Your Key West Florida Keys Real Estate Property Specialist Gloria Sellers, GRI
Authentic Key West Recipes From Abuela's Kitchen
Abuela is spanish for Grandmother.
A Little Something About Key Lime. There are many variations but REAL Key Lime Pie is always made in a pastry pie shell and topped with Meringue. Key Limes are pale yellow when ripe, thin skined, smaller than a golf ball with a rich flavorful juice. Most stores now stock them. Take NO SUBSTITUTES It's not Key Lime Pie without Key Lime Juice. You can squeeze and store the juice for use later. A question often asked is, "To Bake or Not To Bake? What about the raw egg yokes? Well, the acidic properties of the Key Lime juice produces a cooking effect. However, if you're still not convinced about the raw eggs, bake at 305* for 10 minutes.
KEY LIME PIE
Mix 1 can of Condensed milk
1/2 cup Key Lime Juice
4 egg yolks (save the whites)
Pour the mixture into a browned pastry pie shell
Beat egg whites on high speed add sugar to taste. Remember egg whites must be mixed in a clean bowl and the meringue tends to weep when it is on the pie depending on the amount of sugar added. But a good pie will be gobbled up too quickly to notice.
Top the pie with the egg whites, make little peaks with the flat side of a fork and brown the pie in a hot oven. Keep a close eye as it won't take long.
------Enjoy, we do.
CARAMEL
This is so easy. You take as many cans of Condensed Milk as you like, peel off the labels, set in a pot of water and boil unopened for 3 hours, do not let the water run out. Let Cans cool before opening. THAT'S IT. I have been told that in the early days Conchs would set a can on the roof and leave it there for a few months. Been tempted to try it but I'm too impatient to wait that long.
