I am writing this on Sunday morning...so here goes...
Welcome back to Toni Taddeo's Tuesday 4 where we put 4 questions up each week for you to ponder and answer. Then we hope you visit all the other participants too. So, we can get to know one another better.
Let's plan a lovely vacation through New England to see the Autumn leaves... Money is no object, and we have all the time we would like.
1. How many days and nights would you like to be away?
Maybe from late September to mid Nov. LOL
2. What kind of car would you like to take on this trip? Maybe you would enjoy the train? Would you sail up the coast in a yacht?
I/we have sailed up and down the coast and the Hudson River from Albany, NY to NYC on a sailboat. AND have taken the train as well. OH, and driven it as well. LOL
3. Would side trips be on your agenda? Perhaps to Mystic, Connecticut, Salem, Massachusetts, Plimouth, (yes, they spelled it with an "i" ) Massachusetts, Walden Pond, Lizzie Borden's home or maybe the home of Emily Dickenson, etc.
We have been to all those places. smiles
4. Lobster roll, chowders, boiled dinners, brown bread, baked beans, pancakes with real maple syrup, blueberry muffins, Parker House Rolls (well loved by Charles Dickens, Nathaniel Hawthorne, Henry Wadsworth Longfellow, the Kennedy clan.), Toll House Cookies, Red Flannel Hash, Tourtiere pork pie, (Recipe here)— what native foods catch your attention?
All the above. Been there, done it. I have always been able to adapt to wherever we lived. Onto a native recipe for Florida:
Key Lime Pie
PIE CRUST:
1/3 of a 1 lb box of graham crackers
5-6 tbs of melted butter
1/3 cup of sugar
Pie Filling
4 egg yolks
2 tsp of lime zest
14 oz (one can) of sweetened condensed milk
2/3 cup of lime juice or 6-8regular limes
Méringue Topping
4 egg whites
1/4 tsp of cream of tartar
2 tbs of sugar
Instructions:
Preheat oven to 350*
Break up graham crackers, add melted butter and sugar, make sure your break it up good/ crumbling.
Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Lightly form a border up the sides. Bake the crust at 350 degrees until set and golden for 8 minutes. Set aside on a wire rack, let cool. Leave the oven on.
For the filling, use grater, grate 2 teaspoons of the lime skin. Then, using a hand press, squeeze 2/3 cups of key lime juice by cutting each lime in half and placing it in press (they are usually too small for a juicer).
Next, separate the egg yolks from the whites. Set aside the egg whites for the meringue if you want to use them later. Have your sweetened condensed milk opened, your juice finished and your zest ready for the next step.
In an electric mixer with the wire whisk attachment, beat the 4 egg yolks and 2 teaspoons of lime zest at high speed until very fluffy, about 5 minutes. Gradually add the can of condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the 2/3 cup of lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake at 350 degrees for 10 minutes, or until the filling has just set. Cool on a wire rack.
For the topping, with a mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until forming stiff peaks.
Spread over filling and seal to edge of crust. Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Note: Watch the oven and don’t take your eyes off the meringue, it could brown quickly. Place in the refrigerator and let it chill for 2-3 hours.
Bon Appetit!




























