One of the best things about spending time in Southwest Florida is key lime pie. During my time there this winter, it was definitely my dessert of choice and I sampled lots of different varieties. Some were like cheese cake, others were frozen, and one was even blended with mango. However, this version won out because of the sheer boldness of pairing something tangy with an Oreo cookie crust. I got this recipe from Roy's childhood Sunday school/high school pal, Judy. She is a petite ball of energy with a huge heart. Her husband David developed this amazing dessert by using key limes right from a tree in their yard. Besides being a whole lot smaller and and a little bit harder to juice than regular limes, key limes seem to be tarter as well. I bet regular lime juice could be substituted, but the result might be less tangy. What ever juice is used, the first bite of the resulting pie will conjure up images of palm trees, sandy beaches, and endless summer! Enjoy!
3 egg yolks
1 (14 oz.) can sweetened condensed milk
Juice from about 18 key limes (1/2 cup), or Nellies brand key lime juice
Oreo cookie pie shell
Whipped cream or Cool Whip
Extra lime slices for garnish
Using electric mixture, combine all ingredients together for 3 to 4 minutes.
Pour into Oreo cookie pie shell, Bake at 325 degrees for 25 minutes.
Let cool, then place in refrigerator to chill. Garnish with lime slices. Serve with whipped cream.
Last December we had the wonderful experience of exploring the South Island of New Zealand with two of our daughters. It is an understatement to say it is breathtakingly beautiful! In the Down-under, our winter is their summer and they were just coming out of spring when we were there at Christmas time. We found ourselves traveling from Dunedin to the old mining town of Cardrona on Christmas Eve. Since all the stores would be closed the next day, we stopped at a grocery along the way and I found a package of lamb lollipops that had been price reduced for a quick sale. This was a real find because, as it was explained to me, lamb in New Zealand is priced even higher than in the states due to the fact that most of it is exported. I fixed the recipe posted here on Christmas day and it was so, so delicious! Now that we are home and it is spring time, I found myself craving some lamb lollipops! Once again I lucked out and found it at Sam's Club for five dollars a pound (again reduced for quick sale). However, I had to do the lollipop prep myself. I just sliced the rack into chops and scraped the flesh on the bone downward to fashion out a rounded shape at the bottom. "They" say that marinated meat in citrus is a no-no, but in this case the combination of lemon, rosemary, and garlic with the flavor of the lamb is fantastic!
Ingredients and Procedure for Lamb Lollipops and Lemon Yogurt Sauce - Servers 4 to 6
2 pounds Frenched lamb rack
1/2 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves put through press or 1/4 teaspoon garlic powder
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt
Preheat oven to 425 degrees. Remove lamb rack from package, slice into chops by cutting between bones, and push down flesh so remaining bone looks like a lollipop stick. Place in an oven safe baking dish.
Whisk together oil, lemon juice, garlic, rosemary, salt, and pepper. Set aside 2 tablespoons of the mixture. Pour remaining marinade over the lamb in the baking dish.
Bake 20 minutes if chops are less than an inch thick. If the chops are larger, bake 10 to 20 minutes longer. Internal Fahrenheit temperature will be 145 for rare, 160 for medium, 170 for well done.
Stir the 2 tablespoons of set aside marinade into the yogurt until well combined.
Serve the lamb lollipops with the lemon yogurt sauce on the side.