Above the sounds of car doors opening and closing, luggage being loaded, and 30 women exchanging “goodbyes and well wishes,” comments regarding their retreat could be overheard. They were all very positive, especially those regarding their meals. Many of these women love to cook, and are very attentive to—and appreciative of—what they are served.
From what I overheard, their final dessert was the ultimate perfection, and had made quite an impact, sending them off on a high, happy note. As I thought on all of this someone quietly appeared offering me a luscious looking lime creation garnished with a fresh mint leaf and whipped cream on a crystal clear glass dessert plate. Suddenly I was reminded of a favorite verse of scripture in the Old Testament where God in referring to prayer says: “Before they call, I will answer.”
- Preheat oven to 350° Fahrenheit.
- Add graham cracker crumbs and sugar to the bowl of a food processor and pulse until blended. Transfer to a medium bowl and add coconut flakes and melted butter. Toss to combine completely. Pour the crumbs into an 8-inch tart pan with removable bottom. Press the crumbs into the bottom and sides of the pan. Bake for 8-10 minutes or until browned. Set aside to cool completely.
- In a large bowl, combine the sweetened condensed milk and lime juice. Stir until thick and well incorporated. Set aside.
- Place the gelatin in a small bowl and cover with water. Let stand two minutes to bloom. Microwave in 10-second bursts until gelatin is dissolved. Cool the gelatin to near room temperature, but do not let it set—very important.
- Add the whipping cream to the bowl of a stand mixer. (If you don't have a stand mixer use a large mixing bowl and a handheld mixer.) Whip the cream for one minute on a medium speed. Slowly add the sugar to the cream. Turn off the mixer and check to see that the gelatin has cooled, but not set. Add the gelatin and continue to whip until stiff peaks form. Separately reserve about 1 to 1 1/2 cups of whipped topping for garnish.
- Spoon about 1/2 cup of whipped cream into the key lime filling and lightly stir to combine. Add the rest of the whipped cream and fold completely into the mixture, careful not to deflate the cream too much.
- Pour the filling into the cooled pie crust and smooth over with a spatula.
- Garnish with whipped cream and thinly sliced lime as desired. Refrigerate for at least two hours for a cloud like dessert. For a frozen tart, freeze at least two hours.
- To serve, remove the tart from the freezer and let it sit out on the counter for 10-15 minutes to soften a little before slicing it.
Tis the season of the Great Pumpkin! Beginning with Halloween when he takes center stage and captures everyone’s attention right on through to Thanksgiving when he’s sure to appear in and around the traditional holiday dinner and anytime in between. This “jolly good fellow” can make an unexpected appearance in any number of interesting and enticing ways, not the least of which is in this luscious ginger pumpkin custard.
When this happens he will once again have succeeded in stealing the show, by enhancing a dinner or lovely dessert buffet.
Milder in flavor and less dense than the traditional pumpkin pie this dessert will surprise and please the eater with its unexpected addition of candied ginger – lifting it out of the ordinary into the extraordinary!
- Heat oven to 350 degrees F. Whisk eggs in large bowl. Stir in pumpkin, pumpkin pie spice and fresh ginger until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
- Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
- Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon and candied ginger just before serving.
Last week’s Elijah concerts at the Community of Jesus were amazingly successful……..full house attendance for both nights accompanied by so many heartfelt comments of how touched and moved listeners were by the richness and beauty of the singing and music.
The brass and organ concert the following week was very different in many ways, yet equally impressive and received enthusiastic applause and compliments from the energized and invigorated audience.
Both concerts were followed by a spectacular reception of both sweet and savory specialties. Among the desserts that received the most acclaim was our favorite little fresh lime tartlet…..so appealing to the eye as well as the palette, so perfect for this time of year.
Little Fresh Lime Tartlet
- Crush the graham cracker squares in a food processor or place in a gallon size bag and roll with a rolling pin.
- Add sugar and butter and mix into the crushed graham cracker.
- Press 1 tablespoon graham cracker mixture into the bottom of a cupcake liner. I put 1 tablespoon in and then pressed down with 1/4 cup measuring cup. You have the option to bake this at 350 degrees Fahrenheit for 5 minutes so that it can harden.
- In a separate bowl, mix together egg whites, condensed milk, lime juice, lime zest, and Greek yogurt. Mix well.
- Fill the cupcakes about 3/4 of the way full with the mixture. Bake for 12-15 minutes and cool.
- Top with whip cream and garnish with lime if desired. Store in the refrigerator.