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 Reckless Sailors Key Lime Dip

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PostSubject: Reckless Sailors Key Lime Dip   Reckless Sailors Key Lime Dip EmptyWed Aug 18, 2010 9:24 am

by DK Christi

August 18, 2010, 8:57 am

Reckless Sailors Key Lime Dip Killer%20Recipes%20chef%20pic%20sm_0.thumbnail, Killer Recipes, editor Susan Whitfield, spooky titles for sensational recipes

By popular request, I am passing out my "secret" recipe, "Reckless
Sailor's Key Lime Dip" referenced in connection to the recently
released Killer Recipes , published by L & L Dreamspell.

This compilation of recipes by writers of mystery, murder and mayhem is
a fun, tongue in cheek, favorite recipe book where the titles reflect
the genre preferred by this group of authors; but the favorite recipes
are fantabulous to eat. All profits from book sales go to The American
Cancer Society. It makes a great gift book for the upcoming "spooky
holidays" or any fun occasion.

Now, on to the recipe! First, here's a little history. I lived
aboard Lady Ace, a ketch-rigged sailing yacht in the Caribbean for
three years, sailing from Ft. Lauderdale to Venezuela and return,
through all the islands along the way. On that journey, there were
many other sailboats, large and small, with whom I enjoyed a dive, a
meal, or an evening of stories and tall tales of sailing adventures far
and near. We knew each other by our boat names such as Lady Ace,
Erika, Celebration, and one favorite little sailboat, Once in a Blue

Lady Ace was 67 feet when bragging, stern to bowsprit, 55 feet
actual below-decks living space. With a 6'6" keel and five sails, she
was a bit challenging to sail in the Bahamas, often aground on the
banks, but still a beautiful and comfortable yacht. Teak throughout
and brightwork relecting the sun across a harbor, she had all the
comforts of a motorhome and was often one of the largest yachts in a
Bahamian harbor or anchorage. The banks were really too shallow for
most large vessels. She was also outfitted with the best navigation and
communication equipment for the time. That's another story.

Once in a Blue Moon was a 30' sloop built in the Netherlands
with zero comforts. It was a die hard's sailing vessel, built for the
high seas. Next to Lady Ace, Blue Moon looked like a sailing dinghy.
The captain and mate were two of the most inventive people I came to
meet on my sailing sojourne, and two of my best friends of the time.
We were like the three musketeers.

Lady Ace was a gathering place
because it just plain had room. Yet, every boat participated in
festivities with song, books, expertise, navigation information,
stunning meals, each according to their own largess and talents. Lady
Ace was the location, the blue water community brought the substance.

Once in a Blue Moon sailed from the Chesapeake Bay to Venezuela
and back without an engine. They also had no refrigeration and only an
off the sides barbecue for cooking. When they arrived with their
contributions to dinner, it was always a lesson in chemistry. The fact
that they were chemists probably contributed to that fact. I learned
what foods survived without refrigeration and how to cook without heat.
I also learned how to fix anything that broke without traditional
parts. Their energy and creativity made our friendship unique and
special. They had the talent; I had a yacht with too many moveable
parts and modern conveniences that broke.

My favorite non-cooking recipe for some of our dinner parties,
however, was Key Lime Pie. When Once in a Blue Moon said they were
bringing Key Lime Pie to the party, I was in awe. I figured they must
have found a bakery I missed! Instead, they arrived with this lovely
pie, decorated with thinly sliced pieces of fresh limes and dollops of
whipped cream from their own galley. It was delicious. I waited until
another time when they brought cookies and a bowl of Key Lime Dip
before I asked for the secret.

Here are the secret, non-perishable ingredients: one can of
condensed, sweetened milk (regular or non-fat);six fresh key limes (the
juice to equal 1/2 cup that can also come from a bottle of key lime
juice); a box of graham crackers, vanilla wafers or any English tea
biscuits (often in a tin for longer shelf life). Those are the basic

Prepare an 8 inch pie tin with a "crust" lining of the graham
crackers (pieces, not crushed), cookies or tea biscuits. Set aside.
Using a whip, stir the juice into the condensed milk until it is
thoroughly absorbed. It should thicken. Pour mixture into the prepared
pie tin. If you have refrigeration, it will thicken to a stiff,
pudding texture. Sitting in a bed of ice cubes will also help it
thicken. Garnish with thin slices of key limes. For extra "bite", a
little key lime zest may be grated on top.

Since that experience, I keep on hand vanilla wafers, a bottle
of key lime juice and cans of non-fat condensed milk in the
refrigerator. If I have "drop-in" company, I can prepare the key lime
mixture, pour it in a pretty glass bowl in the middle of a glass tray
of cookies. A variety of cookies makes a prettier tray. Decorate the
tray with slices of key limes if available. Make sure the cookies are
just the right size to dip once in the Key Lime mixture to eliminate
those "double dippers!" I learned from my chemist friends that the
acid in the citrus congeals the milk, thickening the texture even
without refrigeration. However, the cold does give it an even thicker
texture when available.

Another elegant serving is to have glass custard cups and serve
the key lime mixture with pretty English tea biscuits for each
individual at your event. Again, garnish with a thin key lime slice
and a small dollop of whipped cream (or not!)

If you've lived in Key West, you understand the hype over their
version of Key Lime Pie. Perhaps it's the memories of special
friendships and evenings of camaraderie on Lady Ace; but no Key Lime
pie is any better tasting by my estimation than the Reckless Sailor's
Key Lime Dip. Dress it up with a few dollops of whipped cream and you
have a winner!

It's such an easy recipe, ready to serve in just a few minutes. Most people already have lime or lemon juice on hand, a can of sweetened condensed milk and some type of cookie. You can enjoy this pretty dip any time. Let me know if you like it; if it's not to your liking, it's not a big expense or a lot of preparation time.

Last edited by dkchristi on Wed Aug 18, 2010 3:05 pm; edited 4 times in total
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Betty Fasig
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Betty Fasig

Number of posts : 4334
Registration date : 2008-06-12
Age : 76
Location : Duette, Florida

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PostSubject: Re: Reckless Sailors Key Lime Dip   Reckless Sailors Key Lime Dip EmptyWed Aug 18, 2010 2:05 pm

Dear DK,
I have saved your recipe. It sounds lovely.
Last year my Key lime produced so many limes! I juiced them all and saved the juice in 1 cup containers and froze it. I did the same with the lemons from the Myers lemon. I imagine that lemon would make a good dip, too.

I will make the key lime for the next family Christmas party. It will be a hit!


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Number of posts : 8594
Registration date : 2008-12-29
Location : Florida

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PostSubject: Re: Reckless Sailors Key Lime Dip   Reckless Sailors Key Lime Dip EmptyThu Aug 19, 2010 1:00 pm

How I remember the frozen key lime days. The bugs got my key lime and now have nearly destroyed my orange tree. I don't use pesticides so there you go, no pesticide, no citrus.

I make that dip for myself sometimes, just using the canned, non-fat, sweetened milk and 1/2 cup lime or lemon from the bottle. Nice treat and sort of healthy. I guess to make it super healthy you could use condensed non-fat milk, unsweetened, and sweeten with maple syrup or honey - that sounds good.
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