Fluffy Key Lime Pie in a Jar

Fluffy Lime Pie in aJar
Serves 6

[printable recipe]

Ingredients:
4 tablespoons butter
10 graham crackers
1/8 cup granulated sugar
1 recipe lime curd (below)
2 cups whipping cream
1 teaspoon vanilla
¼ cup powdered sugar
Optional garnishes: Sugared lime zest (recipe below), lime slices

Also needed: 6 half-pint (8-ounce) mason jars

Directions:
Melt the butter on the stovetop over medium-low heat or microwave for 20 seconds. Place graham crackers into the bowl of a food processor. Pulse until fairly fine crumbs form.  

Mix together butter, sugar and crushed crackers.  Set aside.

Whip the cream on medium low speed until it thickens and forms soft peaks. Add the vanilla and sugar, and continue whipping until stiff peaks form. Reserve 1 1/2 cups of whipping cream to top desserts. Fold the lime curd into the remaining cream with a rubber spatula, being careful not to deflate the cream.

Reserve about ¼ cup of the graham cracker mixture. Place 2-3 tablespoons of the remaining graham cracker mixture into each jar. Top with lime mixture, filling to within ½ inch of the top of each jar. Sprinkle with a bit of the reserved graham cracker mixture. Finish with a dollop of reserved whipping cream sprinkled with sugared lime zest and a slice of lime, if desired.

Lime Curd:

6 large egg yolks
zest of two limes
1/4 cup freshly squeezed lime juice (2-3 limes)
12 tablespoons sugar
8 tablespoons unsalted butter, cold, cut into pieces

Directions:
Combine egg yolks, lime zest, lime juice, and sugar in a medium saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon or rubber spatula, scraping the sides and bottom of pan as you stir. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring until well incorporated.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming. Cool to room temperature, then refrigerate until firm and chilled, at least 1 hour. Can be made 1-2 days ahead.

Sugared lime zest:

Zest of one lime
1 tablespoon sugar

Place lime zest in a shallow bowl. Cover with sugar. Allow to sit for an hour before using as garnish.  

©BURP!

Spring Ramp Risotto

Spring Ramp Risotto

[printable recipe]
serves 4

5 cups vegetable stock3 tablespoons butter
3/4 cup chopped ramp bulbs
1 cup Arborio rice
1/2 cup dry white wine
3/4 cup chopped ramp leaves
1 cup freshly grated Asiago cheese
1 1/2 teaspoons lemon zest (if available, Meyer lemon zest is lovely here)
Sea salt and freshly ground black pepper

Warm the stock in a medium saucepan over medium-low heat.

Meanwhile, melt the butter in a large heavy-bottomed saucepan or risotto pot. Add the chopped ramp bulbs to the butter mixture and allow to sauté for 2-3 minutes or until just tender.

Add the rice and stir to coat all the grains with butter. Sauté the rice for 2-3 minutes until the rice begins to look chalky. Then add the wine and cook for 2-3 minutes, stirring, until all the moisture has been absorbed and the aroma of alcohol has dissipated.

Begin adding the stock, one cup at a time, to the pan, stirring until the liquid is fully absorbed by the rice.
Continue to add stock, one cup at a time, stirring constantly. Continue this process until the rice is cooked through but still a little al dente, about 30 minutes total (if you run out of stock, you can substitute hot water towards the end).

Turn off the heat, add the chopped ramp greens, lemon zest, and Parmesan cheese. Mix well to incorporate, then season to taste with salt and freshly ground black pepper.

©BURP!