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Tupelo Honey Key Lime Vinaigrette #SundaySupper

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Tupelo Honey Key Lime Vinaigrette

We are talking regional specialties this week around the Sunday Supper table. Florida is known for many things such as stone crabs, fresh Florida grouper, citrus and more. When you mention Key Lime people automatically think Florida. But Tupelo honey is a different story. Not many folks know there are different varieties of honey. For example, there is orange blossom honey, wildflower honey, Acacia honey, Sourwood honey and more. Some varieties, like Tupelo honey, are coveted because the tree that bees pollinate, the White Gum Tupelo tree, produce flowers and nectar for such a short time, sometimes only 10 days, and in such a small geographic area, the swamps of North Florida and South Georgia, that crops can be fragile. To much wind or rain and the blossoms fall off leaving the bees empty-handed. Tupelo honey yields are often low and producers sometimes run out before the next harvesting season. Tupelo honey is smooth and fruity, not too sweet with buttery notes as well. It’s really like no other honey you’ve ever had.

Sure, you can find honey lime vinaigrettes just about anywhere on the web. Specialize the ingredients with a unique honey, such as Tupelo and use Key lime juice rather than the more popular Persian lime juice and you have a well balanced, flavorful vinaigrette. You may look at the bowl of Key limes in the photo and wonder why they are yellow. I’m lucky enough to have a Key lime tree in my yard. Key limes harvested commercially are usually picked green but they are not completely ripe. Yellow Key limes are ripe and if you can twist them off the tree easily, they are ready to pick. Key limes are sweet and mildly bitter than their Persian lime relative.

So my recipe for Tupelo Honey Key Lime Vinaigrette is truly a regional specialty. Use it not only for a salad dressing but marinate chicken and grill it. If Tupelo honey and Key limes are not available in your area, you can purchase on the web. Otherwise substitute your favorite honey and fresh lime juice.

Tupelo Honey Key Lime Vinaigrette would be delicious as a sauce for fish too.

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Tupelo Honey Key Lime Vinaigrette

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3/4 cup

Tupelo Honey Key Lime Vinaigrette

Ingredients

  • 3 tablespoons Tupelo honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup fresh Key Lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil

Instructions

  1. In a blender combine Tupelo honey, Dijon mustard, Key Lime juice, garlic powder, sea salt and pepper. Blend briefly to combine.
  2. With the blender running, slowly add the oils, blending until combined.
  3. Serve immediately or store in the refrigerator in a covered jar or container until ready to use.

Notes

Use this vinaigrette as a marinade for chicken.

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Whipped Key Lime Pie

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Whipped Key lime pie celebrates the best of FloridaI love Key limes, also known as the Mexican lime or West Indian lime, as you may know if you’ve perused this blog. After about 20 years, my beloved Key lime tree needed to be replaced. It produced so much beautiful fruit through the years, I was sad to see it go. You never know what you will get in a new fruit tree. Well, the new tree we planted more than 3 years ago has yet to disappoint. Last season was a bumper crop of the juicy, yellow delicacy. This season promised to be also but hopefully this year the tree will survive Hurricane Irma. When we returned from evacuating to Pensacola for the storm it was leaning, badly. Hubby has propped it up, staked it and we are babying it. Keeping an eye on it, closely.

That wasn’t the only damage when we returned home. We have a pool cage and, from what we are told, it was a tornado that took it out. It is literally hanging by a thread. Thankfully, no damage to our home. But so many have been devastated throughout the state of Florida and the Caribbean. So some blogger friends and I are joining forces to bring awareness and offer links to organizations that will help with Hurricane Irma recovery. You can find those links at the bottom of this post. Even now, there are so many without. Without power, shelter, food and more. Many, especially in the Florida Keys lost absolutely everything.

As a native Floridian and this was my fourth evacuation. Twice as a small child, then two weeks after my second son was born we evacuated for hurricane Charley. We evacuated thinking we were taking a direct hit. This time we evacuated thinking the direct hit would be very close, still not good. If you’ve never evacuated for a hurricane, it’s really hard to describe the emotions. You leave thinking you’ll never see your house or stuff again. It is just stuff but it’s memories of a lifetime, your kids, your marriage. Much to my husbands dismay I packed up EVERY SINGLE PHOTOGRAPH. Everything else can be replaced. My maternal grandparents wedding photo taken in 1921, one of only 2 photos I have of my grandfather. Photos of ancestors that date to the 1800’s. Baby pictures, you name it. I’m sure you get the picture.

Yes, Key limes are should be yellow. Not green like you find in stores. When you pick them, they should easily twist off the branch. If they do not, they are not ready. I don’t even test the green ones. I had so much fruit that I couldn’t use it all so I juiced the limes and froze the juice for later use.

With only four ingredients, this recipe is perfect for any skill level. So week 17 in the 52 Week New Recipe Challenge is a new to me recipe for Key lime pie. I have made others in the past but this one is frozen and no bake, making it perfect for summer. The texture is smooth and creamy. Very refreshing on a hot Florida day.

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Whipped Key Lime Pie

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 20 minutes

Yield: 8 servings

Whipped Key Lime Pie

Ingredients

  • 1 prepared graham cracker crust, 9-inch size
  • 1 can (14 ounce) sweetened condensed milk
  • 1 /2 cup Key lime juice
  • 1 cup whipping cream

Instructions

  1. In a medium bowl combine the sweetened condensed milk and Key lime juice. It will take a bit to combine them well. The juice should be well incorporated.
  2. In a separate bowl beat the whipping cream with an electric mixer until soft peaks form. The tips should curl. Fold whipped cream into lime mixture until thoroughly combined. Spoon filling into graham cracker crust, smoothing evenly. Cover and freeze up to 4 hours or until firm. Remove from freezer about 10 minutes before serving to make serving easier. Return leftovers to freezer, covered.

Notes

There's no cook time, just freezer time.

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Here’s how you can help:

Harry Chapin Food Bank of Southwest Florida
South Florida Wildlife Center 

This need is a bit unconventional. If you’ve spent any time in Florida you are familiar with Gatorama. It is one of the last roadside attractions of the 1950’s along with the likes of Weekie Wachee, home of the Mermaids, and Silver Springs, home of the glass bottom boats. Gatorama suffered extreme damage during hurricane Irma. If nostalgia is you’re thing this may be a good choice for a donation.

There are many great relief organizations and a great way to research who you give to is Charity Navigator. You can search, for free, a number of popular charities to see how they spend their money and just how much actually gets to the programs. If you decide to use it you may find some information surprising.  Not all charities are what they seem to be and some get more media attention than others.

 


Key Lime Margarita

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Key Lime Margarita rimmed with salt

With more than 20 years experience in the wine and spirit industry, I know a little something about adult beverages. My motto: The better the ingredients the better the cocktail! That really applies to all aspects of cooking, whether it’s wine for a main dish, vanilla for baking or tequila for a margarita. That said, you don’t have to run out and buy an expensive tequila for this drink. But let’s talk about tequila a little bit. 100% Blue Agave tequila is going to be the best tasting and you can find some decent 100% Blue Agave tequilas on the market for a reasonable price. Blanco or white or silver tequila is clear and unaged. Reposado or “rested”, is aged a minimum of two months but less than one year. Anejo or “aged” (old) is aged a minimum of one year but less than three years. Personally I would use a reposado. Blanco tequila, even one that is 100% blue agave, can be harsh. Anejo tequilas are nice sipping tequilas. It will make a great margarita but will be the priciest choice.

Now let’s discuss the juice. Fresh is best but I realize Key limes are not available everywhere or even year round, for that matter. I am lucky to have a Key lime tree in my backyard so I freeze lots of juice for use throughout the year. One of the most popular Key lime juices on the market is Nellie and Joe’s. You can find it in most grocery stores. If Key limes are not available, Persian limes will work just fine. Since the Persian lime is much larger than the Key lime, you will probably need fewer to yield the same amount of juice.

So this is a recipe inspired by the Classic Margarita recipe I found in a cookbook called Margartias 101. I made it my own by tweaking some of the ingredients, namely using a non-alcoholic triple sec for the Cointreau. Just because a drink has more alcohol doesn’t mean it’s a better drink. It’s just more expensive and Cointreau is an expensive ingredient.

First you need to make a simple syrup. It’s called simple syrup because it’s so easy to make. There are a few ways to make it but I make it using equal parts sugar and water. Bring to a boil over high heat and boil about 1 minute. Remove from heat and cool. Refrigerate any leftover. I make this for my husband to sweeten his iced tea.

Now for the margarita recipe. Cheers.

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Key Lime Margarita

Yield: 2 servings

Ingredients

  • 2 ounces 100% Blue Agave Tequila (a reposado is recommended)
  • 2 ounces simple syrup
  • 1 ounce non-alcoholic triple sec
  • 2 ounces Key lime juice
  • Salt for rim of glass
  • Lime wheel or wedge for garnish

Instructions

  1. Combine tequila, simple syrup, triple sec, and Key lime juice in a cocktail shaker filled with 1/4 cup ice. Don't use crushed ice, it will melt quickly and dilute your cocktail. Shake vigorously. Pour with the ice or strain into a margarita glass that has been rimmed with salt. Garnish with a lime wheel or wedge.

Notes

To salt the rim of your margarita glass: Pour a fair amount of Kosher salt into a shallow plate. Take a Key lime wedge and run it around the rim of the margarita glass. Dip moistened rim into salt and Viola! A salted rim!

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