Category: lime

The key to key lime marmalade.

Marmalade is probably the quintessential winter canning item. Everyone who “cans” or “preserves” is getting their hands on amazing winter citrus fruit: blood oranges, lemons, limes, oranges of all kinds, Meyer lemons, etc. So what else is there to make but marmalade? Or curd. But curd isn’t as … let’s say, universal, as marmalade.

Key lime marmalade.

Actually, marmalade isn’t very universal. Unless you live in Great Britain or Ireland, it’s kind of polarizing. You either love it or despise it. You either “get it” or you don’t. Curd is probably way more accepted than marmalade. You can use curd as the filling for a tart and no one would ever know it was originally curd.

In my family, there are both these kinds of marmalade people. I don’t much like marmalade myself. I avoid it. My nana liked it, but on the tart side – and not with a lot of rind or peel. My mom likes it sweeter with a lot of peel for texture. My dad doesn’t like it at all. Once you get to love it, you get to understand it. Or once you start making it, in my case. Then you can see how to use it in more ways than just on toast or English muffins. Like for example, melted slightly on pound cake, as a glaze for pork or chicken, swirled into a vodka cocktail, etc.

Key lime marmalade.

I’ve made marmalade a bunch of times and each time I’ve had a different experience. Most of the time I’ve used my basic marmalade formula. Sometimes it’s taken a few days for it to “set”, other times it’s set so firmly right away that in order to use it it needed to be softened (thanks to the insanely pectin-y lemons I used). I’ve made some marmalade that never fully set too, and was always a little liquid-ish. Some of them I’ve re-cooked and processed, others I’ve just marketed as “citrus syrup- great on ice cream.” But regardless- it’s always been fairly simple. It’s just a loooooong process.

This time, I made key lime marmalade. Key limes are tiny little adorable -and sweet (yet more acidic too, if that makes sense)- limes that are most commonly used in pies. I have never made lime marmalade before, so that’s what you see here. But for your purposes, any citrus fruit will do.

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Fresh garden salsa (that you can enjoy in February).

Weighing tomatoes before making fresh garden salsa (canned!)

I got a new kitchen scale, dudes.

This is exciting for me. It took a long time to find one that was what I wanted. I didn’t want digital. I wanted an old-school analog one- vintage styled. Jay and I really wanted an actual vintage one, but we were worried about the calibration of a true vintage scale. We didn’t want to buy one then find out it needed to be overhauled. So then we got some gift cards for Williams-Sonoma (for either our wedding or a late-housewarming gift) and we found this one by Salter for Williams-Sonoma. SCORE!

So we ordered it and it came and it’s lovely. Just what I had in mind. Vintage look, but brand new.

Weighing tomatoes for some fresh garden salsa.

And I’ve got lots of tomatoes, all fresh from my backyard. Yep, the garden is still kickin’! Indigo Apples, Cosmonaut Volkov’s, Globe’s, Amish Paste’s and Super Sweet 100’s. They’ve all gotta be used, and one can only eat so many fresh. Or in a salad. So… naturally, everything I make preserve with tomatoes; i.e. tomato jam or sauce or salsa, I need to weigh them first. Conveniently.

And that leads me to our recipe today:

Canned fresh garden salsa- enjoy your garden in the middle of the winter!

I looooooove salsa. Oh man. I could eat salsa all day, every day. Green, red, I don’t care. Hot salsa, medium salsa, salsa with black beans and corn. I love it all. The only ones I will not eat are peach salsas or mango salsas. I’m a purist, see. Tomatoes & peppers only for me. With loads of cilantro. LOADS. I love it tossed into a fresh salad topped with tortilla strips, shredded cheese and sometimes grilled chicken. I also love it on chips, with guacamole. And who doesn’t love it on burritos?

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A simple simple syrup & vodka cocktail, please.

A refreshing spring & summer cocktail with lime simple syrup, vodka and seltzer.

As of last night, Mad Men is over. Forever. Adieu, Don Draper/Dick Whittman. Goodbye, Peggy Olson. Adios, Joan Harris. And Roger Sterling! Oh, how I’ll miss Roger & his antics. Now that this show is over, who are we to look to for suave yet incredibly sexist reminders of days gone by? Who else on TV will remind us not only how far we’ve come socially, but also remind us on a weekly basis that men (…and women) today dress like slobs? Who else will have us yearning for cocktails – and cigarettes- constantly?

I don’t know. All I do know is that I happen to love the idea of the “cocktail.” Especially this time of year. Open windows, sunshine, and a nice cool cocktail.

A simple simple syrup & vodka cocktail, with lemon and lime.

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Vanilla cake with a twist of lime.

Vanilla cake with a twist of lime.

So I get married, Jay goes to Europe, and I get the urge to make a cake.

I never, ever make cakes. Mainly because I’m impatient, an you have to wait for cakes to cool before you take them out of the pans, then cool enough to frost them, etc. It’s a pain in the ass. I am not a cake person. Cupcakes, yes! Those are fun. And they cool fast. But cakes? No. Especially layer cakes. OH MY GOD HOW ANNOYING ARE LAYER CAKES?!

So I cheated with this one, and made it one layer. And added lime zest. And candied limes.

Zesting limes!

I had a lot of limes.

About three/four weeks before the wedding I got sick. Really sick. Bronchitis and sore-throat-like-swallowing-knives-sick. I was sick for well over a week, and my stubborn ass wouldn’t go to the doctor. Then, four days before the wedding, Jay got sick.  FOUR DAYS. He (thankfully) went and got super antibiotics and by the day of he felt fine. Then, the day of the wedding, my dad was sick. Two days after, my mother got sick. What the what? I’m telling you- people are dropping like flies around here. Stupid early spring sickness.

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Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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Easy to make citrus “finishing” salt.

Well, if you’re anything like me, you’ve probably been seeing this all over the place: citrus salt!

I think every blog out there has made it. Or some version of it. Or at least raved about it. Which is partially why I’ve avoided it for so long. I hate jumping on bandwagons, even if they’re damn good bandwagons. Like the cupcake craze. I love me some cupcakes, so what can I say.

But we’re coming into the season of cook outs, and fishing, and bright summery food. It was a rainy day, and I was sitting on the couch daydreaming. And I thought lemon salt would be amazing with grilled fish. Or wait, what about grapefruit salt rimming a glass? Or lime salt with chips & guac? And so then I deigned to make some citrus salt despite it’s popularity.

I had an orange I had to use first, so that’s what you’re seeing today.

Citrus salt how-to, plus ideas on using it.

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Saying goodbye to summer with tomato jam.

Wow. Hey there, end of summer.

You snuck up on me, as you usually do. But this time I feel like I really haven’t been expecting you at all. By this time in years’ past I have already thought about you once or twice, usually around my birthday. I have perhaps even dwelled upon you, sadly, as I acknowledge the days already getting a smidgen shorter, & the cicadas song plays the finale. But this year? You got me good. Suddenly, it’s the unofficial end of summer: Labor Day.

A delicious tomato jam; try it with goat cheese on toasted bread for a different spin on bruschetta!

I feel like I haven’t made a whole lot of things I wanted to this summer. Having a blog makes you a bit crazy, see. I wanted to make all these awesome things over the summer & then blog about them. I wanted to take some tomato canning classes at The Brooklyn Kitchen. I had big plans for recipes- Miemo’s mama’s eggrolls, paella. Things like that. Things that were new to me (kitchen-wise), things that I never made before. I did make one-pan pasta & homemade butter, though, both of which are things I’d never done. But the other, more complicated things? Nope. I got caught up in the enjoyment of summer… the corn on the cob, the cookouts, the lazy sticky days & humid starry nights roasting marshmallows, drinking frozen alcoholic drinks, the soaking in of the sun, eating fresh fish after a day at the beach, the making of pickles & jams, the cutting of herbs, the inhaling of said herbs (frequently heard around here: “OH MY GOD that fresh basil/cilantro/oregano/rosemary smells AMAZING!”). Then I was tricked by the unseasonably cool weather (not a day over 90 degrees in August) & I was lulled into having the windows open with cool air blowing in. But I still forgot all about the end of summer. Basically, I got distracted living life.

There are worse things.

Stepping away from the internet is a good thing. Anyway… I got distracted & forgot that summer was about to end. Summer is weird that way; it starts to end the minute it begins and before you know it you’re catching up, trying to squeeze in the last bits of it any way you can. Now, suddenly, it’s tomato time.

Fresh grape tomatoes... about to be turned into tomato jam.

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