Apr 23, 2014

The Golden Lime

The Golden Lime
These Golden Limes came from the Moloka'i Saturday farmers market
Click on photo to view larger
The Golden Lime is a Philippine lime that has several other aliases, Calamondin, Calamansi, Acid Orange, Chinese Orange, or Panama Orange. Its cultivation has spread throughout Southeast Asia, India, the West Indies, Central and North America, and even here in Hawaii. However the fruit is indigenous and widely cultivated in the Philippines, where it is available year-round. This small citrus is actually a cross between mandarin oranges and kumquats. The center pulp and juice is the orange color of a tangerine with a very thin peel. We can buy these limes at our farmers market here on Moloka'i. I have seen them in a variety of sizes, from the size of a marble to the size of a ping pong ball. Also you can buy them with green skin or orange skin. The orange skinned ones are riper and a little sweeter. I prefer the larger ones because they give me the most juice, and are easier to zest.

The Golden Lime is used in recipes much the same way as lemons, Tahitian limes, and oranges are, but it does have a much dryer, almost bitter after taste, that's why I use its juice in my vodka tonics, they work well together. You can even cut the Golden Lime into slices, wrap them in plastic wrap and freeze them for 4 hours and up to 8 hours. Then use them as ice cubes in your drinks, like the Moloka'i Golden Whiskey Sour (recipe below).

Golden Lime Recipes:
Golden Lime Ceviche
If you have been to Mexico, then you know about ceviche. Actually this dish is believed to have originated in Peru. Raw seafood cooked by the acid in lime juice. The Filipino style of ceviche is called "Kinilaw", and uses Golden Limes with tuna. You can use almost any type of raw fish, such as sea bass, as long as it's really fresh. The exception are certain types of fishes in the mackerel family, such as mackerel, or sardines. Other oily fishes like bluefish or jack don't make the best ceviche either, nor do freshwater fish like trout or catfish. Personally I like a combination of raw shrimp and squid or octopus. Normally ceviche is made with Mexican key limes, but the Peruvians used bitter orange or lime juice similar to the Golden Lime, which adds even more acid and a nice golden color. Pucker-up, this tart, bright, and refreshing appetizer makes a wonderful addition to any tropical meal.

1/2 pound of fresh shrimp, peeled and chopped into small bite-sized pieces
1/2 pound of fresh squid or octopus, chopped into small bite-sized pieces
10 to 15 Golden Limes
2 roma tomatoes
2 cloves of garlic, minced
5 green onions, minced
2 stalks of celery, chopped
1/2 green bell pepper, minced
1/2 cup chopped flat leaf parsley
salt and freshly ground black pepper to taste
1 tablespoons olive oil
1 teaspoon sesame oil
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped jalapeño peppers, or to taste, seeds and ribs removed

Place the chopped shrimp and squid in a medium sized bowl. Pour Golden Lime juice over the raw fish so that the fish is fully immersed in the lime juice. Chill the mixture anywhere from 10 to 20 minutes, no longer! Then mix in the rest of the ingredients and immediately serve in chilled martini glasses garnished with slices of lime. Makes 6 servings.

Note: See two other recipes for ceviche on this site. Chick here.

Ahi Tuna Sushi with Golden Lime
Ingredients for sushi rice:
2 cups sushi white
2 1/4 cups water

Ingredients for seasoning sushi rice:
1/4 cup rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt

Ingredients for dipping sauce:
1 shallot, minced
1/2 teaspoon finely grated fresh ginger
1/3 cup Tamari sauce*, or soy sauce
1/3 cup Golden Lime juice (about 10 limes)
1 teaspoons sesame oil

Ingredients for sushi:
1 pound block of sushi grade ahi tuna, cut into 1/4 inch thick slices
6 Golden Limes, pulp removed and separated. Discard seeds and peel
wasabi paste

For sushi rice: Place rice in a strainer and rinse under cold water for a few minutes, or until the water runs clear. Let the rice drain and dry about 1 half hour. Place dried rice and water in a heavy bottomed pot with a tight fitting lid. Bring rice to boil, turn down heat and simmer covered for 15 minutes. Turn rice off and let it sit 10 minutes. Meanwhile, in a small bowl combine rice vinegar, sugar and salt. After the ten minutes, spread rice on a baking tray, pour over seasoning vinegar and fluff rice with a fork to make sure all the pieces are covered.

For the dipping sauce: In a small bowl, stir together the shallot, ginger, a few grinds of pepper, Tamari sauce, Golden Lime juice and sesame oil. Set aside. When ready to serve, whisk the dipping sauce thoroughly to recombine the ingredients.

Once rice has cooled, press together a small handful of rice and form into oblong balls, top with a smear of wasabi paste and a slice of tuna and a teaspoon of the pulp of the Golden Lime. Repeat to make 8 servings. Serve with dipping sauce. Makes 8 servings.

Note: Tamari sauce is normally used in dipping sauce recipes for sushi. It is stronger than soy sauce and is available in small bottles in the Asian section of your grocery store.

Sour Salmon Soup
This recipe is adapted from the Filipino recipe "paksiw na usda", however, instead of vinegar, the juice of Golden Limes are used to make the broth sour while poaching the fish. I used salmon in this recipe, but milkfish is the national fish of the Philippines, and is commonly found here in Hawaii.

1/2 cup freshly squeezed Golden Lime juice
1 cup water
3 tablespoons fish sauce (found in the Asian section of your grocery store)
2 cloves of garlic, minced
2 tablespoons of fresh ginger, sliced
freshly ground black pepper to taste
1 pound of salmon fillets cut into bit-sized, 1 1/2 inch, chunks
3/4 cup Japanese eggplant, sliced into bite-sized pieces
2 bay leaves
1/2 pound string beans, or Sitaw (long beans) cut into 2 inch pieces
1 large tomato, sliced
1 small red onion, sliced

In a pot mix together the fresh Golden Lime juice, water, fish sauce, garlic, ginger and black pepper. Bring to a boil. While boiling, add the fish, eggplant, bay leaves, beans, tomato, and onion. Cover pot and simmer for 15 minutes. Serve with rice. Makes 2 servings.

Golden Lime Chicken Sauté
2 boneless skinless chicken breast, butterflied and then cut in half
sea salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup white wine or chicken stock
1/4 cup Golden Lime juice
2 tablespoons minced fresh rosemary
4 tablespoons capers for garnish
8 Golden Lime wedges for garnish

Place each chicken breast half in plastic wrap and flatten with the bottom of a pan to 1/2 inch thickness. Season chicken with salt and pepper. In a large skillet, brown chicken in butter and olive oil over medium-high heat, 3 minutes on each side. Add the remaining ingredients, except the capers and lime wedges. Cook, uncovered, for 5-7 minutes or until chicken is no longer pink. Just before the chicken is cooked, place 1 tablespoon of capers on top of each piece of chicken with a little caper juice. Serve each serving of chicken with the sauce from the pan, garnished with 2 lime wedges. Serve with brown rice and buttered snow peas. Makes 4 servings.

Golden Lime Salad
1/4 cup Golden Lime juice
1/2 cup cilantro leaves
1/4 teaspoon cayenne pepper, or hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1/2 of a red onion, thinly sliced
8 ripe roma tomatoes chopped

In a blender or food processor, blend the lime juice, cilantro, cayenne pepper, salt and pepper. Slowly add the olive oil until the dressing is emulsified. Taste the dressing for seasoning. Pour dressing into a bowl and add onions and tomatoes. Give the mixture a gentle toss, then let stand for about 5 minutes. Serve with a rare steak, barbecued chicken, or fried fish. Makes 4 servings.

Golden Lime Bars
These bars are like lemon bars, except much more intense because of the acid in the Golden Limes.

Ingredients for the crust:
3/4 cup butter
1/4 teaspoon vanilla extract
1 3/4 cups sifted all purpose flour
1/2 cup sifted powdered sugar

Ingredients for the filling:
3 whole eggs
1 cup white sugar
1/2 teaspoon sifted baking powder
1/2 teaspoon salt
3 tablespoons sifted all purpose flour
1/3 cup Golden Lime juice mixed with 1 teaspoon grated rind of the Golden Lime

Ingredients for the topping:
3 tablespoons sifted powdered sugar

Preheat oven to 350°F. Line the bottom and sides of an 8 by 12 inches (2-inches high) rectangular baking pan with aluminum foil. Set aside.

Combine ingredients for the base in a mixing bowl. Press the mixture against the bottom of the prepared baking pan, covering it evenly and completely. Bake for 15 minutes to dry up a bit.

In another mixing bowl, using an electric mixer, beat eggs until frothy. Then add remaining ingredients. Continue to beat until somewhat thick. Pour mixture over the baked crust. Continue to bake for 35 to 40 minutes more or until edges are light golden brown.

Allow to cool completely. Dust the top with 3 tablespoons powdered sugar and slice into bars. Makes 32 Golden Lime Bars.

Golden Lime Cookies
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 cup powdered sugar, plus 2 cups more for rolling
1 egg yolk
1/4 cup fresh golden lime juice (regular lime juice is ok)
1 tablespoon lime zest using a microplane

Preheat the oven to 350˚F. Line two baking sheets with parchment paper.

In a small bowl, whisk the flour, baking powder, and salt; set aside. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy, about 2-3 minutes. On low speed, mix in the egg yolk, lime juice, and zest until incorporated. Add the dry ingredients, mixing on low speed just until combined. The dough will be very crumbly. Using your hands, knead the dough gently until it comes together and forms a ball. Roll the dough into 1" sized balls and place 1" apart on the prepared baking sheets. Bake at 350˚F for 20 minutes, or until lightly golden brown.

Place the baking sheet on a wire rack. While the cookies are still warm, roll them in the reserved 2 cups of powdered sugar, and place back on the baking sheet to cool completely. Sift the remaining powdered sugar over the tops of the cookies. Store in an airtight container for up to 2 weeks. Makes 3 to 4 dozen cookies.

Golden Lime Pie
This pie is similar to a key lime pie but with Golden Limes. Instead of being pale green, it's golden, with a wonderful tart flavor.

Ingredients for the graham cracker crust:
1 1/4 cup crushed graham crackers
7 tablespoons melted butter
2 tablespoons brown sugar
2 tablespoons ground ginger

Ingredients for the filling:
4 egg yolks
1 3/4 cup / 396 g / 14 oz condensed milk
1/2 cup fresh calamansi juice
2 tablespoons grated calamansi zest* (optional)

Ingredients or the toppings:
1 1/2 cups whipping cream
1/2 cup powdered sugar

Preheat oven to 325ºF

Make your filling. Whisk lime zest* and egg yolks in a bowl until frothy. Whisk in condensed milk and lime juice. Set aside.

Make your crust. Stir graham cracker crumbs and brown sugar. While stirring, gradually drizzle in melted butter. Mix until all dry ingredients are moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs in the bottom of the pan and up the sides. Bake in the oven for 15-20 minutes or until crust is fragrant. Cool to room temperature.

Put your pie together. Pour the filling into the crust once crust has cooled. Bake for 15-18 minutes or until center is set (but still slightly jiggly in the middle in the center). Cool to room temperature. Refrigerate until well-chilled (3 hours or more).

Whip the cream (electric mixer, medium speed). Add sugar gradually as you whip. Continue until stiff peaks form. Decorate the pie around the edges. Makes 6 servings.

*Note: Because the skin of a Golden Lime is much thinner than other kinds of citrus, it doesn't grate well. Instead simply remove the peeling with a knife and cut it into tiny pieces.

Golden Lime Curd
Golden Lime Curd is sweet yet packed with fresh tart lime flavor. It's perfect for pie fillings, or as a topping for cheesecake, pound cake, scones, or even Greek yogurt. You can mix it with sweeten whipped cream and serve it with fresh strawberries. One of my favorites is to make a gingerbread cake and serve a slice with Golden Lime Curd on top.

3/4 cup granulated sugar
3 eggs
1/2 cup fresh Golden Lime juice (regular limes will also work)
2 tablespoons unsalted butter, cut into small chunks
1 1/2 tablespoons lime zest made with a microplane zester

Whisk together the granulated sugar, eggs, and lime juice in a stainless steel or heat proof bowl. Place over the top of a pan of simmering water and cook, whisking constantly so the egg doesn't curdle, until the mixture thickens to the consistency of sour cream, about 10 minutes. Remove from heat and pour the curd through a fine mesh strainer placed over a medium bowl, using a spoon to help it through. Add the butter, and stir until completely melted. Stir in the lemon zest. Let the curd stand at room temperature. The curd will thicken as it cools.

Once the curd has cooled, place plastic wrap over the surface of the curd to keep a skin from forming, and store in the refrigerator. Serve chilled. The curd will keep in an air tight container in the refrigerator for up to 1 week. Makes about 3 cups.

Golden Lime Marmalade
This is probably the best marmalade I have ever had, with a beautiful orange color, and wonderful flavor. Make sure the fruit is ripe before you use them, in other words the outside is golden orange in color, not green. There is a level of pectin (indicated by the sourness of the fruits) that is what makes this recipe jell. Golden Lime peels are quite strong, not sweet at all.

4 cups thinly sliced, seeded Golden Limes (about one and a half quarts whole fruit)
3 cups water (or 3/4 cups water for each cup of sliced fruit)
4 cups sugar (or one cup sugar for each cup of cooked fruit)

Thinly slice the Golden Limes, or pulse in a food processor. Measure fruit and mix with 3/4 cup of water for each cup of sliced limes in large kettle. Bring to a boil and boil 15 minutes over medium-high heat, stirring occasionally. Skim off the seeds that float to the top of the liquid. Cool and refrigerate overnight. The next day, measure cooked fruit, adding a cup of sugar for each cup of cooked fruit.

Bring mixture to a boil, stirring frequently, and continue boiling vigorously until the mixture reaches 220˚F on a candy thermometer. Remove kettle from heat. Ladle marmalade into clean, sterilized, hot jars and seal. Store in refrigerator. Makes about six jars.

Moloka'i Golden Whiskey Sour
Hard liquor seems to have gone out of favor in some circles, but not in mine. Most things in moderation I always say. This is a delicious cocktail with a marvelous history. The Golden Lime adds a spark to this cocktail... give it a try, everyone needs a little spark in life.

6 ounces of whiskey (I use Maker's Mark bourbon)
juice of 2-3 Golden Limes
1 tablespoon honey
frozen Golden Lime slices
2 maraschino cherries

For the ice cubes, cut a couple of Golden lime into thick slices, removing seeds, and freeze for 4 hours, wrapped in plastic wrap. Combine the ingredients in a cocktail shaker (minus the frozen Golden Lime slices) and stir to dissolve the honey. Add the frozen Golden Lime slices, shake and pour into martini glasses with the frozen limes and garnished with a cherry. Makes 2 servings.

Golden Lime Mojito
Ingredients for sugar syrup:
1 cup granulated sugar
1 cup water

Ingredients for mojito:
40 mint leaves
8 Golden Limes, cut in half
8 jiggers of white rum
soda water

For sugar syrup: Place sugar and water in small saucepan over medium-high heat. Bring to boil stirring to dissolve sugar. Remove from heat and cool. Mixture may be made a ahead and kept in the fridge.

For the mojito: Place 10 mint leaves and the juice from 2 Golden Limes (strained to remove seeds) in each of 4 glasses. Use a muddler to crush the mint. In each glass stir in 2 tablespoons sugar syrup, 1 jigger rum and top with ice and soda water. Makes 4 servings.

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