Recipes With Lemons & Limes:
Grilled Lemon-Lime Chicken;
Tropical Fruit Punch;
Lemon Glaze For Vegetables;
Key Lime Pie
Copyright 1994 The Detroit Free Press
Distributed by Knight-Ridder/Tribune Information Services
By Patty LaNoue Stearns
ANDREA TAPPERO'S LIME-CILANTRO DRESSING
(Makes 1/2 cup, about 8 servings)
1/2 cup olive oil
Juice of 1 lime
4 garlic cloves, peeled, ends removed
1/2 cup cilantro leaves, washed, dried
3 to 4 twists of freshly ground black pepper
1/4 teaspoon granulated white sugar or to taste
1/8 teaspoon salt or to taste
In a food processor fitted with a metal blade combine olive oil, lime juice, garlic, cilantro
leaves and black pepper. Process until smooth. Add sugar and salt to taste.
(NUTRITION DETAILS PER 1-TABLESPOON SERVING: Calories, 98; percent of calories
from fat, 100 percent; fat, 11 gm; protein, trace; carbohydrate, trace; cholesterol, 0 mg;
sodium, 30 mg; diabetic exchanges: 2&1/4 fat. Diabetics should omit sugar.)
GRILLED LEMON-LIME CHICKEN
3 tablespoons extra-virgin olive oil
2 large garlic cloves, peeled, ends removed, crushed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
6 Chicken breast halves, boneless, skinless, rinsed, patted dry
Grate colored zest from lemon and lime into a large plastic sealable bag or shallow dish.
Add juice from lemon and lime, olive oil, garlic, salt, pepper and cayenne pepper. Mix
well. Add chicken and turn to coat. Seal bag or cover dish with plastic wrap and
marinate, turning occasionally, 1 to 2 hours. Can be refrigerated up to 12 hours.
Brush grill with about 1 teaspoon of olive oil. Preheat grill. Remove chicken from bag or
dish and place on grill over a very hot fire, 4 inches above coals. Broil 5 minutes on each
side, until chicken is nicely browned outside and white throughout with no trace of
pink. Remove from grill and serve.
From ``365 Great Barbecue & Grilling Recipes'' by John Boswell Management Inc.
(Harper & Row, $15.95).
NUTRITION DETAILS PER SERVING: Calories, 349; percent of calories from fat, 33
percent; fat, 13 gm; protein, 53 gm; carbohydrate, 3 gm; cholesterol, 146 mg; sodium, 522
mg; diabetic exchanges: 5&1/4 lean meat, &1/4 fruit, 1 fat.)
TROPICAL FRUIT PUNCH
Juice of 1 lemon
Juice of 1 lime
1/2 cup guava or mango nectar; or 1 ripe mango pureed until liquid
1 cup pineapple juice
1 cup orange juice
Superfine sugar to taste
1 cup soda water
Star fruit, cut into 4 slices
Mint sprigs, for garnish, optional
In a large pitcher combine juice of lemon and lime with guava or mango nectar,
pineapple juice, orange juice and superfine sugar. Chill for at least 1 hour.
When chilled and just before serving, pour mixture into tall glasses. Top with soda
water and ice. Garnish with a slice of star fruit and a sprig of mint and serve.
From ``A Little Hawaiian Cookbook''
(NUTRITION DETAILS PER SERVING: Calories, 90; percent of calories from fat, 3
percent; fat, trace; protein, 1 gm; carbohydrate, 22 gm; cholesterol, 0 mg; sodium, 17 mg;
diabetic exchanges: 1&1/2 fruit. May not be recommended for diabetics. Diabetics omit
LEMON GLAZE FOR VEGETABLES
(Makes about 1 cup)
2 cups chicken stock
1/4 cup freshly squeezed lemon juice
1 tablespoon fresh gingerroot, peeled, grated
1 teaspoon lemon zest, minced
1/8 teaspoon salt
1/4 teaspoon cracked black pepper
In a medium saucepan combine chicken stock, lemon juice, gingerroot and lemon zest.
Bring to a boil over high heat and reduce to a little less than half the original volume.
Remove from heat.
Add salt and pepper, then cool the glaze. Store in the refrigerator until needed, or use
Serve over steamed broccoli, cauliflower or the vegetable of your choice.
(Cook's note: This glaze can be prepared in advance and frozen (in a sealed container)
for up to 3 months. To reheat the glaze, warm it gently over simmering water in the top
of a double boiler, or microwave at 50-percent power until it begins to bubble.)
From ``From Our Kitchens,'' by the Culinary Institute of America
(NUTRITION DETAILS PER SERVING: Calories, 5; percent of calories from fat, 34
percent; fat, trace; protein, trace; carbohydrate, 1 gm; cholesterol, trace; sodium, 35 mg;
diabetic exchanges: none.)
KEY LIME PIE
Nonstick cooking spray
1 large egg white
1&3/4 cups graham cracker crumbs (about 12 crackers)
1&1/2 tablespoons butter, melted
1&1/2 tablespoons vegetable or canola oil
14 ounces sweetened condensed milk
2/3 cup low-fat plain yogurt
1/2 cup fresh lime juice (6 to 8 limes)
2 teaspoons grated lime zest
1&1/2 teaspoons unflavored gelatin
2 tablespoons cold water
2/3 cup sugar
1/2 cup water
2 large eggs whites, at room temperature
1/4 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Lime slices for garnish, optional
To prepare crust: Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick
cooking spray. In a medium size bowl, beat egg white lightly with a fork until frothy.
Add graham cracker crumbs, butter and oil; blend with your fingertips until thoroughly
combined. Press the mixture in an even layer on the bottom and sides of the prepared
pie plate. Bake for 10 minutes, or until lightly browned. Remove from oven and cool on
a wire rack.
To make filling: In a medium-size metal bowl, whisk together sweetened condensed
milk, yogurt, lime juice and lime zest. In a small saucepan, sprinkle gelatin over cold
water. Let soften for 1 minute. Heat over low heat, stirring, until the gelatin is dissolved.
Whisk gelatin mixture into the lime mixture. Set the bowl over a large bowl of ice
water, stirring occasionally, until it begins to thicken, 15 to 20 minutes. Turn mixture
into the baked pie crust and chill in the refrigerator while you prepare the meringue.
To prepare meringue: Preheat oven to 350 degrees. In a small saucepan, combine sugar
with water. Bring to a boil, stirring occasionally. Cook over medium-high heat, without
stirring, until syrup registers 240 degrees on a candy thermometer and is at the soft-ball
stage (when a bit of syrup dropped into ice water forms a pliable ball), about 10 to 15
minutes. Remove syrup from heat. Set aside.
In a large mixing bowl, beat egg whites with an electric mixer on medium speed until
frothy. Add cream of tartar and beat on high speed just until soft peaks form. Return the
syrup to the heat until it boils. Gradually pour hot syrup into egg whites but not directly
onto the beaters, beating constantly at high speed. Continue beating until egg whites are
cool and very stiff, about 5 minutes. Blend in vanilla.
Remove the pie from the refrigerator and spread the meringue over top, sealing to the
edge of the crust and swirling roughly on top. Place oven rack in upper third of oven.
Place the pie on rack in oven for 10 minutes. If meringue is not lightly browned, place
under broiler for 1 minute.
Remove from oven and cool to room temperature, then refrigerate until the filling has
set, at least 5 to 6 hours. Garnish with fresh lime slices just before serving.
(Cook's note: Meringue is baked at 350 degrees for 10 minutes to safely cook the egg
From Eating Well magazine.
(NUTRITION DETAILS PER SERVING: Calories, 334; percent of calories from fat, 27
percent; fat, 10 gm; protein, 8 gm; carbohydrate, 54 gm; cholesterol, 24 mg; sodium, 170
mg; diabetic exchanges: &1/2 milk, &1/2 bread, 2&1/2 fruit, 2 fat.)