4 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/2 tablespoon lime zest
pearls from 3 finger limes
3 large eggs, at room temperature, separated
1/3 cup lime juice
1/3 cup all-purpose flour
1 cup sour cream
1/4 teaspoon salt
Powdered sugar, for dusting
Step 1: Preheat the oven to 350 degrees F. Butter a 1-quart soufflé dish. (You can use smaller dishes or ramekins, if you want individual servings, I used a deep dish stoneware pie pan).
Step 2: In the bowl of a stand mixer, beat the butter at medium speed until light and fluff. Add the sugar and lime zest and lime pearls and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lime juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lime juice, flour and sour cream.
Step 3: Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared soufflé dish or dishes. Place the dish or dishes in a larger pan and carefully pour boiling water around it to a depth of 1 inch.
Step 4: Bake for 50-60 minutes or until slightly golden brown and the center is just set. The cake should spring back when gently touched. Do not open the oven door while the cake is baking. Remove from the water bath immediately and cool on a rack for 10-15 minutes.
Step 5: Lightly dust with powdered sugar. Serve warm.
Recipe by Suzanne Platt, You Made That
2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 tablespoons lime zest (zest of 1 large lime)
Pulp of 3 finger limes
2-3 drops of pure certified therapeutic grade lime oil
1-2 tablespoon of lime juice
1 cups white chocolate chips
Step 1: Preheat oven to 350 degrees.
Step 2: In a small bowl, combine flour, baking soda, and salt; set aside.
Step 3: In large mixing bowl combine the sugar and softened butter mix until fluffy.
Step 4: Add egg, lime zest, pulp from 3 finger limes, 2 drops of lime oil, and 1-2 T. lime juice and mix well.
Step 5: Add the flour mixture and mix until dough forms then add white chocolate chips.
Step 6: With a medium size cookie scoop put 12- 9 dough balls on cookie sheet lined with parchment paper or silicone baking mat and bake 10-12 minutes or until golden brown around edges. Cool for several minutes on cookie sheets before transferring to rack to cool completely.
Makes: 2 1/2 dozen cookies
Finger Lime Beurre Blanc and Scallops Recipe
Apprx. 4 servings
1 cup white wine
Zest of 2 Shanley Farms Finger Limes (outer part grated off)
2 tablespoons heavy cream
3 shallots, finely diced
2 sticks butter, cut into small pieces
7-9 Shanley Farms Finger Limes (40gram bag of Shanley Farms Finger Limes)
14-16 medium size scallops
In a small saucepan place the white wine, finger lime zest, heavy cream, and shallots. Cook the ingredients on medium high for 8-10 minutes, or until the liquid is reduced to ¼ and is the consistency of a thin syrup.
Reduce the heat to low. While stirring constantly, slowly add the pieces of butter one at a time, and whisk each piece in so that it is well incorporated. Add salt and pepper to taste.
For scallops, melt 1 tablespoon of butter over medium high heat. Cook the scallops in the butter apprx. 2-3 minutes on each side, depending on the thickness of the scallop.
To finish, place the scallops on a plate and drizzle with the beurre blanc sauce. Sprinkle finger lime pulp on top of the scallops by gently squeezing the pulp out of the rind (use half of a finger lime per scallop).
Frankenbrains (Cream Puffs with Finger Limes)
1 40gram bag of Shanley Farms Finger Limes (apprx 7-9 finger limes)
10-15 cream puffs
1 t. green sugar/crystals
1 T. powdered sugar
Thaw out the cream puffs according to package instructions. Dust the cream puffs with a layer of powdered sugar. Cut 6-9 finger limes in half and squeeze the pulp from both ends onto a plate. Sprinkle the finger lime pulp with green colored sugar and mix in until you achieve your desired shade of green. Using your fingers to help guide, gently spoon the colored finger lime pulp onto the top of each cream puff. Remove the cream puffs from the work surface and arrange on the spookiest dish you can find.
Enjoy Frankenbrains this Halloween season and replace the green sugar with regular sugar to enjoy all year long. Your guests will be delighted by the combination of the sweet and creamy filling combined with the tang and pop of the finger lime pearls!