll end up with that because it's no fail, no fussing, and fast.
I don't remember whether the one I made years ago was a refrigerator one or the double boiler kind. I know I didn't use scmilk. I think I'd rather not use lime jello but lime juice, sugar, and unflavored gelatin if I go that route.
If I don't like Chef John's mother's, I will try the following.
I don't do stevia yet. Have to have my sugar fix, calories not too much of an issue right now because I don't eat very much. And I'm tired of graham cracker crust right now (I bake them a little).
Key Lime Pie
1 tablespoon unflavored geletin
1/2 cup cold water
4 eggs, separated
1 cup sugar
1/2 cup lime juice
1/2 tsp salt
2 tablespoons Angostura bitters
grated peel of one lime
9" pie shell - baked
whipped cream for topping
Place geletin in the cold water and let dissolve. In separate bowl beat together egg yolks, 1/2 cup sugar, lime juice and salt. Cook in double boiler until mixture coats a spoon. Remove from heat. Add geletin mixture. Add bitters and lime peel. mix until thick. beat egg whites and 1/2 cup sugar until stiff peaks form. fold into egg mixture. Pour into baked pie crust. Chill. Spread with whipped cream before serving.
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Key Lime Pie made with Jello
1 package (3 oz.)Jell-O Lime Gelatin
1 cup boiling water
1 to 2 teaspoons grated lime rind
1/2 cup lime juice
1 egg yolk, well beaten
1-1/3 cups (14 oz. can) sweetened condensed milk
1 teaspoon aromatic bitters
1 egg white
Few drops green food coloring (optional)
1 baked 9-inch pie shell, cooled
Dissolve gelatin in boiling water.
Add lime rind and juice. Pour slowly
into beaten egg yolk, stirring constantly.
Add condensed milk and bitters.
Chill until slightly thickened.
Beat egg white until stiff peaks will form.
Fold into gelatin mixture. Add food coloring.
Pour into pie shell. Chill until firm-about
3 hours. Garnish with lime slices or some type
of whipped topping, if desired.
from lydia, NC
Same thing happened to a buddy of mine, while visiting his fiancé he reached for what he thought was a bowl of M&M’s, as he explained when your mouth is prepared for the flavor of M&M’s and instead gets a mouthful of Skittles you spit them out almost by reflex, made a big impression on his lady and hasn’t been able to eat a Skittle since then...
Don’t buy farm-raised fish ....can’t wait for these fish to breed with true wild salmon.
The tastiest salmon are those that have been irradiated - no refrigeration needed, even in the hottest times of the year!
MMmmmmmm - sloppy joes....
I love fresh salmon steaks but sometimes, as with sloppy joes, the patties have their place - I usually don't attend those soirees.
I did that once when I was very young. I found a bowl of what I thought was candy and put a piece in my mouth. I was soap!
Something I love that I have done w/ both fresh baked salmon & canned; chill salmon really well. Make a lemon mayo........1/2 a squeezed lemon, a tiny pinch of salt & ground pepper, mix & serve w/ the chilled salmon over greens ( the mayo acts as a nice dressing!) Or w/ toasts or crackers. Delicious!
Trust me, I dig what you’re saying. I love salmon patties as much as the next guy - but that’s why they make the stuff in the cans...or at best the cheap orange atlantic stuff that’s always on special at the Kroger’s.
I agree - the last time we had salmon patties, it cam out of cans and we have never ground up good salmon fillets (or tuna steaks for that matter) to take them to a lesser state of enjoyment.
On the flip side - some folks are willing to pay exorbitant prices for such things as "gourmet jelly beans" and other nonsense - if they want to defile a perfectly good steak to make their mush "fancy" let them have at it. If they managed to cop a good fillet, it wasn't destined for my table anyway.
Happy epicure adventures - and FReeping.
I don't know if I ever want to make it again in any version but I might try to tweak one of the others. The bitters I just used a little, could go up to a teaspoon or a little past.
But I made Chef John's mother's crisco pie crust. Everything at room temp except for very icy water. I was able to roll it right away but need to work on perfecting it, some stuck to the board but I got it all in the deep dish pie pan in one piece. It is the tenderest, flakiest crust I have ever made except for the Wesson oil recipe but that is only for one pie, rhubarb custard. I loved it but got sick around that time and haven't wanted it since.
Since they took the trans fats out of Crisco, it doesn't taste good any more, used the correct amount of salt. It's fine with a bite of something else but not by itself unless I sprinkled it with sugar and cinnamon like I always do with scraps, if any, not this time.
Part butter might make it taste a little better but then we're back to browning and tough. As it was, I had to cover my fluting with strips of foil.
It was a heck of a lot of work for me, and I am going to be throwing the whole thing out because I can't eat it. I have an extra crust I'll try to roll out tomorrow and make a dreamy coconut custard pie but without the coconut this time but nutmeg on the top.
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