Key- lime Pie in July

This weekend was spent in Vermont, the place I love the most, cherish and call home despite the contradicting reality of the rental property my name is on does indeed reside in Brooklyn, NY. Someday Vermont will once again be my full time home, but for now it will just have to do as my weekend elopement from the city.

As the train proceeds along the Hudson, closer and closer to where this rental agreement is located, I am reflecting on the lovely time we had in Vermont. The Green Mountains are well known for their winter time splendor.A place where many city folk flock in hopes of a quintessential winter wonderland, filled with skis and ski boots, snowshoes and wool hats. Although winter is spectacular and for a very long time has been my favorite season, the summer in Vermont is just as enchanting. Rivers and lakes alike beg you to dip your toe,and a slower, more thoughtful life expands your horizons and suddenly an afternoon spent by the lake becomes all your heart desires (of course great company truly is the key,but this can be done alone too!)

Our dear friends invited us to their lakefront property for an afternoon of snacks and drinks. I rolled over yesterday morning asking… what is the best dessert to accompany snacks by the lake? There really isn’t a wrong answer, however my matter of fact mountain man spewed, “lemon meringue or key lime pie” as if he had anticipated the question coming from my mouth long before the question evolved. Smart, and matter o’ fact.

So key lime pie it was. And the only reason necessary was that he suggested and I don’t usually get suggestions so I wanted to reward such good behavior. That and key lime pie is dreadfully easy! I am alarmed how cost effective it is and how delicious. So here is my painless recipe:

Key-lime-pie

Ingredients:
-3 cans of sweetened condensed milk
-¾ cup fresh squeezed lime juice
-2 tbsp of fresh lime zest
-1 cup of sour cream
-2 sleeves of graham crackers
-1.5 sticks of butter (melted)
-¼ cup of granulated sugar

Instructions:

  1. crush the graham crackers (by hand is fine) & add in the melted butter & sugar
  2. Pack the slightly sandy mix into the pie tin firmly & place in the freezer
  3. In a bowl mix together the sweetened condensed milk, sour cream, and lime juice stirring in 1 tablespoon of lime zest until all ingredients are combined
  4. After the graham crust has frozen a bit, pour in the key-lime mixture
  5. Bake @ 350 for 5-8 minutes, until the pie jiggles only a little when shaken. Put in the freezer for 30 or the refrigerator until ready to eat.

Enjoy with some homemade whipped cream and more key lime zest to garnish

(This makes 2 pies for shallow pie dishes or one pie for a deep pie dish)

Xx

Snowed in Scones ft. Maple Syrup & Bourbon


This weekend I had every intention to make a batch of fresh farmhouse butter. Raw milk from my favorite farm had been sitting in the fridge for the greater half of the week. Alone with the condiments it started settling and separating into heavy cream and skimmed milk.

But snow-filled Vermont seduced me. I hope you are careful, she could seduce you too. Whispering in your ear, stay inside, wear the comfy clothes, melt into the couch, swaddled in plush blankets. Consume all the comfort food. The only issue (not an issue) was… no comfort food was readily available. Waking up to snow falling in every direction was the perfect excuse to stay put. My stomach started rumbling so I made a batch of “Snowed in Scones, ft. Maple Syrup & Bourbon”

No eggs? No problem, we didn’t have them either

Ingredients:

1 ¼ cups Heavy Cream
¾ cup of sugar
2 tbsp brown sugar
2 cups all purpose flour (I use King Arthur’s)
1 tbsp of baking powder
8 tsp butter (1 stick)
2 tsp of salt

For the maple-bourbon glaze:

2 tbsp Maple Syrup
2 tbsp (or to taste) bourbon – I used Knob Creek’s maple bourbon
¾ cup of confectionary sugar
2 tbsp Heavy Cream
2 tsp butter (melted)

The best glaze! Boozy & sweet



Directions:

-Take 1 cup of heavy cream, place in the freezer for 10 minutes

-Preheat the oven to 400 degrees

-Whisk together: flour, salt, brown sugar, white sugar (whatever you choose), baking powder

-Melt the stick of butter

-Mix the butter and chilled heavy cream with a rubber spatula (not with whisk)

Use spatula instead of whisk to combine dry & wet ingredients

-Mix wet mix with dry mix until the dough is somewhat solid & pulling from the sides of the bowl (its okay if its still not one solid dough-still using rubber spatula)

-Flour you work surface

-Empty mixed dough onto flour surface

-Begin to pack the dough together gently, creating a disk that is about 1 inch thick


-Divide the dough into 8 triangles


-Place each scone to be on a well buttered pan

-Brush each scone with heavy cream

No brush? Just dollop of heavy cream and smooth with spoon

-Bake for 15- 20 minutes

-While waiting for that to cook, clean up your mess and make the glaze!

– Mix with fork:

2 tbsp heavy cream, confectionary sugar, 2 tsp of melted butter, maple syrup, bourbon to taste

(Adding more confectionary sugar if too liquidy and more liquid if too thick)

-Begin checking the scones at 15 minutes, every oven is different

– Take the scones out once getting golden on the edges

-Allow to cool for 10-15 before icing ( I put the glaze in a zip lock baggy and snip off the tip to create an impromptu icing baggy.

-Grab your oven mit, phone, and scones… run to the best lighting in the room to take photos before your hungry boyfriend steals them all, enjoy!